Here is my forever changing recipe for gluten free, vegan chocolate chip cookies. The almond flour makes them crispy and the oat flour makes them chewy.
I have tried to make this cookie for those who have gluten and sugar sensitivities. I also lessened the “butter” to use less processed oil. Plus, I used Himalayan salt instead of other salts because of the mineral content.
Big Tree says low glycemic on the front of the bag. Ener-G says gluten free and wheat free on the box. Bob’s Red Mill has a gluten free oat flour, but you can make your own by blending oats in a Vitamix dry container. Pamela’s says gluten free on the bag and on the back says Gluten-Free Certified Facility, but produced on equipment that processes tree nuts, coconut, eggs, soy, and milk.
GF Vegan Chocolate Chip Cookies
6 Tbsp. Miyoko’s butter
3/4 cup organic brown coconut sugar, Big Tree
1 1/2 tsp. Ener-G egg replacer
1 tsp. vanilla extract
1/2 tsp. baking soda
1 cup oat flour, Bob’s Red Mill GF or make own
1/4 cup almond flour, Pamela’s, add another 1/4 cup to make cookies softer
1/4 tsp. pink Himalayan salt, fine
1/2 cup chocolate chips, Enjoy Life Dark Morsels1/2 cup walnuts
Egg Replacer Recipe:
1 1/2 tsp. Ener-G
2 Tbsp. warm water
Warm water in kettle for one minute.
Yield: 12-15 Cookies about 3” each
Directions:
Take Miyoko’s out of the refrigerator to soften. Blend Miyoko’s and coconut sugar until creamy in a bowl. Ready the egg replacer then add and stir. Add soda, oat flour, almond flour, Himalayan salt and stir. Add chocolate chips. Add broken up walnuts. Refrigerate cookies for 10 minutes. Refrigeration makes the oat flour in the cookie easier to roll in your hand. Also the ingredients have time to mesh and make the cookie tastier. Warm the oven while you place cookies on parchment paper on cookie sheet. Bake at 375° for 10 minutes.
Happy Baking!
Recipe from blog of melissacrismon.com
Copyright 2020 Melissa Crismon
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