Onion Chocolate Chip Cookies (Vidalia Onions) | Paleo, Vegan & Gluten Free
Onions IN cookies? Don’t knock it until you try it! I almost never want to make cookies without them again. You might think I’m crazy, but man this is the twist that Chocolate Chip cookies needed. Don’t get me wrong I love a good chocolate chip cookie, but sometimes it’s good to mix things up a bit. The answer… Vidalia Onions!
This is a sponsored post. All opinions are my own. I only share my honest opinion.
Chocolate Chip cookies with onions is how I tried Vidalia Onions in the first place. I was invited to meet them at an industry show back in October, and they sent me an email asking if I would try their cookies made with Vidalia Onions in them. Once I tried them I knew I had to make my own version that was vegan, paleo and gluten free.
Vidalia Onions are only in season from April to September, and they are only grown in 20 counties in Georgia. You can read more about them on my Onion Applesauce recipe blog. Make sure you go out and get some Vidalia Onions for yourself if you are reading this recipe and it’s currently between April and September. I've also added Vidalia Onions to THIS Caramel Banana Bread and made THIS Sweet Rosemary Onion Bread, too.
Cookies are so customizable, so I have a few recipes notes: You could use a real egg instead of a flax egg. You could also use less vanilla (but like… why would you? Vanilla is so yummy). You could use more or less chocolate chips or mix them in if you don’t want to place them on top. You could omit the chia seeds if you’d like and even add some collagen, too.
You can also make them smaller, but I decided to go big, you know… or go home. Oh wait. We are in shelter-in-place right now, so we are home and we are making BIG COOKIE DREAMS.
TIP: PLEASE FOLLOW THE “WAIT 5 MINUTE RULE” and allow the cookies to cool because this will ensure that they firm up. They WILL firm up after they sit for 5 minutes on the pan and 5 minutes on a plate or cookie cooling rack. I like to keep my cookies in the fridge (once they fully cool) — that is a personal preference. I just like my desserts cold.
I must follow my own advice here, too. I am the worst at waiting for the cookies to cool, but for this recipe it’s imperative unless you’re okay with the cookie being softer in the middle. Which isn’t a bad thing, but it will be hard to hold the cookie up until the cookie is cool.
2/3 cup coconut sugar or maple sugar*
1/2 cup coconut oil, softened / room temperature
1 flax egg (1 TB Flax Seed Meal + 3 TB warm water)
1 TB vanilla extract
2 cups + 5 TB Almond Flour, blanched
1 TB chia seeds
1/2 cup Vidalia onion, finely chopped
1/4 tsp sea salt
1/2 tsp baking soda
About 1/4 cup Chocolate Chips, 5 per cookie
* Maple sugar looks similar to coconut sugar. Do not use maple syrup in its place, that is a liquid and won’t work for this recipe.
Preheat oven to 350 degrees.
Make flax egg and allow to gel for 3 minutes.
In a mixing bowl, combine coconut sugar and coconut oil, vanilla, and flax egg. Pour in almond flour, chia seeds, sea salt, baking soda and mix until dough forms.
Fold in finely chopped onions.
You can fold in chocolate chips or add them on top before baking.
Using a large cookie scoop (about 4 TB size) scoop out dough, roll into ball and flatten on parchment lined cookie sheet. Place 5 chocolate chips on each cookie.
Bake for 15-18 minutes until edges are golden brown. Remove cookies from the oven and place cookies on a cooling rack for 5 minutes before eating them. This will ensure that the cookies firm up.
Store cookies in an airtight container on the counter or in the fridge for up to 5 days (HAHA if they even last that long). You could also freeze them for a few months (but also — if you even have any leftovers).