Recipe: Chocolate Chip Cookies (Vegan + GF!!!)
These cookies are simply the best. We feature them in our Vegan All American Cooking Class, but since we haven’t offered this class in awhile, I felt that it was unethical for me to keep this recipe to myself. While I am not personally gluten free or vegan, I truly believe these cookies are better than any traditional version I have had. They are crispy on the edges but perfectly chewy in the middle. Being allergen friendly is just an added bonus! Enjoy!
VEGAN AND GLUTEN FREE CHOCOLATE CHIP COOKIES
Makes 18-20 cookies
½ cup vegan butter
1/2 cup packed brown sugar (Make your own:1/2 cup cane sugar mixed with 1 Tbs molasses)
1/4 cup organic cane sugar
1 flax egg: (1 Tbs ground flaxseed mixed with 3 Tbs water)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp sea salt
1 cup gluten-free oat flour (In food processor, blend 1 cup certified gf rolled oats into flour)
1 cup almond flour
1/4 tsp cinnamon
1/2 cup dark chocolate chips
- Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
- With an electric mixer or in a stand mixer, beat the vegan butter until fluffy. Add the sugars and beat for 1-2 minutes until creamy. Beat in the flax egg and vanilla extract.
- Beat in the remaining ingredients and fold in the chocolate chips.
- With wet fingers, shape balls of dough and place on the baking sheet. The dough will be very sticky. No need to flatten the balls down. Bake for about 10-11 minutes until slightly golden along edges. Allow to cool for 5-10 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.