Description
Delicious vegan and gluten free chocolate chip cookies that are soft, chewy, and easy to make. Perfect for those with dietary restrictions or anyone looking for a tasty plant-based treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup vegan butter, softened to room temperature
- 1 1/4 cups brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- 1/4 cup non-dairy milk (soy milk recommended)
- 1 3/4 cups gluten free flour mix
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegan chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone mats.
- Cream Butter and Sugar: In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat the softened vegan butter and brown sugar together until creamy, about 2 minutes.
- Add Wet Ingredients: Add the vanilla extract and non-dairy milk to the mixture and mix to combine, scraping the sides of the bowl as needed.
- Add Dry Ingredients: Stop the mixer and add the gluten free flour mix, then sprinkle the baking soda and salt on top of the flour.
- Mix Dough: Turn the mixer on low speed and mix until just combined. Fold in the vegan chocolate chips until incorporated evenly.
- Shape Cookies: Scoop about 1-2 tablespoons of dough using a cookie scoop or spoon, roll into balls, and place them on the prepared baking sheets about 2 inches apart.
- Bake: Bake in the preheated oven for 12 minutes, or until the edges are barely golden brown. The cookies will appear soft but will firm up as they cool. Optionally, sprinkle with coarse sea salt.
- Cool: Let the cookies cool for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely before serving.
Notes
- Use stick-type vegan butter such as Miyoko’s for best taste and quality.
- Brown sugar is preferred but coconut sugar can be substituted if desired.
- Choose a high-quality gluten free flour mix that includes xanthan gum to avoid gritty texture, Better Batter is recommended.
- Cookies will be soft when hot but firm up as they cool, so do not overbake.
- Sprinkling with coarse sea salt enhances the flavor contrast.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
