Les meilleurs cookies véganes et sans gluten aux pépites de chocolat

Ingrédients

• 2 cups gluten-free all purpose flour
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/3 cups packed brown sugar
• 1/2 cup coconut oil (melted and cooled)
• 1/4 cup + 2 tablespoons water
• 1/3 cup unsalted almond butter (the drippy creamy kind, not crunchy)
• 1 1/2 teaspoons vanilla extract
• 1 cup chocolate chip cookies (vegan if needed)

Préparation

1. 1

   Whisk together the flour, xanthan gum, baking powder, baking soda and salt in a bowl. In a separate bowl, whisk together the sugar, melted and cooled coconut oil, water, almond butter and vanilla until just combined and smooth.

2. 2

   Add the flour mixture to the almond butter mixture and stir together using a wooden spoon or spatula. Fold in the chocolate chips.

3. 3

   Cover the bowl with plastic wrap or a kitchen towel and let rest at room temperature for 1 hour.

4. 4

   Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough using a (roughly 3 tablespoons) and place on the baking sheet about 2 inches apart.

5. 5

   Bake until golden and edges have just set, roughly 12 minutes. The center will still be soft when done. Let cookies cool on the baking sheet, then remove and store in an air-tight container for up to 3 days.