GLUTEN-FREE AND VEGAN MISO-CHOCOLATE CHIP COOKIES
Provided by Catherine McCord
Categories dessert
Time 2h30m
Yield about 30 cookies
Number Of Ingredients 8
Steps:
- Place the brown sugar and coconut oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium to high speed until thoroughly combined, about 1 minute. Add the milk, miso and vanilla and beat for 1 minute.
- Whisk the flour and baking soda in a medium bowl. Slowly add the dry ingredients to the miso mixture and beat on medium speed until just combined. Add the chocolate chips and beat until combined.
- Cover the dough and refrigerate for 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line each of 2 baking sheets with parchment or a silicone baking mat.
- Scoop the dough with a 1-inch ice cream scoop (or tablespoon) and place 15 dough balls on each of the prepared baking sheets. Gently press the dough down into a circle with your palm or fingers.
- Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are golden, 10 to 12 minutes. Let the cookies rest on the baking sheets for 1 minute then transfer to wire racks to cool.
- Serve or store cookies in a tightly sealed container for up to 6 days.
VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES
Delicious, melt-in-your-mouth chocolate chip cookies.
Provided by sunmn
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 40m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat coconut oil, brown sugar, and white sugar until creamy and fluffy, about 3 minutes. Add applesauce and vanilla extract; mix well. Add flour, baking soda, and salt; mix until well combined. Fold in chocolate chips.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until bottoms are brown and tops look a little undercooked, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely, about 10 minutes more.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 18.3 g, Fat 7 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 5.5 g, Sodium 123.2 mg, Sugar 11.9 g
VEGAN AND GLUTEN-FREE CHOCOLATE CHIP COOKIES
I developed a dairy-free, gluten-free chocolate chip cookie recipe. This updated classic is one of my favorites.
Provided by elanaspantry
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 23m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
- Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
- Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 12.1 g, Fat 17 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 2.9 g, Sodium 75.5 mg, Sugar 5.2 g
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