These, are a successful experiment. A repeated experiment, and a repeatedly successful, enjoyable experiment.
I say this, but really, they’re chocolate chip cookies and i don’t see why they wouldn’t be enjoyable. Except they’re gluten free, dairy free and vegan – and still fab! Who said classic is always best?
If gooey insides are you’re thing, i apologise. However what these cookies do have going for them is a wonderfully crispy exterior, a slightly chewy centre, big melty pockets of rich chocolate and heaps of flavour. The almond complements the darkness of the chocolate while the coconut adds a lightness to these morsels of yum.
Chocolate Chunk Cookies (gf, vegan)
75g almonds, ground
50g dried coconut, ground } or almond, coconut & oat flour
75g oats, ground
1/2tsp baking powder
good pinch of salt
50g light brown sugar
25g liquid sweetener (maple/carob/coconut syrup? honey?)
1½T vegetable oil
2tsp chia seeds + 2T water (mix and let sit to make a chia “egg”)
75g dark chocolate chunks [about ½ cup]
mix together all your dry ingredients in a medium mixing bowl (almond, coconut + oat flour, baking powder, salt & cinnamon)
whisk together all wet ingredients (brown sugar, liquid sweetener, oil & chia “egg”)
combine wet and dry until a mould-able dough forms, with a little patience it will form even if it seems too dry at first, however adding a little water or dairy-free milk may help the process if needed
chop up your dark chocolate if need be so, and mix into the dough until evenly distributed
form your cookie dough into 12 even balls and place on a large, lined baking tray
flatten out each ball into a round (you can optionally sprinkle them with a little sea salt here (yum!))
place into the oven and bake for around 10 minutes, or until very slightly spread out and golden brown on top.
let cool for 5-10 minutes before eating so they can hold their shape – still best eaten warm though while the chocolate is still melty!