I thought it was finally time to share a recipe with you beautiful souls. Especially because baking for my friends and family is a huge passion of mine. It just brings me so much joy if I can make my loved ones feel good, with something I created in the kitchen, combing beautiful ingredients from mother nature in a bowl, and sometimes it actually taste good.
[Chocolate chip cookie] – gluten free and vegan
[Preperation] – 30 min
[Bake] – 15 min
[Quantity] – 20 cookies
3 cups almond flour
6 tbsp coconut flour
1 1/2 tsp baking soda
1/2 tsp pink Himalaya salt
4 tbsp melted coconut oil
6 tbsp tahini / cashew butter / almond butter
1/2 cup + 4 tbsp rice syrup / maple syrup
1 tsp vanilla extract
1 1/2 bar dark chocolate 70%
Preheat the oven to 180 °C / 350 °F.
Add the almond flour, coconut flour, baking soda and salt in a bowl and whisk until the dry ingredients are mixed.
In a small bowl, add the melted coconut oil “make sure it isn’t hot”, tahini, maple syrup and vanilla extract, and mix.
Add the wet ingredients to the dry mixture, plus the dark chocolate. And now the messy part is finally there, only thinking about this makes me feel so excited. Get your clean hands in the bowl and kneed with heaps off love the cookie dough until all the ingredients are combined.
Measure out 20 cookies and put them on a parchment covered baking tray. Place them in the oven and bake them for 10-15 min.
If you can allow them to cool off for 10 minutes, I know this is the part where it gets hard, not eating them until they are cool.