Inside Out Chocolate Chip Cookies (Gluten Free, can be Vegan)

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

INSIDE OUT:
2 cups white chocolate chips

ROCKY ROAD:
3/4 cup white chocolate chips
3/4 cup chocolate chips
1/2 cup almonds (blanched or roasted, slivered or whole)

TRIPLE CHOCOLATE:
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.

Cookies = Happiness :)

Chocolate Chip Cookies! (Gluten Free and Vegan)

Hello world! :)

For my first post I thought I would share one of my very favorite recipes in the world – Gluten Free/Vegan Chocolate Chip Cookies. Don’t let the name fool you – I feed them to my dairy/meat/wheat eating family and friends on a regular basis!

The recipe is from the incredible vegan chef Isa Chandra Moskowitz on her “Post Punk Kitchen” site. I have adapted it only so slightly.

Ensure they are completely gluten free by using gf certified oat flour and baking soda.

Make your own oat flour by grinding oats (gf certified if necessary) in your food processor/blender/magic bullet (See here for instructions)
Here in Spain, we’re lucky that a new organic grocer has just opened up nearby, and they actually sell oat flour! ¡Increíble!
I make my own flax seed meal by grinding flax seeds (small amounts at a time) in the blender.

This has become my go-to chocolate chip cookie recipe. Even though they’re gluten free/vegan, please trust me when I tell you that this does not compromise on taste! I have now come to prefer these to “normal” chocolate chip cookies packed with white flour and butter. They use easy enough pantry ingredients AND they’re a breeze to make! If you can make these in a Spanish village, you can make them anywhere!
Ok ok, long story short, these cookies are genius, thank you Isa!

Chocolate Chip Cookies (Gluten Free and Vegan)
Adapted slightly from “Wheat Free Chocolate Chip Cookies” by Isa Chandra Moskowitz/The Post Punk Kitchen

Makes 18-32 cookies (depending on size of your cookie dough balls)

Ingredients
1 and 3/4 cups oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt

1/4 cup brown sugar
1/2 cup sugar
1/3 cup grapeseed oil
1 Tablespoon flax meal
1/4 cup soy milk
1 teaspoon vanilla

1 bag (250g) Vegan Chocolate Chips* (I love Whole Foods Vegan Chocolate Chips or Tropical Source Semi-Sweet Chocolate Chips)

*1 whole 250g bag will result in cookies FULL of chocolate chips! (cookie chocolate chips!) Use less chocolate chips if you don’t want them SO chocolately! Isa calls for 3/4 cup in the original recipe.

Directions
1. Preheat the oven to 375 F. Place a sheet of ungreased parchment paper onto a baking tray.

2. In a large bowl, sift together the oat flour, baking soda and salt.

3. 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 2 minutes to ensure emulsion.

4. Mix the wet ingredients into the dry.

5. Lastly, fold in the chocolate chips.

6. Using a spoon, scoop dough and roughly form into balls, dropping onto the baking sheet, leaving at least 1 1/2 inches of space between cookies. You can make the balls anywhere as big as one tablespoon to half this amount. A tablespoon size should yield 18 cookies, according to Isa. By making 1/2 tablespoon amounts I’ve managed to yield 32 cookies out of this recipe! But I usually make around 2 dozen. Since I only have one baking tray, I bake the cookies in several batches, baking one dozen at a time.

7. At this stage, I refrigerate the cookie dough for several minutes before baking. I find this will result in chewier cookies and improve the texture overall. This is not necessary but I highly recommend it. Sometimes I even wait to turn the oven on until I’ve finished making the dough, then refrigerate it while waiting for the oven to heat up.

8. Bake for 7-12 minutes depending on how baked you want your cookies.
7 minutes will yield underbaked, more doughy chocolate chip cookies. 10-12 minutes will result in more baked, yet still gooey in the center cookies.

9. Once removed from oven, allow cookies to cool for at least 5 minutes. Then transfer to a cooling rack or plate.