If dessert was a love language, mine would probably be chocolate chip cookies. My idea of heaven is a stash of cookie dough in the freezer, the smell of them baking, crisp on the outside, fall apart gooey, melty chocolate on the inside, some flaky salt as a foil to the sweetness, and a big old cup of peppermint tea. Is that boring? Who knows! I’ve lost perspective. When you’re in another lockdown in the dead of winter, this is all there is 🙂

This recipe’s been adapted from Deliciously Ella’s Ultimate Vegan Chocolate Chip cookie.  I’m stupidly thankful I came across it, because it’s the only dairy and gluten-free chocolate chip cookie recipe I’ve worked with that fulfills the craving for a classic bake shop treat. I tweaked the amounts to get the consistency I wanted, altered a couple of ingredients, translated it to cups, and doubled the recipe. Try it and report back!

vegan salted chocolate chunk cookies (gluten-free)

makes 12 cookies

ingredients:

¼ cup (50 g) coconut oil
½ cup coconut sugar or brown sugar
¼ cup cane sugar
2 pinches of sea salt
1 ½ cups (200 g) gluten free flour, spooned and levelled
1 tsp baking powder
1/3 cup oat or almond milk
½ cup + 2 tbsp semi-sweet chocolate chips or chopped up baking chocolate
1 tsp (approx.) flaky salt for topping

directions:

Step 1: Preheat oven 350° F and a line a half baking sheet with parchment or silicon liner.

Step 2: Spoon measured coconut oil into a small pot (making sure not to leave any behind) and melt over low heat till it’s just turned liquid. Set aside to cool.

Step 3: In a medium size bowl add the coconut sugar, cane sugar, flour, baking powder, and salt. Whisk the ingredients together till combined, making sure there are no clumps. Always feel free to use your fingers to break any little clumps apart.

Step 4: Pour in the cooled coconut oil and milk into the dry ingredients and give everything a couple of stirs till it starts to come together (use every drop of that liquid). Dump in chocolate chunks or chips and now use your hands to incorporate the wet and dry ingredients. It will come together as you work it and even start to feel a little oily – give it a minute or two. If the dough still feels a little dry (gluten-free flours vary), you can add a tsp of milk at a time till it comes together.

Step 5: Divide the dough into 12 balls – each cookie should be about the size of a small ice cream scoop. Press any chocolate that didn’t incorporate into the individual dough balls. Place balls on the lined baking tray about two inches apart, flatten to about a ¼ inch thick to help them spread when baking. Sprinkle some flaky salt on top of each. Bake for 12ish minutes. They’re done when the cookies are slightly browned on the sides and soft at the centre. Let them cool for 5 to 10 mins before inhaling.

 notes:

*When measuring the coconut oil, if you don’t have a scale, make sure to pack the softened coconut oil into the ¼ measuring cup so it’s properly filled and there are no gaps.

*Each dough ball should be around 45g if you want to get nerdy about it.

*I use Bobs Red Mill 1:1 gluten free flour blend.