Day 21 – woohoo, we have officially (well at the end of today) made it through 3 weeks of social isolation in our home in the middle of freakin winter no less. Cheers to everyone who is taking one for the team and staying inside so we can fight this crappy situation to the best of our abilities.
I don’t know about you guys but baking has become a serious pass time and this is from a person who does not normally enjoy baking. I’m a cook at heart and love it, but I have never been a baker. I don’t like being precise (but don’t worry I actually measure my recipes, haha), I am a throw it in kind of girl which is exactly why a lot of recipes don’t make it to the blog; because I’m making things up as I go along – that is my happy place.
But with a two year old, baking is an awesome way to pass some of the what feels like 100 hours a day. She’s too little to really cook with – you know knives and hot stoves and all – so baking is a way for us to get our hands dirty together and bond with one another.
So yesterday we made a whole bunch of cookies because well – pregnancy. I was craving cookies and we can’t just run to the store for every craving I have at a time like this, so I have to make what I’m craving.
But, honestly I’m ok with that – because I finally perfected this recipe and it is SO GOOD!
You guys this recipe is vegan, gluten-free, refined sugar-free but still filled with yummy ingredients and definitely does not taste like anything other than sweet, chewy chocolate chunk cookies.
So I’ll quit blabbing and just get to the recipe.
YIELD – approx. 16 medium sized cookies
- 1 3/4 cups gluten-free flour (I use Bobs Red Mill 1 to 1)
- 1 tsp baking soda
- 1 tsp sea salt (or kosher salt)
- 1/2 cup coconut oil (room temperature)
- 3/4 – 1 cup maple syrup ( I don’t like things super sweet, so I use 3/4 cup, but if you like it sweet, then definitely bump it to 1 cup)
- 1/2 cup tahini (room temperature)
- 1 chia egg*
- 1 tsp vanilla extract
- 11/2 cups vegan dark chocolate chunks
- flaky sea salt or Maldon salt
*Special Notes: To make the chia egg, mix one tbsp of chia seeds with 3 tbsp of warm water, stir until all the chia seeds have been mixed and coated with water. Let sit for about 10 minutes.
- Make the chia egg according to the special notes above.
- Using a stand mixer, beat the coconut oil and maple syrup together on medium speed for 2 to 3 minutes, until well mixed. (If you don’t have stand mixer or electric hand mixer, you can make the dough in a large bowl with a whisk and a spatula).
- Next add the tahini, the chia egg and the vanilla and continue to mix at medium speed for 2-3 more minutes, scraping down the sides of the bowl as necessary to make sure everything is incorporated evenly.
- In a small bowl, whisk together the gluten-free flour, baking soda, and sea salt. With the mixer on low speed, add the dry ingredients one scoop at a time until just combined. Then stir in the vegan dark chocolate chunks with a wooden spoon or large spatula. Cover the dough and refrigerate for at least half an hour.
- Preheat the oven to 350ºF, with the rack set on in the middle and line a baking sheet with parchment paper.
- Form the cookies into balls 11/2-2 inches in diameter with your hands (or you can use a large spoon or ice cream scoop). Place them evenly spaced on the baking sheets, about 3 inches apart as they will spread during baking. Bake one sheet at a time (2-3 sheets in total depending on the size) for 11-13 minutes, (keep an eye on the first batch to see how long it takes, in my oven it was exactly 12 minutes). The key to chewy cookies is to undercook them slightly and let them continue to cook out of the oven as they cool.
- Turn the baking sheet in the oven midway through baking, until the cookies are golden brown just around the edges. Remove from the oven and sprinkle cookies with a bit of flaky sea salt, and move the cookies to let cool on a cooling rack.
- Enjoy, and try not to eat all of them at once – or do!
I really hope you guys give this recipe a try, it is so, so worth it. It doesn’t take long to put together, and the end result is amazing!
These cookies will keep at room temperature for 3 days, although they are definitely. best enjoyed right out of the oven. You can also freeze the cookies once baked, or freeze the unbaked dough for 1 month.
I am not a big cookie person, but pregnancy is a whole different ball game and I honestly think I like these cookies better than the regular sugar, butter filled chocolate chunk cookies. They are so damn good!
If you make these, please let me know how they turned out. You can comment here or post a picture on instagram and tag me @mysweetmess and hashtag #mysweetmess so I can see what you’re all making.
Till the next recipe,