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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
Makes 12 cookies
- 190 grams oat flour (or pulverized rolled oats)
- 50 grams chickpea flour
- 30 grams arrowroot flour (or sub cornstarch)
- 3 tablespoons 1 teaspoon potato flour
- 1 teaspoon xanthum gum
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 150 grams dark chocolate pieces
- 30 grams ground flaxseeds
- 100 grams agave nectar
- 150 grams canola oil
- 75 grams apple, peeled, cored, processed in food processor
- 1.5 tablespoons vanilla extract
- 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.
- Serve while warm with a warm cup of tea.