This flourless recipe, for gluten free chocolate chip & nut cookies, is from Angela Liddon’s Oh She Glows cookbook. As the original recipe is gluten free very little adjustments were made.

Favourite Takeaways:

1. Made without flour
2. Essentially made in 1 bowl
3. Dairy free and/or vegan option

I find myself baking a batch of these gluten free chocolate chip & nut cookies every so often. I love the nutty cookie base paired with a touch of chocolate. They also keep very well in the freezer!

alteration notes:

• Used peanut butter
• Used brown sugar
• Used coconut sugar

approximate times:

• Prep: 20 minutes
• Bake: 10-12 minutes

ingredients

w e t

• 1 Tbsp ground flaxseed (can replace with 1 large egg)
• 1/4 cup coconut oil, room temperature
• 1/4 cup peanut butter
• 1/2 cup brown sugar
• 1/4 cup coconut sugar
• 1 tsp pure vanilla extract

d r y

• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine-grain sea salt
• 1 cup GF rolled oats, blended into flour
• 1 cup raw almonds, blended into almond meal

a d d

• 1/4 cup chocolate chips

directions

1. Preheat oven to 350 F.
2. Line 2-3 cookie sheets with parchment paper
3. In a small bowl, mix the flaxseed with 3 Tbsp of water – set aside for about 5 minutes to thicken
4. In a large bowl (or stand mixer with paddle attachment) add coconut oil and peanut butter – beat until combined
5. Add in both sugars – beat for another minute
6. Add in flaxseed (or egg) and vanilla – beat until combined
7. Add baking soda, baking powder, salt, oat flour, almond meal – beat in each ingredient at a time until combined
8. Fold in chocolate chips
9. Drop the dough (about 1-inch balls) roughly 2.5 inches apart on a cookie sheet
10. Bake 1 sheet at a time for 10-12 mins, – should be a light/medium golden brown
11. Cool slightly (1-2 mins) before transferring onto a cooling rack

further insights:

• serves about 1-2 dozen smaller cookies
• if dough is dry, add a touch of almond milk
• cookies will spread out while baking
• used a small cookie scoop and slightly pressed down on dough with mini spatula
• can be made ahead and stored in airtight container – about 2 days prior
• freezes well in airtight container

Feel free to my visit my breakfast and banana bread cookie recipes for additional wholesome and gluten free options.

If you have any questions about the recipe feel free to leave a note in the comments section below.

JESSICA. xx

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