Gluten-free and vegan chocolate chip cookies
Gluten-free and vegan chocolate chip cookies
Delicious gluten-free and vegan chocolate chip cookies to satisfy your sweet tooth! Dark chocolate and sugar make the cookies sweet, nicely balanced by pumpkin filling.
Doses
9
biscuitsCooking time
10
minutesIngredients
1 tbsp chia seeds + 3 tbsp water
2 dl Virtasalmi's Gluten-Free Instant Oat Flakes from Grain Product
1 tsp baking powder
0,5tspbaking soda
1 tsp ground cardamom
0,25 tsp salt
120 g dairy-free margarine
2 dl coconut sugar (farina sugar will also do)
120 g dairy-free dark chocolate in pieces
- Stuffing
80 g pumpkin puree
80 g dairy-free margarine
90 g powdered sugar
Preparation
- First mix the chia seeds and water into a jelly and set aside.
- In a bowl, mix the dry ingredients: flour, quick oat flakes, baking powder, baking soda, cardamom and salt.
- In another bowl, beat the margarine and sugar until fluffy. Add the set jelly to the margarine-sugar mixture.
- Add the dry ingredients, stirring with a wooden spoon, until the dough is firm. Finally, stir in the chocolate chips.
- Take about 2 tbsp (30 g) of the dough at a time and roll into a ball. Continue until all the dough is in a ball. Place the balls of dough in the freezer for 15 minutes to prevent the biscuits from spreading too much when baked.
- Preheat the oven to 180C and line a baking tray with baking paper.
- Bake 9 or 10 cookies on a baking sheet, one baking sheet in the oven at a time for about 10 minutes. Let the biscuits cool completely, as they are very soft when warm.
- Whip the pumpkin puree, soft margarine and icing sugar until frothy. Squeeze the filling between the two biscuits. Gluten-free and vegan chocolate chip cookies are ready to enjoy!
Tiina Strandberg | My Berry Forest
Hi! I wonder if the recipe is quite right. The dough turned out really thick, and if you make tbsp 2 tbsp , they come out really big. The recipe doesn't mention at what stage to add the chia seeds. I adjusted it a bit, and they turned out great. 😇
Hi, thanks for pointing that out! First, mix the chia seeds with 3 tbsp , let them soak until they form a gel, and then add them to the margarine-sugar mixture before adding the dry ingredients. This step was left out of the instructions.
The dough is supposed to be fairly firm. It’s best to portion the cookies by weighing them into pieces of about 30 g, since 2 tbsp easily be too much. For smaller cookies, you can use about 20–25 g of dough per cookie.😊