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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! ;)

 

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

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