gluten-free. dairy-free. vegan. no egg. no flax.
As strange as it sounds, these little gems had me at second bite.
I know… “First time’s a charm”, “You had me at hello” (name that movie), and “You never get a second chance to make a great first impression”. Supposedly, food should have us won on the first bite too. Throwing caution to the wind, I dare to say maybe not…
These cookies are tasty. Don’t get me wrong. I would not be posting a recipe if it tasted terrible. Rest assured. But the first bite is largely an experience in taste. Thanks to less sugar than most cookies, the ingredients are able to be identified.
It is a new taste: tahini, peanut butter, almond flour. Mixed and vying for attention. In the newness, the question arises: “Are these good?” This is where the second bite comes in.
On the second bite, I decide these are good. Good enough to consume a handful’s worth, and mentally declare throughout rest of day, “No more cookies”. And good enough to share.
I really like chocolate chip cookies for a snack. Having a gluten-free, vegan cookie as a nice snack was the brainchild of a few failed attempts, then one success. These do not take terribly long to make or cook. And the ingredients are much healthier than quite a bit of other chocolate chip cookies on the market.
(1) Can leave out for 24 hours after making if temperatures are not terribly warm. Or can refrigerate right after cooking. These do harden after being made. They will turn crunchier and chewier which is not a bad thing if you like such (I happen to). (2) I like to make about 2/3 with chocolate chips and leave 1/3 without in case someone does not like chocolate chips or I desire a late night snack (not able to eat chocolate later in the day… unfortunately). You can make however you prefer.
Vegan Chocolate Chip Cookies
Chewy and crunchy gluten-free chocolate chip cookies without eggs.
- 1/4 c. almond flour
- 1/4 c. rice flour
- 2 T. coconut oil
- 2 T. peanut butter. creamy or crunchy
- 2 T. tahini
- 2 T. maple syrup
- 1 T. lemon juice
- 1/2 T. gluten-free vanilla extract
- 1/2 t. gluten-free baking soda
- 3 dashes cinnamon
- chocolate chips (however many desired… I add 2 or 3 per cookie after placing on cookie sheet)
- In a medium or large mixing bowl, add coconut oil, tahini, maple syrup, lemon juice, vanilla, baking soda and cinnamon (I exclude peanut butter until flour has been added). Stir to combine.
- Add almond and rice flour, mixing well to incorporate. May need to mash ingredients together if mixing becomes difficult.
- Preheat oven to 325°F.
- Depending on how thick the dough is forming and whether or not peanut butter being used is dry (mine is usually dry), I add peanut butter by hand, kneading together ingredients. Will need to use hands at this point anyways to form cookie dough balls.
- Use about 3/4 Tablespoon amount of dough to roll and then flatten into a cookie shape on an oiled cookie/baking sheet. Continue until all of dough is used.
- At this point, I figure how many cookies will have chocolate chips and add chips to cookie tops. This way chocolate is not melting or burning beneath cookie during baking.
- Cookies are usually ready between 5 and 10 minutes of cooking. I do have an older oven and times may vary. Check bottoms.
- Remove from cookie sheet and let cool for a few minutes before consuming. Store in sealed container.