December 26, 2015

Meltaway Almond Chia Seed Cookies

This time last year, I posted a recipe for coconut meltaway shortbread cookies, so I'll continue the tradition by posting a recipe adapted from Fork and Bean's Italian sprinkle cookies :)! I'm a sucker for Italian sprinkle cookies, and these just so happen to be vegan & gluten-free! I made these at the last minute (whoops), so I didn't get a chance to make homemade sprinkles (please don't buy the store-bought ones with the artificial sweeteners and food dyes - read about that stuff here and here), but the cookies themselves were good. To make up for the lack of sprinkles, I added some almond extract for extra flavor! 

The cookies were certainly soft, crumbly (I don't like to add gums for structure and the substitute I added isn't the strongest so it is delicate), and they melt in your mouth as if there's cream cheese or sour cream incorporated into the dough (think Lofthouse sugar cookies). 

The one thing that my mom and I noticed is that there was a strong taste of baking powder even though only 1/2 tsp was added, so I'm omitting it in the written recipe below - these cookies don't rise that much and most cookies require only baking soda anyways.

Recipe: Meltaway Chia Seed Cookies
Adapted from: Fork and Beans

1 3/4 cup of Cara's all-purpose gluten-free flour blend
1/2 tsp baking soda
1/2 tsp sea salt
1 tablespoon chia seeds (you can use psyllium husk powder like Cara used for more structure)

1/4 cup coconut oil
1/4 cup vegan butter
1/2 cup granulated sugar
3 tablespoons almond milk (or any kind of nondairy milk)
1/2 tsp vanilla extract
1 tsp almond extract (don't go crazy with this stuff like you would with vanilla - it's very strong!)

(opt) homemade sprinkles


1. Mix the coconut oil and vegan butter to soften it.
2. Add the sugar and beat for about a minute, or until the sugar is well incorporated and the mixture is fluffy.
3. Whisk the dry ingredients together.
4. Incorporate the dry ingredients into the wet ingredients and mix until fully combined.
5. Refrigerate the dough for at least 60 minutes (the butter/coconut oil will have softened significantly and you don't want cookies that spread out like crazy -- you'll end up with an oily mess!)/
6. Scoop out tablespoon sized pieces of dough onto a prepared baking sheet. Flatten the tops slightly (these won't spread too much).
7. Bake at 375*F for 12-15 minutes, or until the edges are golden.
8. Allow the cookies to cool completely before transferring to a container/eating!

xoxo, han

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