Chocolate Chip Cookie
Vegan, Oil-free, Gluten-free
Prep: 5 min, Bake: 13 min, Total: 18 min, Yields: 6-7 large cookies
Ingredients:
- 1 cup GF flower (use white whole wheat pastry flour for if gluten is no problem)
- 1/4 cup Sucanat
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1/4 cup unsweetened plant milk
- 1/4 cup almond butter
- 1 1/2 tsps vanilla extract
- 1/3 cup vegan chocolate chips, plus extra to put onto top
Instructions:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In a medium mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt, set aside.
- In a small blender, process the maple syrup, milk, almond butter and vanilla extract until smooth.
- Pour the wet ingredients into the dry and mix until well combined. Fold in the chocolate chips.
- Drop two cookie scoops of the dough onto the cookie sheet to make one cookie. Place cookies about two inches apart as they will spread.
- Flatten the cookies with wet fingers. Press a few chocolate chips onto the top.
- Bake for 13 minutes, or until the edges begin to go golden and the cookies are dry to the touch. Let sit on the cookie sheet for five minutes, then transfer to a cookie rack.
Feb 22nd 2022
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