I recently experimented with chocolate chip cookies four times trying to get them crispy on the outside and soft on the inside. And my GF Vegan Crispy Chocolate Chip Cookie is everyone’s favorite. This one is crispy and became crunchier the next day.
I have tried to make this cookie for those who are gluten and sugar sensitive like me. I also lessened the “butter” to use less processed oil. That said I’m not a celiac nor a diabetic nor have heart disease. But to me wheat and overly processed sugar aren’t very flavorful. I don’t find I get nutrition from them. I found that wheat was stripping me of iron and it took me decades to figure it out on my own with no help from doctors. They kept having me take iron pills. I don’t have to anymore now that I don’t eat wheat. And processed oils like margarine make my hair oily, but I can eat nuts in their original form and bake with coconut oil with no negative effects. Plus, I used Himalayan salt instead of other salts because of the mineral content.
I checked, Big Tree says low glycemic on the front of the bag. Ener-G says gluten free and wheat free on the box. Bob’s Red Mill has a gluten free oat flour, but you can make your own by blending oats in a Vitamix dry container. Pamela’s says gluten free on the bag and on the back says Gluten-Free Certified Facility, but produced on equipment that processes tree nuts, coconut, eggs, soy, and milk. I have used Trader Joe’s Almond Meal in the past, but don’t know if it’s gluten free. So you could make your own almond meal. You’ll save money by making your own flours. Minimalist Baker shows how easy it is. And for more information for celiacs and nuts I found Gluten Free Traveller.
The reason I like almond meal is because it makes the cookie crunchy on the outside. Almond flour has the same result. In the beginning of my experiment, I used coconut milk. I think it adds flavor and makes the cookie softer. You could try adding a tablespoon of coconut milk. I’ll share that recipe in another post.
Update 9/20/20: I made the cookies and realized I had too much “butter.” Now they are good!
GF Vegan Crispy Chocolate Chip Cookie Recipe
3 Tbsp. Miyoko’s butter
3/4 cup organic brown coconut sugar, Big Tree
1 1/2 tsp. Ener-G egg replacer
1 tsp. vanilla extract
1/2 tsp. baking soda
3/4 cup oat flour, Bob’s Red Mill GF or make own
1/2 cup almond flour, Pamela’s or make own
1/4 tsp. pink Himalayan salt
1/2 cup chocolate chips, Enjoy Life Dark Morsels
1/2 cup walnuts
Egg Replacer Recipe:
1 1/2 tsp. Ener-G
2 Tbsp. warm water
Warm water in kettle for one minute.
Yield: 12 Cookies about 3” each
Take Miyoko’s out of the refrigerator to soften. Blend Miyoko’s and coconut sugar until creamy in a bowl. Ready the egg replacer then add and stir. Add soda, oat flour, almond flour, Himalayan salt and stir. Add chocolate chips. Add broken up walnuts. Refrigerate cookies for 10 minutes. Refrigeration makes the oat flour in the cookie easier to roll in your hand. Also the ingredients have time to mesh and make the cookie tastier. Warm the oven while you place cookies on parchment paper on cookie sheet. Bake at 375° for 15 minutes.
Please let me know in the comments if these GF Vegan Crunchy Chocolate Chip Cookies were to your liking or if you would change something about them.
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Recipe from blog of melissacrismon.com
Copyright 2020 Melissa Crismon