Chocolate-y, sweet, salty, and crunchy. These cookies are peak dunk-ability, in my opinion.Jump to Recipe
Cookies are hands down my favorite dessert. I love getting a stack of them, and slowly working my way through the stack with a glass of soy milk or a large mug of tea. I’d eat them for breakfast with coffee, I’d eat them for an afternoon snack. I have a cookie problem.
I often find gluten free vegan cookies to have that soft, texture that immediately becomes the consistency of clay in your mouth and gets trapped between your gums and your cheeks. (My biggest eating pet peeve.) So I set out to change that.
I also wanted a slightly fancier chocolate chip cookie. I wanted to bring these cookies to a potluck or a cookie exchange and have people say “ooo!” instead of “Oh yeah, the vegan ones….”
So I followed the trend of using cut up chunks of chocolate from a chocolate bar, and the rumors are true, they really do look and taste better. I also added my favorite spice, cardamom, and some extra salt. I love salty chocolate sweets, but if you absolutely hate them (hi, mom) but you want the same appearance, you could add pearl sugar to the top.
Onto the dough:
But first let’s preheat the oven to 375.
This recipe begins with ½ c melted coconut oil. If you don’t have coconut oil (or you don’t like coconut oil) feel free to use some sort of butter. My favorite for this cookie recipe is Melt’s vegan buttery sticks. I’ve tried it with the organic yellow package of Earth Balance, and they tasted horrible. Miyoko’s butter was fabulous, but then you’re spending twice as much on ingredients to make cookies. To each their own. Whatever you chose, you gotta melt it. We don’t have a microwave (small kitchen, gotta make choices, one day we’ll fully live in the 21th century), so I melt mine in a small saucepan.
While your oil melts, prepare 3 flax eggs. Add 3 tbs of flax meal and 9 tbs of water to a small bowl. Mix well. Let this sit until it forms a gel. This should take about 5 minutes.
Add melted coconut oil, 1 cup packed brown sugar, 2 tsp vanilla, and the gelled flax egg to a large bowl. If you’re going to use a standing mixer, you can use the mixer’s bowl, but a standing mixer isn’t necessary. Whisk these ingredients until they are thoroughly combined. It should get lighter in color and a bit airy.
In a separate bowl, mix 1 ½ cups of gluten free flour blend, ½ cup oat flour, 1 tsp baking powder, ¼ tsp baking soda, ½ tsp salt, and ½ tsp cardamom. Mix the dry ingredients into the wet ingredients. When the dough begins to come together, it’s time to add the chocolate.
I used two 3.25 oz 65% dark chocolate bars for this recipe. I’ve tried them with chips, oat milk chocolate, and darker chocolates, but I think 65% is the sweet spot. If you are using bars, chop them into angular, small chunks. It’s okay if they are all different sizes and shapes!
Fold in the chocolate chunks. Let the dough rest for 10 minutes.
Using a 2 tbs cookie scoop, measure out your cookies. I got 24 cookies. The spread a bit, so put them too close together. I got 8 to a tray.
Flatten each mound slightly and top with flaky salt (or pearl sugar). Bake for 14-16 min, rotating them halfway through.
Transfer to a cooling rack. These are fabulous right out of the oven, but if you let them cool completely, they’ll get a little crunchier. Once cooled, store in an airtight container.
Notes about the freezer:
I always keep a large container of these in the freezer and I have no shame. They freeze perfectly. The salt brings out the flavor, which means they also taste delicious straight out of the freezer while frozen. Frozen cookies have become a favorite summer dessert of mine.
You can also freeze pre-portioned scoops of cookie dough! Mix up a double batch once, keep them in the freezer, and then bake a few here and there so your cookies are always fresh!
Salty Vegan Chocolate Chip Cookies
- 1 ½ cups gluten free flour blend I like to use the Namaste Foods Gluten Free Perfect Flour Blend
- ½ cup gluten free oat flour I like using Bob’s Red Mill Gluten Free Oat Flour
- ½ tsp ground cardamom optional, but extra tasty
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- ½ cup coconut oil, melted
- 1 cup packed brown sugar
- 3 tbs flax meal
- 2 tsp vanilla extract
- 6.5 oz chopped dark chocolate
- flaky salt for topping
- Preheat the oven to 375°
- Melt ½ c coconut oil.
- In a small bowl, mix 3 tbs ground flax meal with 9 tbs water. Let this set for at least 5 minutes, until it is a gel-like consistency.
- Whisk melted oil, packed brown sugar, vanilla, and gelled flax meal in a large bowl until thoroughly combined and a bit lighter in color.
- In a separate bowl, whisk together the flours, baking powder, baking soda, salt, and cardamom.
- Add the dry ingredients into the wet and mix until flour is fully incorporated. Batter should be slightly thinner than you might be expecting.
- Chop 6.5 oz of dark chocolate bars until small, angular chunks. (Or measure out 6.5 oz of chocolate chips!)
- Fold chocolate into the dough.
- Let the dough rest for 10 minutes.
- Measure out cookie dough with a 2 tbs scoop.
- Flatten cookies slightly. Sprinkle with flaky sat.
- Bake for 14-16 minutes, rotating trays half way through baking.
- Cool completely before transferring to airtight containers.