Here is a cookie recipe I made modifying one of our favorite chefs Chloe Coscarelli (she’s vegan and won Cupcake Wars and has the best cookbooks). They are gluten free and vegan (actually all of Chloe’s recipes are vegan). And since Ly and I are gluten free, we made with our cookies with gluten free flour. These are somewhat like Tate’s cookies, except better! They are moist, yet still crispy and really thin. Here is what you need:
- Ingredients
- 2 cups Pamela’s gluten-free flour (their baking and pancake flour)
- 1/2 TSP baking powder
- 2 shakes cinnamon
- 2 pinches of kosher salt
- 1 cup coconut oil
- Almost 1 cup sugar
- About 1/2 cup brown sugar; packed down
- 1 cup chocolate chips (vegan or not)
- Instructions
- Preheat the oven to 350. Line 2 sheets with baking spray. In a medium sized bowl, lightly mix the flour, baking powder, cinnamon and salt. Using a mixer, blend together coconut oil, and both sugars. Slowly, pour in half the dry mix, then mix until combined. Do the same with the other half. If dry, add 1/4-1/2 cup water. Put your batter in fridge for 30-45 minutes. When out of the fridge, let thaw for a considered amount of time. When done thawing, fold in the chocolate chips, or blend with hands (we used our hands of course!). Take a small scoop of dough at a time, and press down coin like on the baking sheet. Bake for a total of ten minutes, but at three minutes, rotate the cookie sheet. Quickly take out of oven and relocate cookies onto plate so they don’t stick. Hope you enjoy!
Emily
