Vegan, Gluten Free and Sugar Free Chocolate Cookies

Desserts
Written By Paulina Suonvieri
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Cookies make the world a better place.

Chocolate cookies, can never go wrong right? They are perfect to make when you’re getting a sweet tooth or when the blood sugar level is low. My cookies though, are a bit different because they are vegan, nut free, gluten free AND sugar free. No, no refined sugar, nuts, gluten nor animalistic products are used in these cookies, and still they are so delicious!

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Vegan eggs, what is that?

One of the most difficult ingredients to find a vegan substitute for in baking, is eggs. When you whip eggs with sugar you get it extremely fluffy, but eggs can also be used to stick ingredients together. Cookies is not a cake (duh) so we don’t need the texture of the dough to become fluffy when mixing it. No, we use “eggs” to stick the ingredients together so the cookies after baking won’t fall apart.

The vegan eggs I’m using today is so called “flax eggs” which is made out of flax seeds, chia seeds, linseeds or crushed psyllium seeds.

How do you so a vegan egg? You simple combine 1 tbsp of seeds with 2 tbsp of water in a small bowl. For two eggs you simple double to amount. Combine these together and let it stand for a few minutes. A gel-kinda-looking mixture out of the ingredients is made and this one is being used for vegan baking just the way eggs usually are being used.

THIS RECIPE IS:

  • Vegan

  • Gluten Free

  • Sugar Free

  • Nut Free

  • Great Chocolate Cookies

  • Very Delicious

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Chocolate cookies - vegan and gluten free

approx 10 pieces

INGREDIENTS:

3 dl optional oats, but gluten free for gluten free cookies

1 dl buckwheat flour

1 tsp stevia or other sweetening

3 tbsp cacao

2 tsp baking powder

a pinch of real vanilla

a pinch of sea salt

100 g agave syrup

75 g vegan butter

1 vegan egg*

+ Optional kinds of chocolate chips


HOW TO MAKE:

  • Heat oven to 175 degrees.

  • Prepare your vegan eggs (read the middle part of this post).

  • Stir together all dry ingredients into a bowl.

  • Melt the butter and remove from heat. Pour down the syrup and combine. Add this to the bowl and mix it all together.

  • This dough is more sticky than regular cookie dough so I'd recommend you to use an ice cream scooper to scoop out half balls on a lined baking sheet. Press down some chocolate chips, making the cookie balls flatter at the same time a little bit on to the baking paper.

  • Bake in the oven for approx 12'.

  • Let them cool on a grill (it makes them more crunchy) before digging in!

NOTES:

  • Read the middle session of the post to learn how to make a vegan egg.

Don’t forget to tag #100kitchenstories and @100kitchenstories on Instagram if you remake any of my recipes.

I’d love to see your recreations!


Paulina Suonvieri
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