Chewy Cookies (Vegan and Gluten-Free)

Good morning earthlings!

Before becoming a vegan, I had this amazing cookies recipe, they were soft in the middle, and crunchy on the edge, as I like them 🙂 (especially when they are still warm from the oven, just baked). Unfortunately it contains eggs and butter, so to enjoy vegan and chewy cookies, I decided to come up with a cruelty-free alternative.

I have to say that it is not easy, as finding the right balance with the different wet and dry ingredients and keep them together is challenging (this is what does the egg in non-vegan cookies). I found that using coconut oil with vegan milk (almond, hazelnut, coconut…) helps a lot and brings a chewy consistency and a cookie that stays in one piece. So I propose this recipe to start, the cookies are soft in the middle and crunchy on the edge,  but I will certainly come up with others (different flavours, textures…) as I love cookies and I aim to find the best recipe 🙂

Here we go: chewy vegan cookies, egg-free, dairy-free and gluten-free!

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Makes 12-15 cookies

Ingredients:

-140 g of brown sugar

-125 g of rice flour

-100 g of dark chocolate chips

-80 g  of almond milk (or coconut milk, hazelnut milk…)

-80 g of coconut oil

-2 table spoons of potato starch (or arrow roots)

-1  tea spoon of baking powder

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How to proceed:

Pre-heat the oven at 180°C.

Mix the coconut oil with the brown sugar, add the almond milk and mix until it is well combined.

In another bowl, mix the rice flour, the potato starch and the baking powder. Pour the wet mix into this dry mix and stir until it is homogeneous. Add the chocolate chips.

Allow the dough to rest for 20 mins, then form small balls of dough and slightly press them on a baking tray (covered with baking paper), keep space between each ball.

Put in the oven for 10-12 mins, let it cool down 5 mins before removing the cookies from the tray and VOILA!!

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Perfect occasions for these chewy vegan cookies:

-tea time

-snacks

Version Française

Recette pour 12-15 cookies

ingrédients:

-140 g de sucre brun

-125 g de farine de riz

-100 g de pépites de chocolat noir

-80 g de lait d’amande (ou lait de coco, lait de noisette …)

-80 g d’huile de noix de coco

-2 cuillères à soupe de fécule de pomme de terre

-1 cuillère à café de levure chimique

Comment procéder:

Préchauffer le four à 180 ° C. Couvrir une plaque de cuisson de papier sulfurisé.

Mélanger l’huile de noix de coco avec le sucre brun, ajouter le lait d’amande et remuer jusqu’à obtention d’un mélange homogène.

Dans un autre bol, mélanger la farine de riz, la fécule de pomme de terre et de la levure chimique. Verser le mélange huile de noix de coco/sucre brun/lait d’amande dans ce mélange sec et remuer jusqu’à obtention d’une pâte homogène. Ajouter les pépites de chocolat et remuer.

Laisser reposer la pâte pendant 20 minutes, puis former de petites boules de pâte et les déposer sur la plaque de cuisson (recouverte de papier sulfurisé) en les écrasant légèrement en laissant de l’espace entre chaque boule.

Mettre au four pendant 10-12 minutes, laisser refroidir 5 minutes avant de retirer les cookies de la plaque et VOILA !!

Occasions parfaites pour ces Cookies Moelleux:

-Goûter

-Buffet (anniversaire…)

-Snacks

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