Description
Chewy gluten-free and vegan chocolate chip cookies made with healthier fats and protein.
Ingredients
- 2 Tablespoons Coconut Oil
- 2 Tablespoons Tahini
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Lemon Juice
- ½ Tablespoons Gluten Free Vanilla Extract
- ½ teaspoons Gluten Free Baking Soda
- 3 dashes Cinnamon
- ¼ cups Almond Flour
- ¼ cups Rice Flour
- 2 Tablespoons Peanut Butter Creamy Or Crunchy
- ¼ cups Chocolate Chips
Preparation
In a medium or large mixing bowl, add coconut oil, tahini, maple syrup, lemon juice, vanilla, baking soda and cinnamon. Stir to combine. Add almond and rice flour, mixing well to incorporate. You 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. You will need to use hands at this point anyway to form cookie dough balls. Use about 3/4 tablespoon of dough to roll and then flatten into a cookie shape on an oiled cookie sheet or baking sheet. Continue with remaining dough.
Add chocolate 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 baking. I do have an older oven so time may vary. Check bottoms. Remove from cookie sheet and let cool for a few minutes before consuming. Store in sealed container.
