Perfect gluten-free chocolate chip cookies

Processed with VSCOcamIt always makes my day when I go to a coffee shop and they have vegan treats — more so when they don’t just have a single treat, but they have multiple vegan selections to choose from! That’s why I love Broadview Espresso at Broadview and Danforth — I can either have a vegan brownie, a vegan blondie, OR one of THREE “shockingly healthy” cookies.

I’m a chocolate chip fan. You know, there’s just something about chocolate chip that’s familiar and comforting. And it could be any kind of chocolate chip — chewy, crunchy, melty, even a chocolate chip cookie that’s a week old is better than no chocolate chip cookie at all.

Know what I’m saying?

Anyway, I realized recently that I could dupe the shockingly healthy cookies at home going off a basic non-vegan, yes-gluten chocolate chip cookie recipe. The result? They don’t taste exactly the same, because I used a few different ingredients, but they’re a chewier texture, so that’s a BIG win!

I will start off by saying that because of the use of coconut oil, these cookies are a tad high-maintenance — which is only fair because the recipe itself is really easy (I didn’t even have to go out to buy anything — I literally had everything at home). Coconut oil, as we all know, hardens when cold and liquifies when warm. This means that I actually had a bit of a mess on my hands. And yet, as you can see, the cookies still turned out! So here’s a very clear step-by-step set of instructions that I really, really hope you pay attention to.

Perfect gluten-free chocolate chip cookies, makes 8 medium cookies

Ingredients

  • 1/2 cup coconut oil, softened but not melted
  • 1/2 cup coconut sugar, sucanat or organic brown sugar
  • 1/4 cup organic white sugar
  • 1 flax egg (1 tbsp flax+3 tbsp water)
  • 1/2 cup almonds, processed into a meal
  • 1/2 cup rolled oats, processed into a flour (or, for a nut-free option, use an entire cup of rolled oats processed into a flour and omit the almonds)
  • 2 tbsp rolled oats left whole
  • 1/3-1/2 cup chocolate chips (I used Enjoy Life brand)

Instructions

  1. Warm the coconut oil slightly by sitting the jar in some warm water. I actually ended up warming it too much to the point of liquifying it, so I just poured out my 1/2 cup and put it in the fridge for about 5 minutes — the texture was like soft butter.
  2. Mix the coconut oil and the two sugars. Crush with a fork or a masher until everything is well-incorporated and there are no “chunks” of coconut oil.
  3. Add in your almond/oat flour mixture and your 2 tablespoons of whole oats.
  4. Pour in the flax egg and mix until all is incorporated.
  5. Fold in your chocolate chips.
  6. This is the first really tricky part. You’ll need to let this mixture sit and get a little harder before you bake. The problem is, if it gets too hard, it’ll be like slicing into a hockey puck and dividing the cookies will be very difficult. Cover the mixture (not the bowl, smack that plastic wrap right on the mixture) and let refrigerate for max 20 minutes. I let mine refrigerate for closer to 60 minutes and it ended up being really hard, but I WAS able to slice into it and shape my cookies without too much trouble, so it’s not the end of the world if you leave them in too long.
  7. Now this is the second tricky part. While the mixture is chilling, preheat your oven to 325. Remove the mixture and shape into eight cookies. Line a baking sheet with parchment paper, place your cookies on, and bake for 12 minutes.
  8. After you take them out, the coconut oil will have expanded and YOU WILL PROBABLY HAVE A GIANT TRAY OF COOKIE MUTANTS MELTING INTO EACH OTHER LIKE I DID. This wasn’t actually too difficult to fix. Using a butter knife, while the cookies are still hot, push them back to a smaller form and then leave them alone for about half an hour. The cookies will harden in a much more sensible shape.
  9. (Or do like I did and leave them alone on your balcony in the winter).
  10. If you choose to not do that, once they are a bit more solid (they will still be a little melty), transfer to a plate and refrigerate for 30 minutes or more. When you bring ’em out? PERFECT COOKIES.

I realize that this seems like a lot of work for, well, cookies. But trust me, it’s worth it. You’ll have your own little café-worthy vegan cookies. ❤

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About breerodymantha

Proud Canadian. Long arms. Tiny head. Big dreams. CBC. Longboards. Bicycles. Upper Jarvis. Ballet. Acrobatics. Top-roping. Stemming. Smearing. Lip balm. Early mornings. Double-layered socks. Tea time.
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