My family and I LOVE these cookies! If I want to treat myself to something sweet, I’d pick them over pretty much any dessert. These chocolate chip cookies are my favorite!
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!
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) Ingredients: 1 Tbsp. ground flaxseed meal 3 Tbsp. water ¼ cup coconut oil ¼ cup cane sugar ½ cup brown sugar 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 |  |
Directions:
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, add coconut oil and sugars, beat for about 2 minutes.
Add flaxseed/water mixture and beat until combined.
Add 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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To Print, Email, or Text Recipe click here.
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, add coconut oil and sugars, beat for about 2 minutes.
Add flaxseed/water mixture and beat until combined.
Add 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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To Print, Email, or Text Recipe click here.
With love & cookie crumbs,
Wendy Irene
Wendy Irene
