{Recipe: Gluten-free, Dairy-free and Vegan Almond Currant Chocolate Cookies}

Just because you have food allergies/intolerances doesn’t mean you can’t enjoy a delicious chocolate cookie…I baked a small batch of these almond currant chocolate cookies for a co-worker of mine who is leaving to pursue a new job. I feel bad that he was not able to enjoy all the goodies I bring in to work week after week (he cannot eat gluten and is a vegetarian). So for his last day I thought I’d make him a bag of these cookies…I found this simple and easy recipe at Elana’s Pantry, a great site for gluten-free recipes…

A super simple recipe. It starts with mixing almond meal (the recipe called for blanched almond flour), salt, cinnamon and baking powder in a bowl. In another bowl, mix your wet ingredients: grapeseed oil, vanilla extract and maple syrup…then add in your dairy free 70% chocolate chunks and a handful of sliced almonds..thats it!

Shape into half inch balls by rolling them in your hand and flatten them a bit on the cookie sheet…Bake at 350F for about 7-10 minutes till the underside is golden brown..

…8 minutes later and they’re ready. They will feel soft to the touch almost like they aren’t cooked enough, but they set after they cool on a rack for about 10 minutes…These turned out great, a really hearty cookie loaded with lots of healthy fats. I’ll be making these in the future as a post workout treat for some added protein 🙂

…perfect with a glass of warm vanilla almond milk and a cozy blanket…

Gluten Free and Vegan Chocolate Chip Cookies (adapted from recipe at Elana’s Pantry)

  • 2 ½ cups almond meal (original recipe uses blanched almond flour)
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 tsp cinnamon
  • ½ cup grapeseed oil
  • 1 tablespoon vanilla extract
  • ½ cup maple syrup (original recipe called for agave nectar)
  • 1 bar of 70% dark chocolate (no dairy)
  • 1/4 cup sliced almonds
  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a smaller bowl
  3. Mix wet ingredients into dry
  4. Form ½ inch balls and press onto a parchment lined baking sheet
  5. Bake at 350° for 7-10 minutes
  6. Cool and serve

 

Makes 24 cookies

Please note: Bob’s Red Mill almond flour does not yield successful results when used in this recipe

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