RECIPE: Yummy GF/V Chocolate Chip Cookies

DRY INGREDIENTS

  • 1/2 cup almond meal or almond flour
  • 1 1/2 cup gluten-free rolled oats (or any oats if you’re not sensitive)
  • 1/2 cup thinly sliced almonds
  • 1/4 cup brown sugar or sugar of your choice
  • 1/4 cup shredded unsweetened coconut
  • 3 tablespoons mini dark chocolate chips (or finely chopped chocolate)
  • 2 tablespoons sunflower seeds
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 3/4 teaspoon cinnamon
  • 1/2 tsp fine grain sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

WET INGREDIENTS

  • 1 tablespoon ground flax + 2 tablespoons water, mixed together
  • 1/4 cup “drippy” raw almond butter (or other all-natural nut butter)
  • 1/4 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla

DIRECTIONS:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Whisk together the ground flax and water in a small mug and set aside so it can gel up.
  3. In a large mixing bowl, whisk together all of the dry ingredients.
  4. In another medium sized bowl, stir together the wet ingredients, including the flax ‘egg’ until thoroughly combined.
  5. Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.
  6. Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart. I flatten them before baking
  7. Bake cookies for 13-15 minutes until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.

 

Enjoy~

 

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