Vegan, gluten free, and not overly sweet, these cookies are decadent and delicious but also wholesome and healthy. People with or without a gluten sensitivity can enjoy them. Soft and chewy in the middle and lightly crispy on the outside, each bite is a chocolate delight with hints of cinnamon and cardamon.
Gluten Free Chocolate Chunk Cookies [Vegan]
For the Dry Ingredients:
- 1/4 cup brown rice flour
- 1/4 cup sorghum flour (farine de sorgho)
- 1 1/2 cups oat flour (from processed gluten-free rolled oats)
- 1/2 cup granulated sugar cane or another type such as granulated brown sugar, date or coconut sugar.
- 2 tablespoons (tbsp) ground chia seeds
- 1 teaspoon (tsp) ground cinnamon
- 1/4 tsp ground cardamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup shredded coconut
For the Wet Ingredients:
- 1/2 cup smooth brown almond butter, mixed well with a fork (can sub. with cashew or sesame butter)
- 1/2 cup pure apple sauce, unsweetened
- 2 tablespoons maple syrup
For the Chocolate Chunks:
- 3/4 cup or 100gr. good quality chocolate cooking bar with 70% cacao, chopped in small chunks
- In a big bowl, mix all of the dry ingredients. In a separate smaller bowl, mix the wet ingredients with a solid fork.
- Pour the wet ingredients into the dry and mix well with a fork until the ingredients are fully blended.
- Add the chocolate chunks and mix these in well.
- Drop spoonfuls of cookie dough using a scoop or a tablespoon (about 1 1/2 tbsp of dough) on the lined baking sheet. If using your hands to shape and/or roll, make sure to regularly cool them down with cold running tap water.
- Leave about 1 1/2 to 2 inches between each. Lightly flatten each dough ball with a fork to form thick disks.
- Bake for 8 to 10 minutes on centre rack in preheated oven until the bottoms are light brown. Bake longer for a crispier texture.
- Take them out of oven (they will still be soft). Immediately add a pinch of coarsely ground salt on each cookie top (option).
- One at a time, remove with spatula and place cookies on a wired rack to cool and solidify. They need to cool completely before eating them.
- Store in a covered container lined with a paper towel in the refrigerator or in a dry and cool place.
Sprinkle tops with a few turns of ground course salt (I used pink Himalayan salt)