This recipe is loosely based on the Momofuku Milk Bar gluten-free vegan cookie. I used less almonds (1/2 a cup) and NuttZo Power Fuel 7 nut & seed butter. I also used Bob's Red Mill Egg Replacer. I didn't used gluten-free flour but of course you could. I thought these cookies, described as a cross between a cookie and energy bar, were delicious. Here's the original recipe.
1 cup slivered almonds
2/3 cup agave nectar
2/3 cup coconut oil
2 TSBP vanilla extract
1 TSBP almond butter
1 TSBP & 1 tsp ground golden flax
2 cups gluten-free oats
2 cups almond flour
1/2 cup your favorite gluten-free, all-purpose flour
1 TSBP kosher salt
1/2 cup vegan chocolate chips
Preheat oven to 300℉.
Scatter the slivered almonds on a baking sheet and toast in the oven for 6 to 8 minutes. They will have little color but will add another level of flavor to your cookies.
In the bowl of a stand mixer, paddle together the agave, coconut oil and vanilla extract on low speed. Add the almond butter and continue paddling until no lumps remain.
Add the ground golden flax and continue paddling on low speed until mixture darkens, becomes thicker and leaves a defined trail in the bowl. This will take about 2-3 minutes.
In a separate bowl, combine oats, almond flour, gluten-free flour, salt, chocolate chips and toasted almonds, and toss to combine.
Take the bowl off the stand mixer and dump the bowl of dry ingredients right on top of the wet ingredients.
Mix it all together with a big rubber spatula (or your hands!) until all the ingredients are perfectly combined and there are no dry pockets.
Cover the dough well with plastic wrap and chill for about 30 minutes, to make the dough easier to scoop.
Use an ice cream scooper (or I used a cookie scooper) to scoop dough onto parchment-lined sheet pans. Press the dough balls into flat rounds a little less than a half-inch thick.
Bake the cookies for about 15-20 minutes. Ovens vary a lot, so make sure to rotate the cookies after about 4 minutes and check on their progress. You’re looking for cookies that are ever so slightly browned around the edges.
Remove the sheet from the oven and place on a wire rack to cool as the cookies will be soft and fragile when they come out of the oven.
These cookies will keep for 1 week if stored in an airtight container in the fridge.