With colder temps reaching most of the country by now, many of us are craving comfort foods. And what’s more comforting than chocolate chip cookies? (The answer: nothing!). Here’s a gluten-free and vegan twist on the classic recipe.
I’ve tried many recipes, and this formula works for me every time! It’s sweet but still healthy – with good-for-you maca and flax and a bit of indulgent chocolate amazingness, it’s a perfect balance! With this recipe in hand, you can satisfy that need for something tasty and warm to snack on while you hibernate but still feel good about it!
- 1 ¼ cup brown rice flour
- ½ cup ground buckwheat
- ¼ cup ground flaxseed
- 1 tablespoon ground maca powder
- 3 tablespoons sugar
- Water (½cup) (if you prefer, can be substituted with almond milk)
- 1 ½ cup vegan dark chocolate chips
- 2 table spoons melted coconut oil
- Preheat oven to 350 degrees.
- Grease a large glass baking pan with 1 tablespoon melted coconut oil.
- In medium mixing bowl, mix brown rice flour, buckwheat, ground flax, maca powder, sugar, and water. If dough is not supple enough, mix in a bit more water, one tablespoon at a time. After mixing into a well-formed dough, mix in chocolate chips.
- Form small tablespoon-size balls of dough on baking pan. Flatten cookies slightly with a fork.
- Bake cookies for at least 13 minutes. Once the edges brown, take them out to cool.
Enjoy with a big glass of non-dairy milk!