What’s more comforting than a good chocolate chip cookie? These are vegan and gluten-free, and hold their own amongst their egg and butter-filled peers.
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Servings
24
cookiesPrep time
10
minutesCooking time
15
minutesThis recipe is based on Making Thyme for Health’s Best Vegan and Gluten-free Chocolate Chip Cookies.
Ingredients
- Mixing Bowl
75g coconut oil, solid (see “notes”)
75g vegan shortening (see “notes”)
106g brown sugar
99g granulated sugar
4 teaspoons vanilla paste or extract
4 tablespoons coconut milk beverage (not canned), or other dairy-free milk
- Dry Ingredients
160g rolled oats, finely processed
192g almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
- Inclusions
226g dark chocolate chunks
- Equipment Used
Stand mixer
Parchment paper
Full-size baking sheet
Large cookie scoop (1 ½ tablespoon capacity)
Rubber spatula
Directions
- Combine processed oats, almond flour, baking soda, baking powder, and salt in a bowl, and set aside.
- In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer), combine coconut oil, vegan shortening, brown sugar, and granulated sugar. Mix on high for 1 minute. Add vanilla paste and coconut milk, and continue to mix on high for another 30 seconds.
- With the mixer running on low, add the bowl of dry ingredients. Continue mixing for 30 seconds, until the dough begins to form. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Remove bowl from stand mixer, and stir in dark chocolate chips with a rubber spatula.
- Optional: transfer dough into a container, and allow to age in the refrigerator for 3-12 hours. The dough can be baked immediately after mixed, but tastes best if the flavors are given time to meld in the fridge.
- Preheat the oven to 350°F. Line baking sheet with parchment, and set aside.
- Using a cookie scoop or a spoon (approximately 1 ½ tablespoons), drop balls of dough onto parchment-lined cookie sheet–about 2 inches apart.
- Bake for 13-15 minutes, until edges are light golden brown. Pull out the baking sheet and bang it against a counter: the cookies should appear flat and crinkly at the center. Let the cookies cool on a baking sheet for at least 15 minutes before removing from the pan or serving, as the cookies will firm up as they cool. Leftovers can be stored in an airtight container for up to 5 days. You can also freeze the dough, and defrost when ready to bake.
Notes
- The coconut oil must be solid to cream the fats and sugar together. If liquid, place in the freezer for 10-15 minutes until firmed up: you’re looking for a solid consistency similar to room temperature butter or shortening. You can use either refined and unrefined coconut oil: I use unrefined coconut oil, which imparts a slightly coconut-y flavor, because it’s on hand.
- The original recipe uses coconut oil for all the fats, but I use vegan shortening to achieve a more balanced coconut flavor. Coconut oil, in place of shortening, should work fine: you’re aiming for a total of 150g.
