The “impossible” cookie
I love a cooking challenge. So when it was time to make a gluten free, vegan and lactose free cookie, I was happy to try! This recipe is based on the ChocolateCoveredKatie vegan one, and I made some adjustments to it. No egg, no butter, no problem!
Ingredients
130 grams/ 1 cup + 2 Tablespoons oatmeal flour
1/2 tsp baking soda
pinch of sea salt (I like Maldon)
50 grams/ 1/4 cup white sugar
50 grams/ 1/4 cup brown sugar (if you don’t have classic “american” brown sugar, use cane sugar and add a 1/2 teaspoon of molasses)
60 grams/ 1/4 cup + 1 Tablespoon mini dark chocolate chips
3 Tablespoons coconut milk (I love the Aroy D brand)
2 1/2 Tablespoons vegetable oil (not olive or sesame!)
1 teaspoon pure vanilla extract (or 1/2 teaspoon vanilla bean paste or one vanilla bean of paste)
Directions
Mix everything in a bowl and roll into one Tablespoon portion balls. Chill overnight if possible, but at least three hours in the fridge. When ready to bake, heat the oven to 175C/350F. Use parchement paper on a baking sheet and bake for 10-12 minutes. These will not get super brown. After 10-12 min, remove from the oven and press them down with the back of a spoon and let them cool. Done. Easy and delicious.