VEGAN, PALEO CHOCOLATE CHIP COOKIES

dairy free, grain free,
plant based

Well, thanks to a recent food sensitivity test I took because Payton (my adorable 4 month old) was having some real digestion problems - I can no longer eat soy, wheat, gluten, corn, oats… among about 15 other foods. Because i’m breastfeeding, it’s that much more imperative that I cut this out for the recommended 3 months before trying to re-introduce. So, when my go-to chocolate chip recipe just wans’t an option when my cookie craving kicked in - I had to look elsewhere, and ended up finding this recipe by Bakerita (I did make a few substitutions).

These cookies are soft and chewy on the inside, and crispy on the outside. An absolute game changer when it comes to gluten free and vegan baking.

Ingredient highlights:

Almond Flour - High in calcium - important for healthy bones and muscles, Vitamin B - which is vital for energy and to counteract effects of stress on the body and Vitamin E which nourishes the skin.

Chia seeds - Great source of the essential fatty acid Omega 3, which is anti inflammatory, and important for brain function and skin health.

Lilys Dark Chocolate - Fair trade and sweetened with stevia, therefore, no added, processed, or refined sugar. sugar has no real nutritional value and is actually considered an anti-nutrient, among being linked to many negative health issues. Dark chocolate is a great source of Magnesium which is considered the anti stress mineral, also shown to be helpful in alleviating many symptoms related to women’s menstrual cycles.

Recipe tips:

I used a tablespoon to scoop to batter out and roll it into a ball, then pressed down a little bit to partially flatten.
these cookies are best once they’ve had time to cool a little bit. They’ll be quite soft when you take them out of the oven.

Paleo Vegan Chocolate chip cookies

Prep time: 15 minutes
Cook time: 8-10 minutes
Yield: 16-18 cookies

ingredients

1/2 cup of Miyoko butter at room temperature to soften
2/3 coconut sugar
1 chia egg (1 tbsp ground chia seed + 2.5 tbsp water)
1 tsp vanilla extract
1/2 tsp aluminum free baking soda
1/2 tsp salt
2 1/4 cup Finely ground almond flour (I use Bobs Red Mill)
1 cup Lilys Dark chocolate baking chips

method

In a small bowl mix ground chia and water. Set aside for 10 minutes.
Cream together butter and coconut sugar until smooth
Add chia egg and stir until well combined.
Once well incorporated, add almond flour, chocolate chips, salt and baking soda, and mix well
Refrigerate for at least an hour, I did 3.
Preheat oven to 350.
Line baking sheet with silat baking mats or parchment paper.
Using a heaping 1 tbsp measuring spoon, scoop your batter and roll each into a ball - place on cookie sheet.
Pat each ball of dough down slightly to flatten the top.
Bake for 8-10 minutes until the edges are golden brown.