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Baking cookies with my grandma is one of my favorite memories. We’d mix the dough, sneak some chocolate chips, and wait eagerly for the timer to ding.
Now, I recreate that joy with these gluten-free vegan chocolate chip cookies. They’re a healthier twist on a classic treat, perfect for sharing with loved ones.
Tips
- Flour Blend: Using a gluten-free flour blend ensures the right texture.
- Butter Softness: Make sure your vegan butter is softened but not melted for easy mixing.
- Chilling Dough: Don’t skip chilling the dough; it prevents the cookies from spreading too much.
Variations
- Nutty Addition: Mix in chopped walnuts or pecans for some crunch.
- Different Chips: Try using vegan white chocolate or dark chocolate chunks.
- Flavor Twist: Add a teaspoon of cinnamon or a sprinkle of sea salt on top before baking for extra flavor.
Serving Suggestions
- Classic Combo: Enjoy these cookies with a cold glass of almond or oat milk.
- Ice Cream Sandwiches: Place a scoop of vegan ice cream between two cookies for a delightful treat.
- Cookie Crumble: Crumble them over vegan yogurt or smoothie bowls for added texture.
Guilt-Free: Gluten-Free Vegan Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: About 20 cookies 1x
- Diet: Gluten Free
Description
These gluten-free vegan chocolate chip cookies are soft, chewy, and loaded with chocolatey goodness! Perfect for satisfying your sweet tooth while staying mindful of dietary needs, these cookies are easy to make and use simple, fresh ingredients. Great for snacking, dessert, or sharing with friends and family!
Ingredients
Scale
- 1 tablespoon ground flaxseed
- 2½ tablespoons water
- ¾ cup packed brown sugar
- ½ cup softened vegan butter
- 2 teaspoons vanilla extract
- 1 heaping cup gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup vegan semi-sweet chocolate chips
Instructions
- Flax Egg Prep: Mix the ground flaxseed with water in a bowl. Let it sit for about 5 minutes until it thickens.
- Creaming Time: In a mixing bowl, beat together the softened vegan butter and brown sugar until smooth and creamy.
- Combine Wet Ingredients: Add the thickened flax mixture and vanilla extract to the creamed butter and sugar. Mix until everything’s well combined.
- Dry Ingredients: In another bowl, whisk together the gluten-free flour blend, baking powder, and sea salt.
- Mix It All Together: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the chocolate chips.
- Chill Out: Cover the dough and let it chill in the fridge for at least 30 minutes. This helps the cookies hold their shape.
- Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the sheet, spacing them about 2 inches apart.
- Oven Time: Bake for 10-12 minutes, or until the edges are golden. The centers might look a bit soft, but they’ll firm up as they cool.
- Cool Down: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your gluten-free flour blend contains xanthan gum for the best texture.
- Chilling the dough is essential for achieving a chewy texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~110 per cookie
- Sugar: 7g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
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