Chocolate chip cookies have long been one of the world’s favorite treats. The delicious buttery, sweet, and slightly salty cookies dotted with chocolate chips are simply addictive. Though munching on these delectable treats somehow makes us happier, we need to watch out on how much we consume. Traditional chocolate chip cookie recipes are loaded with calories, carbohydrates, fats, oils, salt, and sugar.
There are many recipe options now that do not use flour, egg, butter or sugar. But this vegan, gluten-free, and organic chocolate chip cookie recipe we have right now is really simple. It only calls for a few ingredients and takes little time to prepare. There is also no chilling required before baking. Now, no more worries, just pure goodness in every cookie bite.
This recipe takes about 20 minutes to make. Serves 24 cookies.
• 2 ½ cups of blanched almond flour
• ½ tsp baking soda
• ½ tsp salt
• ½ cup of chocolate chips
• ½ cup of grapeseed oil
• ½ cup agave nectar
• 1 tbsp vanilla extract
Preheat the oven to 350°F.
In a large mixing bowl, whisk together the dry ingredients: almond flour, baking soda, salt, and chocolate chips.
In a separate bowl, whisk together the wet ingredients: grapeseed oil, agave nectar, and vanilla extract.
Pour the wet ingredient mixture into the bowl of the dry ingredients and mix well until a dough is formed.
Line a baking sheet with parchment paper.
Using an ice cream scooper, form the dough into 1-inch balls and place them on the cookie sheet.
Flatten each dough using the palm of your hand.
Bake in the oven at 350°F for 8 to 10 minutes.
Immediately take the cookie sheet out from the oven.
Let the cookies cool for 5 minutes before transferring to a wire rack to let them cool completely.
Ideas And Tips:
• Do not use unblanched almond flour or almond meal as these will affect the texture and flavor of your cookies.
• Make sure to put the cookie sheet in the middle rack to prevent the cookies from burning while baking.
• It is advisable to turn the cookie sheet halfway through the baking time so your cookies bake evenly.
• Instead of agave nectar, you can use honey, maple syrup or brown rice syrup.
• You may substitute grapeseed oil with coconut oil, sunflower oil, corn oil, safflower oil or avocado oil.
• Instead of mixing the chocolate chips in the batter, lightly press them on top the flattened dough just before baking. This will make your cookies look more appetizing.
• Do not leave the cookies to cool completely on the cookie sheet. The pan’s heat will continue to cook the cookies making them tough and dry.
• To store, place the cookies in a loosely covered container. They can last for about 2 to 3 weeks at room temperature.
images – https://www.youtube.com/watch?v=aghn2n2PwlU