In honor of #nationalchocolatechipday last week, I couldn’t resist baking up a batch of these simple, delicious vegan and gluten-free chocolate chip cookies. They taste just like classic chocolate chip cookies, so I promise if you give them to a group of non-vegans they’ll like them too! I taste tested them multiple times (such a daunting task I know) and these were given the ultimate thumbs up.
These cookies are soft without being crumbly, a tough balance to achieve. I love how they’re chewy on the inside and slightly crispy on the outside. If you’re wondering what chocolate I use, I definitely recommend these vegan & gluten-free mini chocolate chips. They’re my favorite because they taste just like normal chocolate chips, but they’re free of the 8 common allergens too. Also, I really like this gluten-free flour blend, which I use in almost all of my baked goods. It easily substitutes 1:1 with regular flour. Plus, the taste is quite spot on if you ask me!
I bake a lot, so I usually give the leftovers to my boyfriend to take with him to work. Otherwise, I’d look like a cookie hoarder. He gives them out to the office, saying they’re just regular cookies. The labels “vegan” and “gluten-free” often get a bad rap, especially here in Hong Kong where people associate these words with “tasteless” and “dry”. I promise that these chocolate chip cookies are the opposite! They are totally delectable, sweet, and more-ish.
Trust me when I say, if there’s one food to win anyone over it would be chocolate chip cookies. I really hope you enjoy this recipe and share it with friends & family too!
- 1 cup gluten-free all-purpose flour
- 2 tbsp flaxseed meal
- 1/2 tsp baking soda
- 3/4 tsp xantham gum
- 1/2 cup coconut oil, melted
- 1/2 cup + 2 tbsp organic turbinado raw cane sugar
- 3 tbsp applesauce
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1/2 cup vegan chocolate chips
- Preheat oven to 165 degrees Celcius.
- Line a baking sheet with parchment paper.
- In a large bowl, mix together the coconut oil, sugar, applesauce, vanilla, and salt.
- In a separate medium bowl, whisk the flour, flaxseed meal, baking soda, and xantham gum until well incorporated.
- Add the dry ingredients to the wet ingredients.
- Mix the dough with a spatula until it's well combined and grainy.
- Add the chocolate chips and gently fold them in with the rubber spatula until evenly distributed.
- Scoop out with a large spoon or ice cream scoop and place dough 1 inch apart on baking sheet.
- Gently press down each cookie to slightly flatten it.
- Put in the oven and bake for 9 minutes.
- Rotate the baking sheet and bake for another 6 minutes.
- Remove from the oven and let cool for 10 minutes.
*If you don't want to bake the dough right away, you can freeze the dough for 6 hours on the cookie sheet. Then transfer the balls to a tightly sealed freezer bag. They'll stay good for 3 months in the freezer!