Gluten Free Chocolate Chip Cookies

The mouth-watering aroma of warm chocolate chip cookies is hard to resist. And since “nothin’ says lovin’ like something from the oven”, a hot rack of cooling cookies is a crowd pleaser every time.

Marketing campaigns by the large name brand companies have convinced us that pre-made cookie dough will put time in our pockets (and money in theirs!). But have you ever looked at the ingredient list found on the label? Let’s just say that “lovin from the oven” is a bit insincere with all the hydrogenated trans-fats, HFCS, artificial flavorings and laundry list of unknown preservatives.

Making gluten free chocolate chip cookies isn’t complicated. Just stock the pantry with essentials. In the same time it takes to “break and bake”, you can serve the same plate of delicious without all the chemical contaminates. Bonus ingredients include omega-3s, protein and fiber!

1 cup raw nuts, soaked** 1/4 cup ground flax seed 1 cup GF flour* 1 tsp sea salt 1/2 tsp baking powder 1 tsp baking soda 2 tbsp vanilla extract 1 cup brown sugar 1 cup vegan butter (it’s easy to make your own butter!) 1 cup vegan chocolate chips

Preheat oven to 350 degrees. Soak cashews in water. Add flax seed to 1/4 cup water in a small bowl and set aside. Mix flour, salt, and baking powder and soda in a large bowl. Add soaked nuts, butter, sugar, vanilla and hydrated flax to a blender at high speed until consistency is smooth. Mix wet ingredients into dry, and add chocolate chips. Spoon onto a greased cookie sheet and bake for 13-15 minutes.

*Make your own with equal parts tapioca, oat and brown rice flours

**Soaking raw nuts improves the taste because dust, residue and tannins are released and rinsed away, creating a smoother flavor. As little as 20 minutes shows great improvement, but leaving them in a bowl overnight is fine. Just rinse thoroughly.