This was the first time I have ever tried to bake anything that was gluten free or vegan, let alone do both of them at the same time! It took me quite a while to get them tasting good. I went through 5 duds, that I made my poor boyfriend taste – which I’m ashamed to admit he couldn’t even swallow. If you want to leave the sugar out of them completely I suggest adding more dates, and soaking them for a while to break them down and help release their natural sugars.
This recipe is easy to make but does require a few ingredients. These cookies are delicious! I swear the longer you leave them the better they taste, because the dates have a chance to release their flavour. I’m quite enjoying playing with gluten free and vegan options so look out for more of this style of recipe.
1 1/2 cups cocoa
1/4 cup ground flax seed
2 cups ground almonds
2 tablespoons flax seeds
2 tablespoons toasted quinoa
1/2 cup rolled oats
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup brown sugar (or sub agave syrup)
2 mashed avocados
1 1/2 cups chopped dates
1/8 cup chia seeds
1/2 cup almond milk
3 tablespoons almond butter
1 teaspoon vanilla essence
water as needed
- Preheat oven to 350°F.
- Mix together cocoa, ground flax seed, ground almonds, flax seeds, toasted quinoa (bake in the oven on 350°F until until golden roughly 10 mins), oats, baking soda, salt and brown sugar if you are using it.
- In a separate bowl add the chia seeds and almond milk and mix together. Set aside in the fridge for 10 mins and mix halfway through. This mixture will act as the egg substitute.
- After 10 mins, add your chopped dates, mashed avocado, almond butter and vanilla essence to your chia seed mixture. Mix thoroughly.
- Add your wet ingredients to your dry ingredients and mix well. If the batter is too sticky add more ground almonds or ground flax seeds. If its too solid add water by the teaspoon. The firmer it is the easier it is to work with.
- Place cookie batter balls on a lined baking tray and push down to form the cookies to your desired size. Bake for 15 – 20 mins.
- Rest for 10 mins before devouring.
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