Peyman loves his mom’s Persian cooking, and he especially loves her chocolate chip cookies. Every week after our family dinners, his mom packs cookies for him. As much as I love my mom-in-law and her cookies, they are not vegan or gluten-free and I am unable to enjoy them. Consequently, I decided to create a gluten-free vegan chocolate chip cookie that is just as good as my mom-in-law’s.
In my search for a yummy recipe on Instagram, I came across a cookie that looked just like his mom’s, posted by @becauseyoureyoung. The cookie’s reviews from her friends and co-workers were very positive. I decided to give the recipe a try.
I do not love the raw batter’s taste or scent of garbanzo bean flour as they bake so I was pleasantly surprised by the outcome and couldn’t help myself from eating 3 cookies in one sitting! Thank goodness for reviews. These cookies are amazing! They are basically chocolate chip cookies but with an Indian (East Asian) twist.
I make these for my friends and family—they all love these cookies, even the pickiest of eaters!
I made a few slight adjustments to the recipe, but still, with the permission of @becauseyoureyoung, I will now share this recipe with you! Hope you enjoy them as much as we do!
Please note: they are addicting! You can also reduce the sugar to ¾ cups plus 2 tbsp, if you’d like to cut down the sugar in this recipe.
Chocolate Chai Cookies – Vegan and Gluten-free!
Time: 40 minutes
Brief: Chewy chocolate chai cookies are my favorite! They are grain-free, easy to make, and oh so good!
Diet: V, GF, GFV, DF, SF, NF
1/2 cup coconut oil
1 tsp vanilla
1/3 cup steeped chai rooibos tea*
1 cup coconut palm sugar
1/4 tsp sea salt
2 cups garbanzo bean flour
2 heaping tsp ground cinnamon
2 tsp baking powder
1 cup semi-sweet chocolate chips
*I use Yogi brand Chai Rooibos tea.
**I use Chocolate Dream dairy/gluten/soy-free semi-sweet baking chips
1. Preheat oven to 350 degrees F.
2. In boiling water, steep the chai rooibos tea for at least 3 minutes. Measure out 1/3 cup of tea.
3. In a medium-sized bowl, mix together the coconut oil, vanilla, tea, coconut palm sugar, and sea salt.
4. In a small bowl, combine the garbanzo bean flour, cinnamon, and baking powder and mix well.
5. Add the dry ingredients to wet ingredients and stir well to combine.
6. Fold in the chocolate chips. Chill the batter in the refrigerator for about 7 minutes prior to scooping. (The more loose your cookie batter is, the more they will spread when they bake).
7. Scoop 2-Tbsp cookie balls onto a half sheet pan, lined with a Silpat mat or parchment paper and press down to flatten them ever so slightly with your hand or a rubber spatula. You should be able to fit 12 cookies onto a half sheet pan.
8. Bake until they start to just brown at the bottom, for 9-11 minutes, depending on how powerful your oven is.
9. Allow the cookies to rest on the half sheet pan for about 2-3 minutes besides transferring them to a cooling rack.
Note: This recipe makes 24 cookies total. Enjoy and remember, enjoy everything sweet in moderation!
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