Choc Chip Cookies, Vegan and Gluten Free: By Madeleine Lumley
Whenever I bake, I tend to make things as healthy as possible. I'm usually subbing this and that out for their wholefoodie alternatives, adding things like mashed banana, raw cacao powder, maple syrup... you know the go. Often this works, sometimes it just doesn't, and then sometimes you just have to throw all of that out the window and bake some real. damn. cookies. This is one of those times. These are vanilla-y, choc chunk studded, buttery, sugary babies, ripe for dunking, chewing and crunching. I used a roughly chopped up vego bar (ugh life, so good) which I got from Sprout Market, but feel free to use any type of chocolate you like.
What you need:
- 3/4 cup vegan butter like nuttelex, room temperature
- 1/2 cup raw sugar
- 3/4 cup brown sugar
- 1 tsp vanilla bean powder, or pure vanilla extract
- 1 flax egg (1 tblsp flax + 3 tbslp water)
- 1 3/4 cups brown rice flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup Vego bar or dark chocolate, roughly chopped
What you need to do:
- Cream the butter and sugar together. I did this by hand, but if you'd prefer to use a cake mixer then go ahead.
- Add the flax egg and vanilla, and mix very well.
- Add the flour, baking soda, baking powder and salt, mix until combined, then add the chocolate and stir together.
- Scoop mounds/balls of dough onto two separate baking sheets (again, I just rolled them by hand, but feel free to use a cookie scoop) and pop into the freezer for 30-45 minutes.
- Preheat the oven to 180 degrees celsius during the last 10-15 minutes of the dough being in the freezer, and bake for approx 18 minutes.
- They'll still seem soft when you first take them out of the oven, but once they cool they harden, so be careful not to overcook them.