Everyone loves a good chocolate chip cookie right? BUT sometimes you do not have all the ingredients you need to make those bloody cookies. This was me today. There was not an egg in the house SOOOOOO operation pivot took over. I am writing this post during the 2020 global Covid-19 pandemic and the word of this year is pivot so why not do it in the kitchen as well right???????
I like eggs and usually bake with them so I was not a pro on how to pivot in this area. Thanks to Google I learned there is such thing as a flax egg. This recipe does not include the flax egg because well let’s just say it FLOPPED. I messed it up real bad so high five to those of you that can successfully bake with using a flax egg instead of an egg.
Thank goodness Google and Pinterest showed me that a good gluten-free cookie can be created not only without an egg but also without that silly flax egg. Here is what I came up with. You will need:
- Brown rice flour
- Almond flour
- Coconut sugar
- Almond or any other plant-based milk
- Pure maple syrup
- Baking soda
- Baking powder
- Toasted walnut
- Peanut or almond butter
- Chocolate chips
Vegan Chocolate Chip Cookies
- Food Mixer
- Parchment Paper Lined Baking Tray
- 1 cup brown rice flour
- 1/2 cup almond flour NOT ALMOND MEAL-see recipe notes
- 1/4 cup coconut sugar All sugar is not created equal- see recipe notes
- 3 tsp vanilla extract
- 2 tbsp almond milk Any plant-based milk will do
- 1/4 cup pure maple syrup
- 2 tbsp pure maple syrup The 2 tbsp will be placed on your walnuts and then be toasted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup dark chocolate chips
- 1/4 cup chopped walnuts
- Preheat your oven to 350°F
- Line your baking tray with parchment paper
- Place your chopped walnuts on the parchment paper-lined baking tray and pour 2 tablespoons of your maple syrup over the nuts. When your oven reaches 350°F place the walnuts in the oven for about 5 minutes. You are looking to get them lightly toasty not burnt. Once they are out of the oven, move them to the side and place another piece of parchment paper on your baking tray and move the tray aside.
- In your food mixer combine the plant-based milk, peanut butter, maple syrup and vanilla. Mix for a minute or two, you are looking for a creamy consistency. If you do not have a food mixer you can do this by hand or with a hand mixer.
- Next add in your coconut sugar, brown rice flour, almond meal, baking soda, and baking soda. Mix for no more than one minute. You are just trying to get the ingredients blended not slaughtered. Over mixing your batter can create flat cookies.
- Lastly fold in your toasted nuts and chocolate chips. Again, do not over mix. I usually run my mixer for about 20 seconds on this last step.
- If the mix seems dry you can add in a tablespoon of water or any plant-based milk. Do not get too aggressive with this step. You should not need a lot of extra but just in case 🙂
- Now it is time to make those cookies come to life. I like to use an ice cream scoop for dropping my cookies on the pan but you can do it however you like. I use the scoop because it seems to help ensure that my cookie sizes are always the same and that they will cook evenly. My cookies were a little bigger than normal. After all if you only allow yourself one cookie it might as well be a big one right?
- The baking time will vary according to your oven and how crunchy you like your cookie. I like mine a little golden on the edges but not so crunchy it all ends up on the floor after one bite. I bake mine around 12-15 minutes. Allow them to cool for about 10 minutes before you dig in. There is something about gluten-free baking and allowing things to fully cool. I do not know the science behind it but in my experience by allowing things to cool they stay together better.
I know a lot of people love cookies and milk together. For me that never was a thing. Actually I am not sure I have ever drunk a full glass of milk in my life and that goes for plant-based milk too. I love me a good strong cup of coffee or tea with my cookie. One of my favorite coffees right now is made with functional mushrooms. I know that sounds very EWE but I promise you do not taste the mushrooms. To learn more about this immune building coffee check out this post.