Chocolate Chip Cookies – Gluten Free
Chocolate Chip Cookies – Gluten Free
Ingredients
- 2 flax eggs
- 1 1/2 cup almond meal
- 1 cup plain gluten free flour
- 1/2 cup coconut sugar
- 1/3 cup coconut oil
- 2 tablespoons almond butter
- 1/2 teaspoon baking powder
- 1 tablespoon maple syrup
- salt
- 1/2 cup chocolate chips
Method
- Make the two flax eggs by mixing two tablespoons of flax meal with 6 tablespoons water. Let sit for two minutes to thicken. You can use eggs if you wish.
- Place all ingredients (except chocolate chips) in a bowl and mix with a spoon. It’s best to add the coconut oil solid, however in summer months this won’t be possible. You may need to add a little more flour if the mixture is too wet.
- Once mixed well and has formed a cookie dough, mix with hands and add chocolate chips.
- Form small round balls and bake at 180 degrees on baking paper for 15 to 18 minutes.
- Place on cooling rack to cool.
Frequently Asked Questions
What are flax eggs, and why are they used in this gluten-free chocolate chip cookie recipe?
Flax eggs are a vegan egg substitute made by mixing ground flaxseed meal with water. In this recipe, they are used as a binding agent, similar to traditional eggs, to help hold the cookie dough together. They are often used in vegan baking to replace eggs and provide moisture and binding properties.
Can I use regular eggs instead of flax eggs in this recipe?
Yes, you can use regular eggs if you are not following a vegan or egg-free diet. Two flax eggs can be substituted with two traditional eggs in this recipe.
What is the purpose of almond meal in these cookies, and can it be replaced with something else?
Almond meal is used in these cookies to provide a nutty flavor, moisture, and texture. It cannot be directly substituted with other flours, but you can use almond flour or ground almonds if you have those on hand. Keep in mind that the texture and flavor may vary slightly with substitutions.
Is it necessary to use coconut sugar, or can I substitute it with a different sweetener?
While coconut sugar is used in this recipe, you can substitute it with other granulated sweeteners like brown sugar, regular cane sugar, or even a sugar substitute if you have dietary preferences or restrictions. Keep in mind that different sweeteners may slightly alter the taste and texture of the cookies.
Can I make the cookie dough ahead of time and refrigerate or freeze it for later use?
Yes, you can make the cookie dough ahead of time and refrigerate or freeze it for later use. To refrigerate, wrap the dough in plastic wrap or store it in an airtight container in the refrigerator for up to 3 days. To freeze, shape the dough into individual cookie balls, place them on a baking sheet to freeze individually, then transfer them to an airtight container or freezer bag. Frozen cookie dough can be stored for up to 2-3 months. Bake from frozen, adding a few extra minutes to the baking time.
