Nothing compares to a warm, gooey homemade cookie – ima right?? It’s one of those nostalgic experiences that instantaneously brings us bliss =)
And if you’re anything like me a sad, disappointing cookie (lacking flavor and textural contrast) is a fine way to ruin that beloved cookie experience! That’s why I worked long and hard to create a healthier cookie that still checks all the boxes for being delish!!!
A few key ingredients for a flavorful soft and chewy cookie made that’s both gluten free and plant-based:
And now for the fun part – It’s time to bake, eat + repeat!
But wait – don’t forget to tag @thenakedfoodlife #tnfl on Instagram + Facebook and I’ll share your creations in my stories 😉
The Ultimate Soft + Chewy Cookie formula – 3 ways!
3/4 c almond flour
1 1/4 c fine oat flour, or sub sorghum flour
1 1/2 tbsp ground flax seed
1 tsp baking soda
1/3 c aquafaba (I recommend liquid from chickpea, pinto, or cannellini beans)
1/3 c organic cane sugar or packed coconut sugar
2 tbsp pure maple syrup
2 tbsp melted Vegan butter such as Miyoko’s Creamery or coconut butter for oil free
1 tsp orange juice
1/2 tsp almond extract or 1 tsp vanilla extract
Optional: chopped hazelnuts, powdered sugar
For chocolate chip: stir in 3/4 c dark chocolate chips (I like Pascha chocolate) + flaky sea salt
Oatmeal raisin/date or dried pear: stir in 3/4 c rolled oats + 1/2 c dried fruit of choice
For White Choc Macadamia: mix in 1/2 c chopped macadamias and 1/2 c white chocolate
For snickerdoodles: add 3/4 tsp cream of tarter. Roll into balls add coat in a mix of 2 tbsp orange cane sugar + 1/2 tsp cinnamon.
Using a handheld mixer, whip orange juice and aquafaba until frothy. Stir in maple, orange juice, and extract.
Stir the dry ingredients together.
Stir wet into dry ingredients.
Stir in mix-ins of choice.
Roll in balls (1 to 1.5 tbsp).
For medium sized cookies: Bake at 350 degrees for 10 min (or slightly longer if dough is chilled) For larger cookies: Bake at 350 degrees for 10 min, then 300 degrees for an additional 3-4 minutes.