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
oat flour (or pulverized rolled oats)
arrowroot flour (or sub cornstarch)
1 teaspoon potato flour
dark chocolate pieces
apple, peeled, cored, processed in food processor
In This Recipe
Preheat oven to 355° F. Line a baking sheet with parchment paper.
In a large bowl, whisk dry ingredients together.
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.
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.
Bake for about 15 minutes until cookies are a light golden brown.