Vegan Gluten-Free Classic Chocolate Chip Cookies

No ratings yet

Vegan Gluten-Free Classic Chocolate Chip Cookies

These chocolate chip cookies are everything you ever wanted in your one bowl gluten-free vegan cookie recipe. An easy recipe for soft, chewy gluten-free chocolate chip cookies. So good they won’t even realize there dairy-free vegan & gluten-free

Cook Time20 mins

Course: Baking

Cuisine: American

Servings: cookies

Calories: 192kcal

Author: Nija Clark

Ingredients

2 1/3 cup Gluten-free flour with xanthan gum (anything like King Arthur Measure for Measure flour or Bob Red Mill)(280g)
1 egg Egg Replacer - like Bob’s Red Mill (10g)
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Granulated Sugar (125g)
1 cup Brown Sugar (125g)
1/2 cup Unsalted butter - splurge for the Miyoko’s Culture Vegan Butter. Can also use Earth Balance
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Pure coffee extract
2 tablespoons Plant-based Milk (30g) - we prefer almond or oat milk
10 ounces Vegan Gluten-free Chocolate Chips (215g)
Coarse salt, for sprinkling optional
Pecan, optional

Instructions

Preheat oven 350 degree
Prepare vegan egg replacer mixture
In bowl add the gluten-free flour, baking powder and salt
In large bowl add melted butter and both sugars. Whisk to combine, working to break up any lumps in sugar until smooth
Add milk, extracts and egg replacer
Slowly combine wet ingredients into dry ingredients
Add chocolate chips and optionally pecans. Mix until chips are evenly distributed throughout.
If you want your cookies to be fluffier. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally overnight or chill for at least 30 minutes before baking
Line large rimmed baking sheets with parchment paper. Divide the dough into 20 cookie dough balls, each the size of 1 tablespoons and place them on the prepared baking sheets.
Bake until golden brown all over but still soft toward the center (16 to 20 minutes). Allow to cool on the baking sheet for at least 10 minutes, or until set before transferring to a wire rack to cool completely.

Notes

To have cookies available whenever you want, freeze a batch of the vegan gluten-free chocolate chip dough to have on hand whenever the craving hits.

Roll into balls and freeze in an airtight container for up to three months. When ready to bake, no need to thaw the cookie dough first. Just add an additional 1-2 minutes to the cooking time.

Nutrition