What’s your favorite type of cookie? Most people will probably answer chocolate chip cookies. I really adore the Jacques Torres recipe and still think it’s one of the best cookies out there, period. But I’ve felt a little bad that my little one couldn’t eat this delicious little treat. I’ve tried a few treats from the Vegan 8 and these chocolate chip cookies also didn’t disappoint. They look like the regular wheat flour cookies with a nice crunch as well. I changed it slightly since we can’t easily get molasses here. But this recipe is also so amazing in other ways:
It’s vegan (almond butter is a savior!)
There isn’t a long waiting time.
Good-bye to a lot of refined sugar (there will of course still be some in your chocolate chips).
So I just feel better when I give these to my kids. I also love that these are easier to make as well. These disappear quickly and don’t dry out as quickly as other gluten free foods because of the presence of almond butter and almond flour.
Add this to your dessert repertoire for an easy snack and you won’t be disappointed.
The tastiest gluten free chocolate chip cookies
Ingredients
- 3/4 cup brown or regular rice flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 3 tablespoons coconut sugar
- 3/4 cups chocolate chips, set aside a handful for dotting tops of cookies
- 3/4 cup smooth almond butter
- 1 1/2 cups gluten free flour blend or organic pastry flour
- 1/4 cup and 3 tablespoons of maple syrup
- 2 teaspoons vanilla
Makes about 15-20 cookies
Special Equipment
- Cookie sheet
- Silicone baking sheet (these are worth the cost for so many baked goods)
Preparation
- Preheat oven to 350°F (177°C) and line 2 sheet pans with silicone sheets.
- Add the rice flour, baking powder, salt and coconut sugar to a large bowl and whisk well to ensure it is smooth. Stir in the chocolate chips.
- In a separate medium bowl, combine the almond butter, vanilla, and maple syrup, vanilla, molasses and water and mix well.
- Pour the wet mixture into the dry mixture until it is combined well and there are no more traces of dry almond flour.
- Drop 1/8 cup of batter (or use a cookie scoop) onto the pan about 2 inches apart to allow room for them to spread (this will likely be 9 cookies). If your batter is runny and softer, you won’t need to flatten it. Otherwise, flatten each cookie slightly by wetting your hands and pressing down. Place extra chocolate chips facing up on top of each cookie, if desired.
- Put in both pans for a total of about 12-13 minutes until golden brown at the edges. Rotate pan positions after 6 minutes (top pan goes on bottom and vice versa).
- Cool 10-15 minutes on the sheet until completely cool. Cookies will crisp up and be slightly fragile if you move them immediately, but will firm up later.
- Enjoy the cookies! Put leftovers in a covered container.
