Cookies that are oil-free, gluten-free, and dairy-free sound like they would be taste-free, right? Or at least taste like you’re eating a cardboard box. Who wants, that!? I don’t know about you, but when I have a treat I want full on flavor that tastes sinfully delicious but is not compromising to my health
Good news! These are oil-free, gluten-free, and dairy-free yet they taste unbelievably good, not like cardboard at all. Whew! That means we can eat healthy and still indulge in treats once in a while without completely sabotaging our health just to tickle our taste buds.
3/4 cup brown rice flour
2 tsp aluminum-free baking powder
pinch Himalayan sea salt
3 tbsp coconut palm sugar
3/4 cup dairy-free chocolate chips
3/4 cup creamy almond butter (sunbutter works, too, just make sure you softened it in a saucepan over a warm burner to get the right consistency)
1/4 + 2 tbsp maple syrup
2 tsp vanilla extract
2 tbsp water
- Preheat oven to 350.
- in a large bowl, add the brown rice flour, baking powder, salt, sugar, and chocolate chips. Stir well to combine.
- In a separate bowl, whisk together the almond butter, syrup, vanilla, and water. Whisk until completely smooth.
- Pour the wet over the dry ingredients and stir until no more flour is visible. Drop by spoonfuls onto a baking sheet and bake for 8-10 minutes.
- Once out of the oven, let them cool for 5-10 minutes on the baking sheet, then carefully transfer to a baking rack to finish cooling. Store in an airtight container.