Aunt Olivia's Awesome Cookies - gluten-free, simple ingredients, dairy-free, can be vegan, delicious!
These easy gluten-free cookies use simple ingredients to make soft, delicious chocolate chip cookies. The recipe is very flexible and can be vegan, nut-free, and/or dairy-free. Yum!
Prep Time5 minutesmins
Cook Time12 minutesmins
Total Time17 minutesmins
Course: Dessert
Cuisine: American
Servings: 17cookies
Author: Valerie Mates
Ingredients
1cuppeanut butteralmond butter, sunbutter, soybutter, whole nuts, or any other nut-butter or substitute that you like, or whole nuts (lately I've been using 1/2 cup pecans + 1/2 cup cashews)
If you are using whole nuts or leaving out the baking soda, put everything except the chocolate chips into a food processor, and blend for several minutes, until everything is whipped very well. If you are not using whole nuts and you are using baking soda, then you can either use a food processor or simply stir everything together in a bowl. If you are using a flax egg instead of a real egg, you may need to add a couple of teaspoons of extra water to get it to blend. Whichever way you blend it, you should end up with a smooth dough.
Stir in the chocolate chips.
You can use a medium cookie scoop or two spoons to form the dough into blobs on a nonstick cookie sheet or on a silicone mat on a cookie sheet. Or, for bars, form it into a sheet of dough about 1/3 to 1/2 inch thick.
Bake for 11-12 minutes for individual cookies, more like 20 minutes for bars. If the cookies are white and raw-looking, they need more baking; they should be browned around the edges and not jiggly anymore. For bars, I like to check with a thermometer, to make sure the egg is cooked to a safe temperature -- cookies are usually done at about 185 or 190 degrees.
Cool for a few minutes. If you baked a sheet of dough, cut it into bars. And eat!