Clean Eating Gluten Free Chocolate Chip Cookies

Today I am eager to share one of my recent hyperfixation gluten free treats! (actually I’ve been hooked on these for almost 2 months now, it’s not a phase mom…)

One of the things I thought would be particularly difficult with my diet was sweet treats, but thanks to the internet and gluten free friends around me I have been able to savor sweets just as much as before my diagnosis.

These are the most addicting gluten free cookies (that can also be adapted to be vegan, you’ll see) . We have been making these WEEKLY in my house since I was given this recipe.

I even have made them for my friends and my dad who have no dietary restrictions, and even they agreed they are delish!

This recipe was shared with me from an amazing chiropractor I work with who also has Hashimoto’s disease and it has been GAME CHANGING. It has become a fun exchange for us to share recipes we find and make each week.

Despite my dietary restrictions, these meet the “Emily friendly” criteria with some modifications I will include below. 

Thank you to Kale Junkie who I have taken MANY recipes from.

Here is the link to original recipe for printing:

https://kalejunkie.com/life-changing-chocolate-chip-tahini-cookies/#wprm-recipe-container-2650

They are made from a tahini and almond flour base which make an amazing nutty warmth and pillowy soft consistency. The maple syrup sweetens them up just enough to be your new favorite night time sweet treat with some tea before bed. Lastly, the use of flaky salt on top creates that lovely sweet and salty contrast with the dark chocolate chips to keep them from overpowering the cookies. 

Anyways, I think everyone should make these gluten free and vegan cookies because they are literally melt in your mouth goodness and are so easy to make! 

Without further ado, let’s jump in!

Ingredients

1. 1.5 cups of fine almond flour
2. 1 egg (or flax egg if you are egg-free like me)
   1. (2 tbsp. water and 1 tbsp. ground flax meal)
3. 1 cup of liquidy tahini (room temperature is easier to work with)
4. ½ cup maple syrup
5. 1 tsp baking powder
6. 1 heaping cup of chocolate chips (I use dark chocolate chips that are vegan)
7. Flaky salt for topping (I like pink himalayan salt)

Directions

1. In a medium mixing bowl add the 1.5 cups of almond flour, 1 cup of tahini, ½ cup of maple syrup, and a generous cup of chocolate chips. The dough should be thick at this point after mixing, if not, add more almond flour.
2. Place the bowl in the fridge for 30 minutes to allow the dough to chill. Preheat the oven to 375 at this point. 
3. If a flax egg is needed, with 5 minutes left on the timer, mix the 2 tbsp of water into 1 tbsp of ground flax meal in a small cup or bowl. Let the flax absorb the water for 5 minutes. 
4. After 30 minutes remove the dough from the fridge and add the egg or flax egg and 1 tsp of baking powder to the mix. 
5. On a baking sheet take about 2 tbsp of dough to make each cookie. Using a small spoon for size is comparable. 
6. Bake for 12-15 minutes at 375 depending on size and desired crisp on the exterior. The edges should be a warm golden brown 
7. Sprinkle fresh flaky salt on the cookies upon removing from the oven and enjoy!

I am so obsessed with these cookies and I hope you are too! Let them find a place in your weekly rotation, treat yourself!

Leave a comment below if you have made these cookies, I would love to hear any more modifications you made to make them even more fabulous.

Be well, 

Emily