Vegan and grain free chocolate chip cookies are made with almond meal for a nice chewy texture.
So I made up this cookie recipe…
…and they were amazing! The thing about baking for special diets is that it is somewhat limiting at times, but it’s also freeing. You’re already used to finding substitutions for the things you can’t eat, like eggs, or milk or cornstarch. So when you look in the pantry and find that some ingredients are missing, you’re pretty confident that a reasonable substitute will work.
This vegan and grain free chocolate chip cookie recipe is based on one my friend gave me, but I had to change it A LOT due to a bare pantry and egg allergy. They are so good and we have made this exact recipe numerous times now.
The almond meal gives these a really nice chewy texture. If you can’t do tree nuts, try coconut flour or a gluten free flour blend. The banana is necessary to hold these grain free chocolate chip cookies together.
These grain free chocolate chip cookies are:
- chewy and tasty
- made with simple ingredients
- perfect for packing in lunches
Grain Free Chocolate Chip Cookies.
Preheat oven to 350 degrees. Make the egg replacer: combine the flax seed meal and water in small cup and let it sit for a few minutes until it gels up.
Mix all ingredients together in a medium sized bowl. Drop tablespoonfuls onto a parchment lined cookie sheet. Bake at 350 degrees for 15-20 minutes.
Let cool on the baking sheet, they will firm up more as they cool down. Store in an airtight container.
Since these use almond and flax meal, and do not have any eggs, there are some nice heart healthy elements to this recipe. They are delicious, my five year old loves them!