Sof Vegan and Gluten Free Chocolate Cookies

Hi there ! If you are not vegan and/ or GF, you will already be probably super scared by these cookies description 🙂 I can see the disapproval look on your face as you imagine something weird, complicated to bake and not satisfying 🙂 well I ‘ll disappoint you with this recipe ! They are not like the crusty chewy cookies you get from cookie shops though. They are super soft and moist. I don’t claim to be a cookie expert, but for that category of cookies, I feel they do a good job, and my Leopold actually likes them a lot ! And then when you look at the ingredients list, apart from the white sugar (I have reduced vs std cookies recipes) there is noting bad in there actually !

I let you decide as you have the recipe below with a few twists to change flavours. Happy Healthy Baking and keep me posted.

Ingredients

– 150 g brown rice flour (can substitue with white rice, but I prefer brow rice flour / nuttier taste and also more interesting from a nutrition standpoint 🙂

– 150 g buckwheat flour

– 100 g unsweetened almond butter (or use peanut or tahini. Peanut will give a strong flavour though)

– 100 g coconut oil (use unrefined, you won’t taste it)

– 5 tbsp almond milk unsweetened (or oat or coconut milk)

– 2 tbsp almond flour

– 100 g sugar (I don’t like using refined sugar, but for cookies it does work better usually, you can substitute with brown sugar, but will affect the texture)

– 40 g brown sugar

– 150 chocolate chips (I use min 60% dark chocolate chips, but choose according to your kids sweet tooth)

– 0,5 tbsp psyllium powder (can not replace by anything else, sorry 🙂

– 50 g water

– 1/2 tsp vanilla extract

– 1/2 tsp cinnamon

– Pinch of salt

Directions

Mix your psyllium and watter, stir well and set aside.

Mix together your wet ingredients, then add your psullyium & water mix. Whisk well.

Mix together your dry ingredients, except the chocolate chips.

Combine your wet and dry ingredients, and add the chocolate chips to finish.

Put your dough in the fridge to rest and be easier to scoop.

In the meantime, preheat your oven at 175°C fan forced;

Scoop your cookie balls using a heaped tbps or ice cream scoop (usualy mine are around 50/55 g for large cookies). 

Transfer your cookie balls to your baking tray lined with baking paper, and press a little. Leave some space in between each cookie, and put your tray in the oven for 14 min (cookies should be cracked, with slightly browned colored top)    

Let it cool and eat 🙂 or store in airtight container to keep for a few days.

Note: those cookies are supposed to be soft ! not like usual crispy chewy cookies !