There are few things less desirable than a warm, gooey chocolate chip cookie. We reach for them when we’re little and continue sneaking them in our lunches as we grow older. They’re the one treat (and perhaps I’m biased) that will never tire. With so many differing variations, the cookie itself has evolved into somewhat of an iconic dessert. Across the world different cookies are whipped up, some with fillings and custards, while others remain light and airy. Whatever the occasion, cookies are always a simple and easy way to entertain with ease. They are the quintessential effortless dessert.
These chocolate chip cookies, in particular, are dynamite — and you’d never know they are free of gluten and dairy. If you prefer, you can combine peanut butter chips with the chocolate shavings for a peanut buttery treat; however, if you’d like an old-fashioned chocolate chip cookie, these will surely hit the spot. Be sure to freeze the dough for a minimum of three hours or overnight (all night is preferable). If you care for these to be full of gluten-y goodness, head on over to Ashlae’s perfectly curated site for the original recipe.
GF, Vegan Chocolate Chip Cookies
1/2 cup Vegan Shortening, room temperature
2/3 cup Muscovado sugar, 2 tbsp removed
2 tbsp Coconut sugar
1 tsp Vanilla extract
1 Chia egg (Make by blending up chia seeds in a food processor to make a fine meal. Combine 1 tbsp meal + 3 tbsp water and let sit for 5 minutes.)
1/4 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Himalayan sea salt
1 cup + 2 tbsp Gluten free flour blend (2/3 cup Sorghum Flour, 1/3 mixture of brown rice flour + potato starch; 2 tbsp sorghum flour added)
1/2 Dark chocolate bar
With a hand mixer or stand mixer, combine shortening, sugars, vanilla extract and chia egg in a medium-sized bowl and blend for about one minute, or until the shortening is well mixed and isn’t too clumpy.
Then mix the baking powder and soda, sea salt and gluten-free flour blend in a small mixing bowl; sift until it’s well combined and add into shortening mixture. With a wooden spoon, gently fold in chocolate chips and mix until distributed evenly throughout the batter.
Wrap the dough in parchment paper or plastic wrap and allow to chill in the fridge for three hours or preferably, overnight.
When ready to bake, remove the dough from the fridge and set oven to 350º. Spoon desired amount of dough onto parchment paper or silicone mat and place the cookies about two inches apart. Place the cookies in the freezer for 10 minutes as the oven pre-heats. Once the dough is chilled, remove from freezer and place in oven for ten minutes. Halfway through the baking process, use the back of a spoon to flatten them down a bit, but it’s not entirely necessary.
Remove them from the oven and allow the cookies to cool on the baking sheet for 10 minutes, and then transfer the cooled cookies to a wire rack to chill completely. Repeat this process with the remaining batter and enjoy!
Yields 12 cookies. Double the recipe for a larger amount. Cookies will keep for 3-4 days in an airtight container in the fridge; also, the dough makes for wonderful toppings or mixtures to homemade ice creams or desserts.
What’s your favorite cookie?
Image via Oh Lady Cakes