Ingredients pictured above from top left to right; ground flax seed, almond flour, dark chocolate chips, oat flour and coconut sugar.
Been experimenting quite a bit lately with vegan + gluten free baking. For these chocolate chip cookies, I went for just almond flour and oat flour, the best tasting and richest of the gluten free flours, and just coconut sugar to sweeten the dark chocolate chips. Although it took me three tries to get the combination of wet to dry ingredients correct. The first time I used 1 cup of almond flour and 1 cup of oat flour, but the cookies didn't flatten, and were a cake-like cookie, not what I was going for. Next round, I used 3/4 cup of almond and 3/4 cup of oat, was a little better, but still very nutty in texture with that amount of almond flour. The third time I used 1 1/4 cup of oat and only 1/2 cup of almond. This seemed to be the best combination as far as a flat and chewy traditional chocolate chip cookie. This was my first time using a "flax egg", which is ground flax mixed with water. Also, note there are different results with vegan baking if you use the Earth Balance butter sticks vs the spread, which has more water added. For these cookies, I used the spread, not the sticks. Overall, after three tries, I was pleased with how these turned out; a savory, nutty, chewy, chocolatey, not too sweet, cookie. With the days being so short now, I was shooting my final try of this recipe at the end of the second baking day, only an hour before dark, with my ISO cranked up to 1000, f 1.8 wide open on my 50mm, grasping at the last light of my window and crunching down on the samples. Have a great week everyone!
Below a glimpse of snow covered trees from a drive into the cascade mountains in Washington state over Christmas. It's not snowy here, just dark and rainy, as you can see from these moody food photos.