Gluten-Free Vegan Chocolate Chip Cookies
24 People
135 Cals
Gluten-Free Vegan Chocolate Chip Cookies
24 People
135 Cals
About the recipe
Crisp almond meal cookies naturally sweetened with maple syrupThese gluten-free vegan chocolate chip cookies are beautifully simple to make and deliver everything you want from a great cookie — crispy edges, a soft chewy centre and rich pockets of dark chocolate.Made with nourishing almond meal, pure maple syrup and good quality olive or macadamia oil, these cookies are naturally gluten-free, dairy-free and refined sugar free while still tasting wonderfully indulgent.Almond meal gives the cookies their delicate nutty flavour and tender texture, while maple syrup provides natural sweetness and helps create that irresistible chewy bite. Chunks of dark chocolate melt through the dough creating little bursts of chocolate in every bite.They come together in minutes using just one bowl, making them perfect when you want a quick feel-good bake to enjoy with coffee, tea or as a simple wholesome treat.
Nutrition Per Serving
135
Calories
11g
Fat
2g
Saturates
6g
Sugars
49mg
Salt
3g
Protein
8g
Carbs
2g
Fibre
Ingredients
Method
- Preheat your oven to 160°C fan forced (180°C conventional).
- Line a baking tray with baking paper.
- Place the almond meal and sea salt into a mixing bowl and stir to combine.
- Add the maple syrup and olive oil, then mix together until a soft cookie dough forms. Add a teaspoon of water if needed into the dough.
- Fold through the dark chocolate chunks, distributing them evenly through the mixture.
- Scoop heaped tablespoons of dough onto the prepared tray, using an ice-cream scoop, leaving space between each cookie.
- Gently flatten the tops slightly with the back of a spoon.
- Bake for 15 - 18 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the tray for 10 minutes before transferring to a rack to cool completely.
- They will firm up as they cool while remaining soft and chewy in the centre.
Notes & Inspiration
Almond meal cookies are delicate while hot, so allow them to rest on the tray before moving them. This helps them set and develop the perfect chewy texture.
Use a good quality 70% dark chocolate for the best flavour. Roughly chopping the chocolate instead of using chips creates beautiful pools of melted chocolate through the cookies.
Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
