Every year, starting the week before Christmas I partake in my annual cookie week. I usually make around 5 kinds of cookies, barks, and fudge and bring them to all holiday parties and even give them away as gifts to teachers and friends. I love baking, my family loves sampling, it's just a fun combination of tradition and me perfecting my annual favorites year after year. This year was a bit different. We have been making gluten-free cookies for 10 years now but this was the first year I wanted about half to be gluten-free and also vegan. Long story short, I mixed it up the line-up this year trying 4 new cookies, a tweak to a bark recipe, and 1 of our all-time favorites. You guys, it totally paid off! Everyone, and I mean everyone agreed these were the best cookies ever and I think we've found a new starting line up! Because I am me, I tweaked each recipe to fit my family's tastes and dietary needs, and that is the recipe I will be sharing with you today. The original recipe is called Vegan Chocolate Chunk Cookies and they look fantastic! I couldn't wait to try the recipe out for myself.
*Helpful tip* This recipe calls for the dough to be placed in the refrigerator for 6 hours (up to 24 hours) prior to baking.
INGREDIENTS
2 cups gluten free flour
1 tsp baking powder
1/2 tsp fine sea salt
1 cup dairy free dark chocolate chunks or chips
1 cup raw sugar
1/2 cup plus 1 tbsp coconut oil
1/4 cup plus 1 Tbsp water
1/2 tsp vanilla extract
Flaky sea salt (I simply used a sea salt grinder)
INSTRUCTIONS
1) Chop chocolate into uneven pieces. I used the rock chop method on my cutting board. Set aside.
2) Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the chocolate to the flour mixture and toss to combine.
3) Combine sugar, oil, water, and vanilla extract in a separate large bowl and whisk briskly until smooth and incorporated, about 2 minutes. Break up any sugar clumps.
4) Add the dry mixture to the wet mixture. Stir with a wooden spoon or a rubber spatula until just combined with no flour visible. Do not over-mix.
5) Cover with plastic wrap. Refrigerate the dough for 6-24 hours. Do not skip this step.
6) Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Remove the dough from the refrigerator. With an ice cream scoop, portion the dough into 2 tbsp mounds.
7) Arrange the dough balls on the baking sheets. Sprinkle with sea salt.
8) Bake for 10-12 minutes, turning once to ensure even cooking. Do not over bake.
9) Cool on wire rack. Store in an air-tight container.
These turned out fantastic and became an instant family favorite! Please leave a comment when you try this recipe and let me know how it turns out! Stop back soon as I will be posting the other new recipes I tried the year as well.
Do you make the same holiday treats each year, or do you mix it up? Thank you for stopping by the blog today. I hope you make it a great day! xoxo
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