May 1, 2015

Chocolate Chunk Walnut Cookies with Homemade Chocolate Chips (Gluten-Free & Vegan)

Happy Commitment Day! To celebrate (and to make this day exponentially better), I decided to bake some cookies using a recipe courtesy of the one and only, Erin McKenna. First off, here's my definition of a perfect cookie: chewy but not too molasses-y, slightly crunchy on the outer edges, not overly-sweet (yet ironically, this kid used to eat frosting), and holds up on its own (not crumbly and soft). While these cookies don't match my description  of a perfect cookie, they're really good: they're super soft and nearly cake-like, easy to make (I always struggle with creaming the sugar/butter perfectly), and slightly crispy on the edge. They don't hold up very well on their own, but they're still really good that I ate four...

These cookies were made using Bob's GF all purpose baking flour (I swear this isn't sponsored, I just had it on hand and that's what Erin uses) so the flour is actually made primarily of chickpea flour --- high in protein, makes you full...easily...especially after four :P

I attempted to get creative and sprinkled sesame seeds when the chocolate was still hardening...didn't make much of a difference
The thing bugs me about baking is that ingredients for conventional baking (not vegan/gluten-free friendly) are soo much cheaper than vegan and gluten-free friendly products! So rather than purchasing vegan/dairy-free chocolate chips, I made my own by making a homemade chocolate shell and freezing it into a very thin layer. After it was frozen (about 30 minutes), I chopped up the block to get chocolate chunks!

Recipe: Chocolate Chunk Walnut Cookies with Homemade Chocolate Chunks 
Recipe by Erin McKenna
Adapted by: Hannah Claudia

1 cup of Bob's All Purpose Gluten-Free Baking Flour
3/4 cup of brown sugar (she calls for 1 cup but I think 3/4 is more than enough!)
1 tsp of baking soda
1 tsp of salt
1/4 cup of flax seed meal
1/4 cup of tapioca starch

3/4 cup of coconut oil, melted
6 tablespoons of applesauce
1 tsp of vanilla extract

1 cup of coursely chopped walnuts & vegan chocolate


1. Mix all of the dry ingredients in a large bowl. 
2. Add all of the wet ingredients and mix; the cookie dough will be runny like a thick batter.
3. Fold in the chopped walnuts and chocolate chunks.
4. Grease two baking sheets well! Portion out 1 tablespoon of batter per cookie and spread the batter about 2 inches apart.
5. Bake at 325*F for 7 minutes, then rotate the baking sheets and bake for another 7 minutes.
6. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a cooling rack ---if you can wait!

xoxo, han

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