Believe it or not these cookies (Chocolate Cookies, Vegan and Gluten Free) aren’t just vegan and gluten free, but they’re also nut free (they do contain coconut, which no one but the FDA considers a tree nut) and soy free too! That doesn’t mean they skimp on the taste though. They’re gooey, chocolatey (is that even a word?) cookies that are easy to make and will definitely satisfy your sweet tooth.
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| Ooey Gooey Chocolate Cookies, Vegan and Gluten Free |
While in Colorado for the Food Allergy Bloggers Conference, I tried Cocomels by JJ’s Sweets. Cocomels are coconut milk caramels that taste amazing! I fell in love with them at first bite. So much so that, while no one was looking, I grabbed a HUGE handful to take home with me! I munched on a few while at the conference, but managed to take four home with me to share with my son. You may remember the picture I posted to Instagram about it…
One of the first things I did when I got home was contact JJ’s Sweets to see if we could work together. I knew how much I wanted to use their products in my recipes. I just had to get my hands on those Cocomels! All I could think of was caramel baked goods! Caramel apples, caramel cookies, caramel sauce, caramel danish, caramel pie, caramel brownies, caramel, caramel, caramel!!! I mean COCOMEL!!! Lucky for me…okay, okay, lucky for my son too…they agreed, which is just one of the many reasons why I made this Ooey Gooey Chocolate Cookie.
So I thought to myself, “Self, this would be the perfect opportunity to try out your new video skills”, and that’s just what I did. Check.It.Out
Ooey Gooey Chocolate Cookies, Vegan and Gluten Free
Ingredients:
1 cup Spectrum Shortening
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
EnerG Egg Replacer for 2 eggs
2 cups Gluten Free All-Purpose Flour (one that contains xanthum gum)
1/4 cup cocoa powder
1 cup vegan chocolate chips
1/4 cup Cocomels, chopped
1/4 cup mini marshmallows (optional)
Directions:
- Preheat oven 350 degrees.
- Mix the shortening, sugar, and vanilla in a medium size mixing bowl.
- Mix in the egg replacer.
- Add flour. It’ll be a thick consistency.
- Fold in the chocolate chips.
- Scoop 2 Tbsp of the dough onto a parchment lined cookie sheet. I like to use a 2 Tbsp spring loaded scooper.
- Gently press pieces of Cocomels and marshmallows into each ball of dough.
- Bake for approx 11-15 minutes being careful not to overcook.
- Allow cookie to cool completely on wire rack before storing.
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| Ooey Gooey Chocolate Cookies |
Okay, so back to the Cocomels. They are organic, Non-GMO, certified Kosher, vegan, and do not contain gluten (they’re in the process of becoming certified gluten-free)! Now let’s talk food allergies and cross contamination for a minute. As of December 2015 most of Cocomels are produced on machinery used to process some of the top 8 allergens. However, they follow strict cleaning protocol to ensure that it’s carefully sanitized to reduce to risk of contamination. Wait! There’s more!!! There are select flavors that are produced on dedicated Cocomels equipment (allergens are present in the facility), and I can share with you today which flavors you can order from the dedicated equipment line.
From the company:
As of December 2015: Currently have 1 lb bags ($19.95 each) that are made in-house. These are available in Original, Vanilla, Sea Salt and Espresso. Please note that these may be made by the manufacturer in the future, but currently they are made in-house. So that is an option.
Our Harvest Spice, Mexican Hot Chocolate and Coconut Palm Sugar 9.2 ounce cylinders ($9.99 each) are also made in-house.
Still have questions? Please feel free to contact JJ’s Sweets. Tell them you heard about them from Elizabeth from EBL Food Allergies. 🙂
Enjoy!
You forgot the 1/4 cup cocoa powder in the written recipe above. It shows it in the utube video. Love this recipe, and found cocomels on Amazon. Thank you
I did?? Ooops! Thanks for telling me! I’ll fix that right now.
I’m all about anything ooey gooey, these look delicious!
I love caramels! The last time I had a bag I planned to make cookies….and then I ate them all. I’d love to say I would make these, but I can’t guarantee that wouldn’t happen again.
Oh my gosh, they have Cocomels in them?! So good to know that those work well in baking!
I wish we could use cocomels, but they aren’t safe for us due to shared equipment.