Well, I’m not a baker. At all. I see a lot of my friends so effortlessly create countless recipes in the kitchen involving almond flour, flax seeds, and vegan chocolate chips. Me? Well, I’d rather stick to savory dishes. I’m a master at concocting recipes involving my spiralizer and vitamix, but when it comes to baking sheets I freak out.
T-fal has these airbake sheets that help prevent burning, yet brown your cookies to perfection, plus a decreased bake time. And, I need all the help I can get. I was pleasantly surprised with these sheets. They are easy to store, sleek, and my cookies turned out lovely. (I was expecting a disaster.)
I used Carrington Farms Flax & Chia Blend to add an extra dose of nutrition to my cookies. Since I don’t bake, this flax and chia blend is PERFECT for my morning smoothies and it made me feel a lot better when I found myself eating these cookies for breakfast. I also used their coconut oil instead of the traditional butter in chocolate chip cookies, and they also make a coconut oil spray.
I was having dinner with Shari Leidich, author of the Two Moms in the Raw cookbook, and she made these awesome Chocolate Chip Hemp Seed Cookies. I thought it would be the perfect recipe to write about on my blog to help celebrate National Nutrition Month. I decided to use “flax eggs” instead of real eggs, and I added extra flax seeds and coconut since I did not have hemp in my pantry at the moment.
What you will need:
2 1/2 cups of almond flour
1/4 Cup of Carrington Farms flax and chia seeds plus an extra 2tbs for the flax eggs
1/2 cup brown rice flour (original recipe uses coconut flour)
1/2 cup shredded coconut
1/2 tsp sea salt
1 tsp baking soda
1/2 cup coconut palm sugar
1 tsp pure vanilla extract
1/2 cup Carrington Farms coconut oil
1 bag of dairy free semisweet chocolate chips
1.) Preheat oven to 375 degrees
2.) In a medium bowl, combine the almond flour, flax & chia seeds, brown rice flour, shredded coconut, salt, and baking soda.
3.) Now prepare your “flax eggs”. The recipe calls for 2 large eggs, so you are going to make 2 flax eggs. In a separate bowl, place two tablespoons of ground flax/chia seeds, and 6 tablespoons of water. Stir and let sit in the refrigerator for 15 minutes.
4.) In another bowl place the flax eggs, coconut palm sugar, and vanilla extract and stir. Slowly incorporate the dry ingredients until well-combined.
5.) Fold in the dairy-free chocolate chips.
6.) Scoop walnut-sized balls of dough onto your T-fal baking sheets, leaving two inches between them. Bake for about 9-11 minutes total, until slightly golden.
So I baked. Will I bake again? Maybe. Thanks to Carrington Farms and T-fal bakeware for the help! (And if they help me again, this might happen again.) Enjoy your cookies!