Gluten-Free Vegan Chocolate Chip Cookies

Simply the best Gluten-Free Vegan Chocolate Chip Cookies! This recipe is quick and easy to pull together (20 minutes!!) with no chill time! And the result is crispy edges with soft and chewy middles, and the perfect cookie to chocolate chip ratio. You might not believe that they’re both gluten-free and vegan! Yields approximately 25 cookies.

I wanted to bring something sweet to my bookclub.

I have one friend who is vegan and another who is gluten free so I tested this chocolate chip cookie recipe several times until I felt it was perfect. They went over SO WELL! I’ve been making chocolate chip cookies since middle school, and I’m neither gf or vegan and I love the texture and flavor of these cookies.

Whenever I share something that I haven’t blogged on SS yet, I always ask “should I blog this?” and there was an overwhelming agreement of yes’s. So I did that last week, only to accidentally used baking powder instead of baking soda. Rookie mistake. So this week I picked it back up where I left off last week (hence the bowl change in the middle of the post) and they turned out perfect and now I have a batch of chocolate chip cookies at my disposal. Win-win.

There are worse things in life amiright?!

To Make These Gluten-Free Vegan Chocolate Chip Cookies You Will Need:

• ground flax – When combined with water it becomes a vegan substitute for egg.
• vegan butter – I like the brand Miyoko’s (not sponsored).
• dark brown sugar – Adds sweetness and gives the cookies a chewy texture.
• light brown sugar – Lends moisture, a chewy texture, and has a mild, caramel-like flavor.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
• gluten-free flour – I use Bob’s Red Mill gluten-free 1 to 1 flour (not sponsored). Not GF? Use regular all-purpose flour.
• cornstarch – Gives the cookies their softness and crispy edges by absorbing moisture. 
• baking soda – Acts as a leavening agent and works with the brown sugar to creating a light and airy texture.
• fine salt –  Use pink himalayan or sea salt.
• vegan chocolate chips – I use Nestlé allergen free semi-sweet chocolate chips (not sponsored).

Make The Flax Egg:

In a small bowl, measure and add 1 tablespoon ground flax meal and combine it with 2½ tablespoons water. This is called a “flax egg” which is an excellent egg replacement in vegan baking. Set this off to the side for a moment.

Make The Cookie Dough:

In the bowl of your stand mixer, fitted with the paddle attachment, measure and add 1/2 cup (4 ounces) very soft vegan butter with 3/4 cup dark brown sugar and 1/2 cup light brown sugar.

Mix on medium speed for 2 minutes until light and fluffy.

Next add in the flax egg.

And measure and add in 2 teaspoons pure vanilla extract.

Mix on medium-low until combined, scraping down the sides and bottom of the bowl as  you go.

Then measure and add in 1½ cups gluten-free flour, 2 teaspoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt.

Mix on medium-low speed until incorporated. Scrape down the sides and bottom of the bowl and mix again.

Lastly add in 1 cup vegan chocolate chips.

Mix on low until combined.

Using a 2-tablespoon scoop to measure out each cookie and place 8 scoops onto your prepared pan.

Slide the pan onto the middle rack of your preheated oven and bake for 10 minutes. Rotate the pan half way through to ensure even baking.

How to Make Perfectly Round Cookies:

Once baked, immediately remove and using a large mouth glass, place it over each cookie and swirl. While they’re still pretty warm, I’ll also sink a few extra chocolate chips into the tops of each cookies so they look pretty.

Allow the cookies to cool on the pan for 5 minutes.

Transfer to a wire rack to finish cooling. Repeat with the remaining cookie dough.

Once the cookies have completely cooled, store them in an air-tight container for up to a week.

If they even last that long 😉

Laurie McNamaraمصدر