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.
ENJOY!
Gluten-free Vegan Double Chocolate Cookies I
Course: RecipesDifficulty: easy40
minutes12
minutesIngredients
156 gr 156 Simona’s Flour Mix – 1 cup
40 gr 40 Unsweetened cocoa powder – 1/2 cup
113 gr 113 Light brown sugar – 1/2 cup
3/4 tsp 3/4 Baking soda
1/4 tsp 1/4 Baking powder
1/4 tsp 1/4 Salt
86 gr 86 Vegetable oil – 6 Tbsps
40 gr 40 Nondairy creamer (I used So Delicious Organic Creamer Unsweetend, Coconut) – 3 Tbsps
1 1/2 tsps 1 1/2 Vanilla extract
60 Mini 60 Mini chocolate chips (I used Enjoy Life) – 1/3 cup
Directions
- Combine dry ingredients in a large mixing bowl and whisk well.
- Stir oil, non-dairy creamer, vanilla and chocolate chips to forma a batter that holds together when pressed.
- Use a medium cookie scoop if you have it, or just roll the dough into 2″ balls.
- Place them on a baking sheet, lined with parchment paper, and put them in the freezer for at least 20 minutes. You can freeze the rolled cookie dough in bags for up to a month if you’d like.
- In the meanwhile preheat oven to 350 F. Place the baking sheet in the oven when it reaches the desired.
- Bake for 12 minutes, turning the sheet half way, and slightly pressing the cookies with a spatula to flatten them.
- When ready, place the baking sheet on a cooling rack to let the cookie cool until firm. Be careful when you remove them because they are delicate.
Follow for more gluten-free recipes and weekly updates!
Tag @Simona.glutenfree on Instagram and hashtag it
Like this recipe?
Follow us @simonaglutenfree on Pinterest
Did you make this recipe?
Follow us on Facebook