chocolate chip cookies

I was scouring the interwebs for a simple gluten and dairy-free chocolate chip cookie recipe…however, although the chocolate chip cookie is by far the most popular cookie, there aren’t many recipes out there in this category. With good reason I’m sure, as it took me a few tries to get the concoction just right. I used chunks of bittersweet chocolate rather than chips for a more dramatic effect. I wanted the chocolate to ooze out of the cookie rather than nestle neatly in its place . It’s also easier to find high-quality baking chocolate in bar form.

Unlike in the States, they don’t have a million options for different products here in London. It was either £15 bourbon vanilla extract or vanilla bean pods. I chose the latter, and to be honest, the flavor was so pure and delicate I don’t know if I’ll ever go back. I only use vanilla a few times a year anyhow, and the extract bottles always start to pile up in my kitchen. I was nervous about using the pod, but it’s very simple—just slice is in half lengthwise and scrape out the caviar using the tip of a small, sharp knife. One vanilla bean pod is equal to one teaspoon of vanilla extract.

I used coconut oil in this recipe because of it's high heat tolerance and the flavor compliments the vanilla nicely. If you don’t feel like fussing with three different flours, you could certainly sub them for a gluten-free flour mix such as Bob’s Red Mill or King Arthur (I have worked with these flours and had success). But sometimes those flour mixes contain ingredients I don’t necessarily want to consume.

I cooked the chocolate chip cookies on a higher than normal temperature to get them nice and crispy on the bottom, but soft on the inside. Let me know if you made this recipe and how it turned out in the comment section below.

Bon appetit,

Mary

//Tools//

Baking sheet

Parchment paper or non-stick liner

Measuring cups and spoons

Food processor or high-speed blender

Rubber spatula

Flat spatula 

//Notes//

• I like to use a bittersweet chocolate bar cut into chunks, rather than chocolate chips. It’s easier to find high quality chocolate in bar form. Also, the chunks of chocolate create that oozing effect that you definitely want in this cookie.

• Make sure to flatten the cookie dough so it’s about 1/4 of an inch thick. The cookies will rise and if they are not thin enough, they will have more of a cake-like consistency.

• Be sure to check on the cookies in the last few minutes of baking; everyone’s oven is different.

Vegan and Gluten-Free Chocolate Chip Cookies

These vegan and gluten-free chocolate chip cookies are crispy on the outside and soft on the inside. They are made with tahini and coconut oil rather than butter.

Makes: About 16-20 cookies

Prep time: 15 minutes

Cook time: 10-12 minutes

Ingredients:

• 12 dates soaked in hot water (about 1/2 a heaping cup)
• 1/2 cup apple sauce
• 1 cup tahini
• 1/2 cup coconut oil
• 1 vanilla bean pod or 1 teaspoon vanilla extract
• 1 cup (90 g) almond flour
• 1/2 cup (70g) oat flour
• 1/4 cup (40g) arrowroot
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 heaping cup of an organic bittersweet chocolate bar, cut into chunks
• flakey sea salt to top, such as Maldon

Instructions:

1. Preheat oven to 400 F/200 C and line a baking sheet with parchment paper or a non-stick liner. Poor boiling water over the dates and let them sit for about 10 minutes. Meanwhile, in a large mixing bowl, whisk together the almond flour, oat flour, arrowroot, baking soda and sea salt. Use the whisk to break down any lumps in the flour.
2. After 10 minutes or so, scoop out the dates from the warm liquid and transfer them to a food processor or blender. Add in the apple sauce, coconut oil, tahini and vanilla. If using a vanilla bean pod, slice the pod in half length-wise and scrape out the caviar with the tip of a small, sharp knife. Pulse the mixture until pureed.
3. Add the wet ingredients to the dry ingredients; stir together until combined (do not over mix). Then, fold in the chocolate chunks so they are evenly distributed throughout the dough.
4. Scoop out heaping tablespoons of the dough and, with well oil hands, shape them into balls. Then, flatten them between your palms so they are about 1/4 of an inch thick (if they are too thick, they will rise and have more of a cakey texture rather than a thin, crispy texture). Place the cookies on the baking sheet, about two inches apart. Bake for 10-12 minutes, checking on the cookies in the last few minutes of baking. You want them to be lighlty browned around the edges. Remove the cookies from the oven and sprinkle them with flaky sea salt. Allow to cool on the baking sheet for five minutes.