It’s been a cookie-fied week over here. The kiddos may be cookie monsters, but I hold the crown as the Cookie Monster Queen. It’s been my go-to dessert snack as of late.
Let’s keep this short and sweet.
These cookies have a half-baked texture.
Think cookie dough meets soft crumbly cookie.
They’re totally snack appropriate.
Need I say more?
Half-Baked Chocolate Chip Cookie Bites
GF and Vegan
Adapted from Krissy’s Cashew Niblets
Ingredients
- 1 cup brown rice flour
- 1 TBSP light brown sugar, packed
- 1 TBSP tapioca starch
- 1/2 tsp baking powder
- pinch of salt
- 3/4 cup almond meal
- 1/2 cup medjool dates, chopped
- 2 TBSP coconut oil, melted
- 2 TBSP brown rice syrup
- 1/4 tsp vanilla extract
- 1/4 cup chocolate chips (dairy-free if making vegan)
Directions
Preheat oven to 325*F. Soak chopped medjool dates in a small bowl filled with hot water for 10 minutes to soften. In a medium bowl, whisk together flour, sugar, tapioca starch, baking powder and salt. In a food processor or high speed blender, blend softened (and drained) medjool dates and almond meal until a paste is formed. Add wet ingredients (coconut oil, brown rice syrup, vanilla) and process until fully combined. Add the flour mixture and continue to process until a sticky dough is formed. Fold in chocolate chips.
Roll dough into 1 inch balls and place on a greased cookie sheet. Press down gently on cookies to flatten. Bake at 325*F for 7-8 minutes. Remove from oven and allow to cool.
Substitutions*:
1. No almond meal? Try another type of nut. Just process the nuts in a high speed blender/food processor first. Nut butter would probably work as well.
2. The brown rice flour didn’t have a binding effect, so you could try substituting another type of flour (i.e. oat, all-purpose, white rice).
3. Honey in place of brown rice syrup.
4. Potato starch or corn starch would probably work in place of tapioca starch.
I haven’t made the cookies using these substitutions, so I can’t tell you exactly how they would turn out. If you make them, please let me know the end result!
Oh by the way, the bites taste amazing frozen.
Have a wonderful cookie-and-Mexican-food-filled weekend!
Tell me: Got any fun plans for Cinco de Mayo?
{ 19 comments… read them below or add one }
Oh geez, those melty chocolate chips just do me in.
i think the pictures speak for themselves…those look deeeelish!
mmmm, you had me at those melty chocolate chips
Hope your day is fantastic!
Oh these look incredible!!
Those look perfect! I wonder if grinding your own brown rice flour would work… And whether they’d be the same without tapioca starch. Does corn starch work as a substitute?
I think grinding brown rice flour would work. Make sure you get it super fine though. Yes, corn starch would probably work. See sub #4.
Ohhhh yummm…these cookie bites will be the death of me! Haha. I have such a weakness for cookie dough. My sisters and I used to make a batch and just watch a movie with a big bowl each. We must be immune to any form of bacteria found in the eggs
.
I’ll definitely be trying these with some of the substitutions and will definitely let you know how they turn out!
Those look and sound delicious! I am going through an eat my body weight in anything sweet due to the bun in the oven. (wait, I’ve done that even before there was a bun in the oven! oops, my bad
) I’m sure this could be a wonderful fix….
I am definitely going to have to try these out very soon… they look so yummy!! And they can be made vegan is even better
Holy moly, these look divine. That picture with the melting chocolate chips, ahh looks so good.
Oohh these look fantastic!!! I need these NOW!
Never seen cookies with brown rice flour before. These look great!
Whoa! Yummy! Already pinned
Yay! Thanks for posting this recipe. Half-baked is the best!
Those look delicious. I really want to make them but I have none of those ingredients in my house. Literally none, except the chocolate chips! Ha. Guess I need to go shopping, because I really want to make them.
Oh my gosh, these look so delicious!
I haven’t been reading blogs for the past week because I’ve been away on a trip, but this post was the perfect one to come back to! These look amazing!
Hey Allie, I have made this recipe a couple of times now substituting alot including corn starch, vegetable oil, maple syrup instead of brown rice, and almond butter instead of meal. I also added oats which gave them a kinda hearty texture …they still turned out awesome, especially in the freezer like you suggested…YUM! Thanks for the great recipes, keep them coming!
Ooh thanks for the feedback! I need to get a jug of maple syrup.