ChocolateChip Cookies *Dairy&Gluten Free

ChocolateChip Cookies…chewy, nutritious, & flavourful! They’re also dairy&gluten free. The *SeedMix I used for the Amaranth Cakes (see previous post), well the leftovers had me up early creating these cookies. SO glad I did.

I understand including an ingredient like my SeedMix in a recipe isn’t conventional but when it comes to health, for me, it’s well worth any extra effort…15mins + CashewCream in this case. I hope it is for you too. You’re worth it and just think of all the added nutrition! I have also created multiple recipes that use the SeedMix so you can put it to good use. Have fun in the kitchen and create what works for you❤

ChocolateChip Cookies *Dairy&Gluten Free
Servings: 24 cookies
Author: thecrimsonsink
ChocolateChip Cookies
  • 1/2 cup *SeedMix - see below
  • 3/4 cup coconut palm sugar
  • 1/4 cup coconut oil - room temp.
  • 1 &1/2tsp pure vanilla extract
  • 2 &1/2cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 cup non-dairy mini chocolate chips
*SeedMix (makes about 1cup)
  • 3 chia eggs (in a small bowl add 9tbsp water + 3tbsp chia seeds; stir well & soak for 15mins)
  • 1/4 cup hemp hearts
  • 1/4 cup raw pepitas
  • 1/4 cup raw sunflower seeds, shelled
  • 2 tbsp CashewCream
  • 2 tbsp water
ChocolateChip Cookies
  1. In a bowl, add the almond flour, baking soda & powder, and sea salt. Stir and set aside. In a standing mixer add the coconut oil and coconut palm oil. Mix on med/low speed until combined. Add the SeedMix & vanilla. Mix until combined. On low speed, slowly add the almond flour mixture until just combined - don't over mix. Turn off the mixer, remove the bowl, and stir in the chocolate chips by hand.

  2. Preheat the oven to 350*F. Prepare a baking sheet by lining it with parchment paper. Roll the cookie dough into 1inch balls and place onto the prepared baking sheet - if sticky, dampen your hands with water. Once rolled, gently press down on the cookies to flatten so they're about 1/2inch thick. Bake for 15-18mins or until golden brown - check the bottom of the cookie using a metal spatula. Remove from the oven and allow to cool. Store in an airtight container or bag.

  1. Add the chia eggs, hemp hearts, pepitas, sunflower seeds, CashewCream, and water into a high speed blender. Blend until well combined - should be gooey & sticky. Good for up to 5 days in an airtight sealed container kept in the refrigerator.

Recipe Notes

~A simple CashewCream for this recipe...1/2cup raw cashews soaked in hot water for at least 1hr then *drain. In a high speed blender combine soaked cashews & either 1/4cup of water, unsweetened cashew milk or almond milk - I used cashew milk. Blend on high until smooth. 
~If you make the full batch of SeedMix for these cookies, you should have 1/2cup of it remaining. I currently have the Amaranth Cakes that use the same SeedMix and require a 1/2cup so you could either make a second batch of cookies (they freeze really well) OR you could try a new recipe - Amaranth Cakes w/ Tomato CashewCream Sauce!

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