Chocolate Chip Cookies (vegan, gluten-free)

Mmmmmmmmmm! When I first went gluten-free, I thought the world of warm, moist baked goods had vanished forever. It took me about a year to start experimenting with gluten-free baking, and much to my surprise, just like being vegan, it wasn't so bad. In fact, it was surprisingly yummy! The following recipe is adapted from a few other recipes I found when trying find a chocolate chip cookie that I could love. I often hear people exclaim that they would "have never thought they were gluten-free!"

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CHOCOLATE CHIP COOKIES

Gluten free, can be soy free (use a soy free vegan butter) and vegan.

Prep Time: 15 minutes
Bake Time: 15 minutes
Yield: About 2 dozen cookies


Wet Ingredients

3/4 cup vegan butter (like Earth Balance), melted
1/4 cup coconut oil, melted
1/2 cup coconut sugar
2 flax and chia blended "eggs" (see recipe note below)
1 Tbsp vanilla extract

Dry Ingredients

1 tsp baking soda
1/2 tsp sea salt
2 cups oat flour
2 cups almond flour

1/2 cup vegan chocolate chips (more if you like a very sweet, chocolatey cookie)

Method

Preheat oven to 350˚ F.

Combine dry ingredients (except chocolate chips) and wet ingredients separately, then combine wet and dry mixture in a medium mixing bowl, mixing well. Fold in chocolate chips.

Drop by rounded teaspoons onto a non-stick baking sheet (or line with baking parchment) and bake at 350˚ F for 12-15 minutes, or until edges are just beginning to brown. The flax and chia "egg" is a great binder, but with gluten-free goods, you may need to wait a few minutes before removing them from the pan to a cooling rack to avoid unnecessary crumbling.

Enjoy with a tall, cold class of rice milk…oh, yeah!!!

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RECIPE NOTES

To make 1 Flax and Chia blended "Egg" for binding (you will need to DOUBLE this for the recipe above as it calls for 2 of these "eggs"): Combine 1 Tbsp ground flax seeds + 1/4 tsp ground chia seeds + 3 Tbsp warm water, process in food processor for about 1 minute or until it reaches an egg-like consistency. You could skip the chia if you like, and just use flax, but I find the combo works better for this cookie.

© 2014 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.