I know, I know, ANOTHER cookie recipe?! Yes, I have a serious love affair with chocolate chip cookies and love making variation after variation. This Gluten Free Vegan Chocolate Chip Cookie recipe has been tried and tested and could pass as the “real deal.” To spice it up a little bit I added a little bit of cinnamon and it was a GREAT call.
I mean, just look at these bad boys. 😍
Gluten Free Vegan Chocolate Chip Cookies
Ingredients
- 1 tbsp Bob's Red Mill Egg Replacer or 1 flax egg
- 1/2 cup vegan butter (I used Earth Balance), softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 1/2 cups 1:1 gluten free flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon (optional)
- 1/2 cup chocolate chips (or more, to taste)
Instructions
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Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
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Mix the egg replacer or flax egg and set aside for 2-5 minutes before adding to mixture.
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In a large bowl whip together the softened butter, sugar, and brown sugar until fluffy. Add the egg replacer and mix to combine.
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In a medium sized bowl whisk together the dry ingredients (flour, salt, baking soda, and (optional) cinnamon.
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Add the dry ingredients to the wet in 2 batches and mix until combined. Fold in the chocolate chips.
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Optional: cover dough and place in fridge for 30+ minutes.
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Roll dough into 1" balls and place about 2" apart on cookie sheet. Bake for 10-12 minutes, or until edges of cookies are slightly golden and center is still soft.
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Remove from oven and let cool on cookie sheet for ~5 minutes before transferring to a wire cooling rack to cool completely.
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Store leftovers in airtight container for up to 4 days. Enjoy!
Looking to spice up your chocolate chip cookies? Check out my S’mores Cookie Recipe or Espresso Chocolate Chip Cookies. (both are gf!)
Did you try this recipes? Make any substitutions? Let us know how they turned out in the comments below!
Want to share this recipe? Please link back to the original post here, tag @lizhurley_rd on Instagram and #lizhurleyrdeats!