Chewy & Soft Gluten-Free Vegan Chocolate Chip Cookies
These gluten-free vegan chocolate chip cookies are so soft and chewy, and literally melt in your mouth! You'll be questioning whether or not these are truly gluten and dairy free.
A few years ago we discovered that our son had a gluten intolerance, which meant he could no longer enjoy his favorite dessert - Chocolate Chip Cookies. That's until we came across this recipe introduced to us by our new Pasty Chef Instructor. These gluten-free vegan chocolate chip cookies truly taste like regular traditional chocolate chip cookies. They are so good that you might not guess that they don't contain any wheat or dairy. You don't have to sacrifice yummy desserts because you are avoiding gluten. Give these tasty gluten-free vegan chocolate chip cookies a try!
Gluten-Free Vegan Chocolate Chip Cookies
Ingredients
1 3/4 cups all-purpose gluten-free flour (Bob’s Red Mill Gluten-Free All-Purpose Baking Flour)
1/4 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup vegan butter, room temperature
1/2 cup organic granulated sugar
1/2 cup light brown sugar
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1-2 teaspoons of unsweetened dairy-free vanilla almond milk, as needed
1/4 cup dairy-free mini chocolate chips
Directions
Line a cookie sheet with parchment paper.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add in vegan butter use a mixer to cream for 3-5 minutes, until creamed together. Then add in the applesauce, sugars, and vanilla. Use a mixer to beat the wet ingredients together until completely combined. Sift in the flour mixture. Use a rubber spatula to fold together. Stop just before all of the flour is mixed in.
Fold in chocolate chips. Add in dairy-free milk by the tablespoon if your dough needs a bit of help incorporating, but you really shouldn’t need it
Chill the dough for 30 minutes. While the dough is chilling, preheat the oven to 350F.
Using a cookie scoop, and roll about 1.5 tablespoons of dough per cookie onto the sheet. Place into oven and bake for 9-11 minutes, checking after 9 minutes. These can burn easily so make sure you keep a close eye on them. Depending on your oven, you may need to move them to the top rack so the bottoms don’t burn.
Let them sit to cool and enjoy!
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