Smart Cookie: A vegan gluten-free chocolate chip cookie recipe

2016-08-22T13:54:24+00:00 Food, Recipes|

I have a sweet confession — I love cookies. I’ll take a pass on cake and I have no time for muffins, but cookies are my kryptonite. Hmmm, delicious cookie krypto. But because wheat, barley, and rye are off the menu for me (and for those with gluten issues) I’ve had to feed my cookie addiction with gluten-free alternatives, which are often far more expensive.

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My favourite gluten-free bakery is a place in Toronto’s Junction called Bunner’s. It’s a tiny hole in the wall but they make this delicious thing called The Supersonic Cookie which contains oats, chocolate chips, cranberries, pumpkin, sunflower, and flax seeds.

The cookie is awesome. What’s not awesome for gluten-free cookie addicts (like me) is the price — Bunner’s Supersonic sells for $2.83 per cookie. Doesn’t sound like much, but at three bucks a hit my cookie fix was costing me.

That’s the way the cookie crumbles! Or so I thought. When Bunner’s published their amazing cookbook, Bunner’s Simple & Delicious Gluten-Free Vegan Treats, I thought I had my pricey addiction licked ’cause baking at home would be cheaper.

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Not so fast. Those sneaky sneakers packed that recipe book with everything BUT their famous Supersonic. Since those smart cookies must make a lot of dough off their secret Supersonic recipe, I decided to build my own version — and so The Squawksonic was born!

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I started my adventure by eating cookies. Then weighing cookies. Then researching GF cookies. Then making and baking GF cookies. Then calculating the cost of homemade vs. Bunner’s. Then eating more cookies.

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By the time I was done I was baked. I also made a few changes based on what I like in a cookie so The Squawksonic isn’t an exact copy of The Supersonic. The biggest difference is cost — despite the ridiculous price of gluten-free ingredients you’ll pay around 55-cents per cookie — an 80 per cent savings over the bakery version.

In true Squawkfox fashion I got nerdy over something simple like cookies by making a spreadsheet. Doing the math based on my ingredient cost, you’ll pay around $8.85 for a 16-count batch of Squawksonics. Making these large cookies smaller will save you some dough.

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The Cookie Calculator Spreadsheet: Squawksonic Cost Calculation

Other differences include: The Squawksonic has no added sugar/sweetener, contains less molasses so it’s lighter in taste and colour, contains a lot of coconut, and uses full-sized chocolate chips. I do like the Enjoy Life Semi Sweet Chocolate Mini Chips because they are allergy friendly and vegan, but the cost is insane so I use the Kirkland brand of chips sold at Costco.

Enough of my crazy gluten-free cookie cost and composition chatter. Get baking!

Getting Baked: The Gluten-Free Squawksonic Chocolate Chip Cookie

This recipe makes around 16 cookies at around 330 calories a piece. To cut the cost or calories, reduce the size of the cookie (’cause they’re big) or reduce the cup size of chips or nuts or raisins. The only thing you cannot cut from this recipe is the xanthan gum — that’s the binding ingredient holding the whole thing together!

I stick to Bob’s Red Mill gluten-free ingredients. Bunner’s Bakery uses Bob’s Red Mill and I have zero issue spending the money on stuff that keeps my Celiac Disease from being bothersome.

Enjoy the Squawksonic for breakfast or dessert. I won’t tell. Smile.

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Ingredient list:

Six steps to gluten-free cookie delicious-ish-ness

I’ve probably eaten this cookie recipe (myself) 125 times since last year. Heck, sometimes I even bake the dough. If you’re into raw gluten-free cookie dough — well, kudos. If you prefer a baked goodie, well I’m with you too. Variety people.

STEP ONE: Preheat your oven to 350F. Line cookie sheets with a Silpat Silicone Baking Mat, (this set of Silicon Baking Mats branded by Amazon is a better value) or simple parchment paper.

STEP TWO: In a large bowl, mix together your dry ingredients: oats, flour, flaxseed, coconut, sunflower seeds, pumpkin seeds, cranberries, raisins, chocolate chips, salt, cinnamon, and xanthan gum.

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STEP THREE: In a medium bowl, whisk together the oil, coconut milk, and fancy molasses. I like to make a spiral, because I’m weird.

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STEP FOUR: Add the wet ingredients to the dry ingredients. Mix well. Try not to eat the dough.

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STEP FIVE: Using a cookie scoop or a 1/4 cup measure, scoop 16 balls of dough and place on cookie sheets. Flatten each cookie to about 1/4 inch thick and 3 1/2 inches in diameter. I like mine a little crunchier so I press out my balls to 4 inches. Yes, I just wrote about my balls. Sigh. Anyways, keep those cookies spaced around 1/2 inch apart.

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STEP SIX: Bake for 15 minutes or until the tops are golden brown. Cool on baking sheets for 20 minutes and then transfer to a cooling rack. To be honest, mine never make it to a cooling rack. Sigh.

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Enjoy the gluten-free yum.
Love love love,
Kerry

10 Comments

  1. Judi August 23, 2016 at 12:36 am

    They sound yummy. Can you make them not Gluten Free, using regular ingredients.

  2. kristen August 23, 2016 at 1:06 am

    do you have a printer friendly version of this recipe? maybe I overlooked it…

  3. Paddy August 23, 2016 at 5:41 am

    Thinking about you and wishing you well. You are courageous for naming the black dog. I like the cookie recipe too.
    Paddy

  4. Lucinda Kiessling August 23, 2016 at 10:52 am

    Suggestion: Most canola oils are genetically modified. You may want to use an alternate such as grapeseed, avocado, or even coconut oil.

  5. Lucinda Kiessling August 23, 2016 at 10:55 am

    Thanks for the recipe. Lots of hard work and research done by you. Much appreciated. Suggestion. Most canola oils are genetically modified. You may want to use an alternate such as grapeseed, avocado, or even coconut oil.

  6. Theresa H. August 23, 2016 at 12:08 pm

    This recipe makes me wish that my Costco still carried Kirkland brand chocolate chips. They stopped carrying it about 4 months ago and now only have Tollhouse brand. 😛

  7. canadianbudgetbinder August 23, 2016 at 9:26 pm

    These look great!! My wife eats low-carb so no flour but uses almond flour or coconut flour instead. Creating recipes can be tough and takes lots of trial and error.

  8. Gladys June 28, 2017 at 4:24 am

    Wow those look amazing!! I am going to try them this weekend. Cant wait 🙂

  9. Pamela September 8, 2017 at 10:06 am

    I became addicted to the supersonic cookie on my walk to work and the cost of my daily fix was adding up!

    Luckily I found your recipe and I made these cookies last week. The molasses I used were the Organic Wholesome brand and I found this made the cookies appearance darker.
    Can you confirm what brand of fancy molasses you buy for your recipe?

    P.S. the Enjoy Life chocolate chips are delicious.

  10. SM September 10, 2017 at 8:00 pm

    Just made these, I think they are a good start to discovering the secret of the supersonic cookie but I will make some adjustments next time. If anyone has any tips I’d love to hear them.
    – No sunflower seeds, IMO the taste is overpowering, are they in the original cookie? I can’t tell. I think I will replace with more flax.
    – I am not vegan and added 2 eggs instead of the coconut milk
    – Add in 50% more molasses, as I think they can be a bit sweeter and I like the molasses flavour in the Bunner’s version.

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