vegan, egg-free, dairy-free, gluten-free, soy-free Melty chocolate chunks, toasty pecans, and serious depth of flavour from miso: these are the best cookies you will ever eat. Vegan, gluten-free, or not (I'm not exaggerating). Adapted from Ovenly's Secretly Vegan Chocolate Chip Cookies.
100g/ 3/4 cup sweet rice flour
100g/ 3/4 cup buckwheat flour
50g/ 1/2 cup chickpea/besan flour
1/2tspfine sea salt
230g/ 1 1/3 cups coarsely chopped 70% dark chocolate
100g/ 1 cup lightly toasted pecans, roughly chopped
110g/ 1/2 cup light brown sugar
100g/ 1/2 cup raw caster sugar
1/2cup+ 1 tbsp mild extra-virgin olive oil
1/4cup+ 1 tbsp water
3tspwhite miso paste
flaky salt, to sprinkle
In a large bowl, whisk together flours, baking powder, baking soda, salt and xanthan gum. Add the chopped chocolate and pecans to the flour mixture and stir to evenly incorporate. In a separate large bowl, whisk the sugars with the olive oil, water, vanilla and miso until smooth, about 2 minutes.
Add the flour mixture to the sugar mixture, and then stir with a wooden spoon until combined and there are no flour pockets. If using GF flours, mix until your heart is content. If using regular flour, do not overmix. Cover tightly, and refrigerate the dough for at least an hour or two and preferably 12 hours (this step is important for cookie perfection).
Preheat the oven to 180C/350F. Line two baking trays with baking paper. Remove dough from the fridge and use an ice cream scoop or a tablespoon to scoop dough into your desired cookie size - mine were about 2 tbsp worth of dough. Sprinkle the balls of dough with flaky salt, and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake. Best eaten when cool, if you can wait.
To Sub All-Purpose Flour: Replace the sweet rice, buckwheat and chickpea flours with an equal amount of all purpose/plain flour (by weight) and omit the xanthan gum.