Today I’m swooning over these chocolate chunk cookies. They’re sweet, with big chunks of melted chocolate, crispy on the outside, and chewy and tender on the inside. I’ve been playing with this recipe for the better part of a year (that’s a lot of cookies). Changing the sugars, flours, oils, and egg substitutes in each batch. Finally batch 16 was the winner!
Every time I look at Instagram or Pinterest, I drool over those perfectly shaped cookies. You know the ones the spread out into perfect ripples of dough and chocolate with crackled tops? Every time I baked mine I ended up with little pillows of cookie dough. I swapped the amounts of baking soda and baking powder, and tried mixing by hand versus a hand mixer, and nothing…
Oddly enough, i started to get the results I was looking for when I switched over to gluten-free flour. I’ll preface this by stating that I don’t consider these health food. yes they are vegan and gluten-free, but they do contain sugar and oil. So while they aren’t “health” food, they are a great treat when you want something other than kale chips or sugar-free granola. You could try making these using sugar substitutes like stevia, monk fruit, or coconut sugar. But unless you have a dietary restriction that prevents you from eating sugar, just enjoy a regular cookie once and a while. Especially when they’re still warm from the oven… oh my… A bunch of them never made it to the cooling rack. They’re also amazing dipped into a soy latte.
There is just something so incredibly comforting about freshly baked chocolate chip cookies. Its like snuggling up in a warm blanket on a crisp autumn day. They’re probably the baked good I have the hardest time resisting. I remember a few year back – OK more than a few, about 11 years ago – when I need to sublet my apartment in the city, I lined up a few visits for a sunny Saturday afternoon. Right before my visits started I baked a couple of trays of homemade chocolate chip cookies, and put them out for the potential renters. I had a new lease signed that afternoon… I think it was the cookies.
I brought a bag of these with me on a road trip to NYC a couple weeks back and they were awesome. Munching on these while sipping on a tall Starbucks latte made the long drive from Montreal quite enjoyable. Thankfully I had to make a few pit stops for gas, which gave me an opportunity to brush all the crumbs off my clothes. I would have arrived in the big city resembling the cookie monster…
- 1 cup oat flour
- 1¼ cups gluten-free flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup chocolate chunks, or a 100g bar of dark chocolate chopped
- ⅔ cup evaporated cane juice, or granulated sugar
- ⅔ cup brown sugar, lightly packed
- ½ cup canola oil, or melted coconut oil
- ¼ cup aquafaba
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- In a large combine the sugars, oil, aquafaba, and vanilla extract. Blend until smooth and slightly paler in color using a hand mixer, about 2 minutes.
- Add the flours, baking soda, baking powder, and salt and continue to mix until smooth and completely incorporated.
- Use a wooden spoon or silicone spatula to stir in the chocolate chunks.
- Using a small cookie scoop or tablespoon, place mounds of cookie dough on the prepared baking sheet spacing them 2-3 inches apart. These cookies will spread during baking.
- Bake in the center of the oven for 12-13 minutes until lightly golden brown.
- Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Cookies can be stored in an air-tight container for 3-4 days at room temperature, or frozen for up to a month.