National Chocolate Chip Cookie Day: 3 recipes for those with dietary restrictions
Today is National Chocolate Chip Cookie day! In honor of that, here are some recipes for those who are vegan, gluten-free, and dairy-free!
For this vegan cookie recipe you will need:
1/2 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon salt
1/2 cup melted refined coconut oil
1/4 cup non-dairy milk
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon baking soda
4 oz vegan semi-sweet chocolate, in chunks
4 oz vegan dark chocolate, in chunks
First take a large bowl and whisk together your sugar, brown sugar, salt, and coconut oil until combined. Then, whisk in your non-dairy milk and vanilla, until all sugar has dissolved and your batter is smooth. Next, sift in your flour and baking soda. Then fold the mixture together with a spatula, be careful not to over-mix! Now fold in the chocolate chunks evenly. Once everything is mixed, chill your dough for at least 30 minutes. Preheat the oven to 350°F. Scoop your chilled dough with an ice cream scoop onto a parchment paper-lined baking sheet! Be sure to leave at least 2 inches of space between each cookie and the edges of the pan so your cookies can spread evenly. Bake for 12-15 minutes, or until cookies are golden brown. Cool completely. Then enjoy!
For this next gluten free recipe you will need:
2 3/4 cups finely ground almond flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
10 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
12 ounces bittersweet chocolate chips or chopped bar of chocolate
Sea salt, for finishing (optional)
First, preheat the oven to 350º. Line two baking sheets with parchment paper. Next, in a medium bowl, whisk together your almond flour, salt, and baking soda. Now, using a mixer fitted with the paddle attachment, cream together your butter, brown sugar and granulated sugar on medium speed until very light, for 3 to 4 minutes. Then add in the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix again to combine. Now, add in the dry ingredients and mix on low speed until just combined, for about 10 seconds. Scrape the bowl well and mix on low speed to make sure the dough is smooth and even. Next, add in your chocolate and gently mix to blend. Then form your dough into 10 balls the size of generous golf balls, and transfer them onto the prepared baking sheets. Skew the rows to allow the cookies room to spread. Gently press the cookies down slightly with your fingers until they are about 1 1/2 inches thick. Then if you want, sprinkle lightly with sea salt. Bake the cookies, switching racks and rotating the sheets halfway through, until golden brown around the edges and just barely set in the center, or for 18 to 22 minutes. Then cool for 10 minutes, then transfer cookies with a spatula onto a cooling rack to cool a bit more.
And for this final dairy free recipe you will need:
1/4 cup coconut oil, Not melted.
1/2 cup vegan butter, Not melted.
1/2 cup granulated sugar
1 cup packed brown sugar
1/2 tsp baking soda
2 eggs
1 1/2 tsp vanilla
2 1/2 cups all purpose flour
12 oz dairy free semi-sweet “chocolate” chips
First, preheat the oven to 375º. Next, in a large mixing bowl beat vegan butter and coconut oil together on medium for 30 seconds. Now, add in your granulated sugar, brown sugar, and baking soda. Beat until combined. Then, beat in eggs and vanilla. Slowly beat in your flour until all combined as well. Next, stir in 12 oz of dairy free chips. Now, spoon your dough onto a parchment paper lined baking sheet. Leaving space in between for each cookie to spread. Bake for 7 1/2 - 8 minutes. Place cookies on a wire rack to cool.
Clara Busé is a recent graduate from SCAD, Savannah College of Art and Design. She has a BFA in Writing and is currently working from her hometown, Atlanta.