Tarragon Salted Dark Chocolate Chunk Cookies (Vegan & Gluten-Free) | picklesnhoney.com

Tarragon Salted Dark Chocolate Chunk Cookies

Tarragon Salted Dark Chocolate Chunk Cookies (Vegan & Gluten-Free) | picklesnhoney.com

Last week I continued to cook my way through Isa Does It, and one of the dinners I made was a Sweet Potato Gnocchi with Seared Brussels Sprouts and Tarragon Cream Sauce. This probably goes without saying based on that title and the fact that it’s from Isa Chandra Moscowitz, who is a genius in the kitchen, but damn, it was amazing. A little ambitious for a weeknight, but totally worth eating dinner an hour later than usual. And ooooh, the leftovers!

Something strange also happened while I was chopping the tarragon for the cashew cream: I could not stop thinking about combining that slightly licorice-y, minty herb with chocolate. That’s weird, right? I decided it would either be brilliant or disgusting, and then I came across a recipe for Rosemary Chocolate Chip Cookies, also in Isa Does It, and I took it as a sign that I had to find out.

Tarragon Salted Dark Chocolate Chunk Cookies (Vegan & Gluten-Free) | picklesnhoney.com

I’ve been working on a gluten-free chocolate chip cookie for a few months now, playing around with the flours, deciding whether to use a chia egg or flax egg, or coconut oil or a more reliable vegan buttery spread. And just because that wasn’t challenging enough, I started adding tarragon to the dough this weekend. But again, brilliant or disgusting. I felt confident it would go either way.

Tarragon Salted Dark Chocolate Chunk Cookies (Vegan & Gluten-Free) | picklesnhoney.com

For this last cookie trial, I referenced my previous notes (chia egg = too fluffy, chickpea flour tastes like dirt, etc) and meticulously measured my ingredients. I’ve had a lot of trouble using coconut oil alone for cookies in the past because it’s formed an oily mess as soon as I put the dough in the oven, but this time I froze the batter for about ten minutes immediately prior to transferring the cookies to the oven. I held my breath, turned on the oven light, and…success! No liquified cookie dough!

You know what else also works? Tarragon + chocolate. Maybe not so much if you don’t like an anise sort of flavor, but if you do, it’s a really interesting combination.

Tarragon Salted Dark Chocolate Chunk Cookies (Vegan & Gluten-Free) | picklesnhoney.com

Similar to most things, these cookies are even better with a light sprinkling of sea salt. Also, you must use dark chocolate. I went with 72% in mine, though I am already planning to try 85% next time. I love the juxtaposition of the sweet cookie with the bitter chocolate.

Tarragon Salted Dark Chocolate Chunk Cookies (Vegan & Gluten-Free) | picklesnhoney.com

These are decadent and crisp and dare I say it – fancy.

So now we know what to do with those leftover bits of herbs in our fridges…

Make cookies.

Tarragon Salted Dark Chocolate Chunk Cookies (Vegan & Gluten-Free) | picklesnhoney.com

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Tarragon Salted Dark Chocolate Chunk Cookies

Tarragon Salted Dark Chocolate Chunk Cookies (Vegan & Gluten-Free) | picklesnhoney.com

Tarragon Salted Dark Chocolate Chunk Cookies

Gluten Free, Vegan,

Serves: about 2 dozen cookies


Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Finally! Vegan and gluten-free chocolate chunk cookies that don't crumble. These cookies are decadent and crisp and dare I say it–fancy.

Tarragon Salted Dark Chocolate Chunk Cookies (Vegan & Gluten-Free) | picklesnhoney.com

Tarragon Salted Dark Chocolate Chunk Cookies

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Ingredients

  • 1 flax egg (1 tablespoon freshly ground flaxseed, 3 tablespoons warmed non-dairy milk)
  • 1/2 cup coconut oil, room temperature but solid
  • 2 tablespoons loosely packed chopped fresh tarragon
  • 1/2 cup coconut sugar
  • 1 tablespoon light agave nectar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup brown rice flour
  • 1/2 cup millet flour
  • 1/4 cup tapioca starch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • 1/4 + 1/8 teaspoon xanthan gum (see note)
  • 1/2 cup chopped extra dark chocolate
  • flaky sea salt for topping

Cuisine: Gluten Free, Vegan Servings: about 2 dozen cookies

Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins

Finally! Vegan and gluten-free chocolate chunk cookies that don't crumble. These cookies are decadent and crisp and dare I say it–fancy.

Instructions

  • Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
  • Prepare the flax egg by mixing the flaxseed and non-dairy milk. Allow it to thicken for 5 minutes.
  • Meanwhile, in the bowl of a stand mixer, beat the coconut oil and tarragon on low speed for 30 seconds.
  • Add in the coconut sugar, agave, and vanilla extract and mix together on medium-high speed for 1 minute or until mostly smooth. Mix in the flax egg and scrape down the sides of the bowl.
  • Sift in the flours, starch, baking powder, baking soda, sea salt, and xanthan gum. Mix until just combined.
  • Fold in the chopped chocolate.
  • Use a cookie dough scoop to portion out the dough (about 1 1/2 - 2 tablespoons of dough per cookie), leaving a couple of inches between each.
  • Slightly flatten the dough with your hands for a thinner cookie, or leave as-is for a thicker cookie (I made mine thin and crispy).
  • Sprinkle the cookies with sea salt and place the cookie sheets in the freezer for 10 minutes, or until the dough is very cold. You may need to do this one sheet at a time depending on the size of your freezer.
  • Bake the cookies for 10-12 minutes. The bottoms should be golden.
  • Allow the cookies to cool for 5-10 minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.

Notes [2]

I enjoy the combination of brown rice and millet flours with tapioca starch here, but feel free to try your favorite blend of gluten-free flours, using 1 1/4 cups total. I went with this mix because I prefer to balance the starch with whole grain flours. Arrowroot starch will also work well in place of the tapioca if that’s what you have on hand.

I’ve made these cookies with and without the xanthan gum, and the xanthan gum makes for a much less crumbly cookie (these cookies are not any more crumbly than regular gluten-filled cookies, which is quite the feat!). However, the flax egg alone will hold them together fairly well. If you want to leave out the xanthan gum, I recommend replacing it with an equal amount of freshly ground flax seeds, in addition to the flax egg, to reduce crumbling. I specify freshly ground because I find they bind much better than the pre-ground flax meal.

Copyright © 2020 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Caitlin says

    it’s weird, i really dislike anise flavor, but really love tarragon. i can definitely see it pairing nicely with the chocolate.

    hooray for your resilient gluten-free chocolate chip cookie trials- these really do look delicious! i know what i’m making this weekend 😉

    1. Amanda says

      I’m hit or miss with anise and licorice things too, but the tarragon and chocolate works for me.
      I hope you give the cookies a try!

  2. sarah says

    Intriguing…I want to try this. I love rosemary and chocolate and can’t wait to try Isa’s cookies. Im excited to try these too! Glad you took the risk and made it work.

    1. Amanda says

      I’m excited to try Isa’s cookies too! But first I need to take a break from the cookies or I’m going to turn into one. 😉

  3. These look so beautiful and elegant Amanda! 🙂

    1. Amanda says

      Thanks, Rebecca! I’m sure the natural light helped with the photos – it’s so nice to have it be sunny outside after 5:30!

  4. Interesting! The flavour combo sounds really good, and totally not weird! I love combinations like this, especially with the dark chocolate and salt. The texture looks wonderful too, that’s always my problem with vegan baking.

    Thanks for sharing!

    1. Amanda says

      Thanks, Deryn! I know what you mean about the texture of some vegan baked goods, and then add gluten-free to that…it can be a challenge! I’m really happy with how these cookies turned out. They’re crisp and hold together well – perfect for dunking in (non-dairy) milk! 🙂

  5. I’m usually not an anise licorice-y person (in fact I tend to hate it) but I make these sesame anise biscotti that for some reason I adore. So I am intrigued by these, especially since fresh tarragon is something I have liked in the past despite my licorice aversion. And I mean, there’s chocolate. Need I say more?

    1. Amanda says

      Those biscotti sound so good, Gabby! Is the recipe on your blog?

      1. I wish it was my recipe, but it’s not, I’ve simply adopted it 😉 But oh hey, after a quick google search, I’ve located it for you! http://www.bamboo-magazine.com/sesame-anise-biscotti/

        I hope you like it as much as I do!

  6. 1. You’re a stinkin’ genius. 2. Tarragon is fabulous. 3. These definitely count for St. Patrick’s Day. 🙂 Yummmmmm!

    1. Amanda says

      haha Why thank you! <3

  7. I LOVE anise/licorice flavors, I credit my Swedish roots to this love affair since most Americans don’t seem to like anise. I used to eat all the black jelly beans (no one seemed to want them) and recently saw that my local grocery store sells bags of just black jelly beans!

    Anyways, these cookies look and sound delicious. I don’t think I’ve ever had tarragon before…

    I love Isa Does It and am definitely going to make those sweet potato gnocchi one weekend. I’ve also seen her rosemary cookies many times, I think she makes them a lot for events, and have always been intrigued with them.

    1. Amanda says

      That’s too funny about the black jelly beans, and also that your grocery store sells bags of them! I go through phases with black licorice and there’s usually one day every year where I get an intense craving and buy some, but then that’s enough for the rest of the year when I decide I don’t really like it. 🙂

      You have to try tarragon. I bet you’ll love it! …especially in that sweet potato gnocchi recipe, which is just insane.

  8. Richa says

    I agree these cookies look fabulous. i have to try tarragon in cookies!

    1. Amanda says

      Thanks, Richa! Yes to tarragon in cookies – it works! 🙂

  9. Emma says

    These look beautiful! I have had tarragon in ice cream and absolutely love the idea of these. I feel an experiment of ice cream cookie sandwich with these!

    1. Amanda says

      Tarragon ice cream?! Oh, I have to try that.
      Yes, definitely make ice cream cookie sandwiches!

  10. Daniela says

    I want to make these for a party and I would like to ask if I could use just all-purpose flour instead and what amount?

    1. Amanda says

      I haven’t tried this recipe with all-purpose flour, but I think it should work well! I would sub the brown rice flour, millet flour, and tapioca starch with 1 1/4 cups of all-purpose flour. You may also need slightly less baking powder and baking soda, as gluten-free baking tends to require more than wheat flours. Hope this helps!

      1. Daniela says

        The cookies turned out great. This recipe is genius! Thank you for sharing it.

      2. Amanda says

        Woo hoo! I’m so happy they turned out well with the AP flour!

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