Easy vegan chocolate chip blossom cookies recipe! Oil free, gluten free, quick and simple to make.

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Cookie Recipe
1 1/2 C Superfine Blanched Almond Flour. I just get mine from Costco
1/4 C tapioca starch
1 tsp baking powder
1/2 C pure maple syrup
2 tsp vanilla extract

24 chocolate pieces for the top of the cookies (added after cookies are cooked)

Mix the dry ingredients. Create a well. Add the wet ingredients and mix well by hand until combined. Bake at 350 degrees for 15-20 min. If you like a crispy/chewy then leave for 20 min.
Take cookies out and let cool for a minute. transfer to cooling rack and place one chocolate character piece into each cookie. Serve warm.
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Chocolate Mold Recipe
3 handfuls of dairy free chocolate chips

Add 2 handfuls of chocolate chips to a microwave safe bowl or mug
cook for 30 seconds on high, take out and mix well with spoon.
Cook again for 30 seconds and mix again. If you need to heat it any further, repeat.

Once the chocolate is all melted, add another handful of chips to temper the chocolate. Mix until smooth and pourable.

Put a ziplock bag in a glass and wrap it over the glass inside out. Pour the chocolate in and create a piping bag. twist the bag to create some pressure. Cut the bottom of the bag and pipe into mold. Let cool in fridge for 10 mins. Pop the chocolates out of the mold and set aside until ready to place on cookies.
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Who are we:
Joey is a vegetarian of 12 years that has made the conversion to Vegan in June of 2018

We are on a journey of health for ourselves and our family, and we hope to use this channel to keep ourselves accountable, teach others how to cook and prepare great plant based meals and come up with some great kids meals for our son too. Come and join us.

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