Chewy Gluten Free Chocolate Chip Cookies

These (paleo) naturally vegan chocolate chip cookies are thick, chewy and have the perfect texture along with a subtle nuttiness thanks to almond flour and almond butter. What makes these cookie extra special, is the Bali Nutra, which gives add a smooth, natural caramel flavour .derived from the coconut nectar.

You will fool all your friends, as they would not believe that these cookies are gluten and dairy free, plus made from whole, natural, nutritious ingredients packed full of essential minerals and vitamins. Coconut oil is hailed as the fat-burning superfood whilst the almonds are rich in vitamin E, calcium, magnesium and potassium. Furthermore, there has been no white, refined sugar used in this recipe and, why would you, when you can use the amazing Bali Nutra coconut syrup.

Firstly, it tastes amazing. Think toffee, caramel, butterscotch. As it combines with the other ingredients, it lifts the whole recipe and simply can’t be made without it. As soon as you tried it, it’s one of those things, that you’ll never go back! For me, it’s like when you start drinking coffee. Once it becomes apart of the daily ritual, you can’t not make cookies without the coconut syrup…..with that cup of coffee.

Secondly, coconut syrup compared to white sugar is far superior. It contains trace amounts of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper. Plus, it also provides small amounts of phytonutrients, such as polyphenols, flavonoids and anthocyanidin, and antioxidants. You’ll also find the B vitamin inositol, often used as a mood booster. Incredible.

In essence, eat cookies and help you feel more awesome.

White sugar is becoming a huge problem to our society. We are surrounded by an increasing number of people overweight and obese yet malnourished. Sugar is addictive. It’s why we love the white stuff so much. It adds texture and flavour to our food and drinks but it also has very minute micronutrients that are essential to the body. Furthermore, white sugar suppresses the immune system, promote inflammation, suppresses the release of human growth hormone, raises insulin levels. Simply put, it’s making us all more sick, more hungry and making it harder for us to get into shape and toned.

So, why have it when there are much better alternatives out there! …..and in the form of delicious, thick, chewy, natural chocolate chip cookies too. Let’s get baking.

You can buy your bottle of Bali Nutra via Amazon here: http://buff.ly/29VICrd

Thick & Chewy Gluten Free Chocolate Chip Cookies (Vegan)

  • Prep Time: 15 min
  • Cook Time: 15 min
  • Ready in: 60-90 min
  • Yield: 8 huge bakery-style cookies
  • 100 grams ground almonds
  • 32 grams very fine desiccated coconut
  • 84 grams coconut oil, room temperature* see notes
  • 100 grams Bali Nutra coconut syrup
  • 98 grams natural almond butter, room temperature*
  • 1 vanilla pod
  • 1 chia egg*see notes
  • 213 grams dairy free chocolate chips

Ingredients

  • 100 grams ground almonds
  • 32 grams very fine desiccated coconut
  • 84 grams coconut oil, room temperature* see notes
  • 100 grams Bali Nutra coconut syrup
  • 98 grams natural almond butter, room temperature*
  • 1 vanilla pod
  • 1 chia egg*see notes
  • 213 grams dairy free chocolate chips

Directions

  1. In a medium mixing bowl, stir together the almond flour, coconut flour. Set aside.
  2. In a large mixing bowl, beat together the coconut oil and Bali Nutra coconut syrup until well combined, about 2 minute.
  3. Beat in the almond butter and vanilla and mix until combined.
  4. Next, slowly beat in the chia egg until well incorporated.
  5. Stir in the flour mixture until well combined. Then stir in 170 grams chocolate chips.
  6. Place the bowl in the refrigerator for about 1 hour or until the dough is firm.
  7. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  8. Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into smaller balls but then you need to adjust the baking time. Place 3″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  9. Bake for 11-14 minutes (if using coconut sugar) or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
  10. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Notes*

To make a chia egg, mix together 1 tablespoon of ground chia seeds and 3 tablespoons water. Let sit 5-15 minutes or until goopy like an egg. Chia seeds can be replace with flaxseed to make a flax egg.

When buying you ground almonds, always go for most fine variety. Dependant on what almond flour you use, it will predict how your cookies come out.

If you make these in the summer when room temperature coconut oil means melted coconut oil, you’ll need to refrigerate the coconut oil until it’s firmer, like softened butter. If you make these cookies with melted coconut oil, the dough will be very greasy and the chocolate chips will be hard to incorporate into the dough.

You can order your bottle of Bali Nutra, super easily from Amazon via the link: http://buff.ly/29VICrd

Leave a Reply