Tonight when I got home I needed chocolate chip cookies. Yes, needing chocolate chip cookies is a real medical condition – Cookie-nemia? Choco-deficient? Whatever it is. I had it, bad. Unfortunately, I had eaten all of my cookies from the weekend, and did not feel like driving across town to get more. It is road construction season here and traffic is a mess. For those not familiar – our town has five seasons – warm, colorful, snow, rain and road construction. So, I decided to make some.
I’ve made a number of vegan/gluten free chocolate chip cookie recipes over the past year. They’ve all been pretty good. One of the hardest substitutions I have to make in desserts is for the artificial sugar. Vegan recipes help, because they do not use white/refined sugar (it’s processing involves animal products – I’ll spare you the details), but just because a recipe is labeled ‘vegan’ doesn’t automatically make it artificial sugar free, or a healthy whole food for that matter. Most often I substitute for processed sugars with maple syrup or date paste, but I am still experimenting with exact proportions for the substitutions.
Tonight I wanted some ‘close to traditional texture’ gluten free, vegan chocolate chip cookies. And these are rather awesome. If you’re brand new to gluten free baking you may find them a tad crumbly. But, I think they were kind of great. And they combated the ‘it’s not the weekend yet’ blues perfectly.
Vegan/Gluten Free Chocolate Chip Cookies [To combat the weeknight blues.]
Makes 8 medium sized cookies
- 1 cup gluten free flour blend
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 cup maple syrup or date paste or 1 cup dry sugar? – But I’d omit the water/milk – maybe?!
- 1/2 teaspoon vanilla
- Scant 1 teaspoon cinnamon or less, to taste
- 2 tablespoons coconut oil or vegan butter may be okay to omit? – But I’d add 2 tablespoons of water to replace – maybe?!
- 1/2 cup chocolate chips make sure they’re vegan/gluten free
- 1/8 cup water or dairy-free milk
- Preheat the oven to 350 degrees
- In a medium size bowl, mix all of the ingredients until well combined
- Scope 1/8 a cup of dough to form each cookie, and place onto an ungreased baking pan I ‘packed’ each cookie together in my palm before placing on the baking pan
- Bake for 10 – 15 minutes
- Eat, most awesomely, when warm
Who else is ready for the weekend?!