Gluten-free, Vegan Chocolate Chip Cookies

Gluten-free baking can be a real hassle. Half of the time, you get a hockey puck, the other half, you have to bake it til it’s burned on the edges. I am very particular about food and am always determined to have the best, not just ok, but the best. And these cookies will be your go-to recipe. I kept it simple with chocolate chips and walnuts, but feel free to add whatever you like!

I always like to make my own flour blends for gluten-free baking so I’m not too sure how a 1:1 blend will work, but please let us know if you use one. Every ingredient is very important. If you skip one, these will not be great! They might be ok, but we want excellence! I was able to make 17 cookies, but I’m not the best at making things small or even.

RECIPE

1/3 cup brown rice flour

1/3 cup light buckwheat flour

1/3 cup sweet rice flour

1/3 cup tapioca starch

1/3 cup almond flour

1 teaspoon xanthan gum

1/2 teaspoon salt

2 teaspoons flax meal

1 teaspoon baking soda

3/4 cup brown sugar

1/4 cup sugar

1 tablespoon vanilla

1 tablespoon canned coconut milk or plant milk

1 stick of plant butter (I used Country Crock)

1 cup of chocolate chips

1/3 cup chopped walnuts

METHOD

Mix the dry ingredients together except for the chocolate chips and nuts.

In a sauce pan, melt the butter over medium-low heat. Once melted, remove from heat.

Add the sugar, vanilla, and milk. Stir to combine.

Add the butter mixture to your dry mix and stir well with a spatula or wooden spoon to combine. Allow the mixture to cool for 5-10 minutes before adding the chocolate chips and nuts. Set aside for 15 minutes while you preheat the oven to 350°F.

Portion out your dough into cookies. You can use a cookie scoop or just make balls like I did. If you want flatter cookies, flatten them out a little. Mine did not spread a lot like most gluten-free cookies!

Bake for about 12 minutes or until golden and the edges are set. If your oven runs hot, check them after 10 minutes.

Remove from the oven and allow to cool on the cookie sheet for a few minutes before transferring to a cooling rack. Good luck trying to not eat the entire batch!

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