This healthy recipe yields moist and tasty cookies with a cake-like texture.
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Veggie Primer
2 1/4cupsgluten-free all purpose flourI use Bob’s Red Mill
1/2tsp.fine sea salt
1/4cupgrape seed oil
1/2cupnatural unsweetened applesauce
1/4tsp.pure vanilla extract
1cupdairy-free mini semi-sweet chocolate chips
1cupchopped nutswalnuts or pecans are nice
Grind 1 Tbsp. of chia seeds in a blender or coffee grinder and stir into 1/4 cup of water and set aside to allow to thicken.
Preheat oven to 375º. (I like to use my convection toaster oven - which heats up quickly, so I usually preheat after the dough is mixed - but you’ll want to turn a conventional oven on sooner.)
Combine flour, xanthan gum, baking soda and salt in a large mixing bowl and stir with a wire whisk to mix the ingredients.
Add chia seed mixture, grape seed oil, applesauce, maple syrup and vanilla extract to the dry ingredients and stir with a large spoon until the ingredients are well mixed.
Add chocolate chips and chopped nuts and stir to mix well.
Line a baking sheet with parchment paper and drop rounded spoonfuls of dough about 2 inches apart on the paper.
Bake 8-10 minutes in a conventional oven or until cookies are set and tops begin to brown. (Bake 7-8 minutes in a convection toaster oven.)
Use a spatula to remove cookies from baking sheet immediately and cool on a wire rack.
Recipe makes about 3 dozen cookies.I use two cookie sheets and prepare one sheet while the other is baking. I don’t find it necessary to change the parchment paper each time. The paper holds up to 2 or 3 bakings.