Grain Free Vegan Caramel Chocolate Chip Cookies

grain-free-cookies-5

grain-free-cookies

Chocolate chip cookies give me life. I’ve said this before and I’ll say this again, I don’t have the patience for baking. I have never been the most detailed person, so I try and cut corners when following recipes, which usually ends in ill tasting, poorly constructed baked goods. These grain-free (gluten free) Vegan chocolate chip cookies are made with Spelt flour, almond flour, and coconut flour. This is my first baking experience with Spelt flour and I have to say, I’m loving it. It has a nutty and slightly sweet flavor, similar to that of whole wheat flour and a strong nutritional content. Spelt has fewer calories than wheat flour and is higher in protein. The flour is easy to digest but is lower in fiber than wheat. These cookies are super easy to make, and absolutely delicious. I say away from refined sugar at all cost, so dates and unrefined coconut sugar are generally the only sweeteners I use for baked goods. I hope everyone enjoys!

 

Grain-Free Vegan Caramel Chocolate Chip Cookies

Servings: Makes approximately 2 dozen cookies

Ingredients :

1 cup spelt flour

1 cup almond meal/flour

1/2 cup coconut flour

3/4 cup raw coconut sugar

1/2 tsp sea salt

1 tsp vanilla extract

1 cup pitted dates

1/2 cup unrefined coconut oil

1/2 cup unsweetened almond milk

2 cups water (used to soak the dates in)

1 cup vegan chocolate chips

Directions:

  1. Preheat oven to 350ºF
  2. Microwave 2 cups of water for 1 minute and 30 seconds
  3. In a small mixing bowl, combine 1 cup of pitted dates with two cups of hot water, let sit for 10 minutes
  4. Combine spelt flour, almond flour, coconut flour, salt, and coconut sugar in a large mixing bowl, lightly stir together
  5. After 10 minutes, strain the water from the dates and add to your blender or food processor
  6. Blend or pulse for approx 2 minutes, scraping the sides as you go
  7. Once the dates are a creamy gooey texture, remove from blender
  8. On low heat, add coconut oil to small saucepan
  9. Once the coconut oil is completely melted, add the date mixture, and vanilla extract
  10. Slowly stir, breaking up the date mixture (they will not melt together)
  11. Leave on low heat for approx 5 minutes, slowly stirring as you go
  12. Remove mixture from heat, add slowly to the dry mixture, breaking up clumps as you go
  13. Once completely blended, add almond milk, slowly, stirring as you go
  14. Add chocolate chips, and stir
  15. Using a Tablespoon, spoon out the dough, and roll briefly in your hands to tighten the mixture, flatten with a spoon on ungreased baking sheet
  16. Bake at 350ºF for approximately 17-20 minutes
  17. Enjoy!!

Note: I like to store these in the freezer, chopping them and using them as a topping for my smoothie bowls

Note: You can sub any of your favorite toppings, nuts, berries etc. instead of chocolate chips

I hope everyone enjoys

 

xx

Sara

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