The best gluten free vegan chocolate chip cookies
Before I went vegan I had mastered the art of chocolate chip cookies. That recipe needed no egg, no brown sugar and used sweetened condensed milk as an alternative to those. It was soft but still got a nice crisp on the outside, not too sweet and very chocolate-y. When I went vegan I tried multiple recipe and had yet came to one that was anywhere close to the non-vegan ones I made before until this.
I am not gluten free and gluten in a moderate amount doesn't bother me at all. However, when I replace the amount of gluten free flours with regular all purpose flour I find the cookies turn out to be too tough, they don't have the crispy outside and chewy inside texture that I want.
I also tried this with oil instead of vegan butter/margarine. It turned out ok but not as good. This recipe is very quick and easy, it also freezes well so that you can make a big batch and have fresh warm cookies anytime. Living your best life!!!!
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Makes 18 medium cookies
Ingredients
Wet:
2 tbsp of ground flax/chia seed
1/2 cup of water
1/4 cup of vegan butter/margarine
1/4 cup of white sugar
1/4 cup of coconut sugar/brown sugar
Dry
1 cup of rice flour
1/4 cup of tapioca flour
1 tsp of baking soda
a pinch of salt
4 oz/100g of vegan dark chocolate, chopped. (Or 1/2 cup of vegan chocolate chip)
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Instructions
1. Mix the ground flax/chia seed with water and let it sit for a few minutes to thicken to make a flax/chia egg
2. Melt the vegan butter either in the microwave for 30s second on high or on the stove top until it's melted.
3. While the butter is still hot mix in the white and coconut/brown sugar
4. Add the flax/chia egg to the butter mixture and mix well. Then let it cool down to room temperature otherwise the chocolate will be melted in the dough.
5. Combine all of the dry ingredients in a bowl
6. Add the wet mixture to the dry mixture and fold until it forms a dough. Don't worry about over mixing because there is no gluten in it.
7. Add the chopped chocolate and fold it in.
8. Take about 2 tbsp worth of the dough and roll it into small balls (make sure to wet your hands so that it wouldn't stick) and place on a parchment paper lined baking sheet. Space to at least 2 inches apart.
9. Press the balls lightly so that they'll spread better. Bake in a 180C (350F) preheated oven for about 12-15 minutes depends on the size. (mine took about 12 minutes)
10. Let cool on a pan for 5min then transfer to a wire rack to cool completely. Don't move the cookies when it's just out of the oven because it is gluten free, it breaks easier when it's hot.
I also tried this with oil instead of vegan butter/margarine. It turned out ok but not as good. This recipe is very quick and easy, it also freezes well so that you can make a big batch and have fresh warm cookies anytime. Living your best life!!!!
Makes 18 medium cookies
Ingredients
Wet:
2 tbsp of ground flax/chia seed
1/2 cup of water
1/4 cup of vegan butter/margarine
1/4 cup of white sugar
1/4 cup of coconut sugar/brown sugar
Dry
1 cup of rice flour
1/4 cup of tapioca flour
1 tsp of baking soda
a pinch of salt
4 oz/100g of vegan dark chocolate, chopped. (Or 1/2 cup of vegan chocolate chip)
Instructions
1. Mix the ground flax/chia seed with water and let it sit for a few minutes to thicken to make a flax/chia egg
2. Melt the vegan butter either in the microwave for 30s second on high or on the stove top until it's melted.
3. While the butter is still hot mix in the white and coconut/brown sugar
4. Add the flax/chia egg to the butter mixture and mix well. Then let it cool down to room temperature otherwise the chocolate will be melted in the dough.
5. Combine all of the dry ingredients in a bowl
6. Add the wet mixture to the dry mixture and fold until it forms a dough. Don't worry about over mixing because there is no gluten in it.
7. Add the chopped chocolate and fold it in.
8. Take about 2 tbsp worth of the dough and roll it into small balls (make sure to wet your hands so that it wouldn't stick) and place on a parchment paper lined baking sheet. Space to at least 2 inches apart.
9. Press the balls lightly so that they'll spread better. Bake in a 180C (350F) preheated oven for about 12-15 minutes depends on the size. (mine took about 12 minutes)
10. Let cool on a pan for 5min then transfer to a wire rack to cool completely. Don't move the cookies when it's just out of the oven because it is gluten free, it breaks easier when it's hot.
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