grain free cookies

With crisp edges and gooey middles, these vegan paleo chocolate chip cookies are a snap to make. You won&#039;t believe they&#039;re plant-based and free of dairy, eggs, grains, gluten, and refined sugar. I’ve given substitution suggestions below, but I have not tested these myself. I’ll update the recipe when I do! For now, if you’re trying a substitution, I would advise baking off a single test cookie, that way you can adjust the remaining dough if need be (i.e. add more flour if the cookies spread too much, or flatten the dough balls if they don’t spread enough). If you try these with tahini, I think you’ll need an additional tablespoon or two of cassava flour to keep them from spreading too much.

Thick & Chewy Vegan Grain-Free Chocolate Chip Cookies

(8 g) coconut sugar

(35 g) melted coconut oil ((or try ghee if not vegan))

GF vanilla extract

flour sweet rice

baking soda

fine sea salt

(115 g)

salt

Position a rack in the upper third of the oven and preheat to 375ºF. Line a cookie sheet with parchment paper for easy cleanup.

In a medium bowl, whisk together the cashew butter, maple syrup, coconut sugar, coconut oil, and vanilla until smooth.

Place a strainer over the bowl and sift in the cassava and tiger nut flours with the baking soda and sea salt. Stir to combine, then stir in the chocolate chunks.

Scoop 1-inch diameter balls of dough (about 3 tablespoons or a #24 spring-loaded ice cream scoop) onto the prepared cookie sheet, spaced 2-3 inches apart. Top each cookie with a chunk or two of chocolate and a tiny pinch of flaky salt.

Bake the cookies until golden and puffed, with the edges beginning to set and the centers soft, 8-12 minutes. Rotate the baking sheet at 8 minutes for even baking.

Remove the cookies from the oven and slide them, parchment and all, onto a cooling rack. Let them cool as long as you can stand it. Enjoy warm from the oven, or let cool completely and store, covered at room temperature, for up to 3 days.

These gluten-free chocolate cookies are like brownies in cookie form: packed with chocolate, butter, and bound with just a touch of gluten-free flour. Easy to whip up and even easier to eat!

Gluten-Free Chocolate Brownie Cookies

(85 g) Vermont Creamery cultured unsalted butter ((or plant butter

vanilla extract

eggs,

fine sea salt ((decrease

(15 g) tapioca flour ((or try arrowroot))

GF baking powder

Position racks in the upper and lower thirds of the oven and preheat to 350º. Line two cookie sheets with parchment paper.

Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 6 ounces (170 g / 1 cup) of the chocolate and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm.

In a small bowl, sift together the flour, tapioca flour, and baking powder and set aside.

Meanwhile, place the eggs, sugar, and fine salt in the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until the mixture triples in volume and is very light and fluffy, 5 minutes. (You can also do this in a large bowl with an electric egg beater, or a whisk and your buff arms.)

Turn the mixer to low and stir in the vanilla until just combined, then the warm (but not too hot!) chocolate/butter mixture.

Add the flour mixture and beat on low speed until just combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces (115 g / 3/4 cup) chopped chocolate.

If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Top each cookie with a few chunks of chocolate and a pinch of flaky salt.

Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool slightly and enjoy warm or at room temperature.

Extra cookies keep well in an air-tight container for up to 4 days.

These healthy and Gluten-Free Raspberry Thumbprint Cookies are made with a cashew butter base and topped with homemade raspberry chia seed jam!

Gluten-Free Raspberry Thumbprint Cookies

cashew butter

flax egg

maple syrup

coconut sugar

coconut flour (divided)

vanilla powder

raspberries (fresh

chia seeds

Preaheat&nbsp;the oven to 350ºF.

Start by baking the jam. Add all the jam ingredients into a small saucepan and stir together. Bring to a low boil and continue to simmer for 10 - 15 minutes. Remove from heat and allow to cool for 15 - 20 minutes.&nbsp;

While the jam is cooling, prepare the cookies. Beat together the cashew butter, flax egg, syrup and sugar until smooth and creamy. Add half the coconut&nbsp;flour, along with the vanilla and baking soda, and mix until combined. Beat in the remaining coconut flour.&nbsp;

Scoop 1 tablespoon of dough into your hands and roll into balls. Place on a baking sheet and repeat until no dough remains. Use your thumb to make an indent in the center of each ball and bake for 9 - 10 minutes.&nbsp;

Remove from the oven and allow to cool for 10 - 15 minutes. Once cooled, add 1 teaspoon of jam into the center of each cookie and serve immediately!

https://content.jwplatform.com/videos/leDsT1wU.mp4

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