Last Saturday was a rainy day in the neighborhood. What’s a girl to do? With my niece’s birthday coming up I caught some rare motivation to do some recipe experimenting.
I had found a gluten free vegan cookie recipe for Low-Sugar Carob Chia Soft Cookies at Pure2Raw that I had been dying to try. The great thing about vegan cookie recipes is that I usually have the ingredients on hand unless they include something really strange. And the best part about vegan baking is being able to lick the spoon clean!
In my usual fashion I couldn’t just stick with the regular recipe and made some tweaks including halving the cardamom. Here are my slightly adapted ingredients:
- 1/4 heaping cup sugar
- 2 tbsp water
- 1 tbsp vanilla
- 2 tbsp coconut oil, liquid
- 2 tbsp applesauce
- 3 tbsp chia seeds
- 3 tbsp cocoa
- 3/4 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1/4 tsp salt
Following the recipe I mixed the dry ingredients and then added the wet.
After about 15 minutes in the freezer while the oven preheated to 350 degrees, I dropped spoonfuls of the batter onto a non-stick cookie sheet. Then I took a minute to lick that spoon clean!
I left the cookies bake for 15 minutes in the oven. Howard had some not so nice things to say about the looks of the final product that I’ll keep between us.
Like all vegan cookies they sort of crumbled but the crust was nice and crispy.
I liked the cookies, but thought I would have liked them more without the cardamom. Howard on the other hand loved them and asked if he could finish the plate. Between the spice and chia seeds these cookies were not very kid friendly but I’d whip them up again for us.