SEATTLE —
Vegan and Gluten-free Chocolate Chip Cookies
Ingredients:
- 180 grams unrefined coconut oil
- 40 grams applesauce
- 190 grams brown sugar
- 90 grams sugar
- 1 teaspoon vanilla extract
- 13.5 grams flaxseed
- 100 grams water
- 350 grams gluten-free flour mix
- 45 grams certified gluten-free oat flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 ¾ teaspoon baking powder
- 340 grams chocolate chips
- 110 grams chopped walnuts
Directions:
- Preheat oven to 350 degrees. (325 degrees if using a convection oven.) Line baking sheets with parchment paper or silicone mat.
- Mise en place remaining ingredients. Heat water to almost boiling and then gradually stir in flaxseed. Let cool in refrigerator or freezer. Very slowly heat coconut oil until it liquifies. Thoroughly whisk gluten-free flour mix with xanthan gum, salt, baking soda and baking powder.
- Place coconut oil and sugars in the bowl of a stand mixer with paddle attachment, or in a medium bowl to use with a hand mixer. Beat mixture, starting on low speed and increasing to high until mixture is homogeneous. Add applesauce and beat until homogeneous.
- Add flaxseed and water mixture. Add vanilla extract. Starting at a low speed and increasing to high, beat until mixture is homogeneous
- Reduce speed to low and add flour mixture. Mix until combined.
- Add chocolate chips and walnut mixture. Mix until combined.
- Use mechanical ice cream scoop 1 ¼ - 1 ½ inches in diameter and place dough balls on baking sheet, 1 ½ inches apart. Refrigerate at least 2 hours.
- Bake for approximately 13 minutes, rotating the baking sheet after 8 minutes.
- Let cool for 5 minutes and transfer cookies to a cooling rack.
Segment Producer Rebecca Perry. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.
