Yes, I’m quite certain that Gwyneth is home right now stuffing her face with these double chocolate chip cookies. The truth remains that, at some point, she did post this vegan cookie recipe on her website GOOP which I copied and saved in my “to do on a rainy day” folder. Guess what? That rainy day has arrived!
You may not believe me, but I forced my lazy self to go to an early morning spin class today only to find the gym closed due to a power outage. I couldn’t believe it. I don’t remember this happening since the last major hurricane. What was a vegan mom in the suburbs to do under these circumstances? Thinking of my son who was home sleeping soundly in his bed during his spring break from college, I decided to pull out Gwynnie’s cookie recipe. Although he loved the cookies, I told him that they weren’t vegan since he insisted that he didn’t like cookies made without milk and eggs. I guess he was wrong. Thank goodness he doesn’t read my blog because he still thinks that he dislikes dairy-free cookies. Let’s keep my little secret between us. Okay?
These delicious double chocolate chip cookies were easy to make and had a lovely “chocolaty-coconutty” taste. Here are the ingredients you will need to make them (feel free to use gluten-free all-purpose baking flour)…
All you really need to do is to add some some dry ingredients from one bowl with some wet ingredients in another bowl…
Then just add in some vegan chocolate chips and mix evenly throughout…
Scoop out little balls with a melon scooper onto cookie sheets and press with the heel of your hand to make little cookie shapes…
Pop into the oven for 14 minutes and voila…
Here’s the recipe…
GWYNETH PALTROW’S DOUBLE CHOCOLATE CHIP COOKIES
Adapted from GOOP
Yields 3 dozen cookies
1 cup coconut oil
1 1/4 cup vegan sugar
1/3 cup applesauce
1 teaspoon salt
2 tablespoons vanilla extract
1/4 cup flax meal
1 1/2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 1/2 teaspoon xanthan gum
1 cup vegan chocolate chips
Pre-heat oven to 325 degrees. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, mix together the oil, sugar, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully push the dry ingredients into the wet mixture and combine until dough is formed. With the same spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
Using a melon-baller, measure out the dough and place on the prepared cookie sheets. Space the portions 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 14 minutes, rotating the trays 180 degrees after 9 minutes. The cookies will be crispy on the edges and soft in the center. Remove from the oven.
Let cookies stand 10 minutes. They’re best served warm, but to save them use a spatula to transfer the cookies to a wire rack and cool completely before covering. Place in an airtight container and store at room temperature for up to 3 days.