Is it just a coincidence Valentine’s Day, the day of sweets and chocolate, lands in the middle of February when most of the New Year’s resolutions have gone by the wayside and the weather is craptastic? Probably not. I know I’ve been feeling the urge. The urge to bulk up and give into cravings. Which brings me to my next point…
Chocolate chip cookies are my weakness, or strength depending on how you look at it. I love making them just about as much as I like eating them. It’s the one thing I’ve cheated since going gluten free. However, gluten-free flours just don’t do it for me so that led me to the dough. Cookie dough makes me feel like a kid. Although it’s not the same as a warm cookie, it does satisfy a good craving. This recipe could probably use a little more tinkering but myself and my kids were quite happy with the results. Desperation? Perhaps. Either way, I think it’s worth sharing.
- ½ cup + 1 Tablespoon maple syrup
- ⅛ cup non-dairy milk, I used cashew
- ¼ cup coconut oil, melted, could sub nonhydrogenated margarine
- ½ teaspoon vanilla extract
- 1¼ cup almond meal/flour
- ¼ or less teaspoon salt
- ½ cup dairy free chocolate chips
- In a large mixing bowl, combine the syrup and milk
- Add the oil and vanilla until combined
- Add the salt and flour until dough like. You may need to add more if your almond meal is grainy
- Fold in the chocolate chips
- Place a sheet of parchment or wax paper onto a cookie sheet or flat surface
- Scoop balls of the dough onto the paper and freeze for at least one hour
