Vegan Chocolate Chip Cookies (small batch), that also happen to be gluten-free, too!
I’m prone to girl crushes, quite frequently, actually. I tend to not enter a friendship unless I have a crush, you see. If I meet someone and they completely amaze me by having ‘extreme shit togetherness,’ I usually can’t stop thinking about them. Then, I start to figure out how to grow the relationship and how to reach out. And has it been too long since I sent that last message? How can I impress her so that she wants me in her life? Does she really have time for me? Does this sound like the beginning of a regular relationship? Yes.
Female relationships are a freaking force to be reckoned with. I can’t tell you the number of amazing women I have in my life that just get me. And surprisingly (or maybe not), a handful of these women I met on the internet. There’s an online dating serving for boss babes seeking fellow boss babes to inspire, encourage and lift up…it’s called ‘blogging.’ And just in case you’re on the outside of the blog world, let me fill you in: the blog world is lovely. Ten times out of ten, if I reach out to a fellow blogger, I get an enthusiastic, kind response (with tons of heart emojis, too). We share the ups and downs of blogging, we share brand contacts (shocking, I know), and we just encourage each other.
So, when I stumbled upon the One Part Plant podcast and was introduced to Jessica Murnane, you can imagine how much of a girl crush I developed, almost immediately. Jessica’s goal in life is to get everyone to eat one plant-based meal a day. Naturally, I flipped to the dessert chapter first thing in her beautiful new book, One Part Plant.
I’ve made a few other things in her cookbook (creamy millet bowl, za’atar swirl bread, and pistachio-coconut squares!), and everything has been completely delicious. She has a lot of chef contributors to the book, and nothing makes me happier than a chef who normally eats butter & red meat re-tooling a recipe to be plant-based.
I made these vegan chocolate chip cookies (that also happen to be gluten free) for breakfast the other day, and I don’t regret it at all. I will tell you, though: these are soft and fluffy vegan chocolate chip cookies. I did a little research, and I think it’s the flax egg that causes it, but I have zero problems with it. I also used almond meal with the skins on (the bag from Trader Joe’s with the orange label), because it’s what I had in my pantry, but I think Jessica may have intended for us to use blanched almond flour. Now you know that you can use either.
I cut her recipe in half, which is so easy to do with vegan recipes (<– click for more of mine!)and that makes me so happy!
You’re going to get 10 lovely cookies out of this batch. And I’m gonna say the serving size is 5, k?
- 1 1/2 teaspoons ground flax seed
- 1 tablespoons water
- 1 cup almond meal
- 1/4 cup brown rice flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil, melted
- 1/2 cup dairy-free chocolate chunks
- Preheat the oven to 375, and line a baking sheet with parchment paper.
- First, make whisk together the ground flax seed with the water in a small bowl, and set aside.
- Next, whisk together the almond meal, brown rice flour, salt, and baking soda in a medium bowl.
- In a small bowl, whisk together the maple syrup, vanilla, and coconut oil. Stir in the flax mixture.
- Add the wet ingredients to the dry, and stir gently to mix.
- Fold in the chocolate chunks.
- Scoop out 10 mounds of dough onto the prepared baking sheet, evenly spacing them as you go. The cookies spread a bit while baking.
- Bake for 10 minutes, and check them--the tops should be slightly brown but they will feel a bit doughy. Don't over-bake (the bottoms burn easily).
- Let cool on the baking sheet for a minute, and then move to a cooling wrap.
- Store refrigerated in an airtight container for up to 1 week, or in the freezer for even longer.