- A grain free alternative to the much loved vegan choc chip sultana cookies- think oatmeal cookie but without the grans. They are chewy, chunky, moist, super delicious and packed full of whole foods.
- 2 Tbsp (14g) ground chia seeds
- 1/3 cup (90g) water
- 1/3 cup (85g) vegan butter, at room temperature (see notes)
- 3/4 cup (130g) brown sugar
- 2 tsp vanilla extract
- 1/3 cup (92g) peanut butter (see notes)
- 1 cup (125g) buckwheat flour
- 1/2 cup (60g) blanched almond meal or flour
- 2 cups (150g) shredded coconut 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 100g dark chocolate, broken into small chunks
- 1/2 cup (75g) saltanas
- Preheat the oven to 165 C or 325 F. Line two baking trays and set aside. Please note I recommend using kitchen scales to make this recipe, however if you don’t have scales then I use the scoop and level method of measuring, using an Australian standard cup (250ml).
- In a large mixing bowl add etc chia seeds and water and whisk to combine. let stand for 10 minutes or until thickened. Add in cubed butter, brown sugar, vanilla and peanut butter. Use electric beaters and beat for 3-4 minutes, or until light and fluffy.
- Next, sift in flour, baking powder, baking soda and cinnamon. Add almond meal and coconut, then gently fold the mixture together. The mix will be stiff at first, but should come together as a thick and moist dough. If you don’t have enough moisture, add 1 Tbsp preferred milk. Mix until only just combined, then add the chocolate chunks and saltanas and fold through.
- Now, portion out the cookie dough. I use an ice cream scoop for uniformity (which makes 14 balls, for me), or you could use a dessert spoon to scoop out balls and roll into balls. Place each ball onto a lined tray, and flatten slightly with the palm of your hand. The cookies should have at least a 5cm gap between each other. I like to squish in some extra chocolate on top of each ball before baking, because extra chocolate is my kinda thing.
- Bake for 10-12 minutes. To tell if the cookie is ready, you can very carefully lift up the base of one of the cookies- you want a nice, golden brown colour. remove from oven, allow to cool 10 mins, then turn on to a wire rack.
Store completely cooled cookies in an airtight container. They keep well in the pantry, but in warmer/humid weather, you will need to consume them in 2-3 days. The cookies freeze well, and can also be kept in the fridge- simply allow a little time to warm up before consuming.
- For the vegan butter, I used a block (hard) of vegan butter. I have not tried with spreadable margarine, nor coconut oil, but both should work. If using softened coconut oil, and an extra 1/4 tsp salt to the recipe.
- For the peanut butter, choose a good quality, natural runny peanut butter. I like this one. You can sub for tahini or any roasted nut/seed butter.
Keywords: Choc chip cookies, plant based, oatmeal, vegan baking, grain free recipes, gluten free