May 18, 2012

double chocolate chip cookies (vegan and gluten free)

My husband has a love affair going...with chocolate chip cookies.  I believe he actually considers the chocolate chip cookie to be its own food group.  Its the only sweet treat he consistently asks for when I'm in one of my wrecking the kitchen frenzies otherwise known as baking.  This recipe has become my go to, its gluten free, dairy free and not loaded with fat and sugar (ok aside from 2 cups of chocolate chips). I found the original at Elena's Pantry but I couldn't find unblanched almond flour in my little town so I opted to try and tweak the recipe and many, many batches later here is what I have come up with:

2 1/2 cups almond meal flour (I used Bob's Red Mill)
1 /2 cup coconut flour
1/2 teaspoon sea salt
1/2 cup grapeseed oil (you can also use coconut oil)
1 tablespoon vanilla extract
1/2 cup dark agave nectar
1 cup chocolate chunks
1 cup mini chocolate chips

Combine dry ingredients in large bowl
Stir together wet ingredients in smaller bowl
Mix wet ingredients into dry
Place mixture in freezer for 15-20 minutes until it hardens up enough to scoop balls of dough out with an ice cream scoop or spoon
Form one inch balls and place on on lined baking sheet

Bake at 350 for 7-10 minutes

Cool for a few moments before transferring to a wire rack, the cookies will need a bit of time to set up before moving to wire rack to cool completely.

Makes approx 12 cookies