Are you the kind of person who likes to sneak (non-harmful, novel) ingredients into food then tell people about it after they’ve eaten it? What if Santa is vegan and has gone gluten-free this year, but is still trying to keep a jolly figure? Try these with a tall glass of almond milk.
These cookies look and taste like regular, chocolate chip cookies but—for shits and giggles—they contain coffee and soy sauce (gluten free) and are also eggless and without dairy. The keen eye will notice that I have used semi-sweet milk chocolate chips this time, as I did not feel like leaving the home to shop today. The recipe below is vegan, I promise.
This is a very easy recipe, but don’t expect this to be identical to a golden-on-the-outside, chewy-on-the-inside, traditional cookie. These cookies are very soft throughout when freshly baked, then more like packaged biscuit when completely cooled.
Vegan, Gluten-Free, Coffee & Soy Sauce Chocolate Chip Cookies
Adapted from the Veganomicon
Makes: 20 cookies
Time: 1 hour
- 1 1/2 cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour
- 1/4 cup mochiko (rice flour)
- 1/4 cup potato starch
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/4 cup strong brewed coffee
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1/4 tsp soy sauce (gluten-free)
- 3/4 cup dark chocolate chips
- Preheat the oven to 375 °F / 190 °C.
- In a large bowl, sift together baking flour, mochiko, potato starch, xanthan gum, and baking soda.
- In another bowl, whisk coffee, sugars, oil, vanilla extract, and soy sauce together until well mixed, for about two minutes.
- Gradually add the wet ingredients to the bowl of dry ingredients, mixing well to avoid lumps. With vegan, gluten-free baking, I find I have to knead the dough by hand because the starch powders are quite stubborn and thirsty, especially with all liquid addition happening in one step.
- Add the chocolate chips and fold into the mix. These won’t stick to the dough as they would with traditional baking, so keep this in mind when you distribute into individual cookies.
- Put tablespoon-sized globs of the dough onto an ungreased baking sheet, leaving decent space between each (that is, bake a dozen cookies on a single sheet). Bake for 15 minutes.
- Remove from oven and let cool for 5 min. The transfer to a cooling rack to finish cooling.
- Best served warm. I haven’t tried freezing them but it probably works.