These cookies are just like the store-bought ones, decadent and chewy, but made with healthy ingredients only! Vegan and gluten-free. they are a real deal!
These cookies should not have been on my Christmas cookie list at all this year. I baked them for my husband, who still hadn’t given up on the idea that desserts must be “real” sweets and that all my healthy cookies and cakes – don’t count as one. “OK, I’ll bake you some “real” cookies, with chocolate chips. Soft and chewy, like the ones from Pepperidge farm, okay?” – I said. “Just put enough sugar in them,” – he replied.
And so – to fast forward the story – I went to bake these cookies but wanted to make them vegan, and I also thought it would be cool if they could be gluten-free as well. As you might guess, I couldn’t skip the sugar.. Let me just tell you he loved them! And so I got another cookie I had to put on the Christmas-cookie list.
If you like slightly chewy cookies, fairly sweet, rich in chocolate (and nuts if desired), these might be the ones! Make sure to try them out – the recipe is easy and you don’t need a lot of fancy ingredients. Of course, for all I can, I write you an alternative in the brackets and please check the notes for detailed explanations.
CHEWY VEGAN CHOCOLATE CHIP COOKIES {vegan, gluten free, refined sugar free}
author: Iva S. culinary postcards
Preparation time: 10min> Baking time: 10min> Total time: 20min
Ingredients:
90g oat flour
30 g tapioca flour
pinch of salt
10g ground flax seeds
40g coconut sugar
40g muscovado sugar *
45g coconut oil **
30g soy (or other plantbased) milk
60g dark chocolate, finely chopped
40g walnuts (or other nuts, but you can omit them as well), chopped
Instructions:
1. In a bowl mix flour, tapioca, salt, ground flax seed and sugars.
2. In a small pan, melt the oil, add milk to it and stir once.
3. Add wet ingredients to the dry ones, combine well with a woden or silicone spatula.
4. Add chopped chocolate and nuts to the mixture, just to combine.
5. Preheat the oven to 170C (375F), cover the tray with baking paper and place cookies – spoon the mixture and shape it with your hands*** leaving a large gap between them as it will spread a lot during baking.
6. Bake cookies for 10min at 170C (375F). Not a minute longer because you might overbake them! ****
7. Remove the tray from the oven and let cookies cool a bit. You can store the rest in a metal container with a lid, up to 7 days.
Notes
* don’t skip muscovado sugar because of its specific aroma and texture that it gives to these cookies.
** you can reduce the oil to 35g if you want a little smaller cookie (it will spread less during baking).
*** If you don’t care about the shape of a cookie, you can simply mix the mixture with a spoon
**** some ovens might take a minute longer, it is hard to say, but the cookie must be soft and not get a crust from baking. You will get it after the first attempt. 😉
Check out more vegan cookies!
Buckwheat and Almond Thumbprints (with Prune Jam)
Dark Chocolate and Cranberry Oatmeal Cookies
Linzer Cookies
I love to see them make my recipes – tag them with #ieatbettertofeelbetter and/or @culinarypostcards or send me an email to iva@culinary-postcards.com
Leave a Reply