I love recreating classic treats with healthier versions. Making treats from scratch ensures the quality of the ingredients; cuts back on the sugars and fats; and if you have allergies or health concerns, a freshly baked batch of treats that are actually good for you is something very hard to find in a supermarket or shop. I discovered that adding that little bit of coconut flour keeps the cookie from that grainy texture you get with some gluten-free cookies. Really happy with these, you can't even tell that they are GF and vegan! ;)
1/4 cup + 2 Tbsp (or more) unsweetened or homemade nut milk
1 Tbsp white chia seeds
4 oz vegan butter, softened
1/3 cup coconut sugar
1 tsp pure vanilla extract
1 cups gluten-free flour of choice (I use Bob's Red Mill 1-to-1)
1/2 cup almond flour
1 Tbsp coconut flour
1 Tbsp psyllium husk
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 cup vegan chocolate chips
3/4 cup chopped pecans (optional)
Preheat oven to 350°F. In a small bowl, combine 1/4 cup almond milk and chia seeds together to make a "chia" egg. Stir, and set aside.
In a large bowl, cream the butter and sugar together with an electric beater. Beat until lighter in color. Beat in the chia egg and vanilla until fluffy.
Add all the flours, psyllium husk, baking powder, baking soda and salt, beating until well combined. If it looks too dry, add 2-3 Tbsp more almond milk to get a nice cookie dough consistency.
With a wooden spoon or spatula, gradually stir in the chocolate chips and nuts, if using.
Roll into walnut-sized balls, or spoon directly onto a greased or lined baking sheet with 1½ ” space in between each cookie.
Bake 15 minutes. Swap racks (from top to bottom and front to back) after 7 minutes. Let cool completely before storing, if there are any left to store! ;)