I’ve been a happy, healthy, organic vegan for 25 years, and I never tire of creating yummy vegan dishes--that are also healthy! I learned many of my vegan cooking skills from a beautiful book, Back To Eden, by Jethro Kloss, and I’ve enjoyed nutritious, plant-based cooking since discovering this book. As my husband and I have found, when you can whip up great things from the comfort of your own home, there's little need to rely on restaurants for your meals--a win-win for your health and budget!
I’d like to share this delicious, organic, vegan recipe from my cookbook.
These crowd-pleasing, gluten-free, vegan chocolate chip cookies are a must-try! My family loves these, including my fussy, special needs toddler son.
One of the many things I love about this recipe is it’s very easy and simple to make. Although I've been cooking for quite some time, I have very little experience with baking cookies--until recently, thanks to my two cookie monsters, my husband and son! They love my cookies and I can’t seem to bake enough. These cookies are devoured and enjoyed in a week! (I enjoy them, too, but wow, they eat them up fast!) Anyway, even if you're not an experienced baker, you can still master this fun treat.
I hope you enjoy this simple recipe for gluten-free, vegan chocolate chip cookies!
YIELDS
1 batch
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup natural, organic sweetened vegan chocolate chips
- 2 1/2 cups rice flour
- 1 teaspoon xanthan gum
- 1 tablespoon potato starch
- 1 tablespoon tapioca starch
- 1 1/2 cup organic, sweetened vanilla coconut or almond milk
- 1/2 cup filtered water
- 1/2 cup organic brown sugar
- 1 cup melted Earth Balance
- 1/2 teaspoon sea salt
- 1 teaspoon organic vanilla extract
Directions
1. Preheat the oven to 400° F.
2. You can either pour all the dry ingredients into a large bowl and all the wet ingredients into another separate bowl, or you can pour them into the same bowl. I discovered that both methods work, but you can do what works for you.
3. For the latter method, stir the dry ingredients a bit and then pour in and mix the wet and dry together thoroughly. I use a mixer with two spin blades, which makes it much easier. I mix on "high," and then as I move the blades through the batter, I pause to let the blades spin and allow the batter to move around so the mixer doesn’t burn out. I repeat this process three or four times until the batter is smooth and blended very well.
4. Gently spoon several lumps onto cookie sheets, spaced 2 – 3 inches apart, and get ready to put them in the oven.
5. I leave the temperature at 400 to save time, but you can put yours at 375 or 350 if you prefer. Everyone’s oven is different and everyone’s preference is different. I happily discovered that gluten-free cookies take less time to bake than wheat-based cookies.
6. Bake for up to 30 minutes (sometimes mine take a bit less time). If you monitor the baking very closely, time it well, and check them with a fork while they are moderately chewy but not doughy, they will come out just right.
7. When the cookies turn light brown and begin to sizzle, they are done. When they are finished baking, take them out and let them cool on the stove. (The cookies will be soft and chewy at first but may harden over time. You can put them in the microwave for one minute or in the toaster oven for five minutes to make them warm and chewy again.) These delicious cookies are a wonderful treat and you can enjoy them anytime, especially when you need a nice comfort treat. Enjoy!More cookie recipes: Healthy Banana Chocolate Chip Cookies
Cocoa Almond Biscotti
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Photo: Dayna Colvin
2. You can either pour all the dry ingredients into a large bowl and all the wet ingredients into another separate bowl, or you can pour them into the same bowl. I discovered that both methods work, but you can do what works for you.
3. For the latter method, stir the dry ingredients a bit and then pour in and mix the wet and dry together thoroughly. I use a mixer with two spin blades, which makes it much easier. I mix on "high," and then as I move the blades through the batter, I pause to let the blades spin and allow the batter to move around so the mixer doesn’t burn out. I repeat this process three or four times until the batter is smooth and blended very well.
4. Gently spoon several lumps onto cookie sheets, spaced 2 – 3 inches apart, and get ready to put them in the oven.
5. I leave the temperature at 400 to save time, but you can put yours at 375 or 350 if you prefer. Everyone’s oven is different and everyone’s preference is different. I happily discovered that gluten-free cookies take less time to bake than wheat-based cookies.
6. Bake for up to 30 minutes (sometimes mine take a bit less time). If you monitor the baking very closely, time it well, and check them with a fork while they are moderately chewy but not doughy, they will come out just right.
7. When the cookies turn light brown and begin to sizzle, they are done. When they are finished baking, take them out and let them cool on the stove. (The cookies will be soft and chewy at first but may harden over time. You can put them in the microwave for one minute or in the toaster oven for five minutes to make them warm and chewy again.) These delicious cookies are a wonderful treat and you can enjoy them anytime, especially when you need a nice comfort treat. Enjoy!
Cocoa Almond Biscotti
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