Here are my other favorite cookies I have meant to blog about for the longest time!
These are the “Inside Out” version of the vegan, gluten-free Chocolate Chip Cookies! Chocolate dough and white chocolate chips.
They can be adjusted in various ways. Add almonds to make “Rocky Road.” This latest version I’ve made is “Triple Chocolate”: chocolate dough, chocolate chips, and white chocolate chips. I’ve listed the variations in the recipe below.
Even though I used milk chocolate chips and white chocolate chips which are not vegan/dairy free for this version, this recipe can be easily adjusted to be completely vegan by using vegan chocolate chips and vegan white chocolate chips.
If slightly underbaked, they have an almost brownie-like texture and taste.
Hope you enjoy them! :)
Inside Out Chocolate Chip Cookies
Adapted from Wheat Free Chocolate Chip Cookies
1 & 3/4 cups oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar
1/2 cup sugar
1/3 cup grapeseed oil
1 Tablespoon flax meal
1/4 cup non-dairy milk (soy, almond or rice / sweetened or unsweetened)
1 teaspoon vanilla
VARIATIONS on Chocolate Chips/Nuts:
*All chocolate chips can be subbed as vegan
2 cups white chocolate chips
3/4 cup white chocolate chips
3/4 cup chocolate chips
1/2 cup almonds (blanched or roasted, slivered or whole)
1 cup chocolate chips
1 cup white chocolate chips
1. In a large bowl, mix together the oat flour, cocoa powder, baking soda and salt.
2. In a smaller bowl, whisk the flax meal and non-dairy milk together. Stir in the sugar, then add oil and vanilla. Whisk the ingredients together intensely, until emulsified. I whisk for at least 3 minutes to ensure emulsion.
3. Mix the wet ingredients into the dry.
4. Fold in chocolate chips. Then fold in white chocolate chips. And almonds if using. Cookie dough should be very stiff, if more moisture is needed then add extra milk, one tablespoon at a time.
5. Turn on oven and heat to 375°. Place a sheet of ungreased parchment paper onto a baking tray.
6. Put cookie dough mixture into the fridge, and refrigerate for at least 10 minutes while the oven is heating.
(These are the steps I follow but feel free to skip refrigeration and preheat the oven from the very start.)
7. Take cookie dough out of the fridge, scoop heaping tablespoons and roll into balls. Dough will be stiff enough.
8. Place 12 rolled balls onto baking sheet, leaving at least 1 1/2 inches of space between cookies. Repeat for the other 12 balls.
I only bake one dozen cookies at one time.
9. Bake for 7-8 minutes. Depending on how baked you want your cookies. 7 minutes will yield underbaked, more doughy chocolate chip cookies, 8 is perfect, 10-12 minutes will result in more baked, crispier cookies, though still thick and doughy in the center.
10. Once removed from oven, allow cookies to cool for at least 5 minutes. Then transfer to a cooling rack or plate.