These chocolate chip shortbread cookies will surely become a staple in your household! No one will know they are gluten free and vegan! SO easy to bake and loved by adults and children alike! They are light, crispy, slightly crumbly, and incredibly delicious!
Yield: 18-24 cookies
Prep time: 10 minutes
Cook time: 10 -12 minutes
Total time: 20 – 22 minutes
INGREDIENTS
- 1 ½ cup Metta flour
- ½ cup almond flour*
- 1 cup solidified coconut oil or vegan butter (may need a some extra oil or butter melted to create dough-like consistency)**
- ⅔ – 1 cup any sugar (powdered or regular)
- 2 tsp vanilla extract
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt (skip if using butter with salt)
- ⅔ – 1 cup dark vegan chocolate chips
*You can also just use Metta flour alone. I prefer to add almond or oat flour to greater protein.
**If your coconut oil is rock solid, microwave it (without the lid) for 10 seconds, or until just soft enough to scoop. If it starts to get liquid-like then you will have to refrigerate until solid again. It’s very important that coconut oil is solid for the recipe to work properly. Vegan butter will work in place of coconut oil but the texture is softer with coconut oil. You can also use a combination of both.
DIRECTIONS
- Preheat the oven to 350°F then line a baking sheet with parchment paper.
- In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and sugar. Mix on high for 1 minute then add vanilla extract. Continue to mix for another 30 seconds.
- Next add Metta flour and almond flour, baking powder, baking soda, and salt. Continue to mix for about 30 seconds, until a dough is formed. If the dough appears dry and crumbly, try allowing it to mix for longer. If it’s still crumbly, add an additional teaspoon or two of melted coconut oil or butter.
- Stir in the chocolate chips at the end with a spatula.
- I recommend putting the dough in the freezer for at least 10 minutes before the next step for optimum results and spread of the cookies while baking.
- Using a scooper or your hands, scoop out about 1 and 1/2 tablespoons of dough at a time. Even if you did step 5, still flatten each scoop a little with your hand for a good spread. Arrange them about 1 inch in between each.
- Bake in the oven for 10-12 minutes. Allow to cool for at least 15 minutes before serving and enjoy :).
- Leftovers can be stored in an airtight container for up to 5 days. You can also freeze the balls before baking and bake from frozen when ready to eat.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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