Baking · Cookies · Uncategorized · Vegan

gluten free vegan chocolate chip cookie crisps:.

Yesterday, after a long and rainy day, I felt really really lazy…but I really REALLY wanted to try a new recipe for the new blog.  Kinda like when you get a new pair of shoes that you want to wear out of the store, because the ones of your feet are not good enough all of a sudden…No?  Just me?  Anyway…I had recently gone on an impulse Wegmans trip to grab some gluten free and organic baking supplies to keep in the pantry for future recipes, so I was left with everything at my disposal and absolutely no energy.

Earlier in the day I had reread and reposted these amazing Vegan Chocolate Chip Cookies from Mel’s much-admired The Sweet Life  blog, so I decided to try my luck with my own version.  This is what I ended up with:

Image

Not the prettiest pictures, but thin and cripsy, gooey in the middle, SHOOTING STAR DELICIOUSNESS!

My dad and younger siblings (brother, 7 & sister, 5) were at the house for dinner with the fiancé and I.  We had cleaned out the fridge, dumped all of the dishes in the sink, then I mentioned cookies for dessert and the dining room errupted into a unanimous need for chocolate chip cookies NOW, but then I said “vegan”…

The children were still excited, because this meant that they got to stand over the mixer and eat the safe, eggless dough, but the adult males in the house were unimpressed.  Until 20 minutes later…

***

gluten free vegan chocolate chip cookie crisps:.

yield: ~2 dozen | roughly 152 calories and 10 grams of fat per good-sized cookie

ingredients

  • 3/4 cup coconut oil [refined]
  • 2 tablespoons Earth Balance [vegan butter]
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons unsweetened almond milk [as needed for consistency]
  • 1 cup gluten free all-purpose flour
  • 1 cup whole grain oat flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 2/3 bag of vegan chocolate chips

directions

  1. Preheat the oven to 350 degrees.  In stand mixer, beat the coconut oil, Earth Balance, and brown sugar until creamed [slightly fluffy].  Add the vanilla extract and almond milk and continue to beat.  NOTE: I added the almond milk a tablespoon at a time until the cookie dough was the consistency that I wanted.
  2. Add the all-purpose flour, oat flour, baking soda, and salt one at a time as the mixer is on [I use my plastic shield/lid to keep a cloud of flour from billowing in the kitchen].  Continue to mix until fully combined.  Fold in chocolate chips.  Roll the dough into balls and place on a cookie sheet.  Bake for 10-12 minutes or until the edges start to brown.  Keep checking, as these can crisp up quickly!  NOTE: My cookies melted down and nearly into one another, so don’t make your dough balls too large or too close together.
  3. Allow the cookies to cool on the baking sheet for ~10 minutes.  THEY WILL CRUMBLE IF NOT COOLED ENOUGH…thats why I ended up with a few star cut outs.  Transfer the cookies to a wire rack to continue cooling and cripsing up.  Serve warm with a cold glass of almond milk.

***

UPDATE: I ate one for breakfast this morning with my coffee…OH. MY. GOODNESS.  Great start to my still rainy morning.

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