There is a great store near my house called Strictly Gluten Free where I found my favorite gluten-free pasta and a great selection of vegan products. I buy Shiloh GF Almond Flour for my MIllion Dollar Fudge and the rest for a veganized version of the cookies on the back of the bag. They are so good, sort of like a macaroon, crispy on the outside and soft on the inside. And they go quick in my house!
makes 12 cookies
1 1/2 cups almond flour
1/2 cup vegan chocolate chunks
1/4 cup + 1 tablespoon vegan cane sugar
1/2 teaspoon vanilla powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sunflower oil
2 flax eggs (1 flax egg = 1 tablespoon of ground flax + 3 tablespoons water)
Make the flax eggs. Line a baking sheet with parchment paper and preheat the oven to 375.
Add the dry ingredients into a mixing bowl. Mix together with a fork. Add the oil and flax eggs. Mix until combined.
Using an ice cream scooper (mine is about 3 tablespoons), drop the batter onto the baking sheet. Bake for 12 to 15 minutes until the edges are brown. Let cool. Enjoy!