vegan gluten free cookies
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Vegan Gluten-Free Chocolate Chip Cookies

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Enjoy life with those vegan gluten-free chocolate chip cookies that are oil-free yet so hearty and chewy. You’ll only need 7 ingredients and about 10 minutes of your time to make my easy oil-free vegan chocolate chip cookie

vegan gluten free cookies

Those vegan gluten-free chocolate chip cookies make a great:

  • Go-to power snack.
  • Chocolaty breakfast bite.
  • Small but satiating dessert.

 

The Ingredients in My Vegan Gluten-Free Chocolate Chip Cookies

Sweetener

That being said, I decided to sweeten those vegan chocolate chip cookies with birch xylitol. I sometimes like to use half xylitol and half liquid stevia – 1 tablespoon of xylitol equals 12 drops of liquid stevia. In case you’re lucky not to suffer from Candida overgrowth and prefer other sweeteners, check the substitution tips below recipe.

 

Absorbent ingredients

What’s noteworthy is that I don’t use any grain flour mixture, not even gluten-free one in my vegan chocolate chip cookie recipe. Instead, I let gluten-free rolled oats soak in oat milk with other dry ingredients until almost fully dissolved before I stir in melted chocolate or cacao liquor and chips.

In addition to rolled oats I added coconut flour to this recipe to bring down the glycemic load. I love coconut flour for its low sugar content, flavour and high absorbability making it a versatile component in gluten-free vegan baking.

And finally, chocolate chip cookies need to be chocolaty and brown in colour, right? This is where carob powder and cocoa powder come in handy. I love to use the combination of those two – carob powder being sweet and cocoa powder bitter makes this duo perfect for my taste buds. By the way, carob and cocoa are interchangeable! So, you can easily adjust their ratio to your liking (see more tips below recipe).

Tips on my vegan gluten-free chocolate chip cookies recipe:

  • Feel free to use only cacao liquor or only dark chocolate. Alternatively, use half and half, i.e. 25 grams of cacao liquor and 25 grams of chopped dark chocolate. This is exactly what I did – I melted 25 grams of cacao liquor and chopped up the same weight of Goodio’s Sea Salt chocolate.
  • You can use any nut or seed butter instead of tahini: almond butter, peanut butter, cashew butter, hazelnut butter, sunflower seed butter or even coconut puree (manna).
  • Carob power and cocoa powder are interchangeable, i.e. you can replace one with the other. However, remember that carob is sweet and cocoa bitter. In case you decide to go for more cocoa, you might want to add a bit more sweetener.
  • Any plant milk can be used instead of oat milk, i.e. almond milk, soy milk, hemp milk, rice milk etc. Should you use plant milk that is not naturally sweet (oat and rice milk are sweet per se), be ready to add a bit more of sweetener.
  • And finally, feel free to use any preferred sweetener such as date sugar, coconut sugar, or raw cane sugar. If you’re struggling with Candida overgrowth, stick to xylitol or use 36 drops of liquid stevia instead.

 

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Ingredients

  • 50g (1.8oz) cacao liquor (for Plantricious version) or good quality organic dark chocolate
  • 30g (1.06oz) additive-free tahini
  • 40g (1.4oz) gluten-free rolled oats
  • 6 tbsps. (36g, 1.3oz) coconut flour
  • ¼ tsp. Himalayan salt
  • 50g (1.8oz) carob powder
  • 2 tbsps. (10g, 0.4oz) cocoa powder
  • 165g (5.8oz) of unsweetened oat milk
  • 3 tbsps. of birch xylitol or date sugar (for Plantricious version)

Instructions

  1. In a large bowl, mix together all the dry ingredients (except cacao liquor/chocolate and
    tahini). Then add oat milk and mix well. Let the batter sit for 30
    minutes to an hour stirring occasionally. The batter has soaked enough
    when the rolled oats have almost dissolved.
  2. Next, in a double boiler or in microwave oven, melt half of the cacao liquor
    or dark chocolate and all of the tahini (in case you take it out of
    fridge and it’s not runny). Chop the remainder of chocolate/cacao liquor
    or use ready chocolate chips instead.
  3. Now, stir the melted cacao liquor/tahini mixture into the batter. Add also
    chopped dark chocolate or chips leaving some to add on top of the
    cookies later.
  4. Refrigerate the dough for at least 30 minutes.
  5. Once you’ve chilled the dough, form 8 round cookies – form a ball between
    your palms and then press it down just a bit. Place the cookies on
    baking sheet lined with parchment paper or silicone baking mat.
    Leave enough space between cookies to be able to press them down a bit.
    Each cookie will weight about 45 grams (1.6oz). Now, sprinkle the
    reminder of chopped dark chocolate or chips onto cookies. Then, take a
    dessert fork and press the cookies down a bit, so that they’re about
    1.5cm (0.59”) thick with a diameter of about 6cm (2.4”).
  6. Finally, bake the cookies at 175°C (350°F) for 16-18 minutes (if you’re after
    softer result, bake the cookies for less time, but if you prefer them
    denser, leave them into oven for longer). Transfer the cookies onto
    cooling rack and let cool a bit before eating.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 150 Total Fat 3g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 2g Cholesterol 0mg Sodium 54mg Carbohydrates 84g Net Carbohydrates 0g Fiber 4g Sugar 8g Sugar Alcohols 0g Protein 11g

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