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 The Best Chocolate Chip Cookies Okay, these are the best chocolate chip cookies EVER! Crunchy yet tender and full of rich flavor, I just can’t say enough good things about them except that they’re even better if you squish some vegan ice cream between two and roll them in chocolate chips. Yes, I am a maximalist, especially in these challenging times. These are gluten-free but feel free to substitute your flour of choice, understanding that you may need to adjust for dryness and cooking time. If you use wheat flour, you can omit the xanthan gum as well. Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. The Best Chocolate Chip Cookies 1/4 cup almond butter or cashew butter 1/4 cup sweet potato puree 1/2 cup oil (I used refined coconut) 2 teaspoons pure vanilla extract 1/2 cup vegan sugar 2/3 cup brown sugar 2 cups all-purpose gluten-free flour blend (I like this one best) 1/2 teaspoon baking soda ½ teaspoon xanthan gum 1/4 teaspoon salt 1 cup slavery-free and vegan chocolate chips In a medium bowl, mix together the almond or cashew butter, sweet potato puree, oil, vanilla and sugars until combined. In a large bowl, add the flour, baking soda, xanthan gum and salt, and stir together with a whisk. Add the almond butter mixture and stir until nearly combined. Add the chocolate chips and stir until integrated. It will be very thick! Don’t worry. Scoop out about a golf ball size amount of batter and shape it into a ball. Place on your cookie sheet one by one and gently depress with your hand to flatten a bit leaving a few inches in between each cookie. Bake for 10 minutes, turn 180 degrees, and bake another ten minutes. Cool for a couple of minutes on your baking sheets, then cool the rest of the way on a cooling rack.  Here are two of these famous cookies, sandwiching some vegan vanilla ice cream rolled in mini chocolate chips, for an extreme treat. © 2013-2018, Vegan Street |
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