The Best Almond Meal Chocolate Chip Cookies (Vegan + GF)
Try this recipe for The Best Almond Meal Chocolate Chip Cookies (Vegan + GF), or contribute your own.
Try this recipe for The Best Almond Meal Chocolate Chip Cookies (Vegan + GF), or contribute your own.
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 1/4 cups (137 g) almond meal (ground from raw almonds / i u
- 1/4 cup (30 g) vegan dark chocolate (bar or chips) loosely chopped
- 1/2 cup (40 g) finely shredded (desiccated) unsweetened co
- 1/3 cup (73 g) organic brown sugar (or muscovado sugar)
- 1/4 cup (60 ml) aquafaba (the brine/liquid in a can of chi
- 3 tbsp (45 g) coconut oil melted
- Carbohydrate 0.185130555224869 g
- Cholesterol 0.136111110834963 mg
- Fat 0.0300494443836919 g
- Fiber 0 g
- Protein 0.112736944215932 g
- Saturated Fat 0.01866472218439 g
- Serving Size 1 1 Serving (4g)
- Sodium 39.9242916594178 mg
- Sugar 0.185130555224869 g
- Trans Fat 0.00159424999689334 g
- Calories 2 calories
Step-by-step
- In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt, and sugar.
- In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
- To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then add to dry ingredients and mix until just combined. You should have a firm, semi-tacky dough.
- Loosely cover and chill in the refrigerator for at least 30 minutes or overnight.
- Preheat oven to 375 degrees F (190 C).
- Scoop out 1 1/2-Tablespoon amounts of dough and form into small discs. Place on a bare or parchment-lined baking sheet with about a 1-inch gap in between each cookie.
- Bake for 12-15 minutes or until the edges are golden brown. Be careful not to burn (especially on the bottoms).
- Remove from oven and let cool for 5-10 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.
- Enjoy immediately or let cool. Store leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer.
The Best Almond Meal Chocolate Chip Cookies (Vegan + GF): A Busy Woman's Delight
As a working mom, time is my most precious commodity. Finding quick, healthy, and delicious recipes that satisfy my family's sweet tooth is a constant quest. That's why I was thrilled to discover this recipe for vegan and gluten-free almond meal chocolate chip cookies. Not only are they incredibly easy to make, but they also taste amazing – rich, chewy, and with just the right amount of chocolatey goodness. These cookies are a perfect example of how simple ingredients can create something truly extraordinary. The best part? I can often prep the dough the night before, saving even more precious morning minutes.
The magic of aquafaba: What initially intrigued me about this recipe was the use of aquafaba, the liquid from canned chickpeas. I'd heard whispers of its egg-white-replacing powers, but I was genuinely surprised by its effectiveness. It whips up beautifully, creating a light and airy texture that complements the dense almond meal perfectly. This unexpected ingredient is a game changer, allowing me to enjoy delicious cookies while adhering to my vegan lifestyle and accommodating my son's gluten allergy.
Adaptability is key: This recipe is incredibly versatile. I've experimented with adding different nuts, dried fruits, and even a sprinkle of sea salt on top for that extra touch of sophistication. The possibilities are endless, allowing me to tailor the cookies to my family's ever-changing preferences. Sometimes, I’ll add a teaspoon of almond extract for a more intense almond flavor or swap the brown sugar for maple syrup for a slightly different sweetness. The base recipe is so solid, however, that any adjustments are guaranteed to be a success.
Perfect for every occasion: These cookies aren't just for special occasions; they're a staple in my household. I pack them in my kids’ lunchboxes, serve them with a cup of tea in the afternoon, or bring them to potlucks and gatherings. They are always a hit, leaving people surprised by their deliciousness, especially given the healthy ingredients. They are also great to have on hand for unexpected guests. A batch of these cookies is an instant mood lifter in our busy household.
Beyond the recipe: More than just a simple recipe, these cookies represent a moment of calm and creativity in my otherwise hectic schedule. The process of measuring, mixing, and baking is a small act of self-care, allowing me to disconnect from the demands of work and family. The warm aroma of baking cookies fills my kitchen, creating a cozy and welcoming atmosphere that my family cherishes. It's a reminder that even amidst the chaos of daily life, there's always time for a little bit of sweetness.
A healthy treat: What truly sets this recipe apart is its health benefits. Almond meal is packed with nutrients, providing healthy fats and fiber. The lack of refined sugar and gluten makes it a guilt-free indulgence, a welcome change from traditional cookies. I feel good about serving these to my family, knowing that they are enjoying a delicious treat without compromising their health.
My little secret: For an extra special touch, I like to drizzle melted dark chocolate over the cooled cookies before serving. This adds a layer of intense chocolate flavor and makes them look even more irresistible. It’s a simple touch that takes them to the next level and always brings a smile to my kids’ faces.
In conclusion, this recipe for vegan and gluten-free almond meal chocolate chip cookies has become a cherished part of my life. It’s more than just a delicious dessert; it’s a testament to the power of simple ingredients, a little bit of creativity, and the joy of sharing something homemade with loved ones. Try it, and I’m confident it will become a favorite in your household too.
