Today is not going super well. 3 finals are due today, for all of which I’m way behind in terms of preparation (one of which I thought I had till Sunday to finish), yesterday I just announced I’m changing jobs…it’s been kind of a tough week. And thankfully it’s almost over! 🙂 So, while I’m re-listening to lectures, I decided to do a little baking. Because why not. And it’s better than sitting here stressing while I have to be tied to my computer anyway.
These cookies are really less sweet treat, and more power snack. They’re tasty and the almond meal gives them a nice almost cakey texture, but they’re not very sweet. If you’re looking for a sweeter cookie, I might send you back to my Oatmeal Raisin Chocolate Chunk Cookies instead. That said, if you’re looking for something that you can grab before running out the door to workout or something, these might be the winners.
What you need:
1 cup almond flour
1.5 cups all-purpose gluten-free flour mix (I used Bob’s, though King Arthur is my favorite)
1/2 cup gluten-free oats
1.5 tsp baking powder
1/2 teaspoon baking soda
6 Tbsp chia seeds (2 of which will be whisked together with 6 Tbsp water to form a gel and set a aside)
1/2 cup almond milk
1/4 cup coconut oil, melted
1/2 cup coconut sugar
1 Tbsp vanilla extract
1/2 cup dark chocolate chunks
First, whisk together your chia gel and set aside for a few minutes. Preheat oven to 400 degrees. Mix together all dry ingredients in one bowl. In separate bowl, combine all wet ingredients (including chia gel and melted coconut oil). Add wet to dry ingredients, and mix. Add chocolate chunks and remaining chia seeds.Place parchment paper over cookie sheet, and spoon dough (it’s very thin dough) onto parchment. Place it all in the oven, and bake for about 10-12 minutes, until golden brown and cooked through.Build a leaning tower of cookies and eat them up!!!
These look yummy. Do you think the measurement would be the same if using wheat flour? Im not sure is gluten free flour denser than wheat…I’m thinking I might need a bit more wheat
That is an excellent question. Most of the time I just do a 1:1 conversion when I’m making things gluten-free and add some kind of binder since gluten makes things stick. I’d try it with the same amount of flour and see how the dough looks…it’ll probably be even doughier would be my guess. Just a warning though, the recipe isn’t really a very sweet one, so if you guys want more sweetness, add some extra maple syrup or coconut sugar. 🙂 Hope you like them!