Whether it’s warm slice of apple pie or a fudgy, nut-filled brownie, everyone has a favorite dessert that they can’t resist. If chewy chocolate chip cookies with crisp, golden edges are your guilty culinary pleasure, whip up a batch of these goodies. A vegan egg substitute, gluten-free flours, coconut and Brazil nut butters and chunks of dark chocolate combine to create crowd-pleasing, allergen-friendly cookies almost too tempting for their own good.
Gluten-Free Rawmio Choco Chip Cookies
Recipe adapted from The Vegan 8
Makes 12 cookies
1/3 cup blanched almond flour
2/3 cup brown rice flour
3 Tbsp. coconut sugar
2 tsp. baking powder
1/8 tsp. Himalayan salt
1 Tbsp. ground flax
1/6 cup + 3 Tbsp. water
¼ cup + 1 Tbsp. maple syrup
¼ cup Dastony Brazil nut butter
¼ cup Dastony coconut butter
1/3 cup Rawmio drinking chocolate
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Prepare flax “egg.” In a small bowl, combine flax with 3 tablespoons of water. Set aside to thicken.
- In a large bowl, combine almond flour, brown rice flour, coconut sugar, baking powder and salt.
- On the stove or in the microwave, gently melt coconut butter until liquefied.
- In a medium bowl, combine 1/6 cup water, melted coconut butter, maple syrup, and nut butter. Add to dry ingredients and add drinking chocolate.
- Use a tablespoon cookie scooper to scoop out cookies from the batter. Place each scoop on prepared baking sheet, leaving about 2 inches in between.
- Bake for 10-12 minutes or until the top starts to brown.