Almond Milk Pulp Chocolate Chunk Cookies, Vegan & Gluten-Free
Author: 
Recipe type: dessert
Cuisine: vegan gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
flax "egg"
  • 1 tbs ground flaxseed
  • 3 tbs warm water
dry
  • 1 cup rolled oats
  • ½ cup flour of your choice (I used spelt but your favorite gluten-free flour should work too)
  • ½ cup almond milk pulp
  • ⅔ cup coconut sugar
  • ½ tsp baking soda
  • ⅛ tsp salt
wet
  • ⅔ cup vegan butter or coconut oil, softened
  • 2 tsp vanilla extract
  • ¼ cup non-dairy milk
fold-in
  • ½ cup vegan chocolate chunks
Instructions
  1. Preheat the oven to 350°. Grease a baking sheet.
  2. Prepare the flax "egg" by stirring together flax and water in a small bowl or cup. Let it sit for 10 minutes before using.
  3. In a large bowl, whisk the dry ingredients together.
  4. In a small bowl, stir the wet ingredients together and add the flax "egg".
  5. Add the contents of the small bowl to the large and mix until thoroughly combined (you can use electric mixer or do it by hand). Fold in the chocolate chunks.
  6. Scoop a little more than 1 tablespoon of batter onto the baking sheet for each cookie. Use your hand to slightly flatten each scoop of batter.
  7. Bake for 11-13 minutes, until the edges are lightly golden. Let the cookies cool for a few minutes before enjoying them.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/08/21/almond-milk-pulp-chocolate-chunk-cookies-vegan-gluten-free/