Never in my life did I think I would make a gluten free, vegan cookie. I'm of the opinion that living a life of balance is ideal. But then my partner went on an elimination diet for health reasons. He removed: dairy, eggs, sulphites, glutenous grains, and basically all fun.
So in an effort to satisfy his sweet cravings, I attempted this recipe, which I tweaked and adapted from 'mydarlingvegan.com'. And the results were pretttttty delicious. These cookies are really chewy, moist and delicious.
I've pimped it up a bit, using large crystals of Sicilian salt, gently crumbled and sprinkled on top. I also used a couple scoops of my homemade pumpkin seed butter to max out on nutrients. Cashews were also added and Mexican chocolate chips from ChocoSol.
Disclaimer: this recipe is by no means healthy just because I substituted eggs, milk and wheat. They contain their own nutritional benefits. This recipe is for those who have intolerances and allergies, of which I have a new found respect for.
- 1 cup quinoa flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp Sicilian Sea salt (or Himalayan)
- 1/3 cup coconut oil, melted
- 1/2 cup brown sugar, packed
- 1 chia egg*
- 2 tbsp fresh pumpkin seed butter
- 1/2 tsp vanilla extract
- 1/2 cup Mexican chocolate chips
- 1/4 cup dry roasted cashews
- Sicilian Sea (or Maldon) for sprinkling on top
- Preheat the oven to 350F. Line to baking sheets with parchment paper and set aside.
- In a small bowl combine the quinoa flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the coconut oil, sugar, and flax egg. Add the peanut butter and vanilla extract and stir to combine.
- Gently fold the dry ingredients into the wet. Once fully incorporated stir in the chocolate chips and peanuts.
- Scoop cookies onto the baking sheet (about 2 tablespoons per cookie), flatten slightly and sprinkle a little sea salt on each cookie. Bake for about 10 minutes until slightly brown on the edges. They will feel slightly underdone but will continue to harden while they cool.
- Let cool 5 minutes on the baking sheet then transfer to wire racks to cool completely.
To make a chia seed egg combine 1 tablespoon of chia seeds with 3 tablespoons of water. Whisk together until thick and gelatinous. If you have a coffee grinder, blitz the seeds a little before adding water.