Happy new year! While I’m a terribly inconsistent food blogger, I thought I would ring in the new year by finishing a post that I’ve had in my drafts for way too long.
In my own life, 2018 was a year of many changes- most of them positive. I’ve settled into my life in Boston, explored new England, gone fully vegan, moved in with my boyfriend to a new apartment and decorated said apartment, and grown ever the more attached to my parent’s new golden doodle puppy Cara.
I’ve had a lot of fun and happy times with my friends and family and am so grateful for the people I am surrounded with. I’m looking excited for the upcoming year.
I’m pretty comfortable with vegan baking by now, and can whip up most recipes with ease, but vegan gluten free baking is a beast of its own. Many times vegan and gluten free baked good are dry and crumbly but I have had enough good ones to know that it’s possible for them not to be.
While I’m not gluten free, I think that gluten free flours, if used well, can really enhance the taste and texture of baked goods. Almond flour gives these cookies crispy and chewy edges, while keeping the middle nice and soft. It feels like a total contradiction, but you need to trust me- it’s awesome.
I’ve made several batches of these cookies for taste testing, and they are picky eater approved, ehem. So if you’re looking for an easy dessert that satisfies most allergy requirements (well, besides nut-free- sorry hanna!), take note!
Chocolate Chocolate Cookies
- 1/2 cup vegan butter, room temperature I used earth balance buttery sticks.
- 1/2 cup brown sugar
- 1/2 cup white sugar Can replace both sugars with 1 cup coconut sugar.
- 1 tbsp ground flax seeds
- 1 tsp vanilla extract
- 2 1/4 cup almond flour
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
- To make a flax egg, start by combining the ground flax seeds with 2 1/2 tablespoons of water. Stir and set aside.
- Combine the almond flour, cocoa powder, baking soda, salt, and chocolate chips in a bowl.
- Meanwhile, add the vegan butter and sugar to a separate bowl and use an electric mixer to whip until light and fluffy. Add the flax egg and vanilla extract and whisk until combined.
- Using a spatula, fold the dry ingredients into the wet ingredients until no streaks of flour remain.
- Preheat your oven to 350 degrees. Portion out heaping tablespoon sized balls of dough onto a baking sheet lined with parchment paper.
- Bake the cookies for 8-10 minutes, or until their centers have just cooked and no longer look raw. Remove from the oven, let cool until the edges start crisping up, about 5 minutes, and then transfer the cookies to a cookie rack to continue cooling.
- Serve warm, or save for up to 3 days! The cookies are delicious with a glass of soy milk or crumbled over ice cream.