Come bake with me as I revisit one of my first-ever vegan and gluten-free chocolate chip cookie recipes! I’ll break down what went right, what went very wrong, and how to make this classic cookie even better. Find out how every mistake is just a step toward something more delicious.
Let’s get mixing, tweaking, taste-testing and … Let’s get baking!
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Chapters
00:00 - Intro
02:34 - The Old Recipe
03:43 - The New Recipe
13:33 - Flag on the Play!
14:09 - Further Improvements
22:24 - The Verdict?
23:49 - Outro
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*DISCLAIMER*
This video is not sponsored but links below are affiliate links. If you buy anything through one of these I get a small percentage which helps out the channel. Thanks!
INGREDIENTS:
The Final Chocolate Chip Cookie Recipe
2 Cups of All Purpose Gluten-Free Flour https://amzn.to/423hNwY
¼ Cup Almond Flour https://amzn.to/3DKLp8m
1 Teaspoon Cinnamon (optional)
2 Teaspoon Salt
2 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
1 ½ Teaspoon Baking Powder
⅓ Cup Brown Sugar https://amzn.to/4bc4TPJ
¼ Sugar https://amzn.to/3D3JMSY
½ Vegan Butter (melted) https://amzn.to/3Qbym2J
⅓ Cup Agave https://amzn.to/4i4Syzg
1 Cup Vegan Chocolate Chunks https://amzn.to/4b18ZtX
2 Tablespoons Almond Milk https://amzn.to/41gVkM6
Other items featured:
Chickpea Flour https://amzn.to/4aYd6GZ
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Links to order my Vegan Bakes:
SHEF https://shef.com/order/shef/dawn-a-4
COTTAGE CAKES https://www.cottagecakes.com/u/66fa14b4-f3d3-478a-a904-40ca858f84fc
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TOOLS I USE A LOT:
Rubber Spatula Set: https://amzn.to/3UKxvIV
KitchenAid Mixer: https://amzn.to/4eqt38Y
Pastry Bags: https://amzn.to/4fOFOvq
Parchment Paper https://amzn.to/4hH7inr
Whisk https://amzn.to/411UXDK
Gloves https://amzn.to/3QtF8AJ
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Thanks for watching!
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