Chocolate Chip Cookie Crisps / Vegan + Gluten-Free
 
Prep time
Cook time
Total time
 
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Makes: about 50 crisps
Ingredients
  • 1 cup sugar
  • ¼ cup + 1 T avocado (or other neutral) oil
  • ¼ cup olive oil
  • ¼ cup water
  • 3 T Mexican vanilla (yes, tablespoons)
  • 2 cups 1-for-1 gluten-free flour (I use this one)
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp salt
  • ¾ cup dark or semi-sweet chocolate chips (dairy-free if you intend to keep the cookies vegan)
Instructions
  1. Combine sugar, oils and water in the bowl of a stand mixer and whisk on medium until sugar is almost fully dissolved, 7-10 mins. (If you rub the mixture between your fingers, just a few granules should remain.) Add vanilla and mix to combine.
  2. Meanwhile, whisk together flour, baking powder, baking soda and salt in another bowl. Finely chop chocolate chips into shards (this is key - do not skip or it will make slicing the cookies a far more challenging affair later) and add to dry ingredients, stirring to combine.
  3. When liquids are mixed, dump in dry ingredients all at once and mix (with paddle attachment or wooden spoon) until just combined. Dough will be almost a batter consistency.
  4. Refrigerate dough, covered (either in the mixing bowl or transfer to another container) until firm enough to handle, at least 8 hours or up to several days.
  5. Once dough is set, score into two even portions. Turn each half out onto a large piece of plastic wrap or parchment paper and roll into a 2"(ish) diameter log, using the wrap or parchment to help you and, finally, twisting the ends of the wrap or parchment until very snug. Freeze dough until very firm, at least several hours or overnight.
  6. When ready to bake: position racks in upper and lower thirds of the oven and preheat oven to 350F. Just before baking, remove dough from freezer, unwrap, and thinly slice into approximately ¼"-1/3" cookies. Transfer each cookie slice immediately to baking sheet, leaving at least 1" between.
  7. Bake cookies for 10 mins on the lower rack, then swap and bake for an additional 10 mins on the upper rack, until evenly golden brown. Allow to cool 5 mins before transferring to a cooling rack to cool completely. Enjoy!
Notes
Cooking time does not include time required to chill and then freeze the dough. For best results, give yourself about a 24 hr lead time before you need these cookies to be ready to rock. ;)
Recipe by the pig & quill at https://thepigandquill.com/chocolate-chip-cookie-crisps-vegan-gluten-free/