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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
grams oat flour (or pulverized rolled oats)
grams chickpea flour
grams arrowroot flour (or sub cornstarch)
1 teaspoon potato flour
teaspoon xanthum gum
teaspoon baking soda
teaspoon kosher salt
grams dark chocolate pieces
grams ground flaxseeds
grams agave nectar
grams canola oil
grams apple, peeled, cored, processed in food processor
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.