Paleo Chocolate Chip Cookies [vegan, gluten-free, grain-free, paleo, and refined sugar-free]

Been a bit MIA from baking and this blog because there's only less than 50 days until the big day! There's still quite a bit to plan and finalize.. But in all honesty, the blog is neglected not because I don't have time, but I got to watch out for any muffin top forming in the meantime and steered away from sweets!

Wow, a lot has changed since I baked these cookies and drafted this post. It's exactly 30 days from what could've been our wedding. Our wedding is officially cancelled with the current COVID-19 pandemic. The last couple weeks were filled with uncertainty and anxiety for the fiance and I. On top of informing all our friends and family, we had to reach out to our vendors to find best solution for the contracts we have signed and the deposits we have put down.

A lot is still in discussion, but we are at a better mental stage now. All this is unexpected and out of anyone's control. What's most important is health and that we have each other. There's always time to celebrate again in the future.

With a "stay at home" order in California and no wedding in the near future to stay in figure for, let's bake more!

I've been wanting to incorporate more healthy ingredients. And as you read from the title of this post, this is vegan, gluten-free, grain-free, paleo, and refined sugar-free! It uses everything I already have in the pantry, and it's quick and easy.

 

Paleo Chocolate Chip Cookies
recipe adapted from Bakerita
yields about 12 cookies

½ cup (100g) refined coconut oil softened
⅔ cup (96g) coconut sugar*
1 large egg room temperature (for vegan/to eat the dough, use a flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using)
1 teaspoon pure vanilla extract
½ teaspoon baking soda
½ teaspoon sea salt
2¼ cups (220g) blanched almond flour
1 cup (6 ounces) chopped dark chocolate
Flaky sea salt to sprinkle on top (optional)

*halved recipe and used 50g coconut sugar

 

 

1. Mix together coconut oil and coconut sugar until smooth. Add egg or flax egg and vanilla extract and stir until smooth.
2. Add almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in chopped chocolate.
3. Cover and refrigerate for at least an hour (or up to 48 hours).
4. Preheat oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for about 10 or until just beginning to turn golden brown around the edges.
5. Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.

The edges of these cookies browned a lot quicker and developed into crumbly crisp skirts.

Taste: 3.5 stars out of 5
Good sweetness and delicious nuttiness from the almond flour
Texture: 3.5 stars out of 5
A bit too crumbly in texture. Crisp edges with a moist center.

Black Bean Brownies [Vegan & GF]

I was doubtful, but now I believe. Black beans work in brownies! Give this vegan and gluten free recipe a try. Make them for a potluck and share them with all your friends vegan or not. They will never guess the secret ingredient.

Verdict?
Fudgy.
Tender.
Undetectable bean taste.
Bonus: this is a one bowl recipe!

Black Bean Brownies 
recipe from Minimalist Baker
makes 12

1- 15 oz. (425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained (~ 258 g)
2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water)
3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
3/4 cup (72 g) cocoa powder (the higher quality the better)
1/4 tsp sea salt
1 tsp pure vanilla extract
heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
1 1/2 tsp baking powder
Optional toppings: crush walnuts, pecans, semisweet chocolate chips, or almond/peanut butter

Mix flaxseed meal and water. Let rest.

Vegan flax egg!

Add black bean..

and everything except toppings to food processor.

Blend till smooth.

Distribute evenly into muffin tins.

Optional: top with chopped walnuts.

When done, top should be dry.

1. Preheat oven to 350F (176 C).
2. Lightly grease a 12-slot standard size muffin pan (or 8x8" baking tin). Make sure you've rinsed and thoroughly drained your black beans at this point.
3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4. Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
7. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips, or dollop and swirl almond/peanut butter on top.
8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. (Bake for 35-45 minutes if using 8x8" baking tin)
9. Remove from oven and let cool for 30 minutes before removing from pan. Use a knife to help lift each brownie out. Firm them up in the freezer if they are too difficult to remove.
10. Store in an airtight container for up to a few days. Refrigerate to keep longer.

A little espresso/coffee powder was added to the mix to give it the dark chocolate bitter taste. Leave out if that's not your preference.

Taste: 4.5 stars out of 5

Addition of espresso powder gives them a more bitter flavor and more dark chocolate-y. Sweetness was just right!

Texture: 4 stars out of 5

Tender, fudgy and a bit crumbly. 

Enjoy!

*rough estimate; does not include toppings

Coconut Oil Chocolate Chip Walnut Cookies

Cookies without the butta! Slightly crisp. Tender and Moist. And a hint of tropical coconuty-ness.

These are great for spontaneous sweets cravings because you don't need to bring the butter to room temperature for creaming nor chill the dough at all before baking. Woohoo.. From start to taking a bite out of the soft fudgy fresh out of the oven cookies, I'd say 30 minutes?

So if you got 30 minutes and are craving some delicious cookies, keep reading!

Coconut Oil Chocolate Chips Walnut Cookies

recipe adapted from Oh Lady Cakes

makes about 21 cookies

2/3 cup (148g) light brown sugar, packed *reduced to 140g
2 tablespoons (20g) potato starch *used cornstarch
1/3 cup (75g) refined coconut oil, melted (but not hot) *used TJ's organic virgin coconut oil
1/4 cup (56g) unsweetened almond milk, room temperature *used 2% milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt *used 1/4 tsp of table salt
1 1/3 cups (185g) all purpose unbleached flour
1 1/2 ounces semi sweet chocolate chips
2/3 cups walnuts, chopped and toasted

After milk and vanilla extract are added, mixture was curdled and weird.

Proceeded with dry mixture, and mixture was a bit dry.. Uh oh!

Rolling with it.. Mixed in chocolate chips and walnuts.

Scooped 1.5 Tbsp and rolled into balls.

Flattened slightly before baking.

1. Preheat oven to 350˚F.
2. Line large baking sheet with a silicone mat or parchment paper; set aside.
3. In large mixing bowl, whisk together the sugar and potato starch until evenly combined.
4. Stir in melted coconut oil and whisk for 30-45 seconds, just until the mixture starts to thicken.
5. Add milk and vanilla extract; whisk until combined then let set for about 1 minute to thicken, before mixing again.
6. Add flour, baking soda, baking powder and salt; mix with a wooden spoon or spatula, just until combined then quickly/gently mix in the dark chocolate and walnuts.
7. Using a 1.5 Tbsp cookie scoop, drop the dough onto the prepared baking sheet then roll into round balls and flatten slightly.
8. Bake at 350˚F for 10-11 minutes, then remove from oven and let cool on baking sheet for ten minutes.
9. Transfer to a wire rack to cool completely.
*Cookies can be kept in an air tight container, at room temperature, for up to five days. 

I almost thought these cookies weren't coming together when my dough looked absolutely nothing like the ones on Oh Lady Cakes. First of all, the coconut oil didn't seem to incorporate evenly and looked terrible. Then, the addition of milk and vanilla extract made it looked even worse.. The liquid ingredients didn't seem to bind well with the sugar/cornstarch. And finally, the dough was dry and crumbly. 

I am suspecting the cold weather and my freezing kitchen might have solidified the coconut oil during mixing? But oh well, after rolling and baking, these cookies turned out decent! They didn't look perfectly round and flat, but taste matters more imo.

The cookies didn't spread much.

Puffy and very fudgy when eaten fresh out of the oven.

My first sheet was rolled and baked, while my second sheet was flattened prior to baking. If you like more of a soft fudgy center, go unflattened. I preferred the second sheet where the cookies were overall crisp.

I used TJ's Organic Virgin coconut oil which lends a more prominent coconut taste in these cookies. I loved that and would have been great if I thew in some toasted coconut chips as well.

Taste: 4 stars out of 5

A bit sweet for my taste but nice subtle coconut flavor.

Texture: 3.5 stars out of 5

These cookies were sturdy and firm which makes them perfect for holiday cooking gifting. Crisp bite and the center sort of melts away. Walnuts added a nice extra crunch too.

Update: after a day, the cookies lost the initial crisp and were overall tender, moist and chewy.