Grain-free chocolate chip cookies

Ditty of First Desire


In the green morning 
I wanted to be a heart. 
A heart. 

And in the ripe evening 
I wanted to be a nightingale.
A nightingale. 

(Soul, 
turn orange-colored. 
Soul, 
turn the color of love.) 

In the vivid morning 
I wanted to be myself. 
A heart. 

And at the evening's end 
I wanted to be my voice. 
A nightingale. 

Soul, 
turn orange-colored. 
Soul, 
turn the color of love.

 Federico García Lorca

Lorca is my hero for qualifying a morning "green" and also for wanting to be a nightingale (= a poet! and did he succeed!)

Now, onto the chocolate chip cookies. They're so delicious that I'm sure you'll forgive me the bad pictures...

Coming with a grain-free and vegan recipe for the traditional cookie was not easy. They are nothing but traditional, that is the outside isn't crisp while the inside is chewy and they sure do not taste the same. I'm not really selling them, am I? But...

.... I think they're awesome in their non-traditional way, and you should bake them. The cocoa butter and the almond flour make them extra decadent (also nutritious!)
I adapted the recipe from Ophélie's Very Chocolatey Cookies, how good do hers look?

You can use almond meal instead of almond flour (and by the way, hurrah, you absolutely don't need super fine almond flour!). I have tried them without coconut flour, subbing more arrowroot powder. It works but I like the coconut flour version better (use about 60 g arrowroot in total)

I'm sorry but you'll need cocoa butter... I haven't tried with coconut oil. Please tell me how they turn out if you decide to do that.

They're not very sweet so if you'd like something sweeter, you can use regular dark chocolate chips or vegan milk chocolate chips. Cacao nibs are another not-so-sweet option but note that it will change the texture (i.e. crunchy).

Grain-free chocolate chip cookies
(vegan, grain-free)

25 g flaxmeal + 45 g water
150 g almond flour (meal works)
35 g arrowroot powder
50 g coconut sugar
a pinch of salt
vanilla powder, to taste
3 g baking soda
6 g baking powder (with potato starch)
15 g coconut flour
80 g cocoa butter
15 ml apple cider vinegar
100 g unsweetened dark chocolate chips

Put the cocoa butter in a glass recipient and place it in a pot filled with hot water until melted.

Preheat oven to 180°C.

In a small bowl, combine flaxmeal and water and let sit 5 minutes to form a gel. 

In a bowl, combine all dry ingredients, add in the flax gel, the apple cider vinegar and the melted coconut butter. Mix well and add the chocolate chips. The dough will be a bit sticky and oily (perfectly normal). Using your hands, form balls and place them on a baking sheet. Flatten them as the cookies won't spread. Bake for 10-13 minutes or until slightly golden. Let cool 10 minutes before transfering to a wire rack.






Ces cookies ne sont pas exactement traditionnels : pas d'intérieur moelleux et d'extérieur croustillant, définitivement pas le même goût (duh! on ne retrouve aucun des ingrédients sauf les pépites de chocolat) mais ils sont tellement bons!

Vous pouvez utiliser de la  poudre d'amandes à la place de la farine (et pour cette fois, pas besoin de farine super fine, ouf!). J'ai essayé sans farine de coco, en ajoutant plus d'arrowroot (60 g d'arrowroot et un peu moins de beurre de cacao, environ 10 g en moins). Ça marche mais je préfère avec la farine de coco.
Je suis un peu méchante pour cette recette car il va absolument vous falloir du beurre de cacao. Je n'ai pas essayé avec de l'huile de coco et je pense que ça changerait beaucoup la recette, si vous essayez, faites moi savoir! (Je pense qu'il faudra mettre moins d'huile)
Les cookies ne sont pas trop sucrés. Si vous désirez un résultat plus sucré, utilisez des pépites de chocolat au lait ou noires mais sucrée. On peut utiliser des éclats de cacao mais le rendu est différent (ça craque sous la dent)

J'ai adapté la recette des Very Chocolatey Cookies d'Ophélie (qui ont l'air tellement bon!)

Cookies aux pépites de chocolat (sans céréales)

25 g graines de lin moulues + 45 g eau

150 g farine d'amande (ou poudre)

35 g poudre d'arrowroot

50 g sucre de coco

une pincée de sel

poudre de vanille, selon votre goût

3 g bicarbonate de soude

6 g levure chimique (une avec de l'amidon de pomme de terre)

15 g farine de coco

80 g beurre de cacao

15 ml vinaigre de cidre

100 g des pépites de chocolat noir sans sucres 

Put the cocoa butter in a glass recipient and place it in a pot filled with hot water until melted.

Preheat oven to 180°C.

In a small bowl, combine flaxmeal and water and let sit 5 minutes to form a gel. 

In a bowl, combine all dry ingredients, add in the flax gel, the apple cider vinegar and the melted coconut butter. Mix well and add the chocolate chips. The dough will be a bit sticky and oily (perfectly normal). Using your hands, form balls and place them on a baking sheet. Flatten them as the cookies won't spread. Bake for 10-13 minutes or until slightly golden. Let cool 10 minutes before transfering to a wire rack.