Growing up I loved making chocolate chip cookies. They are so easy to make especially if you want to put no effort into it at all and use the pre-made cookie dough found conveniently in the refrigerated section of the grocery store. But have you looked at the ingredients lately?! Gross. Nothing short of a science experiment. If you make them from scratch your typical chocolate chip cookie recipe is really quite simple and very delicious, but requires 1 cup of butter and least 1 cup of sugar. Ack!
This is the 2nd recipe from Sarah at Making Thyme for Health that I have tried and am excited to share it with you. It is Vegan and Gluten-Free. Baking with these ingredients was new to me so of course I was very intrigued. The results were satisfying and very delicious. I found the texture to be somewhat addicting, somewhere between crispy and chewy, and just the right amount of sweetness. Enjoy!
1/3 cup solidified coconut oil*
1/2 cup coconut sugar
2 teaspoons vanilla extract
2 tablespoons almond milk
1 cup almond flour (not almond meal)
1 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dark chocolate chips (vegan without dairy such as Enjoy Life brand)
Preheat the oven to 350°F then line a baking sheet with parchment paper.
In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and coconut sugar. Mix on high for 1 minute then add vanilla extract and almond milk. Continue to mix for another 30 seconds.
With the mixer running add the almond flour first. Next add the oat flour, baking soda, baking powder, and salt. Continue to mix for about 20 seconds, until a dough forms. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. Stir in the chocolate chips at the end with a spatula.
Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Arrange them on the baking sheet with about 2 inches in between. Bake for 12-13 minutes, until edges are light golden brown. Allow to cool for at least 15 minutes before serving. They will continue to firm up as they cool. Leftovers can be stored in an airtight container for up to 5 days. You can also freeze the balls before baking and bake from frozen when ready to eat.
*If your coconut oil is too solid, run the jar (with the lid on) under hot water for about 30 seconds or until it softens. Remember that you want the coconut oil to remain solidified.
Recipe by Sarah at Making Thyme for Health. makingthymeforhealth.com