The Best Chocolate Chip Cookies

And  gluten-free, no less! The first time I made these chocolate chippers, I knew that a special place in my plant-based heart had been filled. They were the best. Not the best gluten-free; not the best vegan; but the best chocolate chip cookies I’d ever had, period.

This was my second time making these precious morsels of chewy-crispy-chocolate-vanilla bliss. Being wintertime, canned pumpkin seemed more fitting to me than the applesauce called for in the recipe (it also didn’t hurt that I hadn’t the tiniest dollop of applesauce in my pantry, despite having six – count ’em, six – different types of seaweed in there). So pumpkin it was! It could just be my mind playing tricks on me, but I could swear, it endowed the cookies with an even lovelier golden hue. If the first time around had produced the so-called “best” chocolate chip cookies, then I didn’t even know what to call this batch!

These cookies are crispy and caramelized around the edges and soft and chewy in the center, with that rich, buttery flavor that your mommy’s chippers always had, thanks to a healthy amount of coconut oil. They spread and crinkle perfectly.

So, for the gluten-free child inside you, here’s the recipe for the famousBabycakes Chocolate Chip Cookies, with my adaptation included:

Chocolate Chip Cookies
(Adapted from Babycakes)
Makes 36

1 cup coconut oil
6 tablespoons canned unsweetened pumpkin puree
1 teaspoon salt
2 tablespoons vanilla extract
1 1/4 cups evaporated cane juice
2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xantham gum
1 cup vegan chocolate chips

Preheat the oven the 325 F. Line 2 baking sheets with parchment paper.

In a medium bowl, mix together the oil, pumpkin, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed through the dough.

Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.


17 responses to “The Best Chocolate Chip Cookies

  1. Aw, man. I want!! I’m on this damn Vegan Kickstart diet thing and I’m off sugar until Jan. 22. I could REALLY use one of those cookies right now!

  2. Yummmm! I want these right now!! :)

  3. The best? That’s a lot of pressure (and of course, now I have to try them).

  4. If you use regular flour instead of gluten-free, do you still need the xantham gum?

    These look, so, so good!

  5. This recipe was really good, I combined it with this one

  6. I wasn’t hugely impressed with the Babycakes cookies when I made them, but yours somehow look many times better. Maybe I’ll give them another go with your mods!

  7. Yum! With the combination of coconut oil, pumpkin, and chocolate and your cookie baking expertise, it’s no wonder these are the bestest chocolate chippers!

  8. Holy moly–I can see why you say these are better than “the best”! But whoah–a full CUP of coconut oil? (Then again, not so much per cookie). They sure do LOOK great! :)

    • Yeah, it’s a lot of coconut oil, but I think coconut oil is a healthy fat, and working for Dr. Weil, I’ve come to believe that it’s more carbs (specifically refined carbs) that cause weight gain and other health problems, and not fat. Without carbs, there’s no insulin to transport the ingested calories to be stored as fat in cells. I don’t really think a “calorie is a calorie,” you know? So, if anything, I think it’s the sugar and flour in the cookie that is the thing to worry about. But hey, I’m not worrying. I’m eating them! :)

  9. These are honestly the best cookies ever! They might just veganize my friends and family! Great recipe!

  10. Those do look good. I love the addition of pumpkin, I’ve seen that before but haven’t tried it in a chocolate chip cookie.
    Also I do try to cut back on fat but if you’re not eating it all of the time.

  11. where are you? i miss your food porn.

    btw–stylish blogger award. i know these things are kind of schmaltzy, but well deserved. please see my blog for details.

    xo jen

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