When you’re in the mood for a bite of cookie dough or freshly baked chocolate chip cookies, this recipe has you covered! This cookie recipe is gluten free and vegan but will fool any gluten loving person that it is the real deal. This recipe does require the cookie dough to set in the fridge before baking so keep that in mind when preparing!
12-14 cookies
wet:
2 tbsp flax meal + 4 tbsp water
1/4 cup coconut oil, lightly melted and cooled
1/2 cup brown sugar or coconut sugar
1 1/2 tsp vanilla
2 tbsp maple syrup
dry:
1 3/4 cup almond flour
3/4 cup oat flour
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup chopped chocolate
HOW TO MAKE
Mix flax meal and water in a small bowl, set aside to thicken.
Mix together dry ingredients in a small bowl.
Combine coconut oil, brown sugar, vanilla, and maple syrup. Whisk together until smooth and creamy ~1 minute. Whisk in flax/water mix until combined. Fold in dry ingredients until smooth, add in chopped chocolate.
Place in the fridge for 1-2 hours until the dough firms up.
Preheat oven to 350 degrees. Scoop dough into even balls, roll and place on a baking sheet lined with a Silpat mat or parchment paper, gently press the tops down, not much at all! (6-8 cookies per sheet) bake for 12-14 minutes.
This recipe makes 12-14 cookies, depending on how much cookie dough you snack on along the way (live life)!
