August 1, 2017 by Virginia
I rarely bake from mixes, but this seemed very promising when I picked it up from my local market. It is vegan and gluten-free, and only has 7 ingredients: Almond Flour, Chocolate Chips (Cane Juice, Cocoa Liquor, Cocoa Butter), Organic Coconut Sugar, Tapioca, Organic Coconut Flour, Baking Soda, Sea Salt.
Best of all… you only need to add 3 ingredients to complete the mix!: 2 Tbspns of Vanilla extract, 3 Tbspns Almond Milk and 3 Tbsps of Olive Oil.
It bakes for only 10 minutes and came out deliciously crunchy on the outside and soft and chewy at the center with chocolate chips that melt in your mouth.
Sounds good… right?
Well, here’s my experience in making and tasting these sweet treats
Mixing it together:
First thing I noticed was that the mix yields only about 12 cookies – which isn’t much for what you pay for when you buy the mix. That was a bit disappointing.
Secondly, at the time of mixing, I didn’t realize I ran out of almond milk 😦 -So, I ended up using water in place of the almond milk- which seemed okay during the mixing process. The texture of the mix turned out exactly the way the box described in the directions: “….mix until small balls form”
I noticed there is a lot of oil in the mixture -3 Tablespoons for only one dozen cookies is a bit much, however, it appears it is the only ingredient really giving moisture to the bake. Although it is high in fat, it is a very moist bake. If you’re worried about fat, you can cut the oil in half, however, be ready for a more crunchy cookie.
Because the mix is a bit crumbly, but moist, the directions ask that you scoop 1 Tabplespoon onto a cookie sheet to make one cookie. I tried to pack as much cookie dough into the Tablespoon for each, and came out with 13 cookies (one more than the box states I’ll get). By packing it down with a fork, I got some nice rounded shapes out of it.
Baked at 350 degrees for 10-12 minutes, or until browned.
The end result is a deliciously moist -melt-in-your-mouth cookie, that satisfies your sweet tooth!
It resulted in a crunchy outer layer with a soft, moist center and chocolate chips that melt in your mouth. And this was made with using water in place of Almond milk!
Tips for next time:
I’d say, if you bake these, try and flatten out your cookies as you lay them on the cookie sheet. Mine were rounded out, but since they don’t spread as they bake, flattening them out makes for bigger cookies.
Check out the mix yourself and let me know in the comments how you like it!