Gluten-Free Vegan Chocolate Chip Cookies
Ingredients
- 1 flax egg (or egg if non-vegan): 1 tablespoon ground flax seed + 3 tablespoons warm water
- 1/2 cup Miyoko's Creamery vegan butter or coconut oil, softened
- 1 tablespoon Simply Organic Foods Madagascar vanilla
- 1/2 teaspoon almond extract (optional)
- 1/2 cup Wholesome Sweet coconut sugar (or any granulated sweetener)
- 3/4 cup Bob's Red Mill GF all purpose flour
- 3/4 cup Arrowhead Mills oat flour (or substitute with all purpose flour)
- 3/4 cup Bob's Red Mill GF rolled oats
- 2 teaspoons Bob's Red Mill arrowroot powder (or cornstarch)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped toasted pecans
- 1/2 cup Lily's Sweets keto dark chocolate chips
Preparation
Preheat oven to 350 degrees.
Add flax egg, butter, extracts, and sweetener to a bowl and mix for about 60 seconds using a hand mixer until creamy.
Add remaining ingredients except pecans and chocolate chips and mix until just combined.
Fold in pecans and chocolate chips. The dough will be pretty sticky.
Place slightly flattened tablespoon-sized balls of dough on a parchment-lined baking sheet.
Bake for 8-10 minutes. The cookies will look underbaked and puffy; do not overbake.
Remove from oven and let cool on the baking sheet for another 2-3 minutes.
