I offered to make my vegan chocolate chip cookies in a gluten free way for my besties at our monthly gathering. Which is tomorrow. I got the notion to try a new kind, too, a chocolate chocolate chip cookie. It had to be vegan, plus low oil, and I'm watching my saturated fat, and gluten free as two of my pals are off the stuff. These came out wonderfully, and the recipe is my own creation.
Here's the text version of the recipe, in case you need it.
1/2 cup almond butter
1/4 cup vegan butter, melted
1 cup coconut sugar
1 teaspoon pure vanilla extract
1 tablespoon ground flaxseeds
1/4 cup + 1 tbsp plant milk
2 tablespoons agave nectar
1 1/2 cups "1-to-1" gluten free flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 package vegan semi-sweet mini morsels.
Mix it up!
Melt the vegan butter. Mix it with the coconut sugar and almond butter, first with a spoon and then once you get it started, with a mixer on low speed. Beat it for a minute or so to get it as smooth as possible. (Or use a stand mixer.)
Add the vanilla, flax meal, almond milk and agave nectar and mix some more.
Sift the flour, cocoa, and arrowroot together. Then add the salt. Don't try to sift the salt. Stir the dry stuff together and add it to the wet.
Itf it's hard to stir, use clean hands. Once it's all mixed, add the chocolate chips and stir more.
Finally, add the chocolate chips and stir until they are evenly distributed throughout the cookie dough.
Bake 'em up!
Drop by rounded tablespoonfuls onto a sprayed or papered cookie sheet, keeping 1 to 2 inches between each.
Bake at 350 for 10 minutes. 11 at the most. They will not look done. Leave them undisturbed on the cookie sheets for about 10 minutes.
Share with friends!
*Cookie tip: If your cookies start to get hard, even it's because you overcooked them, put a slice of plain white bread in the bottom of your cookie jar or bowl and keep the lid on. They'll get and stay super soft!