Vegan Chocolate Chip Cookies

My favorite corner in Mexico City is located where “Tout Chocolat” has its home. I was honored to meet its owner, Luis Robledo Richards, who is Latin America’s best pastry chef.

During my last family visit, I bought so many vegan chocolate chip cookies from Tout Chocolate (among many other chocolates), so that Luis kindly inspired me to create my own version of the famous Tout Chocolat cookie.

I hope this one does justice to the original, although it’s not entirely as great (I must admit) but hey, got to work with what I have got here in Austria.

You can find out more about chocolate from an Ayurvedic perspective here.

Don’t overindulge on these cookies, instead savor every bite.

This recipe makes one tray of cookies and takes in sum about 1 hour and 20 minutes (cooking and resting time).

INGREDIENTS

-       390 g coconut oil

-       50 g coconut milk

-       230 g raw cane sugar

-       20 g rolled or fine oats, slightly toasted

-       40 g apple sauce

-       500 g spelt flour

-       2 tsp Weinstein baking powder

-       ½ tsp rock salt

-       ½ tsp cinnamon

-       200 g or more chocolate chips

-       optional: fleur de sel as topping

INSTRUCTIONS

Put the coconut oil and sugar in a bowl and mix, until it becomes a smooth texture. Incorporate the coconut milk, apple sauce, salt and cinnamon. Add sifted flour and baking powder, then the oat and chocolate chips.

Mix the dough thoroughly with your hands and leave it in the fridge overnight.

The next day, preheat oven to 190° degrees Celsius.

Let the dough adapt to room temperature for half an hour.

Form balls each of 60 g and flatten them into the cookie shape you would like them to have. Add a few chocolate chips and fleur the sel on top.

Bake for about 10 minutes at 190° degrees Celsius.

Hope you like my version and please visit Tout Chocolat when you are in Mexico City!

Happy Holidays y Feliz Navidad!

With love,

Lisa