We start the series of Christmas recipes, dear ones, with some vegan, gluten-free cookies, with coconut flour and chocolate, which I made with the thought of both my vegan friends (from whom I have learned so much lately), and in those on a gluten-free diet. Because everyone has to sweeten up a little for the holidays, am I right ?! 😀There are some thumbprint cookies, in fact, filled with raspberry jam and sprinkled with coconut flakes, which, after baking, crack on the edges like truffle biscuits and have a great blackish consistency, with a moist and fragile interior. Absolutely delicious !!! I hope to be able to prepare a vegan cake, worthy of a holiday as beautiful and bright as Christmas! Kiss you all sweet, dear friends, vegans or non-vegans!😀
Step By Step Vegan Gluten-Free Chocolate Chip Cookies
For the cookie dough, which must be kept in the fridge overnight, melt the dark chocolate, broken into pieces, together with the canned coconut milk (try to take as much “coconut butter” from the can, that layer that separate from coconut milk). Then set aside to cool.
During this time, beat the coconut oil (not solid, but soft, at room temperature) with the brown sugar, in a tall bowl, approx. 1-2 minutes with the mixer. Separately, mix the coconut flour with the baking powder. Pour the chocolate composition into the bowl and mix briefly, and finally add the flour. Mix everything very well, cover with cling film and leave in the fridge overnight.
The next day, heat the oven to 180 degrees C (proper heat) and line a large cookie sheet with baking paper. It is formed from the dough, with the help of a teaspoon, equal balls that are placed in the tray, at a distance from each other.