Indulge in the most delectable soft and chewy vegan and gluten-free chocolate chip cookies ever! Packed with two types of chocolate, these cookies are a delightful treat. Before baking, we recommend chilling the dough for that perfect under-baked, delicious cookie perfection. (Note: Adaptation for non-gluten-free regular cookies is provided in the notes section!)
Best Vegan Chocolate Chip Cookies
Ingredients
- 1/2 cup 1 stick vegan butter, melted
- 1/2 cup brown sugar
- 1/2 cup cane sugar
- 1 1/2 tbsp ground flax meal + 3 tbsp water
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour*
- 1/2 cup oat flour*
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 cup chocolate chips
- 3/4 cup chocolate chunks
- Optional: flaky salt for topping
Instructions
- Preheat the oven to 375˚F.
- Mix flax meal and water; let it sit for 15 minutes to thicken.
- Melt vegan butter (preferably on the stove) and add it to a stand mixer with both sugars. Beat on medium speed for 2-3 minutes.
- In a separate bowl, whisk together gluten-free flour, oat flour, baking soda, and salt.
- Add flax “egg” and vanilla to the butter mixture, mixing until combined.
- Incorporate the dry mixture into the wet ingredients in batches. Fold in both types of chocolate.
- Using a large cookie dough scoop (2-3 tbsp), arrange scoops on a parchment-paper-lined baking sheet.
- Freeze for 15-20 minutes to prevent excessive spreading during baking.
- Bake 5-6 cookies at a time for 12 minutes (or 9-10 minutes for smaller cookies).
- Optional: After baking, use a fork to press the edges for crinkly, crispy edges. Sprinkle with flaky salt if desired.
- Let cookies cool for 10 minutes, then savor the goodness!
Notes
- *For the regular gluten-containing version, substitute gluten-free all-purpose flour AND oat flour with 1 1/2 cups regular all-purpose flour. Oat flour is not needed with regular flour.
- For a less doughy, slightly drier cookie, add an extra 2 tablespoons of gluten-free flour to the recipe.
- Don’t skip the chilling step, or the cookies will spread excessively.
Store leftover cookies in a sealed container at room temperature for up to a week. Freeze for up to 6 months; enjoy straight from the freezer or reheat each cookie for about 30 seconds in the microwave. **Freezing Dough:**
Freeze the dough in pre-portioned balls on a sheet pan. Once frozen, transfer to a container or bag and freeze for up to 6 months. Bake the frozen dough straight from the freezer – they may just need an extra minute or two in the oven.