Sure, you can go on the internet and find hundreds of gluten-free vegan recipes for chocolate cookies. I am not saying those are bad, I am just saying these ones are the best. These have the perfect harmony of crispiness and gooeyness and are pack with flavor. Anyone who was in Daraja Club at my high school last year has tasted these cookies at a meeting or two, which is how I know they even get the non-vegan-gluten-free stamp of approval. The recipe is based on the one on the back on the Trader Joe's almond meal, but I have made it so many times that it really has a life of its own now. The dough is also edible :)
Ingredients
1/2 cup softened vegan butter
2 1/2 cups almond flour
1/2 tsp baking soda
1/3 cup white sugar
1/2 cup maple syrup
1 tsp almond extract
1 cup vegan chocolate chips
2 tsb Bob's Red Mill egg replacement w/ 4 tsb water
1 tablespoon dark chocolate vinegar
Instructions
Preheat your oven to 350°F
In a medium bowl cream vegan butter, sugar, and syrup
Wisk Combine egg replacement in a separate bowl with water and let sit for 5 minutes
Cream egg replacement in with the earlier mixture
Add almond flour while mixing, 1/2 cup at a time
Mix in baking soda, almond extract, and chocolate vinegar
Fold in chocolate chips
Scoop dough in balls onto prepped baking sheet (Silpat or parchment paper works best). This should yield 24 cookies on two sheets
Bake for 14 minutes and enjoy!
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