Gluten Free, Dairy Free & Vegan Chocolate Chip Cookies
 
 
15 minute bake time Makes 16 cookies
Recipe type: Dessert
Ingredients
  • 1¼ Cup almond meal
  • ¼ Cup chopped pecans
  • ¼ Cup chopped walnuts
  • ½ Teaspoon baking powder
  • ¼ Cup coarsely chopped chocolate chips (the higher the cocoa percentage the better)
  • ½ Teaspoon cinnamon
  • ¼ Teaspoon sea salt
  • 3 Tablespoons raw sugar
  • 1 Flax egg (1 tablespoon flax meal mixed with 2½ tablespoon cool water)*
  • 3 Tablespoons canola oil
  • ½ Teaspoon vanilla
Instructions
  1. Preheat oven to 375F.**
  2. Prepare flax egg by combining 1 tablespoon flax meal with 2½ tablespoons of water. Let sit for five minutes so it can thicken up a bit.
  3. Combine all dry ingredients and mix them together well.
  4. Add vanilla and oil to flax egg and whisk together.
  5. Pour liquid ingredients over dry ingredients and mix until well incorporated.
  6. Roll dough into 1" balls and place on a baking sheet (no spray needed if using a nonstick pan).
  7. Gently flatten each ball with the back of your spoon.
  8. Slide into oven and immediately turn the temperature down to 350F.
  9. Bake 15 minutes or until they are golden brown.
Notes
A real egg can be substituted for the flax egg.
*I learned the recipe I use for flax eggs at theminimalistbaker it works great!
**The base of these cookies will brown quicker than the top. If you are questioning whether they are done, take a spatula and lift one cookie gently. The bottoms should be a deep golden brown.
Recipe by at https://www.thescratchartist.com/?p=915