Makes 18. Takes 30 minute (45 mins chilling time).
The humble chocolate chip cookie - crunchy on the outside, soft in the middle. There's only one thing better than a chocolate chip cookie, and thats a chocolate chip cookie that you can share with everyone. This recipe is dairy free, gluten free, egg free, oat free, and vegan - but you wouldn't know it. It still has the buttery-ness, texture, and taste of a classic, just without the allergens!
Connecting with other gluten free foodies on instagram has made me realise that there are so many people that not only deal with coeliac disease, but one (or more) food allergies/intolerances/lifestyles. Looking at my recipes, I realised that not a lot of them cater to anyone else other than gluten free people. So I thought I'd veganise the first ever recipe I posted - A chocolate chip cookie. And if I'm being entirely honest, this version is better.
I N G R E D I E N T S
1/3 cup white sugar
2/3 cup brown sugar
1 tsp salt
1/2 cup coconut oil (melted)
1/4 cup of alternative milk (I used coconut)
1/2 tsp vanilla essence
1 3/4 cup gluten free flour
1/4 tsp xanthan gum
1/2 tsp baking soda
80 grams vegan 'milk' chocolate (I recommend 'Nomo' chocolate)
80 grams dark chocolate (around 50%)
M E T H O D
Combine the sugars, salt and coconut oil in a large bowl.
Add in the milk and vanilla essence and whisk until smooth - no brown sugar lumps!
Sift in the gluten free flour, xanthan gum, and baking soda, and fold until you have a smooth cookie dough.
Chop up the chocolates into chunks (size up to you)
Cover the dough and chill in the fridge for 45 minutes.
Preheat oven to 180° celsius on bake.
Once the dough is chilled, scoop a spoonful of dough and lightly roll it into a circle with your hands, then place on a lined baking tray and slightly flatten. Don't overcrowd the tray - they will spread! I bake about 6 at a time.
Bake for about 10 minutes, or until they are golden.
Try not to eat them all at once!