Author Notes
It's easy to brush past a vegan, sugar-free, and potentially gluten-free cookie. My first reaction: Is that even a cookie anymore? I'll take the blondies, thank you very much. My second reaction: how good can they be, really? I had to satisfy this insatiable drive to experiment on all things foreign and obscure.
Once I saw these vegan cookies from Claire Ptak's The Violet Bakery Cookbook, a stroke of inspiration hit. After honing her skills in Chez Panisse, Claire Ptak opened up a modest bakery in East London that fully delivers on flavor and comfort. I've been dreaming of visiting the bakery ever since, sitting outside the bakery, watching the world go by-as one does in Europe. —Christy Luong
Ingredients
- dry ingredients
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190 grams
oat flour (or pulverized rolled oats)
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50 grams
chickpea flour
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30 grams
arrowroot flour (or sub cornstarch)
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3 tablespoons
1 teaspoon potato flour
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1 teaspoon
xanthum gum
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3/4 teaspoon
baking soda
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3/4 teaspoon
kosher salt
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150 grams
dark chocolate pieces
- wet ingredients
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30 grams
ground flaxseeds
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100 grams
agave nectar
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150 grams
canola oil
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75 grams
apple, peeled, cored, processed in food processor
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1.5 tablespoons
vanilla extract
Directions
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Preheat oven to 355° F. Line a baking sheet with parchment paper.
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In a large bowl, whisk dry ingredients together.
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In a medium bowl, combine wet ingredients well. Then slowly pour mixture into the dry ingredients. With a spatula, stir until fully incorporated. Add in the chocolate chunks.
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Scoop a dough into large tablespoons of dough, squashing the dough into 1/2 inch disks. Leave 1 inch in between, these don't spread much in the oven.
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Bake for about 15 minutes until cookies are a light golden brown.
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Serve while warm with a warm cup of tea.
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