I think I’ve found my favourite chocolate chip cookie recipe, thanks to the lovely folks over at Greenhouse Juice and their beautiful new cookbook, The Greenhouse Cookbook. I know that their are many great chocolate chip cookie recipes out there and my opinion of the best cookie might be different than yours, but I swear this one is a really good one. Plus, it happens to be completely vegan and gluten-free (although no one would ever notice).
Greenhouse Juice is a popular organic & cold-pressed juice shop in Toronto. I’ve been a long-time fan of their juices and inspiring Instagram account and blog. I had the pleasure of meeting Emma, co-founder and author of the book, a couple weeks ago in Montreal. She is so nice and kind, she made me love Greenhouse even more than I already did. Of course, I was thrilled when I got word that they were about to spill all of their secrets and share their recipes in the form of a cookbook.
I’ve made several recipes from the book so far – the Flax Seed & Black Olive Crackers, the Sweet Potato Brownies, the Roasted Beet, Kale & Avocado Salad, and a few of their smoothies. Verdict: they’ve all been delicious and super easy to boot, which I’m always all about. Next on my list are the Spicy Mushroom Tacos with Crispy Tempeh, Hangry Bites, and Nut-Pulp Granola (I never know what to do with the pulp, so I’m really excited about that one). These cookies are my favourite recipe from the book so far. They’re soft and moist, sweet and slightly salty, with lots of chocolate chunks that melt in your mouth. They’re truly amazing and I hope you get to bake a batch soon, you’re in for a treat.
This cookbook is truly a must for anyone who’s into delicious, easy plant-based eating and juicing. (I am by no means paid to say this. I truly love the book and this amazing company!). You can order the book here or find it in any good bookstore.
Recipe from The Greenhouse Cookbook, Plant-Based Eating and DIY Juicing by Emma Knight. Copyright © 2017. Reprinted by permission of Penguin Random House Canada Limited.
- 1 cup coconut sugar
- ½ cup coconut oil
- ¼ cup nut milk of your choice (I used almond milk)
- 1 tsp pure vanilla extract
- 2 cups gluten-free flour (I used Bob's Red Mill)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt, plus more for garnish
- 1½ cups dairy-free chocolate chips or chocolate chunks
- ¾ cup gluten-free rolled oats
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, cream together the coconut sugar and coconut oil, then slowly add the nut milk and vanilla.
- In another medium bowl, combine the flour, baking powder, baking soda and salt. Mix the wet and dry ingredients together in a food processor or using a hand mixer. Using a wooden spoon, fold in chocolate chips and rolled oats.
- Form cookies the size of golf balls and drop them onto the baking sheet. Using a fork, lightly pat down each cookie, then sprinkle a pinch of coarse salt on top. Bake for about 7 minutes. Underbake slightly for a soft, chewy texture.
If you like this recipe, feel free to pin it to Pinterest. And if you make it, make sure to tag your photos with #thegreenlifeblog on Instagram so I can see!