These are a very buttery-tasting, crunchy, rich cookie that anyone can enjoy. I was not planning on posting a recipe today, but I’m all kinds of fucked up as a result of yesterday’s emotional and mental overexertions in dealing with the hacker nightmare and the computer problems it caused (not to mention th
e many frustrating interactions with AOL tech support). So, what do you do when — due to pain and weakness — you can’t speak, sit, or type (except for mousing your way across an onscreen keyboard)? Post a recipe!
I always bake small (low-yield) recipes because I’m the only one eating them, so this recipe only yields about a dozen cookies (one sheet). If you want to feed others or freeze some, I suggest doubling it. Substitution suggestions are at the end, in case you can’t tolerate, afford, or find all these particular ingredients. Most of them are flexible. This is quite an easy recipe, too.
Vegan Gluten-Free Chocolate Chip Cookies
1/2 C sugar
1/3 C coconut oil*
1/2 T dark molasses
Add and mix:
1/2 C millet flour
1/2 C rice flour
2 T tapioca flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 C chocolate chunks**
Mix. Stir in:
1/8 C hemp milk
1 tsp vanilla extract
Line cookie sheet with parchment*** paper. Roll spoonfulls of dough into compact balls. Place them on the cookie sheet with plenty of room between them.
VERY IMPORTANT: Put cookie sheet in the freezer for 20 to 30 minutes at least. Then preheat oven to 350 degrees. Bake 15 to 18 minutes (until they are cookie consistency; they will firm up into very crispy/crunchy cookies when they cool, so take them out before they get too hard). Cool 5 minutes on a baking rack (if you have one), then spatula them off the parchment.
Additional notes about how to perfect the cookies: If the dough is very dry and crumbly, add some molasses and/or a little bit of liquid, such as hemp milk. It’s a bit of a delicate balance to get the moisture right with these cookies. They should definitely be drier than a typical cookie dough that has egg and gluten in it, in fact so dry that it’s work to get them to hold their shape as balls. Go easy with adding liquid, because if they are too wet, they will spread out and be too thin and brittle. If they’re too dry, they taste too dry and floury. One very important thing to not only make them tasty but to keep them from being too dry is to use sufficient chocolate. You need to have a few chips in each cookie; that keeps the cookie moist and rich and deliciously chocolatey! When in doubt, add more chocolate!
*Coconut oil works great because it has a butter-like consistency (melts and congeals like butter) and it’s delicious. If you can’t afford, tolerate, or get coconut oil, margarine would work equally well. If you don’t tolerate margarine, you can use a “regular” oil, like Canola, but the cookies will need to be frozen for longer or they will be flatter and more like wafers. But freezing makes a really big difference. You might also use less milk-substitute (or none at all) if you use a conventional oil.
**You can use a semi-sweet or dark chocolate chip that you tolerate, however my preference is to break up part of an organic very dark chocolate bar into chunks. My favorite is Green & Black’s 70% or 85% dark.
***You don’t really need actual parchment paper. I have never used real parchment paper in my life. I just take a clean brown paper bag and cut that to fit the size of the cookie sheet. Works great. Even though most brown bags now have printing with soy ink, to be on the safe side (literally), put print side down, so the cookies are not touching the print (or the glue where the handles were attached).
If you don’t have or tolerate millet, rice, and tapioca flour, you can use any GF flours you tolerate that add up to the same amount, such as substituting potato or corn starch for the tapioca starch. If you can use a GF baking mix, that works the best and is the easiest.
I use hemp milk because the only drinks besides water that I tolerate are rice milk and hemp milk, and rice milk is watery and very sweet. Hemp milk has a more milk-like consistency. If you tolerate soy milk, that would be the best, probably. Next best would be a nut milk, then hemp, then rice. If you can’t tolerate any of these, you can use a little bit of water.
Also, I don’t like the taste of molasses, so I use very little. If you do like molasses, you can double the amount and do away with the milk substitute altogether.