Back in the day (and by “the day” I mean in the 80s and 90s when I was a kiddo in school), the lunchroom must have been an absolute death trap for kids with allergies. I shudder to think of that poor kid with the peanut allergy nervously eyeing his neighbour’s PB&J and wondering if today was his last lunchable (I also shudder to think about kids eating lunchables….). Luckily things have changed and today there are a plethora of store-bought nut-free and allergen-free choices for packing lunches that won’t send a poor classmate to the ER. But what about baking delicious completely “allergen free” goodies at home?
When I started baking more vegan goodies, I began to notice a pattern with a lot of recipes: they often contained nuts in some form (almond flour, nut butter, etc.) to try and capture the texture and/or delicious flavour of more traditional versions – not to mention nuts are having a serious baking moment at the….moment. But what if you have nut allergies or sensitivities? Or what if you’re gluten-free? How do you get the chewiness of a wheat-based cookie without the gluten or nut butter to help it along?
Ok – so the challenge I saw was this: how can I create a cookie that still has the taste and texture of the original but is completely free from the most common allergens (wheat/gluten, dairy, eggs, soy, and nuts)? Challenge accepted. And friends – challenge victoriously completed!
Today I offer you an amazing Vegan Chocolate Chip Cookie recipe that is allergen-free AND incredibly tasty! I can’t wait for you to try it yourselves. Just a little tip: I found these to get the best chewy texture when kept in the fridge – so highly recommend you store them there.
Happy Friday, friends! Your weekend just got a little sweeter. 😉
The Natural Blonde
Vegan Chocolate Chip Cookies
Chewy, perfectly sweet and packed with chocolate - basically all the things a cookie should be without any of the stuff you don't want!
- 1/2 cup coconut oil or vegan butter, softened
- 1 1/4 cup coconut sugar
- 2 tsp. pure vanilla extract
- 1/2 cup non-dairy milk (I like full-fat coconut)
- 1/4 cup unsweetened applesauce
- 1 1/4 cup oat flour
- 1 cup gluten free baking mix (I like Bob's Redmill 1-1 baking mix)
- 1 tsp. baking soda
- 1/2 tsp. fine sea salt
- 1 cup vegan chocolate chips
Pre heat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl cream together the coconut oil, coconut sugar, and vanilla, beating until well combined (I use an electric mixer for this). Add in the coconut milk and applesauce and mix until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in ½ cup of the chocolate chips.
Scoop three tablespoon sized mounds of dough (I use a cookie scoop) onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.