I don’t like having to make two separate batches of everything, so I try to make everything I bake both gluten and dairy free in order to accommodate all of the diet restrictions in our house. Much to my chagrin, finding a cookie recipe that did that and wasn’t incredibly intricate proved to be more difficult than anticipated. And so I gave in and simply adapted this recipe in order to fit our needs. And thus, these chocolate chip cookies were born.
To be honest, I wasn’t sure that I liked them after the first bite. By the end of the first cookie, that thought was out of my head. By the end of the third, I realized I had a new addiction to vegan cookies– their texture is just very special.
250 grams Pamela’s Artisan Flour Blend (or flour blend of your choice)
1/2 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
1/4 cup granulated sugar
2/3 cup Agave
2/3 cup minus 1 tablespoon coconut oil (or vegetable oil)
4 teaspoons vanilla extract
1/2 Cup Pecans
2/3 cup gluten and dairy free chocolate chips
Preheat oven to 350 degrees F. Sift the flour, salt, baking powder, baking soda and sugar in a bowl. In a mixer, whip the agave, coconut oil and vanilla extract. Add the flour mixture to the oil mixture and stir until combined. Toast the nuts in a pan on the stove & then chop them up. Stir in the chopped nuts and chocolate chips. Use two spoons to drop onto a cookie sheet with parchment paper and bake for 11-15 minutes or until golden brown.
You can make these even more allergy-friendly by simply omitting the nuts.