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Wednesday, February 20, 2013

Vegan Paleo Collision Chocolate Chip Cookies


What do you get if you cross a vegan and a paleo recipe? No eggs or grain. What's left? Pure bliss! 

I have made these cookies half a dozen times since I stumbled upon a similar recipe on Real Sustenance. I have also gained about three pounds since then. Coincidence? Probably not. My husband knows that all of my puritanical abstinence from junk food is no match for chocolate chip cookies. The salty chewiness of the dough married with the hard pieces of dark chocolate is a religious experience. 

Since I went gluten-free about two years ago, I have searched for a suitable chocolate chip cookie recipe. I made this version last year, but they're nutritionally void, especially when compared to this recipe based on almond meal. They're vegan friendly too, if you want to swap the butter and milk for earth balance spread and almond milk. 

makes 1 dozen

1/2 cup brown sugar
3 tablespoons butter
2 tablespoons milk 
1 tablespoon vanilla
2 cups almond meal
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup dark chocolate pieces

Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.

Cream the brown sugar, butter, milk, and vanilla. In a separate bowl, whisk together the almond meal, salt, and baking powder. Stir together the dry and wet ingredients until thoroughly combined. Stir in the chocolate pieces.

Place rounded tablespoon-fulls of dough onto the cookie sheet. The dough will have a somewhat pasty consistency.

Bake for about 10 minutes, or until the edges are slightly browned. Cool on a cooling rack and then store in a covered container in the refrigerator. In my opinion, these are at their absolute best after cooling completely, even the next day if you can wait that long.
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