I decided it was finally time to attempt my own gluten-free vegan chocolate chip cookies from scratch, cookies that would be really legit so that I could serve it to very important people (my friends). In this recipe, I give the option to substitute coconut palm sugar and xylitol for brown sugar. I used a bit of all-purpose gluten-free flour in addition to almond and oat flour made in the Vitamix. I also used 88% dark chocolate chopped up because I didn’t have any chocolate chips on hand. I’m all about survivalist vegan baking, people.
They were delicious and a really superb texture. Here’s the recipe!
Gluten-Free Vegan Chocolate Chip Cookies
1/4 cup All-purpose gluten-free flour mix
3/4 cup almond flour (I just vitamixed almonds using the dry blade)
1 cup gluten-free oat flour (I just vitamixed oats using the dry blade)
3 Tbs applesauce
1/2 cup coconut palm sugar or xylitol (or a combo of the two, if you’d like)
4-5 drops liquid stevia
1/2 tsp baking soda
1/2 tsp salt
1/2 teaspoon cinnamon
1 tsp vanilla extract
4 Tbs coconut oil
1/4 cup water, or more if needed
1 Tbs “flax egg” which is 1 tbs ground flax (again, I vitamixed the seeds using dry blade) + 3 Tbs water
1/2 cup fair-trade vegan chocolate chips
1/4 cup cacao powder (optional if you’d like them to be double chocolate chip cookies)
Preheat oven to 350 degree. Mix dry ingredients. Mix wet ingredients. Add together and put on a pre-greased cookie tray/sheet. Bake for 13-15 minutes, or longer if needed.