Valentine's day is right around the corner and chocolates are usually on the top 5 gifts to give to loved ones. Why not something homemade? I tried out these gluten-free vegan cookies by Oh She Glows (which you will find copied below and slightly modified). They are the best chocolate chip cookies I have every tried, seriously.
How can you gift them? I have three ideas for you:
1. Surprise your sweetheart with cookies + a glass of your choice of milk.
2. Place them in a cute box with and placing them inside with a written note.
3. Make an amazing V-day dessert: cookie dough banana ice cream (just frozen bananas + blend). Plus you can mix two tablespoons of coconut oil + 1-2 spoons of agave + 1/2 spoon of chocolate powder to create a chocolate fudge :)
For the wet ingredients:
- 1/2 cup (120 g) natural smooth almond butter
- 1/4 cup plus 3 tablespoons (105 mL) pure maple syrup
- 3 tablespoons (45 mL) virgin coconut oil, softened but not hot
- 1/2 teaspoon pure vanilla extract
- 150 mL of veggie milk (I added this to obtain the consistency I wanted).
For the dry ingredients:
- 1/2 cup (50 g) gluten-free rolled oats
- 1 cup (100 g) gluten-free oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon pink Himalayan salt
- 150g of 55% or more non-dairy dark chocolate (about 1 1/2 bars)
- Preheat the oven to 350°F (180°C) and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper.
- In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, veggie milk, and vanilla) until completely smooth.
- Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.
- Chop the chocolate into small chunks. Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.
- Using a large retractable cookie scoop (or simply a spoon and your hands), scoop mounds of dough (about 2 1/2 tablespoons of dough per cookie). Add each onto the baking sheet, about 3 inches apart, as they'll spread a lot while baking.
- Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.)
- Bake for 8 to 10 minutes (I prefer 8 1/2 to 9 minutes for gooey and soft cookies), until the cookies are spread out. If you prefer a crispy cookie, bake for about 12 minutes.
- Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled. Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they'll firm up even more. (It's normal to have a small amount of oil on the bottom of the cookies due to the almond butter. If this bothers you, simply place them on a couple sheets of paper towel.) Serve and enjoy! Allow the cookies to cool completely before storing.