How many of you celebrate Thanksgiving? I get extra excited around this time of the year because of the holiday vibes and all the celebration. Baking is one of my favourite weekend activities. It’s so fun and kind of relaxing to just focus on creating the best sweets ever, not worrying about anything else. Also, my favourite thing about baking is that it makes my house smells SO good. It smells just like I burned a very nice candle in my room, and the sweet scent spreads all around the house. What’s better, it’s edible.
This recipe is inspired by Ingrid Nilsen who is a lifestyle and beauty YouTuber, who I absolutely love. A while back, I was watching one of her Vlogmas and she was making this amazing vegan chocolate chip cookies. So recipe credit goes to her, except I changed up a few ingredients. I’ve made this cookies numerous times and it is one of my favourite sweets I bake. It’s gluten free and dairy free. I love to snack some cookie dough and it’s all safe because there’s no egg in it. I hope this cookie will end up on your thanksgiving table this season, or for Christmas sweets.
2 cups of almond flour
1/4 tsp of salt
1/4 tsp of baking soda
6 tbs of coconut oil (Melt it before measuring it)
1/4 cup of maple syrup
1/2 tbs of honey *optional (I like to add it for an extra touch)
1/2 tsp of vanilla extract
1 1/2 tbs of water (add more if needed)
1/2 cup of finely shredded coconut shred
1/2 cup of chocolate chips for extra happiness
- Prepare the dry and wet ingredients listed above, as well as our extra ingredients.
- Preheat the oven at 180 degree (celsius), 350 degree (fahrenheit).
- Whisk the dry ingredients together.
- Add in the wet ingredients and whisk them together until evenly mixed.
- Add the extra ingredients into the mixture and keep whisking until they are nicely mixed. Do not over-mix! Add water if the dough is not smooth.
- Place the cooking sheet on the oven plate.
- Once the dough is ready, take a good chunk of it and make a pingpong sized ball. You can make big ones or small ones of your preference. (I’m sorry I don’t have the picture of this process.) Gently smash them down and make them pretty. I don’t worry to much about it but usually the thickness is around 1 cm or thinner when I make them. *I usually keep rest of the cookie dough in the fridge for later and bake anytime I want freshly baked ones.
- Put them into the oven for 15 minutes. I usually check in at 10 minutes to see if they are nice and golden, but not burnt.
- After you take them out of the oven, make sure to cool them down a little bit before you place them onto plate etc. since the freshly made cookies are still soft and you could ruin the beauty. Be patient!
- Finally, enjoy the cookies! and the delicious scent all over your house.
Best holiday wishes to all of you,
Joy is the simplest form of gratitude. -Karl Barth