Gluten Free Vegan Cookie Crisp
These are incredibly easy to make. The dough is very forgiving and comes together in one bowl. The big trick to getting them to hold their shape in a bowl of milk is to let them sit out on a cooling rack overnight, to get just a bit stale. If you decide to cover them instead they’ll stay moister and make a phenomenal mini cookie snack.
1 tbsp ground chia seeds 3 tbsp warm water 3/4 cup coconut sugar 6 tbsp grapeseed oil or melted coconut oil 1/8 cup water 1 cup brown rice flour 1/2 cup sorghum flour (or gluten free blend) 1/2 cup almond flour 1/2 tsp baking soda 1/4 tsp salt 1 cup scant mini vegan chocolate chips or cocoa nibs
Preheat oven to 350F and line a baking sheet with parchment paper.
In a large bowl, mix together the chia seeds and 3 tbsp warm water.
Add the coconut sugar, oil, and 1/8 cup water and mix until the sugar is thoroughly wet.
Add the remaining ingredients (no need to pre-mix and no need to worry about over-mixing) and mix until no dry flour remains and a thick dough comes together.
Shape the dough into 1/2 tbsp balls, and flatten slightly. Bake for 10 to 12 minutes, until slightly browned.
To make a crunchier cereal that holds up to milk better, let the cookies rest uncovered overnight and enjoy in the morning.
Serving: 1 g Calories: 215 kcal Carbohydrates: 24 g Protein: 4.1 g Fat: 12.8 g Saturated Fat: 5 g Sodium: 82 mg Potassium: 112 mg Fiber: 2.9 g Sugar: 7 g