Almond Brittle Chocolate Chip Cookies
Everybody loves cookies, including me - and my search for the perfect vegan and gluten free cookies have just begun.
These are crumbly, crunch almond brittle cookie, almost like a shortbread. Funny thing is, I was actually aiming for a chewy cookie, and while these are kind of accidental I actually liked these more!
Shortbread chocolate chip cookie? I'm liking the sound of it
These cookies tastes perfect, crumbly, crispy and chewy when warm, but for some reason turns a bit grainy and the flavors turned less intense when left at room temperature. My friends loved them either way though! :D
Almond Brittle Chocolate Chip Cookie
Makes 14 cookies
Ingredients
3 1/2 tbsp coconut oil, softened
4 tbsp coconut sugar
2 packets stevia
1/2 almond flour
1/2 cup oat flour
1/2 tsp sea salt
1/2 tsp rum
1 tsp vanilla
1/2 tsp baking powder
Directions
1. Preheat the oven to 175 C.
2. Whisk together coconut oil, coconut sugar and stevia until the mixture emulsifies.
3. In a separate bowl, combine almond flour, oat flour, sea salt and the baking powder.
4. Fold in the flour mixture into the whisked coconut oil, mix until everything is incorporated. Add the vanilla extract and rum, if using.
5. Spoon a tablespoon size of the cookie mixture unto a lined baking sheet. Flatten the dough with the back of a spoon.
6. Bake for 15-20 minutes until golden brown. Allow to cool for at least 10 minutes on a wire rack before serving.
7. Eat while still warm!
