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
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!