Oh She Glows featured a recipe for double chocolate cookies last week. I instantly knew, with a few tweaks, it was going to make the perfect cookie to pack in the girls' lunches this week. It's nut-free, which means its safe to take, and chocolate, which means bliss for them (and for Adam, who we told was not allowed to eat these...). It was a cinch to modify them and make them sugar-free...which makes me happy.
I'm guessing my finished product has quite a different consistency than the original recipe since Angela's spread more than mine did. I don't know if that's because she used sugar, or because I beat the batter by hand, rather than using an electric mixer. Either way, these turned out great. I also made small, rather than big cookies for the girls, so I ended up with 2 dozen, instead of 1 like in the original recipe.
Chocolate Chocolate Chip Lunchbox Cookies (Vegan, Sugar-Free & Gluten-Free) Adapted from this recipe
- 1 tablespoon ground flax mixed with 3 tablespoons water
- 1/4 cup virgin coconut oil (do not melt)
- 1/4 cup sunflower seed butter
- 1 cup granulated stevia or 1/2 cup powdered stevia
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine grain sea salt
- 3 tablespoons cocoa powder
- 1.5 cups gluten-free rolled oats, processed into flour (or 1.5 cups oat flour)
- 1-2 teaspoons non-dairy milk (only if needed to moisten batter)
- 1 cup sugar-free chocolate chips (I used these)
- Preheat oven to 350F and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
- Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, stevia, and vanilla). With a hand-held electric mixer, beat the ingredients until combined and smooth.
- Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky.
- Stir in chocolate chips.
- Shape into small balls and place on the baking sheet. Gently press down on each ball with your hand to form a disc.
- Bake for about 10 minutes.
- Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.