Choc Chip Cookies (vegan/GF)
Seving you some vegan, gluten free realness! It tastes so real you won’t even know it!
OMG have I been MIA for a while now? The answer is yes, but I promise I have still been baking up a storm. I have had a few commissions since Christmas and I have started a new job, on top of my new training schedule.
A quick recap for you all, I quit my cooking job in late October, for reasons which you will have to contact me for. I basically just trained super hard and cooked a whole lot while I had time off. I got a job as a legal officer in child safety and I’m now 4 weeks in. I ran a pb and placed in the Cadbury Half Marathon, and now I’m training for a triathlon in March and a 10 km in April. Deep breath and that’s basically all my news.
Anyway back to the recipe… I ran out of a bunch of normal ingredients and I needed to use up the chocolate I won in the Cadbury Marathon haul so I developed this recipe. It’s a soft, chewy biscuit. You can even turn it into a blondie if you put it into a baking tray and bake for 25 minutes instead. I have tried it both ways and I enjoyed both. Let’s get to it!
Makes 12-14 cookies (unless you make them super small or super large but not too big for these guys)
The Cookies
105 g nuttelex (or vegan butter spread substitute)
60 g peanut butter (mayver’s dark roasted crunchy)*
60 g oat milk
20 g extra virgin olive oil
1 tsp white miso paste (vegan)
130 g brown sugar/coconut sugar
70 g caster sugar
1 Tbs vanilla paste
200 g gluten free flour (you can use my recipe from the pumpkin loaf recipe)
1 tsp baking powder
1/4 tsp bicarb soda
1/2 tsp salt
1 tsp xanthum gum (optional)
20 g cornflour
150 g vegan chocolate (I used Cadbury Plant Bar), chopped
To make the biscuits
Pre-heat your oven to 180’C. Prepare oven trays with a silpat mat or butter and baking paper.
Place flours, baking soda, salt, baking powder and xanthum gum in a bowl, then whisk together.
Place nuttlex, oil and sugars into a bowl and beat (with a spoon or with an electric mixer) until light in colour and well combined.
Add vanilla, peanut butter, miso and oat milk. Beat until well combined
Fold in dry ingredients until homogenous and just combined. Do not over mix.
Add in chocolate until evenly mixed through.
Rest in the fridge for 30 minutes to 48 hours.
Use an ice scream scoop and spoon onto the prepared trays. Place spoonfuls so there is space between balls for spreading.
Bake for 15 - 17 minutes until golden on the edges.
Cool on trays for 10 minutes then move to cooling rack or your mouth.
Notes:
* You can use any nut butter. I always use peanut butter because it is a superior choice
*You can add chopped, toasted nuts
* I replace some of the flour with oats sometimes to make oatmeal cookies
final thoughts…
The Great Australian Bake Off is back. It is the greatest show and I am so excited that it is back. The bakers are a very colourful bunch this year… Also the Great Kiwi Bake Off has a new season up on YouTube and it’s actually really fantastic.
Also yay Summer is almost over WAHOOOOOO!
Love you
Stay Sassy
Amelia xx
