Chocolate chip cookies. Basic. Boring? … Not if they’re gluten free! Gluten free baking/cooking is nowhere near boredom. It’s made of failures, failures and failures. Crumbly biscuits. Chewy bread. Sticky pizza dough. But oh, pure joy when you reach your goal. These cookies are darn tasty and crispy yet soft. They’re not as good as my non-vegan gluten-full chocolate chip cookies I’ve made a hundred times at least (I really mean one hundred). It’s a confession. I really shouldn’t be saying that in my first post. I’ll tell you what. They’re healthier. A lot more. That means you can eat more.
Chocolate chip cookies
50 g almond meal
35 g brown rice flour *
50 g almond butter *
50 g sugar
1 tsp gluten-free baking powder
1/4 tsp salt
5 cl almond milk *
30 g dark chocolate chips
vanilla extract (optional)
Preheat oven to 180°C. Line a cookie sheet with parchment paper or a silicone baking mat.
Whisk all the ingredients, except the chocolate chips, together until well combined. Add the chocolate chips. Form 4 balls with the dough, don’t worry it’s going to be slightly sticky. Flatten them as the cookies won’t spread during baking.
Bake for 12 minutes, remove from oven and let them cool on a rack.
Or eat them warm from the oven. They’re equally good warm…
* Substitutions: feel free to sub brown rice flour with another gluten-free flour. It will work just fine with sweet rice flour, quinoa flour or even oat flour (certified gluten-free). As for the almond butter, I’m pretty sure the cookies will taste as good with cashew butter as it has a mild taste but you won’t get all the almond goodness! Same for the almond milk, any non-dairy milk will do.