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Soft & Chewy Vegan Chocolate Chip Cookies
Alyssa · simplyquinoa.com · Original Recipe
These vegan chocolate chip cookies are chewy, gluten-free, and made with quinoa flour and coconut sugar for rich flavor. They're the best!
3
chewiness
4
crispiness
2
cakeyness
2
thickness
2
spread
3
richness
3
sweetness
2
complexity
crispy
Ingredients
quinoa flour1 cup (140g)
arrowroot starch(I haven't tried these with tapioca or potato)2 tbsp (18g)
baking soda0.5 tsp (3g)
sea salt0.5 tsp (2g)
melted coconut oil0.5 cup (109g)
coconut sugar1 cup (140g)
flax egg(1 tablespoon flaxseed meal + 3 tablespoons water)1 each (30g)
vanilla extract(optional)1 tsp (4g)
vegan chocolate chips(I like Enjoy Life)0.5 cup (85g)
Total dough weight531g
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- none
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- 30 min
- Yield
- ~16 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.1. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.28 (33th percentile)
Flour:Sugar1.00 (21th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0.61 (30th percentile)
Fat %20.5 (86th percentile)
Sugar %26.4 (90th percentile)
Hydration0 (8th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.28
Flour:Sugar
1.00
Brown:White Sugar
0
Egg:Flour
0
Chocolate:Flour
0.61
Fat %
20.5
Sugar %
26.4
Flour %
26.4
Hydration
0