Hello and well wishes to everyone!
Lately I’ve been so interested in sweets. Not just eating them, but making them. This is odd for me because I’m usually more into the savoury and I typically enjoy creating recipes with those types of flavours. But something in me has changed and I’m going crazy over cookies! I hope that’s ok. I’ve made a few cookie recipes for this blog and they’ve been chocolate flavoured, and those are good, but I’ve been itching to make a classic chocolate chip cookie.
Finding a base for vegan cookies is often the biggest challenge. I like to use peanut butter because it holds everything well, but sometimes I want a more neutral taste. Another option is vegan butter but it’s not the healthiest choice. I like nut butters as a butter alternative and I find almond butter works well for cookies because it has a nice nutty flavour without being excessive or too distinct. If you have a nut allergy you can also swap it for sunflower seed butter and your cookies will have a great base and still taste like great chocolate chip cookies.
These cookies were made with the intention of being allergy and intolerance friendly, while obviously being vegan. They’re meant for everyone and I have to say they’re my favourite cookies I’ve ever created.
makes around 20 small cookies Ingredients
1 tbsp flax seed with 3 tbsp water
1/4 cup and 2 tbsp natural almond butter
1/2 vegan brown sugar
2 tbsp agave syrup
2 tsp vanilla extract
1 cup and 1/4 cup gluten-free oat flour (you can make this by grinding rolled oats if you want)
2 tbsp starch (I used tapioca)
1 tsp and 1/4 tsp baking powder
1/2 tsp salt
1/2 cup with around 3 extra tbsp or as much as you want vegan chocolate chips
Preheat the oven to 350F. Line 2 baking sheet with parchment paper.
In a large bowl, add the flax and water and combine and let it sit while you collect your other ingredients. Add the almond butter, sugar, agave and vanilla to this bowl and stir until it is well combined.
In another large bowl add the flour, starch, baking powder and salt. Then add this in batches to the wet mixture and stir it until it is combined. Then add in the chocolate chips.
Next you’ll want to mash it altogether with your hands and then take out small bits of dough and shape it into balls. The dough is a bit sticky so this works much better if you do it with wet hands. Once you place them on the sheet press down on them. Flatten them a bit, but don’t worry about flattening them out completely. You will likely need two trays because most only hold 12 and you want to leave room for spreading but if somehow you are able to get everything on one sheet go ahead. Bake for 8-10 minutes.
Once you remove them from the oven, let them cool for at least 5 minutes. You can transfer them to a cooling rack if you want but it’s not necessary.
Enjoy! Eat as you please, I don’t think you need my advice on this. Hope you like them!