Saturday, December 24, 2016

Vegan Double Chocolate Chunk Cookies

Merry Christmas Eve! I can't believe Christmas is almost upon us! I am so excited to spend the day with loved ones and celebrate the birth of Jesus. Our Christmas celebration is very low key and starts Christmas Eve when we attend a candle light service and then go look at Christmas lights. 

One of my favorite parts of the holidays is all the time I get to spend in the kitchen. This year I have hardly been in the kitchen because of everything going on, but yesterday that changed. I had a recipe for an allergy friendly cookie that I really wanted to test out and what better time to test it out than the holidays? They turned out SO GOOD and even my dad gave his stamp of approval- he still doesn't know they're gluten and dairy free😏 

I wasn't going to share the recipe until next week, but I was too excited to wait😁 I based these off an old recipe my mom and I used to use for a small batch of double chocolate chip cookies, but I changed it around to make it allergy friendly. These cookies are super easy to make and are ready in less than 20 minutes, including prep time! Quick, easy, and delicious is music to my ears during the holidays!

Vegan Double Chocolate Chunk Cookies
  • 3/4 cup gluten free all purpose flour
  • 1/4 cup gluten free oat flour
  • 1/4 cup special dark cocoa powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • small handful Enjoy Life chocolate chips
  • 1/4 cup nut butter of choice
  • 1 flax egg (1 TB ground flax mixed with 3 TB water)
  • 1/4 cup coconut oil, partially melted
  • 1/3 cup honey
  • 2 teaspoons vanilla extract

In a small bowl combine flaxseed and water and set aside. 

In a mixing bowl combine nut butter, honey, and coconut oil.

When those are mixed stir in vanilla and flax egg.

Next, add in gluten free all purpose flour, gluten free oat flour, cocoa powder, baking soda, and baking powder. Stir until well combined. If the batter becomes too dry add in a teaspoon up to a tablespoon of water.

Fold chocolate chips into batter. 

Preheat oven to 350F degrees and spray a cookie sheet with nonstick cookspray. 

Using your hands roll dough into balls roughly 1.5-2 Tablespoons in size and place on cookie sheet. Gently flatten dough with hand and press an extra chocolate chip or two onto the top of the dough. Repeat with remaining dough. I was able to get 16 cookies.

Bake cookies at 350F degrees for 12 minutes or until edges begin to crinkle, the center will still be gooey but that is ok.

Allow cookies to cool before removing from cookie sheet. Store in a container for up to a week.

1 comment:

  1. Double chocolate chip cookies are my favorite! And I love that you made these allergy friendly.