Classic Vegan Gluten-Free Chocolate Chip Cookies
Classic chocolate chip cookies made vegan and gluten-free! Chewy on the inside with crisp buttery edges. Just 1 bowl and 8 ingredients required!
Servings 18 (cookies)
Ingredients
- 1 Tbsp flaxseed meal (to make a flax egg)
- 2 ½ Tbsp water (to make a flax egg)
- 3/4 cup packed brown sugar
- 1/2 cup softened vegan butter (we used Miyoko’s salted)
- 2 tsp vanilla extract
- 1 heaping cup MB 1:1 Gluten-Free Flour Blend* (1 cup + 2 Tbsp as original recipe is written)
- 1 tsp baking powder
- 1 tsp sea salt
- 1 cup semi-sweet chocolate chips or chunks (ensure vegan-friendly as needed // we like Enjoy Life)
Instructions
- To a medium mixing bowl add flaxseed meal and water. Let the mixture gel for 5 minutes. Next add brown sugar and softened vegan butter. Beat with a hand mixer (or stand mixer) on medium-high for about 1 minute until creamed. Add vanilla and beat again for 20 seconds.
- Next add gluten-free flour, baking powder, and salt. Stir on low until just mixed. Finally, fold in the chocolate chips with a rubber spatula. Refrigerate the dough for 30 minutes.
- Meanwhile, preheat your oven to 350 degrees F (176 C) and line 2 baking sheets with parchment paper. When the dough is done chilling, use a cookie scoop to scoop out ~18 cookies, keeping them in mound shapes and spacing 2 inches apart (adjust amount of cookies if altering the default number of servings). Bake for 10-14 minutes — until edges are golden and centers are soft. Option to sprinkle with flaky salt for extra flavor!
- Let them rest on the baking sheet to cool for 5 minutes before transferring to a wire rack to fully cool (or you can eat them right away!). Store in an airtight container for 3-5 days or in the freezer for up to 1 month.
Video
Notes
*If using our DIY Gluten-Free Flour Blend or another gluten-free blend, we suggest adding a bit more of it until the dough resembles the texture of the cookie dough in the photos/video. The texture should be thick but fluffy!
*We tested a chicken egg in place of the flax egg and didn't prefer it — the texture was more cakey. If you want to use a chicken egg, we suggest replacing the baking powder with half the amount of baking soda, but we haven't tested it that way.
*Adapted from our Classic Vegan Chocolate Chip Cookies (1 Bowl!).
*Nutrition information is a rough estimate calculated with Miyoko’s salted vegan butter.
*We tested a chicken egg in place of the flax egg and didn't prefer it — the texture was more cakey. If you want to use a chicken egg, we suggest replacing the baking powder with half the amount of baking soda, but we haven't tested it that way.
*Adapted from our Classic Vegan Chocolate Chip Cookies (1 Bowl!).
*Nutrition information is a rough estimate calculated with Miyoko’s salted vegan butter.
Nutrition (1 of 18 servings)
Serving: 1 cookie Calories: 164 Carbohydrates: 22.4 g Protein: 1.2 g Fat: 8.1 g Saturated Fat: 5.6 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 189 mg Potassium: 35 mg Fiber: 1 g Sugar: 13.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 39 mg Iron: 0.9 mg