Chocolate chips cookies are, probably, the world’s most popular cookie and one of the most beloved in every latitude. As happened with many desserts that later became iconic, chocolate chips cookies were created by chance by the skilled hands of Ruth Graves Wakefield in 1937. I love the history of the chocolate chips cookies. Once in a while I reread, fascinated by the atmosphere of America in the thirties. After all, through food we can start to know and understand the culture of a people through its cuisine. With a cookie that has a round golden form with a chocolate scent, it is easy to be charmed.
Vegan chocolate chips cookies: Ingredients
300 g (11 oz) brown rice flour
80 g (3 oz) raw coconut sugar
1 tbsp raw cocoa powder
1 tsp ground cinnamon
Pinch of sea salt
1 tsp organic baking powder
150 (5 oz) dark chocolate chips
150 ml (5 fl oz) extra virgin olive oil
50 ml (2 fl oz) water (optional)
Vegan chocolate chips cookies: Method
- Preheat the oven to 180°C (350°F/Gas 4).
- Mix the dry ingredients with chocolate chips. Add the olive oil and water, if the mixture is too dry and difficult to process. Form a dough. With wet hands take a quantity of the dough to make thick and large cookies.
- Place the cookies in a pan, lined with parchment paper.
- Bake for 10 minutes.