I made vegan cookies. And then dumped an entire bag of non-vegan chocolate chips into the batter. Sometimes these things happen. I ride my heart out at soul-cycle and then stop for frozen yogurt on the way home. I drink kale juice and chase it with a batch of cupcakes. Counterproductive? Perhaps, but I prefer to think of it as balanced.This time, it's not just my sweet tooth to blame. The recipe is adapted from Christina Tossi and Karlie Kloss's Perfect 10 Kookie, which they debuted in a video that featured 80s aerobics followed by a baking party. In other words, my perfect afternoon.
Vegan or not, these cookies are delicious. They're both sweet and salty, packed with power foods like almond meal, oats and olive oil, and include a very healthy helping of chocolate chips. They can easily be made truly vegan by substituting vegan chocolate chips (found in the baking aisle of Whole Foods) and would be gluten free if you swap in gluten free oats. Something for everyone. And, in my opinion, the perfect post-workout reward.
(Mostly) Vegan Chocolate Chip Cookies
Adapted from Christina Tossi and Karlie Kloss's Perfect 10 Kookie
3.5 cups almond flour
2 cups plus 2 tablespoons oats (or gluten free oats)
rounded 1/2 teaspoon kosher salt
1/2 tablespoon cornstarch
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 cup unsweetened shredded dried coconut
2 cups chocolate chips (or vegan chocolate chips)
3/4 cup olive oil
1/2 cup agave
2 tablespoons vanilla extract
Preheat the oven to 325. Stir together almond flour, oats, salt, cornstarch, baking soda, baking powder, and coconut in a large bowl. Make a well in the center of the ingredients and add the olive oil, agave and vanilla. Stir well with a rubber spatula to blend, and then add in the chocolate chips.
Drop 1/4 cups of dough onto a parchment lined baking sheet, and press down on the cookie dough balls to flatten them a bit. Bake for 12-14 minutes, until just slightly browned on the edges. The cookies will be very soft when they come out of the oven, so let them cool on the baking sheets for several minutes before transferring to cooling racks.