Vegan Gluten-free Cookies
Photography by Simeon Crofts
DIETARY - Vegan, Vegetarian, Gluten-free, Nut-free, Dairy-free
These cookies came about as one of my close friends recently changed to a vegan, gluten-free diet for health reasons. She called me one day and said she missed treats and was bored with the minimal options at the supermarket. Though there are lots of healthy foods and snacks on offer, which she very much enjoys day to day, she missed indulging in a treat she could savour as a post-workout reward at the weekend or on a movie night.
One of her favourite foods used to be choc chip cookies, but since eliminating both dairy and gluten, she hadn’t found anything close to the real deal. When I got off the phone, I started researching; surely there had to be a way I could create something similar to the soft, chocolatey cookies she loves.
With an intolerance to nuts too, I really had my work cut out for me, but after a few experimental doughs, I finally settled on this recipe that won with flying colours after my friend and her entire non-vegan household demolished the batch in 24 hours. It looked, smelled and tasted like a real cookie. No, it’s not healthy, but it’s not meant to be; this is a treat food to be enjoyed on occasion, and I personally feel there aren’t enough options out there for vegans who want to satisfy those sweet cravings. Everyone should have the chance to enjoy the foods they love. In moderation of course!
Vegan Gluten-free Cookies
Ingredients:
- ½ cup vegan butter
- ½ cup brown sugar
- ¾ cups caster sugar
- 1 tbsp plant-based milk
- 1 egg replacement (I used 2 tbsp water + 1 tsp oil + 2 tsp baking powder)
- 2 tsp vanilla extract
- 1 + ¼ cups gluten-free plain flour
- ¼ cup buckwheat flour
- ½ tsp xanthan gum
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 cup vegan chocolate chips (I use a mixture of chopped dark chocolate & Noshu ‘Milk’ Chocolate Baking Chips)
Method:
- In a bowl, cream together the vegan butter and sugars.
- Add the plant-based milk, egg replacement and vanilla extract to the butter and mix well.
- In a separate bowl, combine all of the dry ingredients.
- Add the wet ingredients to the dry and fold in gently until just combined and a dough has formed.
- Finally, fold in the chocolate chips then pop the mix in the fridge for 30 minutes.
- Meanwhile, pre-heat the oven to 190°C (170°C Fan)/375°F/Gas Mark 5 and line two baking sheets with parchment paper.
- Spoon roughly 1 tbsp of dough into your hand and shape into a ball then place on the baking try and flatten slightly with the palm of your hand.
- Bake for 10-12 minutes until lightly golden and soft in the middle.