Gluten-Free, Vegan, (Almost) Grain-Free Chocolate Chunk Cookies

Adapted from Brittany Angell's recipe

free of gluten, dairy/casein, eggs, soy, and options for grain-free

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Dry Ingredients:

2 cups packed, blanched almond flour

1/2 cup coconut palm sugar

3 tablespoons arrowroot starch

1 teaspoon baking powder (this brand is corn-free or make your own)

2 heaping tablespoons ground flax seeds

1/4 teaspoon salt

Wet Ingredients:

3 tablespoons Spectrum Palm Shortening (or butter, if you can tolerate dairy)

1 tablespoon pure vanilla extract

2 teaspoons pure almond extract

3-4 tablespoons almond milk (start with 3, then add 1 more if you need additional moisture)

Add In's:

1 cup gluten-free, vegan chocolate chunks or chips (I used a 3.5 oz, 70% dark chocolate bar, chopped up)

1/2 cup chopped walnuts or pecans (optional)


Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or a silpat mat. In a large bowl whisk together all dry ingredients. Cut in Spectrum Palm Shortening or butter into the dry ingredients with a pastry blender or a knife and fork until the shortening resembles very small peas evenly throughout the dry ingredients. Make a well in the center of the dry ingredients and add the vanilla extract, almond extract, and 3 tablespoons of almond milk. Using a little elbow grease, stir the wet ingredients into the dry ingredients until you have a very thick, batter (it might be a bit crumbly). This may take several minutes to be incorporated well. If necessary, use an additional tablespoon of almond milk. The batter WILL be VERY thick though, DO NOT add tons of extra milk, or the cookies will not turn out right. Scoop the dough into golf-ball sized mounds and place on cookie sheet about 2" apart. Flatten lightly and shape with your hands into round cookies. Bake for 12-15 minutes depending on how crispy you want your cookies. The edges should be golden brown when done. Makes 12-15 cookies depending on how large you make them. I'd tell you to store leftovers in an airtight container on the counter or the fridge for 2-3 days and then freeze them for up to 1 month.. but seriously, there won't BE any leftovers!

Carrie's Notes: