Being coeliac, I like to experiment with gluten-free cookie mixtures from time to time. Although most turn out a little hard, this particular recipe keeps the cookie nice and soft, while the chunky chocolate pieces add to the overall taste of the cookies.
We also had a ton of leftover mini chocolate eggs from easter, so we decided to make them a centerpiece for these little cookies.
It is a very simple recipe, with minimal ingredients but the end result is something delicious. One recipe that we will be making over and over again, with other types of sweets shoved into the top.
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Chunky Chocolate Vegan Almond Meal Cookies
- 1 1/4 cup Almond Meal
- 1/4 cup Plain Flour Gluten Free
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 cup Caster Sugar
- 2 Egg replacers
- 1/2 tsp Vanilla Extract
- 60 grams Vegan Chocolate Broken Up
Preheat your oven to 180 C
Combine all the ingredients into one bowl and mix until well combined.
Roll the mixture into small 2cm balls and place on a baking tray lined with baking paper.
Softly press down on each ball with a flat object to get your desired width.
Bake in the oven for 15-20 mins or until slightly golden.
Adding Chocolate Eggs
Wait 5 mins after you take the cookies from the oven and softly press the egg into the centre of the cookie. It will softly melt into the cookie.