Midnight Baking: Vegan Gluten Free Chocolate Chip Cookies
Thursday, November 06, 2014
You can't get more comforting than a batch of freshly baked chocolate chip cookies. It's kind of generic, in the best of ways but I guess it's because there is no right cookie. Everyone has the creative liberty to make them their way and if that way does not go to plan, you can call it rustic and it's fixed. Sometimes, when I make a batch of chocolate chip cookies, I feel like I can't share them on the blog because they're so common, and most people already have their go to cookie recipe, either engrained in their minds or on a much stained and worn page of a cookbook. I don't want people to feel like I'm harassing them with my cookie recipes, so a lot of the time, I stay quiet, most likely with a cookie in my mouth to keep me that way, never mind how good that particular batch was.
These, however, I feel are a little unique. First of all, from start to finish, they took no longer than 25 minutes for me to physically have a warm cookie in hand, while wiping the countertops clean. Second, they happen to be free from everything healthy foodies seem to think are bad these days. (I lie, there's some sugar in there but that can easily be replaced with coconut palm sugar).
Last night, while watching a Friends re-run for the millionth time, my friend and I, (the same friend that convinced me to do some late night baking last week) sprawled across the couch, realised we had all the ingredients for this recipe, and despite it edging close to 1am, we suddenly found a burst of energy that Chandler and Monica hadn't been able to bring out of us, and we were up cracking our eggs and licking the cookie dough bowl clean before we could even hear the next Friends joke.
So, I encourage you, to try these when you're in need of a chocolate chip cookie, we all are in need of one once in a while, and who can blame us? They're a lot healthier than you're average Tollhouse recipe (I am NOT dissing Tollhouse, they were the essence of my childhood) and they are just so so quick to make. (So quick, in fact that my oven hadn't even pre-heated by the time I'd scooped my dough onto my baking trays).
Since it was just the two of us I froze half of the cookie dough for a rainy day when I might need my cookie fix.
*We adapted this foolproof recipe from Yammie's Glutenfreedom.
Vegan Gluten Free Chocolate Chip Cookies
Makes 24 cookies
YOU WILL NEED:
3/4 CUP BROWN RICE FLOUR
1/3 CUP COCONUT FLOUR
2 TBSP POTATO STARCH OR TAPIOCA FLOUR
1/3 CUP RAW GRANULATED SUGAR (OR SUBSTITUTE BOTH SUGARS FOR 2/3 CUP COCONUT PALM SUGAR)
1/3 CUP BROWN SUGAR
1/2 CUP + 1 TBSP COCONUT OIL
1/3 CUP ALMOND MILK
1/2 TSP BAKING POWDER
1/2 TSP VANILLA ESSENCE
1/2 CUP DARK CHOCOLATE CHIPS
1/2 TSP SALT
Pre-heat the oven to 175C or 350F.
Combine the sugars with the coconut oil and whisk until smooth. Add the almond milk and vanilla essence.
Once thoroughly mixed, slowly add the flours and the baking soda. Use a wooden spoon or whisk to fully incorporate everything.
Add the salt and chocolate chips.
You can freeze the dough for later or using a tablespoon scoop the cookies in rounds onto lined or greased baking tray leaving just over an inch between them.
Bake for 15-20 minutes or until they have a firm exterior but are still soft on the inside. Allow them to cool for as long as you can possibly withhold, otherwise it won't kill you to enjoy them immediately.