My first post is a recipe that means a lot to me. I started getting into vegan baking when I was in culinary school and about a year and a half ago I also got into gluten-free baking. When I came up with this recipe I had been exploring vegan and gluten-free baking for about a year...with some success and lots of failures. The one thing I was having a lot of trouble with was creating a good cookie. One that had a nice crispy outside and a moist and chewy center. And what had been coming out of my oven up until then was not that! Some didn't even resemble cookies! That is until this recipe.
One of my favorite cookies, and one all bakeries must have, is a double chocolate chip cookie. The evening I made this recipe I knew I did something right. At this time most of the baked goods I was making were only tested by my family. But I felt pretty confident with my newest creation and I decided to bring it to work to see what everyone thought. I was so nervous walking to work with my ziplock bag of cookies, fearing the phrase, "for a gluten-free cookie there not bad." But they loved the cookies describing them as fudgy and moist. It wasn't until after they ate the cookies that I said they were not only gluten-free but vegan as well. They were totally shocked. The owners loved them so much they decided to put them on the menu! Now I make them twice a week at the bakery. You'll never know these cookies are free of gluten, wheat, butter, eggs, and milk. Enjoy!!
PS: Adding 1 cup of shredded coconut to the batter turns these regular Double Chocolate Chip Cookies into Coco Locos.
Double Chocolate Chip Cookies
Makes about 30 cookies
Ingredients:
Chocolate Chips (for melting) 1/2 cup
Rice Milk 1/2 cup
Coconut Oil 2/3 cup
Vanilla Extract 2 tsp
Evaporated Cane Juice 1 1/3 cup
Corn Starch 2 tbsp
Bob's Red Mill GF AP Flour 2 cups
Xanthan Gum 1 tsp
Cocoa Powder 2/3 cup
Baking Powder 2 tsp
Kosher Salt 1/4 tsp
Chocolate Chips 2/3 cup
Directions:
- Preheat the oven to 350 F
- In a bowl whisk together the gluten free all purpose flour, xanthan gum, cocoa powder, baking powder, and salt.
- Melt the 1/2 cup of chocolate chips and rice milk over a double boiler.
- Pour the melted chocolate and rice milk into a large bowl. Add the coconut oil, vanilla, evaporated cane juice, and cornstarch.
- Slowly add in the dry mixture and mix until combined.
- Mix in the chocolate chips.
- Scoop 1 tbsp dough balls onto a parchment lined baking sheet and bake for 12 minutes.
- Allow the cookies to cool on the tray for 5 minutes before moving to a wire rack.
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