This cookie recipe was definitely a crowd pleaser in our warehouse. And Jo made sure they were completely guilty free and easy to make!
We used almond flour in this recipe because it is not only gluten-free but also low-carb and incredibly nutritious if compared to other types of flours. Although this flour makes the cookies feel more dense, the flavour and health benefits of using almond flour are much superior than using plain flour.
Did you know that when it comes to high heat cooking using coconut oil is your best choice? Over 90% of the fatty acids in the coconut oil are saturated, which makes it very resistant to heat. But to get better health benefits it is important to choose organic virgin coconut oil over refined options.
1 1/4 cup almond flour
1/4 cup vegan dark chocolate chips
1/3 cup gluten-free flour blend
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup organic brown sugar
1/4 cup aquafaba
3 tbsp melted coconut oil
1/2 tsp vanilla extract
- In a large mixing bowl, stir together almond flour, dark chocolate chips, gluten-free flour, baking powder, salt, and organic brown sugar.
- In a separate mixing bowl, beat aquafaba using a hand mixer until light and fluffy and loose peaks have formed.
- Add the melted coconut oil and vanilla to the aquafaba and whisk to combine.
- Mix the dry ingredients to the moist ones until combined. You should have a firm dough.
- Loosely cover the dough and let chill in the refrigerator for 30 minutes. In the meantime, preheat oven to 190C degrees and line a baking sheet with baking paper.
- Scoop out 1 heaped tablespoon of dough and transfer to your lined baking sheet. Use your hand to smash the cookies down slightly into small mounds. Leave only around 3cm between each cookie as they won't run out.
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from oven and let cool for 5 minutes before removing them from the baking sheet.
- These will last up to 4 days at room temperature or 1 month in the freezer. Enjoy!