gluten-free. vegan. soy-free. dairy-free. no eggs used.
I love a decent chocolate chip cookie. One with large chunks of gooey chocolate and rich chewy texture. This is that kind of cookie. And it just so happens to be vegan and gluten-free.
I had all kinds of ideas for my first recipe after my blog hiatus of late. A trip to North Carolina extended to weeks and being away from home made it impossible to shoot any recipes. I did invent a couple of things while on the road, which will be on this site in the near future.
Since it is Christmastime, I had visions of a recipe on theme with the season, but my instagram happened to be filled daily with pictures of chocolate chip cookies. What is it about cookies this time of year? Cookie exchange parties aren’t uncommon. Santa eats cookies. Stockings stuffed with cookies. I realized maybe this recipe wasn’t such a bad idea after all.
The texture is chewy with a soft inside. Having run out of chocolate chips, I used a dark chocolate bar cut into pieces for chips. Turned out to be a win for this recipe.
Notes: (1) Make sure you don’t put chocolate on bottom of cookie when placing on cookie sheet prior to putting in oven. While rolling dough into hands before flattening into a cookie shape, lay dough on the bottom and chocolate on top. Otherwise chocolate will spill from beneath and create a gooey mess. (2) I made almond flour from scratch. You can use store bought almond flour if you prefer. (3) Can store inside or out of refrigerator in air tight container. Lasts outside a few days.
Chewy Chocolate Chunk Cookies
Chewy vegan and gluten-free chocolate chip cookies with chocolate chunks made from chopped dark chocolate. A decadent sweet treat to have on hand!
- 1¼ c. cashew and almond flour total (does not have to be perfectly equal) – I use a high speed blender to make cashew flour and almond flour by pouring both nuts in blender to equal about 1½ c. and blend until a flour forms. Then I use what I need and store the rest leftover in a container until next time.
- 3 T. coconut oil (make sure to melt on low heat if not already melted)
- 3 T. maple syrup
- 1 T. tahini
- 1 T. peanut butter
- 1 oz. chopped dark chocolate or chocolate chips of choice. May require less. I usually add two chocolate pieces or three chocolate chips per cookie.
- 1 t. vanilla
- ¼ t. cinnamon
- ¼ t. baking soda
- 3-5 dashes sea salt
- In a medium sized mixing bowl, add all wet ingredients except peanut butter (coconut oil, maple syrup, tahini, and vanilla). Stir to combine. Add a little coconut oil to cookie sheet.
- Add flours, cinnamon, baking soda and sea salt. Stir well.
- Lastly, after rest of ingredients have been mixed together, add peanut butter. I often have to mash the peanut butter with back of spoon or fork, and then mix.
- Preheat oven to 325ºF. Scoop dough onto sheet if too gooey with spoon. I shoot for about ¾ tablespoon size. Otherwise roll and flatten dough with hands to create cookie mold. Then add however many chocolate chips desired on top. I usually add two or three chocolate chips/chunks per cookie. This helps to prevent chocolate from melting at bottom.
- Cooks very quickly. Usually takes somewhere between 7-10 minutes for me. Remove from oven and let cool for a minute before removing from cookie sheet. Store in sealed airtight container. Since I usually consume in a few days, I leave in a cool dry place away from direct sunlight rather than refrigerating. Enjoy!
I used chopped chocolate, but feel free to use chocolate chips! Probably makes for a much neater cookie. The chopped chocolate definitely doesn’t need to be too large or puddles of chocolate will run over creating a bit of a mess during the baking process. This happened during my first batch of testing.
Make yourself a plateful and enjoy!
Hope everyone has a wonderful 2019!