the BEST Vegan & Gluten-free Chocolate Chip Cookies

January 31, 2018

There's nothing better than chocolate chip cookies...and personally, we love it with a hint of cinnamon.  And the fact that these are eggless, some of our batches may, or may not, have made it into the oven.  Yes, this is exceptional cookie dough as well.  But enough talking, let's get to baking, so we can get to eating!!!

 

TIP: Don't skip sticking these in the freezer for a 'flash-freeze' before sticking them in the oven!

INGREDIENTS:

1/2 cup butter (room temperature) (Earth Balance soy free sticks is great!)

1 1/4 cup lightly packed brown sugar

2 tsp vanilla extract

1 flax egg* (or 1/4 cup apple sauce)* 

1/4 cup coconut milk

1 1/2 cups gluten-free all purpose flour

3/4 cups tapioca flour

1 teaspoon baking soda

1/2 tsp salt

1/2 tsp xanthan gum

1-3 tsp cinnamon (optional, to taste)

1 10 oz. bag chocolate chips (Enjoy Life)

 

DIRECTIONS:

  1. Preheat oven to 375 degrees (F) Line a large cookie sheet with foil, or parchment papers. Set aside.

  2. In a large bowl whisk together all DRY ingredients. (flours, baking soda, salt & xanthan gum, cinnamon). This will not be your main mixing bowl.

  3. In a stand mixing bowl, using the whisk attachment beat butter, brown sugar & vanilla on a low speed for 30 seconds.  Scrape sides.  Beat for enough 45 seconds on high.  Scrape sides.  Beat for at least another 30 seconds, or well combined.  

  4. Add in coconut milk & 'egg substitute'.  Beat on high until light and fluffy.  The batter will make small peaks.

  5. Switch the whisk attachment out, replace with paddle.

  6. Slowly add DRY ingredients to the WET ingredients.

  7. Turn to medium/high speed and blend until well-combined.***

  8. Stir in chocolate chips.

  9. Place cookie dough in the refrigerator for 10 minutes.

  10. Drop about 2 TSBP of dough on a cookie sheet, leaving a couple of inches in between each spoonful. Place in freezer for 5-10 minutes. 

  11. Bake for 12-15 minutes, or until golden brown.

  12. Meanwhile keep dough in fridge.   

  13. Let cook on baking sheet for atleast 10 minutes.  Transfer.

  14. Repeat dropping in spoonfuls & placing in freezer for at least 5 minutes. It makes a crispy outside and GOOEY GOODNESS IN THE MIDDLE.

    Enjoy!

***if you chose applesauce, it can make it a bit wet.  Add 1-3 TBSP of gf all-purpose flour if needed.

 

 

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