Tuesday, January 26, 2016

Sweet Salty Chocolate Chip Cookies - GF & Vegan

I've been experimenting with gluten free cooking and baking in an effort to bring you more healthy, gluten free recipes.

It has been a bit of a challenge.

Seems that more than 7 days without gluten makes me very angry/grumpy/irritable.

This is apparently a withdrawal system.



It's pretty much impossible to be grumpy when you have fresh baked cookies.

These delicious bites of sweet, salty love contain no refined sugar and are made with walnuts and flaxseeds - full of antioxidants and brain healthy fats.

So if you need a little pick me up and still want to stick to your healthy eating #goals bake up these crazy yummy, gluten free cookies...and smile.

makes about 16 cookies

1 Tbsp ground flaxseed
1/4 cup Earth Balance (vegan butter)
1/4 cup almond butter
1/2 cup coconut sugar
1/2 tsp cinnamon
1 Tbsp brown rice syrup
1 tsp vanilla extract
1/2 tsp baking powder
1 cup gluten free oats
1 cup walnuts
1/2 cup brown rice flour
1/4 cup vegan dark chocolate chips
1 Tbsp coarse sea salt

Preheat the oven to 350 and line a baking sheet with parchment paper.

Mix the ground flaxseed with 3 Tbsp of warm water in a small bowl and set aside.

Put the sea salt in a shallow bowl and set aside.

Place the walnuts in a blender or food processor and pulse until they become almost a flour.

Using a hand or stand mixer, beat the almond butter and Earth Balance until well combined. Add the brown rice syrup, coconut sugar, vanilla and mix for 1 minute.

Mix in the flax mixture, baking powder and cinnamon, followed by the oats, brown rice flour and blended walnuts. The dough will be sticky. Stir in the chocolate chips with a spoon.

Form the dough into 1.5 inch balls and place them on the lined baking sheet. Press each ball down lightly with a spoon (wet the spoon with cold water to keep it from sticking to the dough).  The chocolate chips may fall away from the dough - you can push them back in with your fingers.

Sprinkle a pinch of the sea salt on top of each unbaked cookie.

Bake in the oven for 15 minutes then let cool for about 5 minutes on the cookie sheet - if you can wait that long.

Sending you sunshine, happiness and sweet salty love,


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1 comment:

  1. Someone please make these for me :-) The ingredients list makes me happy just reading it. So much better than grocery store obesity/diabetes cookies.