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Can you believe it’s February tomorrow? Whether you love or love to hate this month of love and all things chocolate, it’s probably no surprise that I love it. Pink + chocolate? If that doesn’t describe my feed in a nutshell, I don’t know what does. It also gives me the best excuse to get back into more dessert recipes and baked goods, so let’s start off with an easy, classic recipe–Chocolate Chip Cookie for one. You don’t need a special someone to enjoy this vegan and gluten free cookie, but it’s big enough to share with, or gift to someone you love if you’d like to!
I gave this cookie a slight pink tint in the spirit of February (thanks to natural beet powder), and as always, this recipe is vegan, gluten-free and oil free. It’ll give you the feel good cookie fuzzies (you know what I mean right?) and you’ll feel good after eating it too because there are no nasties in this cookie.
To keep it 100% oil free, use chopped up chocolate chunks of your favourite oil-free vegan chocolate. I like this one from Hu Kitchen, when I’m not going for a chocolate chip look. If you need to sub out nut butter due to allergies, opt for another seed butter or equivalent.
You can make this cookie as directed, or you can put the batter into a small ramekin for more of a gooey, spoonable dessert. Both ways, it’s absolutely delicious and will hit the cookie spot no doubt.
A single serve chocolate chip cookie to satisfy a cookie craving (no leftovers required!). You can bake this into a large chocolate chip cookie or bake it in a ramekin to get a gooey-er result. Made with no oil, no gluten, no dairy and no animal products 🙂
2 tsp flaxseed meal + 6 tsp water
2 tbsp maple syrup
2 tbsp creamy nut or seed butter (I recommend cashew, or roasted almond butter)
½ tsp vanilla extract
3 tbsp oat flour
2–3 tsp beet powder*
1/8 tsp baking powder
tiny pinch of salt
1 tbsp vegan chocolate chips
Preheat oven to 350F while you prepare batter.
Prepare flax egg by combining flax and water and allowing to sit until thickened.
In a bowl, combine maple syrup, nut butter and vanilla extract.
Sift in oat flour, beet powder, baking powder and salt.
Stir to combine until a dough forms. Dough should stick together, and be pliable. If it feels too wet, feel free to add an additional sprinkle of oat flour. If it feels too dry, you can add a teaspoon of non-dairy milk.
Fold in chocolate chips and form one large cookie shape. It won’t expand too much, so make it round and flat (about ¼ or ½ an inch thick if you prefer it chewier).
Bake for 10-12 minutes. I recommend “underbaking” slightly, as it will firm up once cooled and result in a chewier texture. Allow to cool for 5-10 minutes before eating.
Alternatively, you can bake in a small ramekin and serve with a spoon to enjoy as a gooey cookie pot.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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