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Gluten-free, vegan, chocolate-chip cookies

September 11, 2018 by Ivy Chan

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Hello, chocolate and coconut lovers!

Fellow preggo ladies: I will soon share with you recipes with dates, because, apparently, dates are SO good for us. But for now, to satisfy those chocolate and sweet cravings, a delicious cookie recipe is in order.

chocolate chip cookies on a plate

Got coconut?

I don’t know about you, but coconut flour is my absolute favourite. It gives recipes that fluffy, comforting, calming feeling. It contains less carbohydrate than other nut flours, has a low score on the glycemic index. It has more fiber than the wheat alternatives and is also high in protein and healthy fats. So it is great not only for gluten-free eaters (especially those with Celiac disease) but also for anyone with digestive problems, diabetics, people with a nut allergy and so on.

Besides the yummy coconut flour, I used almond flour for these cookies- but I tried a regular, all-purpose gluten-free flour as well, and they both gave the same delicious result.

flourWhat else do you need?

So we need 1/3 cup coconut flour and 1 cup almond (or all-purpose gluten-free) flour. What else?

Coconut oil (a little over 1/3 cup)

1 egg replacer. First time ever I used Follow Your Heart’s Vegan Egg. SO easy to use, but I really disliked the smell. Obviously, you don’t smell it once the egg is mixed with the other ingredients. If you don’t have Vegan Egg, you can use the flax seed+ water combination (1 tbsp ground flaxseeds mixed with 2 1/2 tbsp water) or simply add 1/4 cup of unsweetened applesauce instead of one egg. Just reduce the sugar amount if you use applesauce.

1/2 cup coconut sugar

3 tbsp agave syrup (or any sticky sweetener of choice)

2 tsp almond extract

1/2 cup chocolate chips

chocolate chipsPreheat oven to 350 °F. Blend the wet ingredients first (coconut oil, egg replacer, agave syrup, and almond extract). In a separate bowl, mix coconut flour with almond flour, and then add the coconut sugar. Pour the wet ingredients from the blender into the bowl with the dry ingredients. Mix everything until you have a soft dough- not too wet but not too stiff either. Finally, mix in the chocolate chips. Make this mixture into cookie shapes, and bake for 20 minutes. Take them out right away and let them cool before serving! Let me know how it goes, will you?

chocolate chip cookies

 

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Filed Under: Recipes Tagged With: chocolate chip cookies, coconut flour, easy vegan sweets, gluten free cookies

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HELLO REAL LIFE!

Welcome! My name is Ivy. I am an academic by training and a foodie at heart, in a small but mighty body. Classical with a twist, married to the love of my life, a proud mum of two little lions, and one little human. We have recently moved to the gorgeous state of Washington. I am back to a 4-year school to study Ayurvedic nutrition and Traditional Chinese Medicine. When I have time from school and our two-year-old, I like to read, write, bake, and consume more Medjool dates and dried figs than anyone I know.

Shakingmytofu aims to make plant-based life convenient, affordable, and adaptable for everyone. I will be happy if I can bring a little more light, health, and peace to the daily life. Feel free to spend time, have a look at the recipes, lists of plant-based sources (from snacks to clothing), images and articles. Contact me anytime with queries, suggestions, and collaboration ideas at shakingmytofu@gmail.com or simply by filling out the form below. Look forward to hearing from you!

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I am an academic by training and a foodie at heart, in a small but mighty body. I am married to the love of my life, and a proud “furry-mum” of two little lions. Want to collaborate? Contact me→

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