These cookies are perfect for the occasional treat for someone who is on a gluten free and/or vegan diet.
- 1 tablespoon flax seed meal (ground flax seed)
- 2 ½ tablespoons water
- ½ cup coconut oil
- ½ cup almond butter
- ¾ cup maple syrup
- 1 tablespoon vanilla extract
- 2 cups all-purpose gluten-free flour (such as Bob’s Red Mill)
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup dark chocolate chips
- In a small bowl or cup, mix together flax seed meal and water. Let sit for 5-10 minutes, or until the mixture has the consistency of a beaten egg. This is your “flax egg.”
- In a small bowl, whisk together coconut oil, almond or cashew butter, maple syrup or agave nectar, and vanilla extract. Add “flax egg” and mix to combine.
- In a larger bowl, whisk together flour, baking soda, and sea salt.
- Combine wet and dry ingredients in the larger bowl. Mix until smooth with a wooden spoon. Add chocolate chips. Batter will be sticky.
- Transfer dough onto 1 or 2 sheets of wax paper or parchment paper. Fold paper over the dough to make cookie dough “logs.” Put the logs into the freezer for about 15-20 minutes, or until dough has become firm.
- Preheat oven to 375 degrees F.
- Line a cookie sheet with parchment paper. Spoon 1-2 tablespoons of dough at a time onto the cookie sheet and form into round cookie shapes, leaving about an inch of space between cookies. These cookies will not flatten out a huge amount, so you can flatten them a little before baking them.
- Bake cookies for 8-10 minutes, or until cookies begin to flatten and are golden brown on the bottom.
- Remove cookies with a spatula onto a plate and serve warm.
- Leftover cookie dough can be wrapped up well and stored in the freezer for up to a month and taken out as needed to make a sheet of cookies.