Go Back
Print

Gluten Free Vegan Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 dozen cookies
Author Liz Hurley, MS, RD, LDN, CSCS

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

  1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

  2. Mix the egg replacer or flax egg and set aside for 2-5 minutes before adding to mixture.

  3. In a large bowl whip together the softened butter, sugar, and brown sugar until fluffy.  Add the egg replacer and mix to combine.  

  4. In a medium sized bowl whisk together the dry ingredients (flour, salt, baking soda, and (optional) cinnamon.  

  5. Add the dry ingredients to the wet in 2 batches and mix until combined. Fold in the chocolate chips.  

  6. Optional: cover dough and place in fridge for 30+ minutes. 

  7. 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.  

  8. Remove from oven and let cool on cookie sheet for ~5 minutes before transferring to a wire cooling rack to cool completely.  

  9. Store leftovers in airtight container for up to 4 days.  Enjoy!