Description
Indulgent chocolate chip cookies blend plant-based magic with classic comfort in this delightful Mexican-inspired treat. Crisp edges, chewy center, and rich chocolate morsels promise a delectable experience you’ll savor with pure joy.
Ingredients
Scale
Dry Ingredients:
- 1 cup (112g) blanched almond flour
- 1 cup (92g) gluten-free oat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Sweeteners and Binding Agents:
- ¾ cup (160g) packed brown sugar (or coconut sugar)
- 1 tablespoon flaxseed meal
- 3 tablespoons almond milk (or any dairy-free milk)
Wet Ingredients and Mix-ins:
- ⅓ cup (75g) melted and cooled coconut oil
- ½ teaspoon vanilla extract
- ½ cup (90g) chocolate chips
Instructions
- Craft a flaxseed egg substitute by thoroughly blending flaxseed meal with almond milk until it develops a gelatinous consistency.
- Incorporate brown sugar and vanilla into the flaxseed mixture, whisking vigorously to create a smooth, homogeneous liquid.
- Drizzle melted coconut oil into the wet ingredients, stirring continuously to ensure complete integration and a creamy texture.
- Sift almond flour, oat flour, baking soda, and salt directly into the liquid base, gently folding with a wooden spoon to prevent overmixing.
- Tenderly fold chocolate chips throughout the dough, distributing them evenly to guarantee a delightful chip in every bite.
- Utilize a cookie scoop to create uniform spheres, placing each precisely 2 inches apart on a parchment-lined baking sheet.
- Position the cookie-laden sheet in a preheated 350°F oven, monitoring closely as the edges transform to a golden-brown hue in 10-12 minutes.
- Allow cookies to rest on the baking sheet, enabling them to firm up and develop a perfect texture before transferring to a cooling rack.
- Once completely cooled, transfer to an airtight container, where they’ll maintain optimal freshness for up to one week.
Notes
- Experiment with different plant-based milk alternatives like oat or soy milk for unique flavor profiles and textures.
- Chill the dough for 30 minutes before baking to prevent spreading and create a chewier cookie with crisp edges.
- For gluten-free option, replace oat flour with certified gluten-free oat flour or use a mix of almond and coconut flour.
- Enhance chocolate flavor by using dark v
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg