Chocolate Chip Cookies

https://www.makingthymeforhealth.com/best-vegan-gluten-free-chocolate-chip-cookies/ BEST EVER COOKIES

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For conventional oven: Preheat the oven to 350°F then line a baking sheet with parchment paper.

Step 2

In a food processor combine coconut oil and coconut sugar. Mix on high for 1 minute then add vanilla extract and almond milk. Continue to mix for another 30 seconds.

Step 3

Turn off the processor and add the almond flour first. Next add the oat flour, baking soda, baking powder, and salt. Continue to mix for about 20 seconds, until a dough forms. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. If the dough appears dry and crumbly, try allowing it to mix for longer. If it’s still crumbly, try adding a tablespoon of milk. Stir in the chocolate chips at the end with a spatula.

Step 4

Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Arrange them on the baking sheet with about 2 inches in between each. Use a chopstick to dint the centre or place a piece of chocolate in the middle.

Step 5

If the coconut oil starts to melt too quickly, place the cookies in the fridge to firm up before baking. This is actually better for baking and recommended

Step 6

For a conventional oven: bake in the oven for 12-13 minutes, until edges are light golden brown. Allow to cool for at least 15 minutes before serving.

Step 7

They will continue to firm up as they cool. Leftovers can be stored in an airtight container for up to 5 days. You can also freeze the balls before baking and bake from frozen when ready to eat.

Step 8

AIR FRYER: BAKE 180C 10mins until edges are light golden brown. Allow to cool for at least 15 minutes before serving. Pop in the fridge to harden up the chocolate is best.

Step 9

If your coconut oil is rock solid, microwave it (without the lid) for 10 seconds, or until just soft enough to scoop. If it starts to get liquid-like then you will have to refrigerate until solid again. It’s very important that coconut oil is solid for the recipe to work properly. Vegan butter will work in place of coconut oil but the texture is softer with coconut oil. You can also use a combo of both if you prefer. Refined coconut oil is ideal for its neutral flavor.