Almond Flour Chocolate Chip Cookies
A number of factors kind of worked together to make these cookies happen. One, we finally got a working oven again. Huzzah! Second I recently had a grocery brand’s boxed version of almond flour-chocolate chip cookies and they were greasy lumps of failure. Third, I’ve been craving chocolate chip cookies. Fourth, well, we’re in nesting mode with the quarantine recommended. Having just gotten out of a medical quarantine following my husband’s bone marrow transplant, we know this thing like the back of our hands and cookies always help. Anyway, I was craving a cookie that was crispy on the outside, and tender on the inside. I think I cracked a code here, because these are delicious if I do say so myself, even if gluten-free isn’t your thing. By the way, you don’t need to use gluten-free flour or the brand I recommended. Use what works for you, but keep in mind that gluten-free baked goods cook best at a lower temperature and more time, so you may need to adjust this if you adapt the recipe.
1 tablespoon ground flaxseeds
3 tablespoons aquafaba
1 cup almond flour
1 cup all-purpose gluten-free flour blend (I recommend this one)
½ cup quick-cooking oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup pure maple syrup
¼ cup smooth, natural peanut butter
2 tablespoons unsweetened non-dairy milk
2 teaspoons pure vanilla extract
1 cup slavery-free vegan chocolate chips
In a small cup, mix together the ground flax and aquafaba. Allow to gel in the refrigerator for 15 minutes. Preheat the oven to 325 degrees and line a cookie sheet with parchment paper.
In a large bowl, combine the almond flour, flour blend, oats, baking powder, baking soda and salt. Stir together with a large spoon. In a medium bowl, mix together the maple syrup, peanut butter, non-dairy milk, vanilla and flax mixture until integrated. Pour into the large bowl with the flour blend, and add the chocolate chips. Stir until combined. It will be thick.
Scoop out heaping tablespoons of batter onto the prepared cookie sheets. You can roll them between your damp hands and gently press down.
Bake for 9 minutes, then rotate the cookie sheet 180 degrees and bake for 5 more minutes.
Oats, Peanut Butter, Sweet, Sweets, Treat, Dessert, Cookie, Chocolate, No Oil, Oil-Free, Bake
A number of factors kind of worked together to make these cookies happen. One, we finally got a working oven again. Huzzah! Second I recently had a grocery brand’s boxed version of almond flour-chocolate chip cookies and they were greasy lumps of failure. Third, I’ve been craving chocolate chip cookies. Fourth, well, we’re in nesting mode with the quarantine recommended. Having just gotten out of a medical quarantine following my husband’s bone marrow transplant, we know this thing like the back of our hands and cookies always help. Anyway, I was craving a cookie that was crispy on the outside, and tender on the inside. I think I cracked a code here, because these are delicious if I do say so myself, even if gluten-free isn’t your thing. By the way, you don’t need to use gluten-free flour or the brand I recommended. Use what works for you, but keep in mind that gluten-free baked goods cook best at a lower temperature and more time, so you may need to adjust this if you adapt the recipe.
1 tablespoon ground flaxseeds
3 tablespoons aquafaba
1 cup almond flour
1 cup all-purpose gluten-free flour blend (I recommend this one)
½ cup quick-cooking oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup pure maple syrup
¼ cup smooth, natural peanut butter
2 tablespoons unsweetened non-dairy milk
2 teaspoons pure vanilla extract
1 cup slavery-free vegan chocolate chips
In a small cup, mix together the ground flax and aquafaba. Allow to gel in the refrigerator for 15 minutes. Preheat the oven to 325 degrees and line a cookie sheet with parchment paper.
In a large bowl, combine the almond flour, flour blend, oats, baking powder, baking soda and salt. Stir together with a large spoon. In a medium bowl, mix together the maple syrup, peanut butter, non-dairy milk, vanilla and flax mixture until integrated. Pour into the large bowl with the flour blend, and add the chocolate chips. Stir until combined. It will be thick.
Scoop out heaping tablespoons of batter onto the prepared cookie sheets. You can roll them between your damp hands and gently press down.
Bake for 9 minutes, then rotate the cookie sheet 180 degrees and bake for 5 more minutes.
Oats, Peanut Butter, Sweet, Sweets, Treat, Dessert, Cookie, Chocolate, No Oil, Oil-Free, Bake