Tomorrow is National Chocolate Chip Day! Of course, we can enjoy chocolate chips any day of the year, but when there’s an actual official celebration, you pretty much have to take advantage of it.
Here at Hugger Mugger, we’ll be celebrating tomorrow with everyone’s fave chocolate chip cookies. When I was a wee one, Toll House Cookies were the gold standard. But of course, the cookie world has exploded since then. Cookies now can include such unusual ingredients as kale, rosemary or olive oil.
Being charged with coming up with a Meatless Monday recipe, I thought it would be fun to try a vegan, gluten-free, refined-sugar-free recipe. These vegan chocolate chip cookies have a bit of heft to them, and a grainier texture than usual. The best part is that they’re loaded with chocolate chips. They’re quite tasty, and you can eat a whole bunch of them without feeling guilty.
This recipe uses what are called “vegan eggs.” This version of egg replacement was new to me. It worked quite well to bind all the ingredients together. I’ve included a vegan egg recipe below. It’s super easy, but you need to mix them up 15 minutes before you’re going to add them to the recipe so that the mixture has time to congeal. So take that into account as you start putting these together.
Start to finish, these cookies came together in about 30 minutes. The recipe makes about 12 two-inch cookies.
Meatless Monday: Vegan Chocolate Chip Cookies
- 1-3/4 cups gluten-free oat flour (I buzzed 2-1/4 cups of oats in a blender to make this amount of oat flour.)
- 3/4 cup coconut sugar
- 2 vegan eggs (recipe below)
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup chocolate chips (I used Lily’s chocolate chips, sweetened with stevia.)
Put It Together:
- Make your vegan eggs (see below).
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Preheat the oven to 350F and line a baking sheet with parchment paper.
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In a large bowl, combine flour, sugar, chia eggs, oil, vanilla and salt, and stir well to create a uniform dough. Fold in the chocolate chips, then scoop the dough onto the lined baking sheet, leaving about 1 1/2-inches of space between the cookies. Gently flatten the dough with your fingers, as these cookies won’t spread too much with baking.
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Bake for 10-12 minutes at 350F, until the cookies are lightly golden and the edges are firm. Cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Vegan Eggs (makes two “eggs”):
- 2 tablespoons ground chia or flax seeds
- 6 tablespoons water
Mix the ground seeds into the water in a small mixing bowl. Put them in the fridge to set for 15 minutes.