Curb Your Craving for a Girl Scout Cookie with this Vegan, Gluten Free Chocolate Chip Cookie

Gluten Free Yoga Chick Vegan GF Cookies
Gluten Free Yoga Chick Vegan GF Cookies

A soft, vegan, gluten free, and low glycemic cookie that satisfies?  Yes please!  The chocolate and coconut in this recipe give the cookies a Girl Scout’s Samoa cookie taste, but are softer, chewier and dare I say, better?  You be the judge!

Here I used larger chocolate chips, but the chocolate/coconut ratio wasn't quite right.  Smaller chocolate chips are better for this recipe.
Here I used larger chocolate chips, but the chocolate/coconut ratio wasn’t quite right. Smaller chocolate chips are better for this recipe.

Recipe for your mind, body and spirit:

I use a combination of sugars to get the best flavor and nutritional bang for your buck.  Stevia is a natural low glycemic sweetener with fewer calories.  Molasses has the added benefit of vitamins and minerals most modern diets are lacking, plus it adds a nice golden color to your cookie the way brown sugar would, but without the artificial colors.  Read this article to learn more about sugars and sweeteners.

1/2 cup organic white sugar

1/4 cup granulated stevia (2X strength of regular sugar).

2 tablespoons blackstrap molasses

1/2 cup coconut oil

1/3 cup coconut milk (or your milk of choice).  I used canned lite coconut milk for an added richness, but you could use the boxed coconut milk, almond, rice, or cashew milk

2 teaspoons vanilla

3/4 cup white rice flour

1/3 cup coconut flour

2 tablespoons potato starch

1 tablespoon xanthan gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup mini dairy free chocolate chips (I recommend mini chocolate chips to get the best chocolate to cookie ratio).

Method:

Preheat oven to 375 degrees.  Line cookie sheets with oven safe parchment paper.

Cream together coconut oil, sugar, stevia, molasses and vanilla using an electric mixer or Kitchen Aid.  In a separate bowl, thoroughly combine dry ingredients.  Slowly add the dry ingredients to the wet sugar mix 1/3 at a time until the soft dough forms.  Be sure not to over mix.  Stir in the chocolate chips.

Spoon out dough onto the cookie sheet in tablespoon size dollups.  Bake for 10 minutes, or until cookies are a beautiful golden brown.  Allow the cookies to cool on a cooling rack.  If you are like me you will eat them immediately.  In the rare event you have leftovers, be sure to store them in an airtight container to maintain the soft freshness.  Enjoy!

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Like the recipe?  Have a suggestion for a recipe you would like me to make-over?  I love to hear from you!