It all started because, on my last day at my last job, my supervisor kindly went to a local bakery to buy gluten-free and dairy-free treats and brought a vegan- and gluten-free double chocolate cookie. It was so delicious that for the past week I have been thinking of recreating it, and I looked for a promising recipe.
Three online recipes caught my attention: two required vegetable oil and some refrigeration, and one needed plant based margarine or virgin coconut oil, melted, and chickpea flour. I “booked” the kitchen for a couple of hours and went to work, resolute in my attempt to try all three recipes. Then I polled my family to see which was the best.
Of course, instead of coming to an agreement, we all had different opinions: two of us liked the Double Chocolate Cookies made with vegetable oil – the softest of the trio, one of us liked the Chocolate Brownie Cookies – the densest -, and the last liked the “Chickpea Flour” Double Chocolate Cookies. I didn’t really use chickpea flour but these did come out firmer than the other ones. I am going to let you all decide what you like best. They are really easy to make. I cut the refrigeration time with a quick freeze after shaping. Unfortunately the recipe format I use doesn’t let me publish more than one recipe per post, so I will create three different posts. I will link them all to one another. Please let me know what you like best in your comments here, on my Facebook page, or on my Instagram.