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A close up aerial view of a stack of gluten free vegan choc chip cookies. The cookies are piled on top of each other, each topped with a sprinkle of sea salt flakes

Gluten-free vegan choc chip cookies

FODMAP friendly, gum free, no added nuts (but check your milk and butter)
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Prep Time 15 mins
Cook Time 15 mins
Resting time 1 hr
Course Dessert
Cuisine Food Intolerance Friendly
Servings 12 cookies

Ingredients
  

  • 100g vegan butter, melted (I used Nuttelex cook and bake, see notes)
  • 100g light brown sugar
  • 50g caster (superfine) sugar
  • 2-3 tablespoons plant based milk of choice (I used soy milk)
  • 2 teaspoons vanilla bean paste (optional but highly recommended as it masks the faux butter flavour)
  • 120g (1 cup) tapioca flour
  • 80g (1/2 cup) finely milled white rice flour
  • 1/4 teaspoon baking powder
  • Heaped 1/8 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 100-150g chopped vegan dark chocolate (I use Lindt 70%, see notes)

Instructions
 

  • In a medium bowl, stir together the melted butter, light brown sugar, caster sugar, milk and vanilla bean paste. Continue stirring until the mixture is combined and forms a syrupy brown liquid.
  • In a medium sized mixing bowl, whisk together the remaining ingredients - flours, baking powder, baking soda and salt.
  • Use a spatula to decant all of the butter mixture into the flour mixture. Use a spoon to start combining the mixture, starting in the centre and moving outwards. Continue until a dough forms. The dough should be just too sticky to hold together in a ball - it should adhere to the side of the bowl as you stir it. If it's more solid than that, add a teaspoon or two more milk. If it 'melts' into the bowl and forms a flat surface, it's too wet. Add 10-15g white rice flour, mix thoroughly, and pop it back in the fridge.
  • Cover the dough and place it into the fridge for one hour. While you're waiting, chop the chocolate and line two baking trays.
  • After 1 hour, mix the chopped chocolate into the dough. Use your hands to divide the dough into 12 balls of dough, about a tablespoon worth each. Divide the cookies evenly between the two trays, then place the trays back into the fridge while the oven preheats. If you don't have room, putting them all on a plate is fine.
  • Preheat the oven to 180C/350F. Bake one tray of cookies at a time for 12-25 minutes or until cooked through and lightly browned. Allow them to nearly completely cool before eating (they are fragile before cooling).

Notes

  • Check that the vegan butter you are using is 80% fat per 100g. If you're having no luck, try a new brand to see if that makes a difference
  • Don't use a coconut oil based chocolate. I haven't tried it, but I daresay the oil would leech into your cookies and make them oilier than necessary. Just a hunch
  • If you have no issues with xanthan gum, you can use 1/4 teaspoon to make a slightly chewier cookie/give yourself an insurance policy for spreading cookies. You might be able to add a little more, but I find it gives me a slippery sensation in my mouth that I don't enjoy
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