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Thursday, 19 January 2017

Almond chocolate chip cookies

Vegan, gluten-free, wheat-free, quick & easy
Cookies are quick & easy to make and taste amazing.
These vegan & wheat/gluten-free chocolate chip cookies are made with ground almonds & almond butter, for a subtle nutty hint.
I wanted to make them gluten-free & wheat-free so everyone could enjoy these tasty little bites.
They are the perfect snack, dunked into some dairy-free milk or crumbled onto your favourite dessert, eg yogurt/icecream..YUM! Plus they make your house smell like a bakery! Who doesn't want their house to smell of freshly basked cookies? I know i do :)

This recipe includes Doves farm dairy-free chocolate chips and Nakd caramel nibbles for extra texture & divine flavour. Chocolate & caramel in cookies...yes please! 

They are soft, chewy and delicious and will sure be a hit!

Preparation- 45 minutes
Baking time- 10-15 minutes
Makes- Approximately 16 
Level- Easy

Ingredients for the base
-180g of gluten-free plain flour
-70g of ground almonds
-1 teaspoon of baking powder
-Pinch of cinnamon
-Pinch of salt
-1 tablespoon of coconut sugar
-1 teaspoon of vanilla extract
-60g of almond butter
-1 cup of coconut oil (melted)
-2 chia eggs
-1 tablespoon of unsweetened almond milk 
-1/4 cup of chocolate drops (I used Doves Farm)
-Nakd caramel nibbles (optional)

Step 1- Preheat the oven to 180 degrees and line a baking tin with grease proof paper.

Step 2- In a large mixing bowl, combine the flours, baking powder, cinnamon, salt & coconut sugar.

Step 3- In a separate mixing bowl, combine the vanilla extract, nut butter, 1 cup of coconut oil (melted), chia eggs and almond milk.

Step 4- Pour the dry ingredients into the wet and mix until fully combined.
Mix in the chocolate chips and Nakd nibbles (optional) 
Step 5- Cool the dough mixture in the fridge for around 40-45 minutes. This makes it easier for rolling out.
Step 6- Roll the dough on a clean, floured surface, and cut out the cookies to your desired size and place onto the lined baking tin/tray.
Bake for 10-15 minutes until the cookies turn golden.
Step 7- Place on a wire rack and allow to cool.

Enjoy warm, or leave to cool fully and enjoy with a drizzle of Sweet freedom choc shot, utterly delicious and creamy.
These cookies will not last long in your cookie tin, i promise!

Keep stored in a sealed container.


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Holly Jade

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