I’m always tinkering with ways to make both a vegan and gluten free cookie- it ain’t so easy …. or is it??
Looking back, I’ve made this GF, V cookie, this almond flour gluten free and vegan cookie and these gooey chocolate gf, v cookie. Plus there are about dozen more sitting in my drafts!
Today’s vegan, gluten free chocolate chip cookies are from Sophia Roe. These are delightful; next time I might add a pinch of cardamom or Chinese 5-spice for fun. I tested these out at a recent Yoga, Meditation and Kitchari event on my roof deck- they were devoured. None left to snack on after the event… maybe a good thing?
Vegan & Gluten Free Chocolate Chip Cookies
1 cups gluten-free all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 cup coconut sugar
1 tsp pink Himalayan salt
1/4 cup coconut oil, melted
3 tbls tahini
~2 tbls plant-based milk
handful of vegan dark chocolate chips (my favorite is Hu Gems)
½ tsp. Maldon sea salt
Whisk together the dry ingredients (gf flour, baking powder & soda, sugar and salt). Melt the coconut oil, stir in the tahini and milk, pour this into the dry ingredients and mix well with a wooden spoon. Stir in chocolate.
If the mixture is too crumbly, add a spoon of additional milk to bring it together. Set the batter in the fridge for 20 minutes. Preheat the oven to 350 degrees at this time.
Line a baking sheet with parchment paper. Scoop cookies, about a tbls or two) onto the paper leaving a bit of room for spreading. Sprinkle each cookie with a flake or two of salt.
Bake for 12-15 minutes. Let cool COMPLETELY.