The Best Chocolate Chip Cookies for real (V/GF)

I truly believe that chocolate chip cookies are always appropriate. 

I know this is the second post about cookies this week, but this is extremely important. 

I made these the other day and planned on sharing them at a later time so this doesn't turn into a cookie blog- but after eating them for three breakfasts in a row I decided you need this recipe and you need it right now. 

Meeting your new boo-thang's parents for the first time? Bring them cookies.

Snow day? Warm chocolate chip cookies.

Got home way too late and a little bit tipsy? Grab a stack of cookies and a tall glass of milk.

Your best friend decided to break up with her boyfriend...again? Show up with cookies.

It's Sunday morning? Cookies for breakfast. 

I dare you to tell me a situation that you wouldn't be happier with a plate full of these cookies.

Best Ever Vegan/Gluten Free Chocolate Chip Cookies

1/4 c almond butter
1/4 c applesauce
1/2 c sunflower oil
1/4 c granulated sugar
1/2 c raw sugar
2/3 c light brown sugar
1 tsp vanilla extract
2 c all purpose gluten free flour (I like Bob's)
3/4 tsp baking soda
1/2 tsp salt
8 oz bittersweet chocolate, chopped**

Preheat the oven to 350.

In a medium bowl, whisk together the sunflower oil and all of the sugars. Stir in the almond butter, vanilla and applesauce until combined. Whisk in the baking soda and salt- then slowly stir in the flour and chocolate chunks. 

Scoop onto a parchment lined cookie sheet, two inches apart. Bake for 8 minutes until the edges just begin to turn golden brown. Right when you take them out of the oven, gently tap the sheet on the counter so the center sinks in a bit. This makes the cookies a consistent texture all the way through and gives them that gorgeous crackly top!

Allow to cool on baking sheet, store in an airtight container!

I froze half of the scoops until solid and now I have a ziplock bag full of cookie dough just waiting for the day that I come home and desperately need a pile of warm, chocolatey sugar. 

** The reason you want to chop your own chocolate instead of using chocolate chips is because chocolate chips are full of wax to help them hold their shape. While I use chips all the time for times that I'm melting chocolate (ganache, frostings, etc)- I always chop my own bars for cookies because it will give you layers of chocolate and flakes of chocolate all throughout the cookie. This is the difference between something that people eat, and something that people remember.

xo
Audrey

|dairy free| Chocolate Chia Mousse

Ask and ye shall receive. I'm back on the food writing bandwagon! Blogs are so 2008, but so is Taylor Swift and we're not over her yet! 

Mostly I'm coming back to this space to connect. I have so much to share and I need a platform to share it. I'm always looking for food inspiration, so I figured you probably are too! 

These days I'm eating 90% vegan and 10% pizza and tacos. Expect to find similar ratios here. Healthy, balanced, SIMPLE meals that you (yeah-you!) can totally make with a relatively minimal ingredient list. Last time I shared recipes (high school) I subsisted on 95% sugar and 5% cucumbers. I'm hoping this chronicle can serve as a source of inspiration for you and I both, to help you realize that eating (consistently) healthy doesn't have to mean bland salads, steamed broccoli, or million dollar a month subscription services. 

I'm still deeply infatuated with dessert, there will be no shortage of sweets here BUT they will no longer be sickeningly sweet- that's just not my jam. 

Let's get on with it, then-

Vegan Chocolate Chia Mousse with Coconut Whipped Cream
serves 2, for when you're tryna impress that hot yoga teacher you invited over for dinner and then promptly realized that the only dessert you're confident with is slice & bake cookies

1/4 cup + 2 TBSP chia seeds
1 cup almond milk (unsweetened)
1/4 cup cocoa powder (as dark as possible, I use Varlhona)
3 TBSP honey
pinch salt
cacao nibs, for serving

1 can coconut milk, refrigerated overnight
1 tsp vanilla extract

\\ combine the first five ingredients in a medium bowl, whisk until they're friends.
\\ allow to rest in the fridge for at least an hour and a half, up to overnight.
\\ blend the chia pudding mixture until light and fluffy (mine fit in my lil ninja blender), you'll notice the color change and the pudding will smooth out a bunch!
\\ spoon the mousse into two cups, refrigerate for another hour (up to two days, covered)

When ready to serve:
\\ in a separate bowl, open the can of coconut milk and pour off the liquid in the can (save it for smoothies!)
\\ beat the solid fatty part of the coconut milk with a hand mixer until light and fluffy, mix in vanilla.
\\ top mousse with coconut whipped cream, cacao nibs & another pinch of sea salt! 
\\ allow your guest to ogle you in delight because you are, undoubtedly, a magician.

may your heart always be j o y f u l,

audrey