C is for coconut, chocolate chip and crack. All of which these cookies have in them. Purely addictive.
I saw Jenny and Brooke post their recipes for coconut oil chocolate chippers. I know I can trust their cookie judgement. I saw Helene’s take on David Leite’s chocolate chip cookie recipe. She used some coconut oil in them. Jen uses coconut oil in a lot of her baking and cooking. I thought, well, why not? Helene’s recipe was already gluten-free. Might as well try to make them vegan too, I thought. (Back on the wagon again, thankyouverymuch.) So I tied my apron around my waist, pulled my hair into a bun, and preheated the oven.
A few days earlier, I stopped by my local Indian market and scored some inexpensive GF flours–jowar (sorghum) and amaranth. I already had some of the other ingredients on hand. And as I mentioned yesterday, I had some delicious Kelapo coconut oil burning a hole in the cupboard. C is for cookie. H is for hurry.
|Can you even handle this picture?!|
Here’s my take on Helene’s take. They are really good. Phenomenal, in fact. The use of sorghum and amaranth makes these. Brown rice flour was not invited to our cookie party this time. These are as close as I’ve tasted to wheat flour cookies.
I quote my husband who is not a fan of my gluten-free baking misadventures, “If I couldn’t eat wheat flour, I’d eat these.” I’ll take that as an endorsement. :)
I had to remind him that they were also dairy and egg-free. Just to scare him a little more. But you aren’t scared, are you? You aren’t even reading this, you’ve grabbed your keys and your heading out to your car to run to the store to pick up a few things. I know. I totally understand. Go ahead and make a batch. And I promise I won’t tell if you eat a dozen by yourself. It’ll be our little secret. (Promise you won’t out me for doing the same? Okay. Deal.)
1 cup sorghum flour (jowar)**
1 cup tapioca starch
1/2 cup amaranth flour (can use millet flour)
2 tsp. xanthan gum
2 tsp. aluminum free baking powder (regular is fine too)
1 1/2 tsp. baking soda
1 tsp. salt
8 oz. extra virgin coconut oil
1 cup brown sugar
1 cup white sugar
2 Tbsp. ground flax seed plus 6 Tbsp. water (mix and let sit for 5 minutes)
2 tsp. vanilla extract
1 package vegan semi-sweet or bittersweet chocolate chips
1 cup toasted, unsweetened shredded coconut
1/2 cup lightly toasted almonds, roughly chopped
Sift sorghum flour, tapioca starch, amaranth flour, xanthan gum, baking powder, baking soda, and salt together. Set aside.
In a large bowl, mix together the coconut oil and sugars. Using an electric mixer, beat in the flax mixture. Add the vanilla extract. A little at a time, mix in the dry ingredients until combined. Stir in the chocolate chips, coconut, and almonds. Cover bowl with plastic wrap and chill until firm.
Preheat oven to 350 degrees F. Drop large teaspoonfuls of dough onto a parchment-lined baking sheet. Bake for 12 minutes, rotating baking sheet halfway through baking time. Let cookies cool completely on the baking sheet. Store in an airtight container. Best eaten within 2 days. (Read: They will become a little hard and dry and lose their chewiness, but will still be delicious.)
Makes about 3-4 dozen good-sized cookies.
**If you are using wheat flour, just use 2 1/2 to 3 cups of all-purpose flour and omit the xanthan gum. You can also use 2 eggs in place of the flax mixture. And while we’re at it, you can use butter instead of coconut oil, or for half of it. Whatever you do, they’ll be tasty.
(Here–I saved you a bite.)