This gluten free chocolate cookie is seriously one of the best cookies I’ve ever had! And I am neither gluten free nor vegan! They are just damn delicious chocolate cookies.
How I found this cookie recipe…
The world is a weird place right now. Lockdown everywhere. I haven’t left my house in over 2 weeks except to walk the dog or go to the supermarket. At the beginning of the month my biggest stress was the cancellation of a convention I cater for. I had no idea it was the beginning of a long spiral of cancellations and lockdowns. Not a good time to have a catering company…..
A few weeks later I realise that we are all in the same boat, riding the same waves. But on the day I heard about the MIPIM cancellation I took my girls and dog for a long walk in the forest to de-stress. We wandered out of the woods 2 hours later, famished. I wanted someone to hand me a sandwich and a beer so I could sit on a rock in the sun and tell myself, “All will be ok,”. Unfortunately, that someone didn’t arrive.
The girls and I jumped in the car, heading to a bakery when I passed a little cafe which I had driven past for months but never really noticed. But on that Saturday the cafe’s tiny little terrace was soaked in sunlight. There were only 2 women sitting at a table, each with a wide-brimmed straw hat to protect themselves from the unusually vicious March sun. I slammed hard on the brakes and within minutes the girls and I were sat on that same terrace. It was only after the waiter brought me the specials menu that I realised I had just brought my two young kids to a vegetarian cafe. I considered leaving but by then my girls were fighting over the complimentary straw hats and I had the wine list in my hand. There was no turning back.
We had a lovely little lunch in the sun at Chez Adrienne. My finicky daughter dined only on french fries but they were deliciously hand cut with rosemary and sea salt. Their reward for dining at a vegetarian cafe was a cookie each for dessert. And OMG what a cookie!!!
The best gluten free cookie recipe I have come across…
When I paid the bill I told the young lady (Adrienne, I presume) that her cookie was one of the best I had ever had. “And I’m American so that means a lot!” Then she told me it was not only a gluten free cookie but also vegan. That’s when I almost fell off my chair. “Would you like the recipe?” Ummmmmm….hell yeah!
The lockdown seemed like a good time to put the recipe to the test. These gorgeous gluten free chocolate cookies are just as good at home as they were at Chez Adrienne. The coconut sugar gives them a caramel taste and the chocolate pieces melt perfectly in to the cookie. I chose to use whole pecan halves to garnish the top of the cookie. Alternatively, you can fold chopped pecan pieces into the cookie. You can use vegan chocolate if you want, as Adrienne does, but I just make mine with dark baking chocolate.
I fear that the after affects of this pandemic might mean that Chez Adrienne and other new, small businesses may not survive the storm. If she does reopen I strongly encourage my local readers to check her out (in le Rouret) for a nice fresh salad, avocado toast or her gorgeous home made fries. And don’t forget the cookie! The cookie alone is reason enough to eat at Chez Adrienne!Print
The Best Gluten Free Chocolate Cookies (and Vegan)
This gluten free cookie recipe is to die for!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- 200g/7 oz (about 1 1/3 cups) coconut sugar
- 1 teaspoon of salt
- 100g/3 1/2 ounces/(about 1/2 cup packed) coconut oil, melted
- 60 ml/ 1/4 cup soy milk
- 1 teaspoon vanilla extract
- 185g/6 1/2 ounces/1 1/4 cup rice flour
- 1/2 teaspoon baking soda
- 115g dark baking chocolate (or vegan chocolate)
- 20 pecan halves
- Combine the coconut sugar, salt and melted coconut oil in a medium bowl.
- Stir the soy milk and vanilla extract into the sugar mixture.
- In a separate bowl whisk together the rice flour and baking soda. Add the flour mixture to the sugar mixture and stir well to combine.
- Chop the chocolate into small pieces with a sharp knife. The pieces won’t be uniform in size but keep them roughly the size of large chocolate chips.
- Fold the chocolate into the cookie batter.
- REFRIGERATE THE BATTER FOR 30 MIN TO ALLOW THE COCONUT OIL TO HARDEN UP A BIT.
- Preheat oven to 180C/350F
- Using a spoon scoop about a tablespoon of batter onto a baking sheet covered in parchment paper or a silpat liner. Repeat to make 20 cookies (you may need to do in batches). Top each ball of cookie batter with a pecan half.
- Place in the oven and cook 10-15 min, depending on your oven, until the cookies are done and slightly darker around the edges.
Keywords: gluten free, gluten free cookie, gluten free baking