Ahhh New England winters.
I hope you were able to stay safe and warm inside during the storm! I took the day to relax, and try out a new gluten free and vegan chocolate chip cookie recipe!
If you’re looking for an easy (and healthy!) homemade treat, try this one out!
It’s a small batch, so you won’t be tempted to eat x-dozen cookies. They’re chewing, sweetened by dates, and surprisingly satisfying! Feel free to swap out the chocolate chips with your favorite nut or dried fruit. Enjoy!
Gluten Free, Vegan Chocolate Chip Cookies (makes 9)
- 1 1/2 cups gluten free flour of choice (I used Bob’s Red Mill)
- 12 dates
- ⅔ cup water
- 1/4 cup almond butter (I used Barney Butter Vanilla Bean & Espresso!)
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- Generous pinch of sea salt
- 1/4 cup dairy free chocolate chips
- Preheat oven to 350F.
- Blend dates and water in a high speed blender to make a date paste.
- Combine all the ingredients except the chocolate chips in a large mixing bowl. Mix to form a thick batter. If it’s too dry, add a little water.
- Fold in the chocolate chips.
- Scoop out a heaping tablespoon of dough, roll into a ball, and place on a baking sheet lined with parchment paper. Press down to flatten.
- Repeat with the remaining dough.
- Bake for 12-16 minutes at 350F or until the bottom edges are just golden brown.
- Remove from the oven, cool for at least 10 minutes. Enjoy!
You can store them in an airtight container in the fridge for up to a week, although they are best fresh and will become softer with time.