When I first took the plunge and adapted a vegan lifestyle, I felt inspired. Suddenly my meals and baked goods were each a new experiment, and I was revamping my old favorites to make them new. I fell completely in love with plant based foods.
Fast forward two years and my baking sometimes has another label slapped onto it -gluten free. I haven’t talked about it much on the blog, because I really dislike labels, but I have adapted a 95% GF diet. Simply because I feel better without all the breads/wheat intake.
My digestion is amazing, and I don’t feel sluggish or bloated. I say 95% because I will occasionally eat a roll, a cupcake with whole wheat flour, or if I go out to a restaurant I will eat what I am served, but when I am at home I go GF for most of my meals.
I’ve been baking a lot of treats lately that don’t call for flour at all, which has made this adventure easy, but I decided it was time to revamp my all time favorite cookie recipe. I made it gluten free, and added ground coffee…because I could. Don’t let the terms “vegan” and “gluten free” fool you though, these are one of my more naughty treats.
Chocolate Chip Coffee Cookies
- 2 cups all purpose GF flour (I use Namaste Foods GF flour, it’s a cupforcup flour)
- 1/2 teaspoon baking soda
- 1.5 tablespoons fresh* ground UN-brewed coffee beans
- 1/2 teaspoon salt
- 3/4 cup melted coconut oil
- 1/2 cup packed brown sugar
- 1/3 cup xylitol (or raw sugar)
- 1 tablespoon vanilla extract
- 1/2 cup applesauce
- 1.5 cups semisweet chocolate chips
*fresh coffee has the most flavor
- Preheat the oven to 325 degrees F. I use stone wear to bake my cookies so that I don’t have to line a baking sheet, but if you don’t have any line a cookie sheet and set aside.
- Combine the flour, xanthan gum, baking soda, ground coffee and salt. Set aside.
- In a medium bowl, mix together the melted coconut oil, brown sugar and xylitol until well combined. Mix in the vanilla, and applesauce until light and creamy. Mix in the dry ingredients until well combined. Stir in the chocolate chips by hand using a wooden spoon. Place cookies onto a lined cookie sheet, or large pizza stone. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
Now..keep in mind…these are gluten free. The raw cookie dough itself is not as tasty as regular floured dough, but I did still eat enough dough to feel slightly sick. What can I say, I’m a dough digger. These are fluffy, soft, and full of sugar. Perfect.
I shared these treats with some civilians* and they loved them. I found that the flatter and wider the cookie, the more balanced the flavors. Shorter and taller cookies had a bit of the flour taste, so make sure you make them an even size. I am officially obsessed.
*non vegan/GF eaters
Q: Does the title GF/Vegan scare you…or intrigue you?