Oat-Free Vegan Classic Chocolate Chip Cookies
Try this Oat-Free Vegan Classic Chocolate Chip Cookies recipe, or contribute your own.
Try this Oat-Free Vegan Classic Chocolate Chip Cookies recipe, or contribute your own.
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/8 easpoon fine sea salt
- 3/4 cup brown rice flour (109 g i use bob's red mill and find it at any local store, not white rice flour as it will make them gritty)
- 2 tablespoons coconut sugar (17 g)
- 1/2 cup semi-sweet dairy-free chocolate chips (90 g plus extra to put on top)
- 3/4 cup super creamy almond butter (melt to a smooth liqui can sub sunbutter for nut-free, just make sure it is really smooth and you don't mind a sunbutter taste)
- 1/4 cup + 2 tablespoons pure maple syrup (90 ml)
- 1 scant tablespoon regular unsulphured molasses (not black i used grandma's molasses)
- 1 tablespoon water or a tiny more if needed (see note below)
- note: i know the 1 tablespoon of molasses seems fa but it has a purpose, as a little goes a long way. the molasses acts as a binder, gives depth of flavor and incredible chew and texture to these cookies. if you want a more thin, spread out cookie, then add 2 tablespoons of water instead of 1. this will ma
- Carbohydrate 0.493681480599649 g
- Cholesterol 0.362962962226569 mg
- Fat 0.0801318516898451 g
- Fiber 0 g
- Protein 0.300631851242486 g
- Saturated Fat 0.0497725924917066 g
- Serving Size 1 1 cookie (10g)
- Sodium 9.56977775844743 mg
- Sugar 0.493681480599649 g
- Trans Fat 0.00425133332504889 g
- Calories 5 calories
Step-by-step
- Preheat oven to 350 degrees and line 2 sheet pans with parchment paper.
- Add the brown rice flour, baking powder, salt and coconut sugar to a large bowl and whisk very well to ensure there are no lumps. Stir in the chocolate chips.
- In a separate medium bowl, combine the almond butter, syrup, vanilla, molasses and water. Stir until completely smooth.
- Pour over the dry ingredients and stir for a couple of minutes until all the dough comes together and no more flour is visible.
- Using a tablespoon cookie scooper, drop mounds onto a parchment paper lined sheet pan about 2 inches apart to allow room for spreading.
- Place extra chocolate chips on top of each cookie dough, but don't flatten the dough.
- Bake for 8-10 minutes until they have a golden top and little cracks across.
- Cool 10 minutes on the pan and then transfer to a cooling rack.
My Unexpected Journey to the Perfect Vegan Chocolate Chip Cookie
For years, I’ve been on a quest for the ultimate chocolate chip cookie. Not just any cookie, mind you – a vegan one, free of oats, and possessing that perfect balance of chewy interior and slightly crisp exterior. My journey hasn't been a straight path; it's been more like navigating a winding, delicious road, filled with unexpected detours and delightful discoveries. I started, as many do, with countless online recipes, each promising the perfect bite. Some were too dry, others too crumbly, and far too many lacked that satisfying chewiness I craved. I adjusted ingredients, temperatures, baking times – it became a bit of an obsession!
My background isn't in culinary arts; I'm a business woman, juggling deadlines and conference calls. Baking is my escape, my way of unwinding after a long day. But this cookie quest was different. This wasn't just about stress relief; it was about achieving a culinary perfection, a challenge to my baking skills. The initial failures were frustrating, admittedly. The piles of slightly off cookies, destined for the trash can, felt like a personal affront. But each failure taught me something, each imperfect bite revealing a nuance I hadn't considered before. I learned about the importance of properly whisking the dry ingredients, the crucial role of a perfectly smooth almond butter base, and the subtle magic that a scant tablespoon of molasses could impart.
The breakthrough came unexpectedly. I was experimenting with different flours, searching for the perfect oat-free alternative. Brown rice flour, with its subtle sweetness and ability to bind the ingredients beautifully, proved to be the missing piece of the puzzle. I also realized the significance of baking time. While many recipes call for precise baking times, my oven seemed to have a mind of its own! Over-baking made the cookies dry and brittle; under-baking resulted in a gooey mess. After a trial-and-error process, I learned to trust my senses – the subtle browning of the edges, the delicate cracks on the surface – as the ultimate indicators of doneness.
Finally, after countless experiments, the moment arrived. Golden-brown, perfectly chewy, generously studded with chocolate chips, these cookies were everything I had hoped for and more. The texture was heavenly – a soft, melt-in-your-mouth chewiness, offset by a slightly crisp exterior. The taste? Well, let's just say it was transcendent. A symphony of sweet, nutty, and subtly earthy flavors, all perfectly balanced.
These are not just cookies; they’re a testament to persistence. They represent hours spent in the kitchen, countless adjustments, and the unwavering belief that even the most challenging culinary goals are achievable. I'm incredibly proud of these cookies. They're a source of pride, a little bit of personal triumph in a world that often feels overwhelming. And more than that, they're delicious. Incredibly delicious. I hope you enjoy them as much as I do.
Ingredients I used:(Note: Exact measurements are available in the recipe.) Brown rice flour, coconut sugar, dairy-free chocolate chips, almond butter (or sunbutter), maple syrup, molasses, vanilla extract, baking powder, salt, and water.
Tips for Success:
- Use high-quality ingredients. The better the ingredients, the better the cookies.
- Don't overbake! Slightly underbaked cookies will become perfectly chewy as they cool.
- Let the cookies cool completely on the baking sheet before transferring them to a cooling rack.
- Store the cookies in an airtight container at room temperature for up to a week. Or in a freezer for even longer.
