18.5.2016 | 23:28
Last weekend I got the cookie recipe just right, and it only took me a few attempts.
The first try was a cinnamon cookie, and I learned the hard way that these cookies need to be stored in the fridge. No chemical preservatives to extend shelf-life after all.
Then I shifted to chocolate chip, when I found Lily’s stevia-sweetened chocolate chips at our local Whole Foods.
I wanted these cookies to be gluten-free, low-glycemic, dairy-free and egg-free. Substituting for butter was easy — coconut oil. While it’s not the same as butter, I’ve found over the past few years that coconut adds a nice flavor to baked goods, and pancakes too. (A future post, I don’t doubt.)
Egg-free — that’s more of a challenge. I’ve used ground flax in the past as a substitute in quick-breads and the like, but not so much with cookies. So, experimentation time!
I’ve worked with a coconut flour/almond meal combination for some time, and the first batch of cookies using that blend came out pretty well. I thought I was good there, and then this past weekend did a second batch. I was thinking I’d go for what the scientists call “reproducible results.” Except then I remembered I’d gotten some chestnut flour at the local co-op. I wondered how that would work.
So, if chestnut flour is hard to find, almond meal works. A more finely ground almond flour would work better. But Diane and I really LIKE the chestnut blend, so we’re sticking with it, at least for now. These reminded us of a really good whole-grain cookie!
Vegan Chocolate Chip Cookies — gluten-free and low-glycemic
makes 1 dozen
4 Tbsp melted coconut oil (or room temperature, if it’s summertime!)
1/2 cup chestnut flour (or finely ground almond flour)
1/2 cup coconut flour
2 Tbsp ground flax seeds
1/4 tsp sea salt or Himalayan pink salt
1 tsp baking soda
1/2 tsp baking powder
1/4 cup chocolate chips
12 drops stevia (or to taste)
3/4 – 1 cup water
Preheat oven to 350 degrees F
Melt the coconut oil. Combine the dry ingredients in a mixing bowl and mix thoroughly. Add liquid ingredients and mix again. The dough will be thick and look a little dry, but it’s moister than it looks.
Using a tablespoon, place on cookie sheet and flatten slightly. Bake for approximately 10-12 minutes. (My oven gets them a little brown around the edges at 10 minutes, but if you like them crispier, go a little longer.)
Let cool and store in an air-tight container in the refrigerator, unless you want to enjoy them fresh.