Chocolate Chunk Cookies (Vegan and Gluten-Free) Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 18 minutes
1½ tablespoons of ground flaxseed
2 tablespoons of water
½ cup (4 oz.) of solid coconut cream
½ cup (93 grams) of organic cane sugar
½ cup (93 grams) of organic light brown sugar, firmly packed
1½ teaspoons of vanilla
1½ cups (195 grams) of GF baking flour
¾ teaspoon of fine sea salt
½ teaspoon of baking soda
½ cup (2 oz.) of chopped vegan chocolate
½ cup (60 grams) of chopped walnuts
1Pre-heat oven to 350 F (180 C). Line 2 cookie sheets with parchment paper
2Create a “flax egg” by whisking the ground flaxseed (also called flax meal) with water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken.
3In a large mixing bowl, cream the coconut cream, cane and brown sugar together. Mix in your flax egg and vanilla. I recommend using a kitchen scale to measure the sugar. If you don’t have a scale, scoop up the cane sugar in a measuring cup and scrape off the excess using the flat end of a knife. For the brown sugar, do the same, but pack it firmly in the cup first.
4Add the flour to a medium mixing bowl. Use the scoop and level method if you don’t have a kitchen scale. This is where you spoon the flour into a measuring cup and level the top with the flat end of a knife. Whisk in the salt and baking soda.
5Gradually beat the flour mixture into the sugar mixture until it forms cookie dough.
6Mix in the chocolate chunks and the chopped walnuts by hand.
7Scoop the cookie dough, using a 3-tablespoon scoop, into 16 cookies, spaced 2” apart on parchment-lined cookie sheets.
8Bake at 350 F (180 C) for 15-18 minutes. 15 minutes for soft cookies and 18 minutes for slightly crispy on the outside, soft on the inside cookies.
9Let cool completely and store in an airtight container.
10NOTES: Gluten-free cookies firm up significantly as they cool. The cookies will look undercooked straight from the oven but will cool to the perfect texture.
11For sugar substitutions: You can use beet sugar in place of cane sugar, and coconut sugar in place of brown sugar but the flavor and texture will be slightly altered. Date sugar does not work well in this recipe.
12Coconut Cream: Collect the coconut cream from a can (13.5 oz. / 398 ml.) of full-fat coconut milk (the kind that comes in a can not a carton). To separate the cream from the liquid, put the can in the fridge for 24 hours, to allow the cream to separate and become solid. Then scoop out the hard cream, saving the liquid for another use. You can also use canned coconut cream. You can also use canned coconut cream to save the separating step.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.