Here is a really easy and foolproof recipe for vegan and gluten-free chocolate chip cookies. They’re made with oats and almonds for a classic light crispy biscuit that stores well in an airtight tin.
A little vanilla and ground coffee complement the flavour of the dark chocolate chips.
The basic cookie dough recipe (everything except the coffee and chocolate chips) will adapt very well to any combination of dried fruit, nuts, citrus zest, or spices. It makes an excellent currant cookie, for example, with a hint of nutmeg.
You do need to grind the oats – any decent blender or processor should be up to the job.
The quantities here will make eighteen 6 to 7 cm cookies.
Gluten-free chocolate chip cookies…
Ingredients
- 100 g porridge oats
- 60 g ground almonds
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 40 g unrefined brown sugar
- 50 g coconut oil
- 50 g maple syrup
- 100 g non-dairy chocolate chips
- 1 tsp ground instant coffee
- 1 tsp vanilla extract
Method
- Set the oven to 180°C/360°F and line one large or two smaller baking sheets (enough for 18 x 7cm biscuits).
- Warm the maple syrup and oil in the microwave until the oil is starting to melt. Whisk the mixture then leave it to finish melting. (The liquids should only be warm, not hot, when you add them to the dry ingredients later.)
- Grind the oats in a blender or processor to form a rough flour.
- Place the oats, ground almonds, baking powder and bicarbonate of soda in a bowl and whisk to ensure everything is evenly distributed.
- Add the sugar and whisk again, then stir in the chocolate chips.
- Dissolve the coffee in the vanilla extract and add this to the liquid mixture once the coconut oil has fully melted.
- Pour the liquid mixture into the dry ingredients, stirring as you go, to create a fairly sticky dough.
- Using a teaspoon and your hands, roll the dough into balls no more than 3cm across, and place these on the baking trays with space to spread.
- Flatten the balls a bit with the back of a spoon before baking for around 12 minutes, until they are turning golden (see pictures).
- The cookies will be soft when they come out of the oven so leave them to cool before removing from the tray.
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