I rarely keep more than one dessert in the house because…well…because it’s dangerous. Ok, I ALWAYS have dark chocolate, but that doesn’t count because that’s just common sense a pantry staple.
Anyway, despite the fact that I still had a slice of GF vegan chocolate cake left from our weekend in SF, I was in the mood to make some cookies yesterday.
For Kyle (that’s what I told myself).
Because he could use a little fattening up. Of course my baked treats are usually on the healthier end of the spectrum, so fattening is probably not the end result, but there was oil and sugar aplenty.
I googled chocolate chip cookie recipe and chose the first search result that came up – the classic Nestle Tollhouse recipe.
And then I tweaked the hell out of it.
First off, I don’t need 60 cookies [note the use of "need"] so I quartered the recipe.
Second, I’m not using Nestle chocolate.
And third, it’s gonna be dairy free.
I also used spelt flour rather than wheat.
And just in case you were keeping track of the OG vs Elise version, I used a full egg. You can’t quarter 2 eggs.
Perfect Dairy Free Chocolate Chip Cookies [dairy free, wheat free, yields 10-12 cookies]
Ingredients:
- 1/4 cup coconut oil
- 1/2 cup sugar
- 1/4 cup coconut sugar
- 1 egg
- 1/2 cup + 1 tbsp spelt flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/3 cup dairy free dark chocolate chips (I used Enjoy Life brand)
Directions:
In a mixing bowl, cream the oil and sugar together, then add the egg.
Once well whipped, add the flour, salt and baking powder and stir to combine. Next fold in the chocolate chips. [Feel free to add additional things like chopped nuts or shredded coconut.]
Let the dough chill in the fridge for >30 minutes, then scoop onto a baking sheet (either greased or lined with parchment paper).
Bake for 9-11 minutes on 375 degrees F. Let them cool for >10 minutes before you dive in.
Notes:
The variation in baking time has to do with the size of your cookies (which also depends on how much uncooked dough you eat…).
I suspect a vegan egg (chia or flax seed) would work but I can’t say for sure as I haven’t tried it.
Even though I told myself I was making these for Kyle, I specifically didn’t use wheat flour…you know…just in case. I was working a night shift that night and we all know it’s very necessary to have treats on hand for the wee hours. <– Bad idea.
It also means the next day when my eyes are droopy and my self control is at an all time low, I’m likely to scarf a few for "breakfast".
See? This is why I only made 10. I have problems.
Fortunately, Kyle ate 3 before I could grab my share. But I had 2 right after (the rule is, as long as he has more than I do it’s acceptable, right?).
And by the time I got home from my night shift…well…they almost made it 48 hours.
Let’s call it our (official-on-the-actual-day-of) 3rd anniversary dessert, okay? Okay. Nevermind the fact that we already had celebratory cake in San Fran a week ago. Or that my dad looked up the 3rd anniversary gift and it’s leather. What the heck leather present would I give Kyle?
Cookies and cake are a million times better than leather.
Happy anniversary you twoooo! And I agree, cake/cookies (just food) > leather.
Cookies never stick around long in our house! 🙂
Those cookies look delicious!
I cannot wait to try these! I have been looking for a good simple chocolate chip cookie recipe that can be made vegan :).
you can just say that the cookies and leather are the same color!
Reading this post made me feel so much better after having made a batch of trail mix cookies and ate all but 1 of the 15 cookies myself in 4 days… I think I may need to figure out a way to just make a couple of have a plan to immediately take them to work or something after I make them. Anywhoo, I suppose I am not alone in my dessert obsession. Happy anniversary!
Oh yum!!
I tweaked my moms chocolate chip cookie recipe to be vegan, and I use Ener-G egg replacer. It’s light & adds zero taste or texture to the cookies. 🙂
Maybe I need to bake this weekend…
Happy Anniversary!!!
On a completely unrelated note, do you know if kale and/or cacao powder are high FODMAPS? I’m trying to figure out what is causing my GI discomfort this week.
I don’t mean to step on Elise’s toes here, but I cannot eat kale. Whether or not it’s high FODMAPS I’m not sure either, but it certainly is difficult for my gut to handle.
Happy Anniversary to you both!
Desserts trump almost any gift, in my opinion. Especially leather (what’s that about?!).
I discovered a new gluten-free and mostly vegan bakery in Sherman Oaks called Buttercelli last week. They have some of the best gluten free desserts I’ve ever tasted- it’s dangerous. I tried their GF Coffee-Cake muffin yesterday and my friend had one of their GF Blondies…both AMAZING.
I used to halve recipes for baked goods too, but now I double or triple them. Putting that chest freezer to good use. FYI – take a frozen muffin + 30 seconds in the micro = perfectly warmed and fresh-like. These cookies will be a weekend treat for us! (Doubled batch, then frozen of course!)
happy anniversary!
does anyone else always think of the friends episode where Monica bakes tons of batches to match Phoebes grandmothers recipe, to find out its from the back of the nestle toll house bag?
yes, and to this day thats how i say nestle tollhouse…with phoebes french accent 🙂
so dangerous to have treats on hand all the time. at least forcing a grocery store visit or baking session takes some effort…before i go to town…
thanks emily 🙂
i realllly wish there were a GF bakery in davis!
thanks lisa! i feel like kale is like broccoli. technically its fodmaps safe, but its hit and miss in how people tolerate it. definitely needs to be cooked or broken down w massaging.
chocolate/cocoa is confusing…heres an article to help explain:
http://www.ibsfree.net/ibsfree_at_last/2013/06/cocoa-powder-moderately-high-in-fodmaps-what-about-chocolate.html
thanks stacy!
there we go! ps thanks for the link shout out in your post last week 🙂
breastfeeding ftw 🙂
Sorry long time no talk. I took xixafan for sibo a month back and then did mrt testing and am 2+ weeks into the leap diet and still suffering intense withdrawal symptoms including major fatigue.
Anyway, I had to write and share this:
http://foodintolerances.org/downloads/fructose-food-table.aspx
Makes sense and I am really trying to adhere to it since not surprisingly I tested sensitive to fructose. Now it really make sense why dates might be well tolerated but raisins are not. Anyway not sure if you knew about the whole glucose to fructose ratio issue.
Funny enough too I had been eating spelt thinking it was low fodmap (before you otherwise informed me) and I was more sensitive to it than wheat! And also more sensitive to corn than wheat. Doh there goes a lot of gf options. Anyway I hear it takes 6 months to heal your gut so I plan to keep sticking to this and hope I feel anazing too like so many others do.
Hope you are feeling well gut-wise!
i tried the cookies tonight! I wanted to make a complete batch to bring to our block party tomorrow. Thought maybe someone else might appreciate a dairy-wheat free dessert alternative (plus some for the freezer! Gah!). So I took your recipe above and quadrupled it to get back to the original.
But I have a question about the amounts. In your post, you mentioned 1 cup plus 1 tblsp of spelt flour but the Nestle recipe calls for 2.25 cups of flour, seems like you should have used 1/2 cup plus 1 tbsp? When I quaded it, I used 4 cups of flour, but it was super dry so I added oil to moisten it, then I felt like I was doubling the original Nestle recipe. (?) The cookies came out ok though. My husband says they aren’t as rich as he prefers and I think they taste like I added oats, coarser consistency, but they are delicious and rich and yummy. Thanks for the recipe!
I was reading this as I was eating a bowl of oatmeal for breakfast. I looked down and literally sighed. Wish I had those cookies instead. Happy anniversary!!
Aaah! So sorry!! You’re right that it should be 1/2 + 1 tbsp flour! My apologies…ill update the post ASAP but I’m sad you had to catch my error 🙁
Happy anniversary! Thank you for this recipe! Made them today. Can I just say, “yum?!” The whole family enjoyed them!
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