These cookies looked good and the cookie dough was delish but when baked, the cookies were tough and rubbery. I used gluten-free flour from Trader Joe's and I don't think that flour was best for cookies. I usually use oat flour or a mixture of oat and garbanzo or another gluten-free flour...and I'm not gluten-free, per se, I just usually end up being gluten-free by default; it just seems to go well with being vegan. So, for this recipe, you can use regular all purpose flour, I just want to be able to make these GF and have them turn out fabulously. Also, I didn't have baking powder so that may have thrown the cookies off as well.
I'm usually not a cookie person; I'd rather have cake if i'm going to give into my sugar craving. But I am surrounded by cookies at Christmas parties and they are so much easier to make than cake so I figured why not make a batch of decadent chocolate chip cookies. My friend Beth, who also has a blog, made chocolate chip cookies with the new vegan egg so check out her recipe. It's slightly different than mine and her cookies look so scrumptious. Beth is vegan and gluten-free so check out her blog!
Trader Joe's semi sweet chocolate chips are, indeed, dairy free...something I did not know. They MAY contain traces of milk but honestly I don't worry about that, as long as there is not a form of dairy in the ingredients, I'm set. I made two batches of these cookies and the second batch turned out great when I used oat flour. Be careful with what flour you choose; use a flour that you've used before when baking cookies. I used pumpkin instead of a banana or applesauce and I put a ton of chocolate chips in them! For the oat flour, I just put rolled oats in my food processor and they become flour.
2 cups of oat flour
1 cup of Earth Balance non dairy butter
1/2 cup of organic pumpkin puree
2 tsp of baking powder
1 1/2 cups of coconut sugar
2 tsp of vanilla
2 tsp of pumpkin pie spice
1 bag of chocolate chips
1/4 cup of non dairy milk
Notes: Instead of pumpkin, use a mashed banana. Instead of coconut sugar, use 1/4 cup of maple syrup but eliminate the milk. Bake until they are slightly brown on the edges but don't overdo. I like cookies a little underbaked so they are soft the next day.
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