Vegan Gluten-free Chocolate Cookies
This is an all time favorite for my gluten-free customers at The Yellow Green Farmers market, where I used to sell my goods to the great people of South Florida before our world went crazy... (#covid19)
This cookie sandwich was one of the many gluten-free options that I had in my booth, and because I used coconut sugar, it had more of a nutty sweetness to it. Overall it was such a delicious and health conscious choice out of my selection.
Now that the farmers market is closed and has been for a while, I thought I owe it to my customers and everyone else out there that’s living in this mess of a year. I am sharing my recipe for these wonderful and addictive cookies.
Be warned! This recipe #makesyouwannagovegan
Just a note -
This recipe is for the cookies themselves, but they can be transformed into a cookie sandwich very easily. I will post the recipe for my cookies and cream filling very soon, that way, you can all just make it exactly like you remember from my booth. If you have never been to my booth, let me tell you, even without the nostalgic aspect, it is worth the try.
A little about coconut sugar -Coconut sugar is the dehydrated sap of the coconut palm. It is very sweet and has a bit of a nutty aroma to it, it is not as processed as white sugar and therefore maintain a few of the coconut fruit's nutrients.
A few examples of these nutrients are the minerals iron, zinc, calcium and potassium, along with some antioxidants.
Coconut sugar also contains a fiber called inulin, which slows glucose absorption and this is why some people with glycemic restrictions can eat it.
Whenever I go in the kitchen, weather it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking...
Prep time: 15 minutes
Bake time: 15 minutes
Tools you'll need:
Gluten free mini cookie sandwich with natural peanut butter
Preheat the oven to 350 F and put a baking sheet aside lined with baking paper.
Melt the coconut oil and put it in a bowl, whisk it together with the milk, vanilla, coconut sugar and salt.
Into a different bowl, sift the flour, the cocoa powder, the baking soda and the baking powder. Whisk together until the color is combined (sifting the powders will prevent getting lumps of powder when mixed in with the wet ingredients)
Mix the two bowls together with a rubber spatula and stop as soon as the batter is unified
Let the batter rest for half an hour in the fridge with a plastic film seal *this step can be skipped - see notes at the end
Transfer the batter to a piping bag and pip out to your lined sheet approx. 25 g round cookies. Be sure to leave an inch apart between the cookies as they are going to spread in the oven.
Bake for 12-15 minutes, the edges of the cookies will seem ready and the middle part will still be a little soft. Do not over bake, the cookies will continue to harden outside of the oven.
Gluten free cookie sandwich, filled with chocolate cream and peanut butter swirl
Enjoy my guilt free, gluten free, vegan, chocolate cookies.
Have you already tried it?
Go ahead, share your version with me, tag #pwildflour
Other recipes you might enjoy:
Let me know what you think of the recipe in the comments section :)
Gluten free cookie sandwich with cookies and cream filling
Click here for my cookies and cream filling recipe (coming soon)
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