January 21, 2016

Molasses Chocolate Chip Cookies

Celebrations, Dairy Free, Dinner Party, Gluten Free, Movie Night, Picnic, Recipes, Sweet Things, Vegan, Vegetarian, Weekend

Ahh the humble chocolate chip cookie. I remember the first time I tried a cookie. One of my childhood friend’s mother walked into a room holding a casual looking plate, and I was finally introduced to the beautiful world that is the chocolate chip cookie. Life has never been the same.

To me cookies are a token of happiness, something to be shared with friends and loved ones. Which is why when I had friends visiting our home last week, there was nothing that could be made except a batch of chocolate chip cookies. Not ordinary cookies though, they had to be vegan & gluten free molasses chocolate chip cookies.

These cookies transitioned from being casually enjoyed during the day to shared over drinks at night. What started as a party of four cookie eaters soon developed into eight. Every single one was devoured, and Cards Against Humanity was almost ignored as every last cookie was eaten. A night well spent!

These molasses chocolate chip cookies are for those of you who favour a cake-ier cookie over a chewy one, who love a touch of cinnamon with your chocolate, and will always go for soft over crisp. They are addictive, so proceed with care.

Molasses Chocolate Chip Cookies

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Teffy Perk

Serves: 14

Ingredients

100g sorghum flour (can sub for oat flour)
75g almond flour
40g potato starch
35g tapioca starch
1 tablespoon chia seeds
1 tsp baking powder
½ tsp sea salt, plus extra for garnish
1 cup dark chocolate chips
1 vanilla bean paste or extract
1 tsp ground cinnamon
110g coconut sugar
3 tablespoons molasses
125ml (1/2 cup) coconut oil
125ml (1/2 cup) nut butter (I used almond), melted

Instructions

Pre-heat the oven to 175ºC/350ºF and line a baking sheet with baking paper.
Whisk your flours, chia, baking powder, and salt in a large bowl then add and toss together the chocolate chips.
Split your vanilla bean and scrape out the seeds inside, adding to another bowl along with your cinnamon, coconut sugar, molasses, coconut oil, nut butter, and 60ml (1/4 cup) water - do make sure you break up any coconut sugar clumps before adding any wet ingredient.
Slowly add the wet mixture into the dry and mix just until combined and there is no dry flour visible.
Use an ice cream scoop to form your dough into cookies and place in the freezer for 5 minutes before baking.
Right before placing in the oven sprinkle with some coarse sea salt and bake for 12-15 minutes, or until the edges are golden.
Let cool for 10 minutes in the tray then remove to a cooling rack.

Notes

At the moment I’m in a flat that doesn’t have measuring cups, so I’ve been doing it based on weight. I highly recommend always baking based on weights, especially with gluten free baking which can already be tricky and everyone measures their flour differently.

These cookies do not spread, so you don’t have to worry about leaving a lot of space in between cookies when you bake.