Cookies are one of those things that I think everyone is unanimously both particular and individual about at the same time. Nobody likes a crumbly cookie or one that falls apart easily when you bite it, but personal preference dictates whether you like your cookie crunchy or chewy or soft; big and flat, or small and fat. And while you can never create a recipe that pleases everybody, you can create a recipe that at least meets those basic “cookie needs” criteria. I thought so anyway.
And so there has been this on and off recipe testing thing happening for me behind the scenes that regularly involves cookies. It hasn’t been a full steam ahead cookie testing adventure, but the idea and scheming recipe planning part of it always sits in the back of my mind. If I’m being honest, cookies are totally something I can do without, but I think it’s mostly because I am of the belief that everybody needs a good, consistent, reliable cookie recipe that they can whip out whenever necessary that I kept forging ahead with the quest.
And then a few weeks ago when I made the flat bread and saw how the coconut performed when I put it in the blender for a bit, I was thinking bigger things than flat bread . . .
These cookies are made with a homemade flour created from combining desiccated coconut and tiger nuts in a blender to create a coarse flour mixture. When you blend the two together, they both release their natural oils, which helps bind the cookies together and lends that delicious, crisp texture and that perfect cookie taste. I tried using coconut flour, premade tiger nut flour, blending each one separately, and of course, a completely different recipe altogether, but I can honestly say that none of them yielded a product like I was after and that these are the best chocolate chip cookies I have made to date.
I really struggled the most with what I should call this recipe. It is a chocolate chip cookie recipe. It’s vegan and gluten free, made with no refined sugar and, as far as cookies go, pretty dang healthy. But so are all those other cookie recipes that come up when you search for them on Google or in Foodgawker. Enter “Vegan Chocolate Chip Cookies” into your search engine, and you will be inundated with options to choose from. Gone are the days when it’s hard to find a vegan recipe, or hard to make something like cookies and cakes taste as good as their non-vegan counterparts.
And I’m sure it’s true that all of those recipes you would find are good, delicious even, and that they will satisfy your needs and desires for chocolate chip cookies. But I wanted some way to make sure you knew that these particular chocolate chip cookies stood away from the rest. Not stood away as in were better necessarily – I’m not that brash as to make such a bold statement as that – but stood away as in they were different, used different ingredients and were worthy of you trying them out, if nothing else.
But you’ll notice, that in the end, I simply called them Vegan Chocolate Chip Cookies. Because while I totally think they are amazing and will probably be my go to recipe from now on, cookies are one of those things, that I think in many ways, we each simply end up figuring out for ourselves. We try and practice, go through many trials and errors and get ideas and get inspired. And while these ones are worthy of your love and affection and the energy to try them, they are just a humble chocolate chip cookie, and perhaps that in itself speaks about them enough.