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Wednesday, August 29, 2018

Recipe: The ULTIMATE Vegan Chocolate Chip Cookies

The Ultimate Gluten Free Vegan Chocolate Chip Cookies Recipe -  healthy, low sugar, low fat, refined sugar free, kid friendly

I'll be honest, I always feel a bit odd writing "the best" or "the ultimate" referring to a recipe because I know there's always the chance that I'll create a recipe that's even better... and that's exactly what I did when I posted The Best Vegan Chocolate Chip Cookies Recipe... because whilst those cookies are really good, these are SO MUCH BETTER. 

In fact, Jesse thinks it's the best cookie recipe I've ever made.. and that's high praise coming from the cookie monster that is my husband. 

The Ultimate Vegan Chocolate Chip Cookies Recipe -  healthy, low sugar, low fat, refined sugar free, kid friendly, gluten free

These cookies are relatively thin, but they manage to be soft, crispy and chewy all at the one time and totally melt in your mouth. 

They're easy to make, freeze really well and I haven't had a single batch fail... so I'd say we can call it a never-fail recipe too. 

There's no slicing, no chilling, no rolling - just scoop, flatten and bake. In just 8 minutes, you'll watch your cookies spread and puff up and you'll see that delicious crisp, crackly top and your house will smell incredible

But be careful, you may burn your mouth when you can't resist grabbing a hot soft cookie and popping it straight in your mouth. 

So let me share the recipe with you >> 




The Ultimate Gluten Free Vegan Chocolate Chip Cookies Recipe -  healthy, low sugar, low fat, refined sugar free, kid friendly, gluten free

The Utlimate Vegan Chocolate Chip Cookies
makes 24 medium cookies that are gluten free, vegan,
dairy free, egg free and seriously delicious!

1 1/2 tbsp (10g) ground flaxseed + 2 tbsp boiling water
1/2 cup (100g) vegan butter* or butter (if you're not vegan/dairy free!)
3/4 cup (150g) coconut sugar or brown sugar 
2 tbsp (30g) almond butter**
1 tsp vanilla extract
3/4 cup (90g) plain flour
2 tbsp (15g) cornstarch/cornflour 
1 tsp baking powder
1 tsp baking soda 
1 cup chocolate chips 
  • Preheat your oven to 180C/355F
  • Line 4 baking sheets with baking paper and set aside. 
  • In a mixer, cream your butter and sugar until light and fluffy, scraping down the edges between beating to ensure everything is incorporated. 
  • Add in your flax egg, nut butter and vanilla and mix until combined. 
  • Add in your dry ingredients, except for your chocolate chips, and mix until everything is incorporated.
  • Stir through your chocolate chips, making sure everything is evenly distributed.
  • Get a small bowl and fill it with cold water. Dip a spoon into the water and take ~1 tbsp of dough from the mix. 
  • Scoop your dough ball onto the tray and flatten it out with wet fingertips, repeating with your remaining dough leaving about 1 1/2 inches of space between each cookie and the edges of your pan (they spread quite a lot!). Continue until all of your dough is used up. 
  • Bake your cookies for 7-8 minutes or until golden brown and the edges are crisp. 
  • Allow to cool before removing from the tray and eating (if you can wait that long!). 
  • These cookies will keep in an airtight container at room temperature for 2-3 days and also freeze really well both baked and as dough to defrost and bake later on. Simply freeze the flattened dough balls on your baking paper lined trays and transfer to a container or freezer bag once they're frozen. 
Notes:
*If you're using a vegan butter alternative, don't use a low fat one as you'll end up with a different texture.
**I've also used peanut butter and cashew butter and both worked perfectly! For a nut free version you could use sunflower seed butter.

But tell me, 
Do you have a favourite cookie recipe? Or do you switch and change what you make? 
And what does your ULTIMATE cookie contain?
For me it's all about the chocolate chips. A classic chocolate chip cookie is my fave!

    
   
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