Gluten Free Vegan Chocolate Chip Cookies
These Gluten Free Vegan Chocolate Chip Cookies only require 8 simple ingredients and bake up soft and chewy with a crisp edge! No one will ever know they are completely vegan and gluten-free.
Servings: 16 Cookies
Calories: 182kcal
Cost: $5
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 Rubber Spatula
- 1 3 Tablespoon Cookie Scoop
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 8 tablespoon Vegan Butter see note!
- 1 Cup Light Brown Sugar, tightly packed
- 3 tablespoon Non-Dairy Milk
- 1 ½ teaspoon Vanilla Extract
- 1 ¾ Cup King Arthur Gluten-Free Measure for Measure Flour see note!
- ½ teaspoon Baking Soda
- ¼ tsp Kosher Salt
- ¾ Cup Vegan Chocolate Chips plus more for topping
- Flaky Sea Salt optional
Instructions
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream vegan butter and brown sugar on medium speed until light and fluffy.8 tablespoon Vegan Butter, 1 Cup Light Brown Sugar, tightly packed
- Add non-dairy milk and vanilla and mix on low until combined. Then, add King Arthur Gluten-Free Measure for Measure flour, baking soda, and salt and mix until well combined.3 tablespoon Non-Dairy Milk, 1 ½ teaspoon Vanilla Extract, 1 ¾ Cup King Arthur Gluten-Free Measure for Measure Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Add chocolate chips and stir to distribute. Then, cover the bowl with plastic wrap and allow it to rest at room temperature for 20 minutes.¾ Cup Vegan Chocolate Chips
- Preheat oven to 350*F. Line a baking sheet with parchment paper.
- Remove the plastic from the bowl and stir the dough once more with a spatula. Then, use a 3-tablespoon cookie scoop to scoop cookie dough balls onto a parchment lined baking sheet, leaving at least 3 inches of space between each cookie. I like to bake 8 per tray.
- Top each cookie with a few additional chocolate chips and a sprinkle of flaky sea salt if desired.Flaky Sea Salt
- Bake the cookies in a 350*F oven for 13-15 minutes, turning the pan halfway through baking. The cookies should be just starting to brown around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling. Repeat with the remaining dough.
Notes
Use a vegan butter that comes in stick form. My favorite is Country Crock Plant Butter Sticks.
The only gluten-free flour I recommend for this recipe is King Arthur Gluten-Free Measure for Measure Flour!
Don't skip the rest time. Gluten-free flours don't absorb as readily as wheat flour.
Freeze any uneaten cookies the day you bake them.
Nutrition
Serving: 1Cookie | Calories: 182kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 121mg | Potassium: 25mg | Fiber: 2g | Sugar: 18g | Vitamin A: 278IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 1mg