COOKIES!!


I love cookies. If I get married, my wedding cake will be a cookie cake, that's how much I love cookies. So when I finally got around to making the Chocolate Chunk Cookies from the One Part Plant cookbook, I was pretty excited to realize that these are pretty much the best gluten-free, vegan cookies I've ever had. If I'm honest, I miss gluten. I miss flaky croissants and baguettes and pie. BUT these cookies make up for everything I've been missing. If you are wary of baking without gluten and without eggs, these are the cookies for you. They were super easy to make, the dough is just as delicious (which is my favorite part), and they take 10 minutes to bake! 

Chocolate Chunk Cookies

from One Part Plant by Jessica Murnane

Makes 20 cookies

1 tablespoon flax meal

3 tablespoons water

2 cups almond meal 

1/2 cup brown rice flour

1 teaspoon salt

1 teaspoon baking soda

1/2 cup pure maple syrup

2 teaspoons pure vanilla extract 

1/3 cup coconut oil, melted

1 cup dairy-free chocolate chunks or dark chocolate

Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Make a flax egg: mix flax meal with water in a small bowl or glass and set aside for at least 10 minutes.

Whisk flours, salt, and baking soda together in medium-size bowl. Combine the maple syrup, vanilla, and flax egg in a large bowl. Begin to pour the flour mix into the bowl of liquids a little at a time, stirring as you go. When it is all incorporated, pour in the coconut oil and chocolate chunks and give it a few more stirs. 

Use a tablespoon to drop the dough onto the prepared sheet. These cookies won't spread much, so you can put them pretty close together. Bake the cookies for 10 minutes, then check on them. They should be slightly brown on top and still feel a little bit doughy. If they're not there yet, you can bake them for a minute or two longer, but you don't want to overcook these. After they've cooled, they'll harden a bit. Store them refrigerated in an airtight container for up to one week or in the freezer for even longer. 

*Few notes: I subbed in almond flour for the almond meal because that's all my grocery had. They came out pretty light, but I'd like to make them again with the meal to taste the difference. 

I cooked these just about 10 minutes even. They came out a little doughy (which is the way I like them) and in the fridge they definitely harden up a bit more. 

Check out Jessica's website for more ways to incorporate plant-based meals into your everyday. If you make these cookies, be sure to tag @onepartplant and #onepartplant and share your snaps with me!