Description
Delicious vegan and gluten free chocolate chip cookies featuring soft, chewy texture with dairy-free butter and non-dairy milk, perfect for a tasty allergen-friendly treat.
Ingredients
Scale
Main Ingredients
- 1/2 cup vegan butter, softened to room temperature
- 1 1/4 cups brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- 1/4 cup non-dairy milk (soy milk recommended)
- 1 3/4 cups gluten free flour mix (Better Batter preferred)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegan chocolate chips
Instructions
- Preheat oven: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats.
- Mix butter and sugar: In a stand mixer bowl with paddle attachment or using a handheld mixer, beat the softened vegan butter and brown sugar together until creamy, about 2 minutes.
- Add vanilla and milk: Add the vanilla extract and non-dairy milk to the mixture and blend until combined, scraping down the sides as needed.
- Add dry ingredients: Stop the mixer, add the gluten free flour, then sprinkle baking soda and salt on top of the flour.
- Combine dough: Turn mixer on low and mix until just combined. Stir in vegan chocolate chips until evenly distributed.
- Form cookies: Scoop 1-2 tablespoons of dough, roll into balls, and place on prepared baking sheets about 2 inches apart.
- Bake cookies: Bake for 12 minutes or until edges are barely golden. The cookies will look soft but will firm up as they cool. Optionally, sprinkle with coarse sea salt.
- Cool cookies: Let the cookies cool for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely. Enjoy!
Notes
- Use stick-type vegan butter like Miyoko’s for best flavor and texture.
- Brown sugar provides optimal sweetness, but coconut sugar can be substituted.
- Choose a quality gluten free flour blend containing xanthan gum to improve texture and prevent grittiness.
- Non-dairy milk such as soy milk works best to keep dough moist and cohesive.
- Cookies appear soft when hot but harden as they cool; avoid overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg