…that just happened to be gluten-free AND vegan (horray!)
Guys, I’m so incredibly excited to share this cookie recipe with you. Using just almond flour as the base I have created the perfect and most decadent gluten-free and vegan cookie recipe. Slightly crispy on the outside and oh-so soft and chewy on the inside. They don’t crumble and they absolutely do not taste gluten-free. Pour yourself a icy cold glass of almond milk and enjoy this tasty treat! Why? Because, treat yo self!
The cookie batter comes together quickly and bakes in just 8 minutes. I love making these with my toddler although we typically eat a lot of the batter (it is completely irresistible, you’ll see) and instead of 12 cookies we only end up with 9 cookies for baking. Oops!
A bit about almond meal/flour: Almond meal is finely ground whole almonds (with skin on), and almond flour is ground blanched almonds (skinless). Both are gluten-free. When used in baked goods such as cookies, this flour adds moisture and a sweet, nutty taste. It is a healthful option for gluten-free baking that is low in carbohydrates and high in protein (six grams in one serving). Almond meal is a good source of fiber, vitamin E and magnesium. It also provides iron and calcium (60 milligrams in one serving). To extend its shelf life, store it in the refrigerator.