cookie recipe, which is both gluten free and vegan. It produces the most amazing chocolate chip cookies, crunchy on the outside, slightly soft on the inside. It's got flaxseed in it, instead of an egg. It just has to be good for you. (Minus all the sugar, of course).
Almond Butter Chocolate Chip Cookies
1/4 cup oil
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/4 tsp baking soda
1/2 tsp cinnamon
3/4 tsp salt
3 cups oats
1 10-oz bag dark chocolate chips
1 cup almond butter
2 Tblsp ground flax mixed with 6 Tblsp warm water
2 tsp vanilla extract
Preheat oven to 350 degrees.
In a blender, mix the oil, almond butter and sugars until well blended. Add vanilla and flax/water mixture.
In a separate bowl, mix together oats, baking soda, salt and cinnamon. Add to wet ingredients along with chocolate chips. Mix until just combined.
If you want these to be pretty, roll small balls of dough and place three inches apart on a parchment paper-lined cookie sheet tray. Do not flatten dough balls. If you don't care about pretty, just drop by spoonfuls with a little space between them. Bake for 10-12 minutes until puffy. Let cool for a minute on cookie sheet before transferring to cooling rack.