Gluten-Free Vegan Cookies – Choc Chip and Coconut!

mmmm, mmmm, mmmm, it’s cookie-time everyone, and not just any old cookies, gluten-free vegan coconut and chocolate chip cookies to be precise! Wheat and gluten aren’t an issue for me but I know plenty of folks for whom that nasty peptide poses problems so in honour of them I am experimenting with gluten-free cooking and baking, still all tasty and vegan of course. Not usually writing down recipes I make up I’ve had many an occasion when a perfect batch of cookies can never be repeated but this time I measured and calculated and noted down and concentrated and then lost the scrap of paper on which I’d written the recipe for what turned out to be the most amazing cookies ever! Yes, my humility is likely astonishing, but these were delicious cookies. Having relocated the scribbled recipe after ransacking the house and wondering if the puppy had eaten said scrap of paper as she is wont to do… here it is, all ready for you to make gluten-free vegan choc chip coconut cookies all of your own in time for Christmas. Enjoy!

Gluten-Free Coconut Chocolate Chip Cookies

You Will Need

to make 18

• 5tbsp warm water
• 2tbsp flaxmeal
• 1/2 cup unsweetened dessicated coconut
• 1/4cup maple syrup
• 1/4cup warm water
• 1 cup soy flour
• 1 cup chickpea/garbanzo bean and fava bean flour (Red Mills is the brand I use)
• 1/2cup margarine (Earth Balance or similar hard margarine)
• 1/2cup light brown sugar (make sure it’s vegan)
• 1tsp baking powder
• 1/4tsp baking soda
• 1tsp nutmeg
• 1/4 cup chocolate chips, semi-sweet (check they’re vegan too!)

The Method to the Madness

1. Mix the 5tbsp of warm water with the flaxmeal in a mug or bowl and leave to thicken whilst measuring out everything else.
2. Mix the coconut with the 1/4 cup water and 1/4 cup maple syrup separately to rehydrate, soften, and sweeten the coconut.
3. Sift the flours into a large mixing bowl, add the baking powder, bicarbonate of soda, chocolate chips, sugar, and nutmeg and mix thoroughly.
4. Chop the margarine into the dry mix until all the fat is coated by the flours. Then use your fingers to create breadcrumbs and remember to lift the cookie mix up as you do this to get air into the dough.
5. Once the fat is all rubbed in and there are no lumps (other than the choc chips!) in the mixture make a well in the centre and pour in the coconut mix and the flaxmeal mix.
6. Stir vigorously to form a sticky dough that should be able to be handled fairly easily.
7. Take a tablespoon-sized blob and roll it into a ball then press down onto a cookie sheet so it’s about half an inch thick. Do this for the rest of the dough, making sure to leave about an inch space between cookies for expansion room. Use a little flour on your hands if everything starts sticking too much.
8. Bake for 15-20 mins at 375 Fahrenheit or until the tops are golden but still able to be slightly deflated if you poke them with a cheeky finger.
9. Transfer to a wire cooling rack and watch out for snaffling hands lurking near the kitchen…

These gluten-free chocolate chip coconut vegan cookies are perfect to wrap up for Christmas gifts! Or just eat them all yourself…!

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