GF Chocolate Chip Cookies
Prep. Time
5 minutes
Cook Time
12 mintues
Servings
15 cookies
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, egg-free
Most days around here are loud and crumb-covered, so when I bake, it has to be worth the mess. These gluten-free chocolate chip cookies are. They’re simple, dependable, and everyone actually eats them. We love how these fit everywhere - they go in our kids' lunchboxes frequently, we grab a couple for an afternoon coffee and we make sure to equip our RV pantry with the needed ingredients, to be able to make them when we travel. Tahini and almond flour make them rich, nourishing and soft, and maple syrup brings the sweetness without the crash. The chocolate chips… well, they don't need introduction or excuses to be in the recipe!
Ingredients
2 cups almond flour
2 tbsps vegan chocolate chips
1/4 cup raw tahini
1/4 cup maple syrup
2 tbsps plant-based milk (for a soy-free recipe, ensure usage of a soy-free milk)
1 tsp baking powder
Instructions
Preheat the oven to 360F (180C).
In a large mixing bowl, combine all ingredients and mix well.
The mixture should be a little sticky but still workable.
Shape balls of the dough, about 2 inch each.
Bake for 12 minutes or until golden on top.
Cool a little before serving.
Keep in an airtight box for up to 3 days in room temperature, or refrigerate for up to a week.
We made them when we were traveling through Alaska! Check out our Alaska itenarary and adventures here.
Notes
Maple can be substituted with Agava or other preferred sweetener.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.