Flourless Vegan Chocolate Chip Cookies

July 9, 2015

I confess, I’m not usually the hugest lover of cookies, chocolates or sweets. I’m the one who gets excited about new Nakd bars or sugar free cereal. I kid you not. When it comes to food, even I admit I’m pretty boring. So, when my Oh Comely swap box partner asked me to include a favourite cookie recipe in her parcel, I was a little stumped. I decided to look at it as a challenge – find some healthy, vegan cookies that would tempt me out of my savoury snacking ways. 

Whilst searching online, I came across a recipe that used almond flour, agave nectar (which, understandably has had mixed reviews concerning its sugar content – this could easily be subbed for a natural sweetener like Stevia) and dairy free chocolate to make them not only vegan, but gluten free. I thought it sounded ideal and, with the help of my trusted culinary partner in crime, Kieran and I set to work to seek out the ingredients in the hope of making something edible!

We were first held back by our inability to find almond flour ANYWHERE. Okay, slight exaggeration. Neither Sainsburys nor Holland and Barrett stocked any, so we opted for ground almonds instead. Close enough, right? Plus, protein. It’s a win win… we hoped! We picked up some dairy free chocolate drops and dark agave nectar and, as we already had the other ingredients needed, headed home to begin.

The recipe itself is pretty straightforward. 125 grams of almond flour (or, ahem, in our case, ground almonds) mixed with a pinch of sea salt and half a teaspoon of baking soda. 

We then mixed in the wet ingredients, including 125 ml of agave nectar, 125 ml of rapeseed oil and one tablespoon of vanilla extract. Finally, we added the best part: the chocolate drops!

After stirring with a spoon, we then lined a tray with grease proof paper and set the oven for 180 degrees. I then rolled the mixture into small balls and pressed down onto the paper to create 1cm thick cookies, spaced evenly apart. We ended up with 14 overall. 

We then left them to cook for around 15 minutes, even though the recipe said 7 – 10. We figured that, seeing as we’d swayed from the recipe slightly, going by eye (and poke!) would be best. 

When we returned, we were surprised to see how much they’d grown! Clearly we’d underestimated how much space they’d need, as they were now verging on square shaped. 

After leaving them to cool for roughly half an hour, we tested our first cookie, accompanied by a glass of soya milk… well, it had to be authentic! I loved the texture, even though they were slightly crumbly. Kieran wasn’t as won over as me to start with (which later changed after a few more!), as they weren’t quite the tough cookie texture he was expecting. Maybe next time we’ll use a banana or something else to firm them up a little, but for me personally, they were great. 

We’ve already been ordered to make another batch for my Mum who fell in love with them too, so I think we’re on to something!

Am I a cookie convert? Well, with these, yes. It might take a few more tries and different recipes before I’m fully won over. Which means more excuses to bake. Who’s complaining?

Ingredients List

– 325 grams ground almonds
– Half tsp baking soda
– Pinch of sea salt
– 125 ml agave nectar 
– 125 ml rapeseed oil
– 100 grams dairy free chocolate drops
– 1 tbsp vanilla extract

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