I love recreating classic treats with healthier versions. Making treats from scratch ensures the quality of the ingredients; cuts back on the sugars and fats; and if you have allergies or health concerns, a freshly baked batch of treats that are actually good for you is something very hard to find in a supermarket or shop. I discovered that adding that little bit of coconut flour keeps the cookie from that grainy texture you get with some gluten-free cookies. Really happy with these, you can't even tell that they are GF and vegan! ;)
1/4 cup + 2 Tbsp (or more) unsweetened or homemade almond milk
1 Tbsp white chia seeds
4 oz Earth Balance vegan shortening, softened
1/2 cup coconut or turbinado sugar
1 tsp pure vanilla extract
1 cups gluten-free flour of choice
1/2 cup almond flour
1 Tbsp coconut flour
1 Tbsp psyllium husk
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 cup (130g) chocolate chips
3/4 cup (85g) chopped pecans (optional)
- Preheat oven to 350°F (180°C)
- In a small bowl, combine 1/4 cup almond milk and chia seeds together to make a "chia" egg. Stir, and set aside.
- In a large bowl, cream the shortening and sugar together with an electric beater. Beat until lighter in color.
- Beat in the chia egg and vanilla until fluffy.
- Add all the flours, psyllium husk, baking powder, baking soda and salt, beating until well combined. If it looks too dry, add 2 Tbsp - 1/4 cup more almond milk to get a nice cookie dough consistency.
- With a wooden spoon or spatula, gradually stir in the chocolate chips and nuts, if using.
- Spoon onto a greased or lined baking sheet with 1½ ” space in between each cookie.
- Bake 15 minutes. Swap racks (from top to bottom and front to back) after 7 minutes. Let cool completely before storing.