I don’t know about you, but the texture is a crucial component of any biscuit or cookie. If it doesn’t have that chewy, gummy and bendy texture, I am not interested. Don’t even bring it near me. I won’t oblige. Naaaa uh. So, when I set out on the quest of baking the best gluten-free vegan cookie I could, I had to be sure the texture was spot on.
After a play around, and me consuming about 20 cookies to myself, I refined my recipe. Damn, these are good if I do say so myself. I tested the ‘chilling the dough overnight’ theory and I am pleased to report that a 30-minute chill actually provided a better chew. This mixture can make about 8 big cookies or up to 12 or so small ones. It’s up to you.
- 120g of coconut sugar (it’s a lot, I know, but it’s crucial for that chew)
- 4 tablespoons of dairy-free mylk
- 60g of melted coconut oil
- 1 cup of gluten-free, self-raising flour (I use Dove’s farm) or normal flour
- 1/2 a cup of oats (can be porridge or rolled)
- 1/2 a teaspoon of baking powder
- a teaspoon of vanilla essence
- pinch of salt
- vegan chocolate chips (or just chopped up vegan chocolate)
Equipment-wise you will need:
- 2 mixing bowls
- A wooden spoon or spatula
- Measuring cups
- A baking tray
- Baking paper
- A whisk
- A small bowl
Set your chocolate chips aside in the small bowl and dust with a little gluten-free flour (about one tablespoon).
Sift your flour and baking powder. Add the oats to this. In a separate bowl, whisk your coconut sugar and coconut oil until combined. Then add your vanilla extract and your mylk. Whisk this to combine. Add the wet to the dry in batches, mixing throughout. Add the chocolate chips to the mixture and fold. Cool the mixture in the fridge for 30 mins or so. When the mixture has cooled, set your oven to 180*c and line a baking tray with baking paper.
Add some flour to your hands and roll the mixture into tablespoon-sized balls. Try act quick, this mixture becomes very sticky very quickly. If it becomes super sticky, pop it back in the fridge for a little while and then continue. They do not need to be perfect!
Pop the cookies in the oven for about 15-18 minutes (check them from about 13 minutes onwards)
You can play around with different fillings like pistachio and cranberry, or try adding desiccated coconut next time! Just remember the texture you had and try to replicate that.
Please let me know if you bake these and tag me on Instagram @morganshelly 🍪