Vegan and Gluten-Free Chocolate Chip Cookies
Vegan, gluten-free, oil-free
By
 |
 |
|
Warning: Undefined array key "url" in /data/hosting/domains/theglowspot.com/docroot/wp-content/themes/osg_recipes/single.php on line 95 
|
|
Tweet |
Thin, crisp, and chewy. While these aren't your typical soft and doughy cookies, we loved them anyways. The almond flour gives them a taffy/chewy texture and it was hard to eat just one. The cookies firmed up quite a bit by the next day, so I would suggest cooking them a bit less than 12 mins (which was what I did). Adapted from my Vegan Chocolate Chip Cookies.
Yield
18-20 cookies
Prep Time
10 Minutes
Rest time
10 Minutes
Cook time
11 Minutes
Total Time
31 Minutes
Ingredients:
- 7 tbsp Earth Balance + 1 tbsp extra virgin olive oil
- 1/2 cup packed brown sugar (I used organic)
- 1/4 cup organic cane sugar (or use white sugar)
- 1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup gluten-free oat flour (I processed 1 cup certified gf rolled oats into flour)
- 1 cup Bob’s Red Mill Almond Flour (add 2 tbsp Bob’s Red Mill Almond Flour if you want a thicker cookie)
- 1/4 tsp cinnamon
- 1/2 cup dark chocolate chips
Directions:
- Preheat oven to 350°F and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
- With an electric mixer or in a stand mixer, beat the Earth Balance and oil until fluffy. Add the sugars and beat for 1-2 minutes until creamy. Beat in the flax egg and vanilla extract.
- Beat in the remaining ingredients and fold in the chocolate chips.
- With wet fingers, shape balls of dough and place on the baking sheet. The dough will be very sticky but don’t worry! No need to flatten the balls down! Bake for about 10-11 minutes until slightly golden along edges. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.