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Gooey Almond Oat Choc Chip Cookies with Coconut Sugar


This is a very simple recipe for some delicious and as gooey as being gluten-free allows, almond oat chocolate-chip cookies. And they're extremely easy and quick to make, it takes about 5-10 minutes of prep and about 10-15 minutes of baking time!


Gooey Almond Oat Choc Chip Cookies with Coconut Sugar


Ingredients:

Dry:

1/2c ~ 50g oat flour (store-bought or homemade simply by blending oats; use gluten-free if necessary)

1/2c ~ 45g rolled oats* (use gluten-free if necessary)

1 1/4t baking powder (use gluten-free if necessary)

3T almond meal (store bought or homemade by simply blending a handful of almonds)

3T ~ 27g coconut sugar

1/4c ~ 40g dark (dairy-free) chocolate chips

pinch of salt

Wet:

1/2c ~ 100g 100% almond butter (store-bought or homemade, just make sure it's made of 100% almonds and there's no added salt, sugar or oil of any kind)

2T maple syrup

1/2t vanilla extract or 2 drops vanilla essence

1 flax egg (1T of ground flax seeds and 3T of water)


*for more crunchier cookies use 1c of oats and keep in the oven for a couple more minutes ~ about 15.


Method:


1- Start by making your flax egg by mixing 1 Tablespoon of ground flax seeds with 3 Tablespoons of water. Set it aside for a few minutes, within a few minutes you should get that "egg"/gel-like consistency.


2 - Preheat the oven to 175C/350F.


3- In a mixing bowl combine all of the dry ingredients except for the chocolate chips.


4- In another bowl, combine all of the dry ingredients: the almond butter, the flax egg, maple syrup and vanilla extract (or essence). I find that using a fork works best to mix these ingredients.


5- Add your wet ingredients to your bowl with dry ingredients and mix until well-combined. If the consistency of your almond butter was a bit on the drier side, you may want to add 1-2 teaspoons of water, but do it gradually- add about 1 tsp first and mix everything as well as possible before you decide to add any more.


6- Fold in the chocolate chips or chocolate chunks and mix them in with the dough, you may want to use your hands to do that.


7- Use a tablespoon or an ice-cream scoop to scoop out individual balls which you can then flatten (with a fork, spoon or your hands) to your desired cookie shape. These cookies won't grow that much in the oven so I usually form my disks to be about 0.75-1cm (0.3-0.4 inch) thick.


8- Bake the cookies at 175C/350F for about 13 minutes, take them out and allow them to cool down before serving. I find that 13 minutes works best if you're going for that gooey consistency, however if you prefer more crunch I'd leave them in the oven for another 2 minutes or so. You may also want to add an additional 1/2c of rolled oats to increase the crunch factor.

9- Store the cookies in an air-tight container for up to a week, or in the freezer for up to 3 months.



Note: Having experienced baking in various places, using many different ovens, I know that even though we may use the same settings each oven will actually heat in slightly different ways. So especially with cookies like these (where it's not a cake you can test with a toothpick or granola you can easily observe browning) you may want to treat your first batch as a bit of a trial run. Bake it at 175C/350F for 13 minutes exactly, allow to cool down and try the cookies. They should be just perfect, slightly crunchy on the outside and soft and gooey (or as gooey as gluten-free baking allows) on the inside. If they aren't, take a mental note of what they turned out like and do your best to adjust the baking time next time you make them. I hope they turn out great the first time, though!



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