Chocolatey cookies featuring PASCHA chocolate chips!

Yesterday we featured some amazing chocolate-loaded muffins using PASCHA chocolate chips, and today we have a double Disney-sized dose of cookies for you!

We love PASCHA for their allergen-free status, but also because they are just oh-so-good. They were definitely a hotspot at the Food Allergy & Celiac Convention, and we love everything about the amazing Canadian company. You can read more about them here in our Meet Our Vendors series.

But, onto important things. Like cookies.

Chocolate Chip Chia & Avocado Allergen Free Cookies

Free from peanuts, nuts, dairy, soy, eggs, fish, wheat, and gluten.

1 tablespoon ground chia seeds
3 tablespoons water
1/2 cup organic cane sugar
1/3 cup real maple syrup
1/2 cup mashed avocado
2 teaspoons organic vanilla extract
1/4 cup buckwheat flour
1/2 cup sorghum flour
1/2 teaspoon gluten free baking soda
1/4 teaspoon sea salt
250 g (1 pkg) 55% Cacao PASCHA chocolate chips

1.   Preheat oven to 325 F. Line baking trays with parchment paper.

2.   In a small bowl, combine the ground chia seeds with water and let sit until a “gluey” consistency forms, about 2-3 minutes.

3.   In a separate mixing bowl with an electric mixer, blend avocado, maple syrup and cane sugar until well blended. Add the chia seed mixture and the vanilla extract and beat for another 2 minutes.

4.   Add all flours, baking soda, and salt

5.   Stir in the PASCHA chocolate chips.

6.   Scoop the cookie dough onto the baking trays and bake for 10-15 minutes. Remove from oven and let sit 5 minutes before transferring to wire cooling racks.

Chocolate Chip Chia Ginger Allergen Free Cookies

Free from peanuts, nuts, dairy, soy, eggs, fish, wheat, and gluten.

1/2 cup Earth Balance Soy Free Spread
1 tablespoon chia seeds
3 tablespoons water
1/4 cup mashed avocado
1 tablespoon organic vanilla extract
1/4 cup organic molasses
1 cup organic cane sugar
3/4 cup potato starch
3/4 cup sorghum flour
1/2 cup buckwheat flour
2 teaspoons gluten free baking soda
2 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
250 g (1 pkg) 100% cacao PASCHA chocolate chips

1. In a small pot melt Earth Balance Soy Free Spread and set aside until room temperature

2. In a small bowl, combine ground chia seeds with water and set aside.

3. In a medium sized mixing bowl, mix cooled spread and avocado until smooth. Add vanilla extract, molasses and the chia seed mixture and stir well. Pour in cane sugar and mix thoroughly.

4. Add all at once the potato starch, sorghum flour, buckwheat flour, baking soda, spices and salt. Mix until all ingredients are well blended.

5. Add the chocolate chips and stir until combined.

6. Refrigerate 30 minutes.

7. Preheat oven to 375 F.

8. Roll cookie dough into balls and coat with cane sugar. Place on parchment lined baking tray and bake for 10 minutes. Let cool and enjoy.

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