Vegan Gluten Free Chocolate Chocolate Chip Cookies

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 103.9
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.2 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.9 g

View full nutritional breakdown of Vegan Gluten Free Chocolate Chocolate Chip Cookies calories by ingredient


Introduction

I use the pulp that is left over from making almond milk. I use a flax egg - which is 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water and let sit for 5 minutes. You can use a whole egg instead. I use the pulp that is left over from making almond milk. I use a flax egg - which is 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water and let sit for 5 minutes. You can use a whole egg instead.
Number of Servings: 20

Ingredients


    2 Tbsp Semi-Sweet Chocolate Chips
    128 grams/1 cup Medjool dates
    1 cup Almond Flour/almond pulp left over from making almond milk
    4 Tbsp Almond Butter
    4 Tbsp Agave
    1 Flax egg or dairy egg
    1/4 TspBaking Soda, .5 tsp (remove)
    4 Tbsp Semi-Sweet Chocolate Chips

Directions

Melt 2 tablespoons of chocolate chips and combine with pitted dates in food processor and process until it all comes together in a paste. Add the remaining ingredients except for the additional chips and process until you have a smooth dough. Stir in the chips. Scoop onto parchment or Silpat lined baking sheets. Flatten the mounds and bake for 10 minutes at 350, then turn the cookie sheet and bake an additional 10 minutes. Cool on baking sheet for 10 minutes, then cool completely on a wire rack.

Serving Size: makes 20 cookies

Number of Servings: 20

Recipe submitted by SparkPeople user VIVCIOFFI.