This vegan and gluten-free chocolate chips cookies recipe does not require any baking agents like baking powder or soda, it is completely natural and easy at the same time. You can add chocolate chips or replace them with sugar-free chopped chocolate or leave them out all along, but a little bit of dark chocolate never hurts 😉
These nutritious chocolate chip cookies are vegan, gluten-free, high protein, high fibre, quick to prepare, easy to store for a week or longer, paleo and they may contain a lot of dates which are high in naturally occurring sugar but as you are eating just a few cookies at a time, which are quite filling as well and are not empty calories like regular cookies they may support you during your weight loss journey, so you will not feel deprived of everything sweet. Enjoy your journey!
- ½ cup cocoa powder (unsweetened)
- ¼ cup coconut flour
- ¼ cup coconut oil (liquid)
- 1-2 Tbsp. Stevia (or sugar of choice)
- 1 cup pitted Medjool Dates (~10pcs)
- 2 Tbsp. flax seeds meal
- 1/3 cup dark chocolate chips
- 1/3 cup soy milk (or other alternatives)
- 4 Tbsp. hot water
- Preheat your oven to 160°C upper and lower heat
- Remove the stones from the dates and cut them into stripes
- Place the date stripes into a large bowl, drizzle with hot water and mash with a spatula till it becomes similar to a paste
- Add the dry ingredients except for the chocolate chips and mix properly till a dough evolves
- Let the dough rest for 10 minutes so the flax seeds and coconut flour can absorb all the liquids
- Add the liquid coconut oil and mix
- Add the chocolate chips and give it a quick mix
- Line a baking paper with parchment paper, roll same sized balls with the cookie dough and flatten them with your hand
- Place the cookies directly on the baking tray with space between them
- Bake for 15 min, let cool and enjoy!
Dip your cookie into some soy milk for that nostalgic kick!
You can use any kind of dates, as long they are soft and juicy. If your dates are dry add some extra hot water and let them soak first
The amount of stevia or sugar of choice depends on the desired sweetness, which also depends a bit on if your soy milk is sweetened already.