Chocolate Gluten free Lunch Party Sweets

Vegan, gluten-free chocolate chip cookies

A chapter: “Problem with addiction to sweets on vegan diet” is the one I’m totally unfamiliar with. I’ve never been a fan of all those candy bars like Mars, Lion etc. I hate barley sugar and gummy bears (though I find gummy bears adorable, as long as they are made of pectin). I like to eat a small piece of good chocolate from time to time. But I’ve never have Oreo phase and I rarely eat cookies.
But there is one kind of cookies that I always like and sometimes I miss their taste. Chocolate chip cookies is what I’m talking about. In Poland the most popular are called “Pieguski” which literally means sth or sb with freckles. Cute, isn’t it?

Well, to be cleared I’m not obsessed by these cookies, but I’m quite sentimental about them. I think I may even exaggerate their taste.
However, I’ve decided to bake “Pieguski” on my own. I made such an attempt few years ago, but it was a total fiasco. But I won’t get the past to interfere with my plans! I have kinda more experience in the kitchen!
So I decide that I made delicious perfect cookies, but there are also few conditions. They should be quite healthy and definitely gluten-free. So I use a rice flour and replace sugar with agave nectar!

Really, I have no idea why I prefer using agave nectar. I even made a little research to prove myself that my weird habit of using agave nectar has good basis. Of course we need smaller amount of agave nectar to sweet things (comparing to sugar) and its glicemic index is higher, but I found no evidence that this nectar is really good for our health. Is the lesser evil (than sugar). But all those magical features of agave nectar claimed in those natural medicine websites, have no proof in actual, reliable studies. The best thing is to not use sweeteners of any kind. But sometimes we have no choice and I choose agave syrup then. For now, if I change my mind I’ll update you.

Coming back to my chocolate chip cookies I’ve finally made the perfect ones. I’m pleased by the taste and texture. I recommend it to all cookie monsters, sweet tooth, those on gluten-free diets and to those who like to know what they are eating. Of course you’ll find a nutritional info in this recipe, but I can also reassure you that I use only as much agave nectar as it was needed. And I chose the flour made of brown rice!

Ingredients:
18 cookies 

300g brown rice flour
1 tsp baking soda
½ tsp salt
4 tbsp canola oil
6 tbsp warm vegetable milk + 2 tbsp ground falxseed
2 tsp cider vinegar
1 tsp vanilla extract
4-5 tbsp agave nectar (60-70ml)
50g dark vegan chocolate 

 

In the bowl mix flour, salt and baking soda. Combine 6 tbsp of warm milk with 2 tbsp ground flaxseed. Add falxseed mixture, cider vinegar, agave nectar, canola oil and vanilla extract. Mix all well, using food processor or mixer. Cut the chocolate into little cubes. Form cookies and put few pieces of chocolate into every cookie.

Bake for about 18-20 minutes in 150 degrees C (300F).

Enjoy!

 

Nutritional info:

1 cookie:
119 calories

protein: 1,6 g; fat: 5,2 g; carbohydrate: 17g, dietary fibre: 1,6 g;
iron:0,7 mg; calcium: 13 mg; zinc: 0,5 mg

 

  • Alex Mackey

    These cookies are beautiful and I would love to try them, but I am unfamiliar with grams as measurement for flour, can you please give a cup amount? Also, which kind of Vegan chocolate did you use? Do you have a favorite?

    • readeat

      Thanks:) It will be exactly 1 an 7/8 cup, but I think 2 cups will be just fine too.
      I usually use local, Polish dark chocolates. I love one called “Wawel”, but I don’t think you can find them abroad. Just use your favourite one.
      If you have any more question, I will be happy to answer!

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  • I had high hopes for this recipe, but the rice flour was far too grainy for me. Might try using oat flour instead next time.

    • readeat

      Yes, they are bit grainy, but I actually liked this texture. You might try to grind the rice flour more to achieve more powder texture or change the flour