A couple weeks ago, the icebreaker question at the place where I volunteer was to name your favorite dessert. Like, the dessert you would pick to eat if you could only eat one dessert the rest of your life. Without skipping a beat, I stated, “Vegan chocolate chip cookies.”
The simple goodness of a chocolate chip cookie (CCC) is unmatchable. That perfect mix of sweet cookie with a hint of chocolate, pops of vanilla swirling about, and just a touch of salt to accent the sweet….Truly perfection.
I’ve felt this way about CCC’s for as long as I can remember. Back in the day it was Toll House Cookie Dough, and Keebler “Soft Batch” cookies. I grew out of those and transitioned to the homemade vegan kind, which were delicious and better than their packaged predecessors, but still full of sugar and processed gunk.
So my new goal has become to create a CCC that better fits my current eating habits. Free of refined sugar, gluten free, and maybe even nutritious.
Almond & Coconut Chocolate Chip Cookies
1 c almond flour
1/2 c coconut flour
1/3 c gluten free oats
1/2 tsp baking soda
1 T ground flax seed
1/4 tsp salt (+another pinch)
1 tsp vanilla
1 tsp almond extract (optional)
1/3 c agave nectar
1/4 c almond oil
1/3 c vegan chocolate chips
up to 1 T almond milk or water
Preheat oven to 350 degrees.
Whisk all the dry ingredients together. Add the wet ingredients. If it seems too dry to mix, slowly add additional water or almond milk, not going over one tablespoon. Stir in your chocolate chips. Round dough into balls and press down flat on a prepared baking sheet.
Bake for 8-10 minutes (depending on your oven and how crispy you like cookies!).
In all honesty, these don’t taste like a classic Toll House cookie. But they are delicious in their own right, and sooo much better for you! I mean, how many cookies can tout being a provider of healthy fats (almond oil, coconut flour), omega-3’s (flax seed), and fiber (oats)?
So what about you. If you had to pick one dessert to eat for the rest of your life, what would it be?