Happy Passover! Make These Gluten-Free Vegan Flourless Chocolate Chip Cookies

|Updated May 26, 2020

For today's Recipe of The Day, I decided to choose a flourless dessert to celebrate Passover. Instead of running right to the grocery store for the ingredients, first take a look in your pantry--you probably already have most of these items stocked on your shelves. This recipe is gluten-free, vegan, soy-free, refined sugar-free and only requires a total of 25 minutes to make.

These delicious cookies call for ground chia which the recipe developer, Hannah Sunderani (twospoons.ca) tells us how to make. "To make ground chia: pulse chia seeds in a blender until powder-like in texture. I like to do a big batch at a time and keep in a sealed jar in my pantry for baking. It's not necessary to grind the chia into powder, you can use the seeds whole - but I find it gives cookies a better texture when ground. Optional to also use ground flax instead of ground chia. It's normal for the dough to feel a bit more sticky in texture. Let the dough sit for a few minutes to bind. Wash hands from time-to-time if the dough gets too sticky when rolling. If any chocolate chunks fall out while forming, press them into the top of the cookies after flattening them onto a baking tray."

There's nothing sweeter and tastier than warm cookies fresh out of the oven dipped into a glass of almond milk. Everyone in your family will love this dessert and won't believe that these cookies are vegan and flourless. Watch the step-by-step video below to see how Hannah makes her masterpiece come to life and scroll down for the recipe.

Ingredients

3 cups almond flour (ground blanched almonds)
1 cup unsweetened coconut flakes
1 tsp baking powder
2 tbsp ground chia (or you can sub with flax meal)
1/2 tsp sea salt
1/2 tsp ground cinnamon
1 cup semi-sweet bakers chocolate bar (70%)
1/2 cup coconut oil melted
3/4 cup maple syrup
2 tsp vanilla extract (optional)

Instructions

In a large mixing bowl add almond flour, unsweetened coconut flakes, baking powder, ground chia, sea salt, and cinnamon. Mix to combine.
Chop semisweet chocolate bar into small chunks with a knife (it's okay if they are uneven), and add to bowl. Mix to combine.
In a saucepan melt coconut oil on medium heat. Remove from heat and let cool slightly. Pour into mixing bowl with maple syrup and vanilla extract. Stir until it's combined and dough-like in texture. (It's okay for the batter to be a bit wetter in consistency than normal cookie dough).
Preheat oven to 350F/175C. Line a baking tray with parchment paper and gently form dough into balls, about the size of a golf ball.
Place cookie dough balls on a baking tray, approx. 2 inches apart from each other, and push down to slightly flatten.
Bake cookies in the oven for 12 minutes. Or until golden and browned.