A cookie as good as this can’t be kept secret, happiness is meant to be shared. These are the number 1 cookies I make for my family whenever I feel like baking. It’s a classic chocolate chip cookie for the modern day foodie who is looking for something plant-based and gluten-free.
I truly hope you enjoy them as much as we do!
The Best Gluten-Free Chocolate Chip Cookies (vegan)
Yields: 12 large cookies (3 to 4 inches)
1 Tbsp. ground flaxseed meal
3 Tbsp. water
3 Tbsp. coconut oil
¼ cup vegan butter substitute (I used Earth Balance Organic Whipped Buttery Spread)
¼ cup cane sugar
½ cup brown sugar
1 Tbsp. extra virgin olive oil
1 tsp. pure vanilla extract
½ teaspoon salt
½ teaspoon baking soda
1-¼ gluten-free all-purpose flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour)
¾ cup semi-sweet dairy-free chocolate chips
Preheat oven to 350F.
In a small bowl, combine ground flaxseeds with 3 Tablespoons of water. Stir and set aside.
In a large mixing bowl, cream coconut oil and vegan butter substitute until light and fluffy.
Add sugars to the mixing bowl and continue to beat for about 2 minutes.
Add flaxseed/water mixture and beat until combined.
Add olive oil and vanilla to the mixing bowl and beat until mixed in.
Next, add salt and baking soda, beat until mixed in.
Add gluten-free flour and mix until combined.
Stir in chocolate chips.
Drop balls of cookie dough spaced apart onto a baking sheet (optional - I lined mine with a silpat).
Bake for approximately 12 to 14 minutes (less time for smaller cookies) until light golden brown around the edges.
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