Chocolate Chip Lavender Cookies (R+V+GF)

Most people like to eat popcorn during movies. While we won’t say no to popcorn, my best friend and I have a tradition of getting cookie dough before a night in. I believe I even got on my knees in front of the Hong Kong Park’n Shop grocery store while in high school, begging them to open the gates to let me buy ice cream and cookie dough. I left happy.

But years have gone by and my best friend now has to exclude gluten from her diet and so I came up with this alternative raw, vegan and gluten-free cookie dough. It tastes even better and we don’t feel nearly as guilty!

Chocolate Chip and Lavender Cookie Recipe
Makes about 40 cookies

2 1/2 cups (310g) of raw cashews
11/2 cups (220g) of coconut flour
2 tbsp (30mL) of dried culinary lavender
1/2 tsp (2.5mL) of sea salt
3/4 cup (175mL) of pure maple syrup
1 tbsp (15mL) of pure vanilla extract
1 cup (120g) or more of mini chocolate chips (GF ones can be found at Trader Joe’s)

DIRECTIONS:

Blend the cashews in a food processor on high speed to create a fine flour. Do not over blend, you will see when to stop when a thin layer of paste starts to form at the bottom.

Pour the flour into a medium bowl and whisk in the coconut flour, lavender and salt. Add the maple syrup and vanilla extract and stir until the mixture forms a dough. Fold in the chocolate chips.

Create small balls of dough (approximately 1 tbsp each). Let it set in the fridge for at least 10 minutes for the dough to firm up.

Storage:
Fridge for a few days or freezer for much longer

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