I've never intentionally made anything Gluten Free because for a long time the thought intimidated me. Luckily I found a really easy recipe for my first attempt and I'm pretty excited about it. I saw the recipe for Flourless Chocolate Cookies over at Oh She Glows I knew I had to make them. Saturday was a pretty lazy day for me due to too much tequila consumption the night before, but when I finally got off my butt to make Carob Muffins for the pups I decided I wanted a treat for myself. After overindulging on my homemade Thin Mints last week I wanted to try something a little healthier and much easier to make. Than I remembered I had printed out this recipe the day it was posted!
These cookies leave you feeling much less guilty after inhaling a few than your standard cookie. There is no flour, margarine, oil or a lot of sugar. The fat in the cookies comes from the almond butter but I will take that over a ton of canola oil any day.
The cookies didn't spread out much like the recipe said they would which was fine with me. They came out perfect. When they were cooked on Saturday night the edges were slightly crispy and the insides were soft and chewy. By Sunday they had lost a little crispness but were still excellent. Because of the changes I made to the recipe they taste very similar to a brownie!
Angela adapted her recipe from Wing It Vegan and I adapted mine from hers.
Flourless Chocolate Coconut Brownie Cookies
1 tbs flax meal
3 tbs water
1 cup dried shredded coconut
1/2 cup brown sugar
1/8 cup dark cocoa powder
1/8 cup regular cocoa powder
1/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup almond butter, smooth or chunky
1/4 cup almond milk. Or coconut milk
1 tsp vanilla bean paste
3/4 cup semi sweet chocolate chips
Preheat oven to 375 and line baking sheets with parchement paper.
In small bowl mix flax with water and set aside so it can gel up.
In a large bowl mix together 1/2 cup of coconut and remaning dry ingredients excluding chocolate chips
In a separate bowl mix together all the wet ingredients, including flax/water.
Combine wet and dry ingredients and mix. Fold in chocolate chips and remaining coconut.
Using a regular teaspoon(the eating kind, not the measuring kind) scoop out spoonfuls on the parchement and bake for 13-15 minutes. Cool on baking sheet for 5 minutes and transfer to cooling rack. Makes approximately 24 cookies.