Summary: We couldn’t let National Celiac Awareness Month go buy without some chewy chocolatey baked goods! This sumptuous recipe, adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam, offers a heap of cocoa powder, offset with sweet agave nectar. The recipe book offers a vast array of delicious, gluten-free recipes, but it is not a vegan cookbook so, like many cookbooks, we have to adapt.

Share some yum!

We couldn’t let National Celiac Awareness Month go by without some chewy chocolatey baked goods! This sumptuous recipe, adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam, offers a heap of cocoa powder, offset with sweet agave nectar. This recipe book offers a vast array of delicious, gluten-free recipes, but it is not a vegan cookbook so, like with many cookbooks, we have to adapt. Luckily, most of the recipes simply call for eggs which can be replaced with Ener-g vegan egg replacer.

Vegan, Gluten-Free Chewy Chocolate Cookies

Yield: Makes 12 cookies

Ingredients:

  • 3 cups blanched almond flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2 cup arrowroot powder
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup grapeseed oil
  • 3/4 cup agave nectar
  • 1 tablespoon vanilla extract

Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond flour, salt, baking soda, arrowroot powder, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the dough a scant 1/4 cup at a time onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack – be careful not to overcook. Let the cookies cool on the baking sheets for 30 minutes. Serve.

We love to enjoy these yummy cookies the old fashioned way, with a big glass of cold almond milk!

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