Your omnivorous friends and family will never guess that this decadent treat is vegan, gluten-free and refined sugar-free. This healthier alternative arguably tastes better than the traditional cookie. And I write this in confidence as it has not only been one of my reader’s favorite recipes from my blog, but my most requested to re-bake for my tasters, (aka: friends and family). I adapted this recipe from one of my favorite gourmet plant-based chefs, Yvonne Ardestani of The Eclectic Kitchen.
INGREDIENTS 1/2 cup unrefined virgin coconut oil 2 tsp vanilla extract 1/3 cup lukewarm filtered water 1 cup coconut palm sugar 1/4 tsp sea salt or himalayan salt 2 cups garbanzo bean flour 2 tsp baking powder 1 cup vegan chocolate chips* *Recommended: dark vegan chocolate chips sweetened with stevia, coconut palm sugar or raw cane sugar Note: The dough tastes different than the cookie once baked.
DIRECTIONS 1. Preheat oven to 350 degrees F 2. In a medium-sized bowl, mix together the coconut oil, vanilla extract, water, coconut palm sugar, and sea salt. 3. In a small bowl, mix the garbanzo bean flour and baking powder. 4. Add the dry ingredients to wet ingredients and stir with a spoon to combine. 5. Add in the chocolate chips. (It’s recommended to chill the batter in the refrigerator for about 7 minutes prior to scooping so the cookies are more likely to spread when baking). 6. Round into cookie balls (about 2-inches wide is recommended) 7. Place cookie dough balls onto a half sheet pan, lined with a Silpat mat or parchment paper. 8. If you want flatter cookies, press down your hand or a rubber spatula just a bit. I kept the ball-like shape. 9. You should be able to fit 12-15 cookies onto a half sheet pan. 10. Bake for 9-11 minutes or until they start to just brown at the bottom. 11. Allow the cookies to rest on the half sheet pan for about 2-3 minutes before transferring them to a cooling rack. 12. Enjoy!