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VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

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I’m really pleased these cookies worked out, because after a load of failed attempts that turned out too dry, crumbly and not quite there in flavour, I had resigned myself to never being able to eat a decent Chocolate Chip Cookie ever again. 🙁

But, after making my Peanut Butter Cookies, I knew I’d be able to adapt the recipe to make some seriously delicious Vegan Gluten-Free Chocolate Chip Cookies.

These cookies are also awesome as they’re made using just a handful (5 to be exact) of simple
These Vegan Gluten-Free Chocolate Chip Cookies are crispy on the outside, soft and chewy on the inside and super easy to make!


Ingredients
  • 90 g (1/2 cup) pitted dates soaked overnight in cold water or in hot water for 10 minutes
  • 3 tablespoons water
  • Pinch of salt
  • 3 tablespoons smooth almond butter (or sub cashew or peanut butter)
  • 60 g (1/2 cup) ground almonds* (almond meal)
  • 40 g (1.5oz) dark chocolate** chips or chunks (ensure vegan/gluten-free or necessary)

Instructions
  1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. Drain the soaked dates and place in a blender or food processor (you can also use a hand-held stick blender) along with the water and salt
  3. Whizz until completely smooth, then add the almond butter and ground almonds, and mix well
  4. Carefully mix in the chocolate chips
  5. Take a heaped tablespoon of the mixture and use your hands to form it into a small, circular, thick patty***
  6. Lay it out onto a baking tray lined with baking paper (no need to grease it)
  7. Repeat until the rest of the batter is used up - you should be able to make 12 cookies
  8. Bake in the oven for around 10-12 minutes, until golden brown - don’t worry if they’re quite soft when you take them out as they will firm up as they cool down
  9. Leave to cool completely before storing in an airtight container - keeps in the fridge for a good few days

Recipe Notes
*You can alternatively use almond flour

**For a refined sugar free or paleo version, use a refined sugar free chocolate

***If you find the mixture too gooey to shape with your hands, you can use a cookie scoop instead, and use your hands or the back of a spoon to flatten them slightly


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