These chocolate chunk cookies might not have been what I originally had in mind for an Easter treat, but boy are they good!
Because of the long lineup just to make it to the entrance to the grocery store yesterday, I decided that we had enough food at home and so I returned without groceries. Social distancing is a must these days. Even though it is a disruption to our regular daily routine, it is something that we need to do until the situation gets better. And so, with a sudden change in my culinary plans, I was back to creating recipes with ingredients and foods that I have.
This morning, I woke up wanting to make something chocolatey; after all, it’s Easter. I raided my cupboards and took stock of what I had. With one good quality cooking chocolate bar and various kinds of flour (brown rice, sorghum and oat) I settled on gluten-free chocolate chunk cookies. The result is the recipe below.
Vegan, gluten free, and not overly sweet, these cookies are decadent and delicious but also wholesome and healthy. People with or without a gluten sensitivity can enjoy them. Soft and chewy in the middle and lightly crispy on the outside, each bite is a chocolate delight with hints of cinnamon and cardamon.
The blend of flours, granulated sugar cane, ground chia seeds and shredded coconut along with the almond butter mixed with pure apple sauce and a few tablespoons of maple syrup give the cookies a great texture and taste.
Chocolate chunk gluten-free cookies
One cookie sheet lined with parchment
Makes 16 -20 cookies (depending on size)
Oven 180°C / 350°F (standard oven)
- ¼ cup brown rice flour
- ¼ cup sorghum flour (farine de sorgho)
- 1½ cups oat flour (from processed gluten-free rolled oats)
- ½ cup granulated sugar cane (preferably Mascobado) or another type such as granulated brown sugar, date or coconut sugar.
- 2 tablespoons (tbsp) ground chia seeds
- 1 teaspoon (tsp) ground cinnamon
- ¼ tsp ground cardamon
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup shedded coconut
- ½ cup smooth cashew butter or brown almond butter or sesame butter, mixed well with a fork
- ½ cup pure apple sauce, unsweetened
- 2 tbsps maple syrup
- ¾ cup or 100gr. good quality chocolate cooking bar with 70% cacao, chopped in small chunks
OPTION: Sprinkle tops with a few turns of ground course salt (I used pink Himalayan salt)
In a big bowl, mix all of the dry ingredients. In a separate smaller bowl, mix the wet ingredients with a solid fork.
Pour the wet ingredients into the dry and mix well with a fork until the ingredients are fully blended.
Add the chocolate chunks and mix these in well.
Drop spoonfuls of cookie dough using a scoop or a tablespoon (about 1½ tbsp of dough) on the lined baking sheet. If using your hands to shape and/or roll, make sure to regularly cool them down with cold running tap water.
Leave about 1½ to 2 inches between each. Lightly flatten each dough ball with a fork to form thick disks.
Bake for 8 to 10 minutes on centre rack in preheated oven until the bottoms are light brown. Bake longer for a crispier texture.
Take them out of oven (they will still be soft). Immediately add a pinch of coarsely ground salt on each cookie top (option).
One at a time, remove with spatula and place cookies on a wired rack to cool and solidify. They need to cool completely before eating them.
Store in a covered container lined paper towel in the refrigerator or in a dry and cool place.