Okay folks… they may not look like regular chocolate chip cookies… but you gotta trust me on these. They are seriously addicting little bites of awesomeness.
Since I first started eating gluten free, I have been trying to create a replica of my all time favorite vegan chocolate chip cookie recipe. Well, I finally have come very very close! But, I wanted to pause for a moment, and celebrate this little gem that I found along the way.
The cookies themselves are a little unorthodox, as they are made with buckwheat flour and almond flour… but the taste is quite remarkable. I have made these four times in the last week… which proves how much my son and husband enjoyed them. They loved them.
Not bad for my first attempt at using buckwheat flour– which by the way, is my new BFF. <3
Almondy Chocolate Chip Cookies
makes about 24 cookies
- 1 cup Earth Balance margarine
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp flaxseed meal mixed with 4 tbsp water, microwaved in four 15 second intervals, stirring each time
- 1/2 tsp salt
- 2 cups buckwheat flour
- 1 1/2 cups almond flour (I used Bob’s Red Mill)
- 1/2 bag of vegan chocolate chips
Preheat oven to 375 degrees.
Cream together margarine and sugars until completely smooth. Add baking soda, baking powder, and vanilla. Mix in salt and prepared flaxseed meal.
~Since I often receive questions as to what the flaxseed meal should look like after microwaving, here it is:
It should be thick and resemble an egg white in texture. Pretty goopy…
In separate bowl, mix together buckwheat flour, almond flour and xanthan gum until completely combined. I used almond flour rather than typical almond meal. It is blanched prior to grinding, so it is whiter than most almond meal. I think in some brands the oil is even extracted… don’t quote me on that though.
Gradually mix in flour mixture with the rest of the ingredients… about 1 cup a a time. Stir in chocolate chips.
Using a spoon, scoop about a walnut sized amount of cookie dough onto an ungreased cookie sheet. ( It may need to be formed a bit with your hand). Place cookies about two inches apart and bake in preheated oven for about 10 minutes.
Remove from oven and let cool for at least ten minutes on cookie sheet, before transferring to wire rack. They need to be cool before transferring, or they may break apart quite easily. But if you are into the warm melty chocolate chip cookies fresh from the oven, then this step may be omitted. :)