Vegan Mint Chip CBD Cookies - The Good Roots Blog
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vegan-mint-chip-cbd-cookies

Vegan Mint Chip CBD Cookies


Grain-free, mint choc chip, almond flour cookies made with aquafaba .

I never intended to start a revolution or anything but they might decide to change the phrase from ‘take a chill pill’ to ‘ eat a chill cookie’, just saying. Enriched with a dose of CBD oil to make these already delicious cookies functional as well. Yes, please let’s go!

These Mint Chip Cookies are;

  • soft,
  • chewy,
  • minty & sweet,
  • easy to make
  • and calming.
vegan-mint-chip-cbd-cookies

If you loved making these cookies, why not try Gluten-free Maamoul cookies or Fig and almond frangipane tarts next!

Also don’t forget to tag me in your photo on instagram #thegoodroots because I love seeing your creations and follow along The Good Roots on FacebookPinterest and Instagram.


Vegan Mint Chip CBD Cookies

Soft, grain-free, mint choc chip cookies made with almond flour, aquafaba and CBD.
Prep Time40 mins
Cook Time15 mins
Resting time10 mins
Total Time1 hr 5 mins
Course: Dessert, Snack
Cuisine: Dairy-free, Functional Food, gluten-free, Grain-free, Vegan
Keyword: almond, aquafaba’, cbd, choc chip, cookies, Vegan
Servings: 12 cookies
Author: Angelique

Ingredients

Dry

  • 2 cups almond flour
  • ½ tbsp baking soda
  • cup coconut sugar +⅛ per taste
  • ¼ tsp salt
  • ½ cup mint chocolate chips

Wet

  • ¼ cup chickpea brine
  • 2 tbsp coconut oil
  • ½ tsp vanilla extract
  • 2 ml CBD oil about 30 drops (depends on potency)

Instructions

  • Mix all the dry ingredients together except for the chocolate chips.
  • Whisk the chickpea brine in a deep bowl for about 5 minutes until you get soft peaks. Then fold in the rest of the wet ingredients to the now meringue-like aquafaba( chicpea brine).
  • Fold the wet ingredients into the dry ingredients until almost completely combined and then add the chocolate chips before combining completely.
  • Roll out about 1 tbsp balls or weigh each dough ball to get even size dough balls.
  • Layout the dough balls on a baking tray with parchment paper. Use a smaller piece of parchment paper to prevent the dough from sticking to your palm as you flatten each dough ball with the palm of your hand. Place the tray in the refridgerator for 30 minutes.
  • Preheat the oven to 180 °C.
  • Bake the cookies for 15 minutes or until golden brown. Allow to cool down for 10 minutes before lifting up and placing on the cooling rack to cool down completely. Store in an air-tight container.

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