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, whether 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... 

Recipe's song:

This recipe is like a great classic, only nuttier, that calls for "The Benefit of Mr. Kite" by The Beatles

Let's start:

Prep time: 15 min.	Bake time: 15 min.
Difficulty: simple	Servings: 24 cookies

 

Tools: Mixing bowl Whisk Sifter Sauce pan Piping bags Round piping tip

Ingredients: 200 gr coconut sugar 117 gr coconut oil 75 ml milk (I use Ripple’s pea milk but any milk should work) 2 tsps of vanilla extract 0.25 tsp table salt 150 g all purpose gluten free mix ( I use bob’s red mill brand) 35 g pure cocoa powder 0.5 tsp gluten free baking powder 0.5 tsp baking soda

Instructions: 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.                                                       Enjoy!

 Gluten free cookie sandwich, filled with chocolate cream and peanut butter swirl

 Enjoy my guilt free, gluten free, vegan, chocolate cookies.

Note - If you don’t feel like waiting half an hour, you can skip step number 5. Letting the batter sit in the fridge for 30 minutes will allow the oil in the batter to harden a little bit and give the cookies a higher form. The taste will still be the same if you pipe it out immediately, it might bake a little bit faster and come out flatter. The cookies will keep best in the fridge, make sure to seal the box as they can absorb the humidity of the fridge. If you want to keep them at room temperature, bake a little longer to make them drier. I prefer my cookies half baked but with this recipe, they tend to be less stable out side of the fridge. (I find it is best straight out of the oven  :))

 

 

 

Gluten free cookie sandwich with cookies and cream filling