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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
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
Yield: Makes 12 cookies
- 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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