When I say you will thank me for this one, GIRL you will thank me for this one! This is a vegan and gluten free cookie that delivers on ALL of the deliciousness of a chocolate chip cookie while sacrificing none of the texture, flavor, balance or richness! You just need to make. few subs here and there to really make this cookie work.
Let’s talk it out:
- The flour we are using is oat flour, the queen of all gluten free flours, in my opinion. And that is because oat flour (unlike almond) absorbs moisture but also lends great structure to a cookie. Where another flour (like coconut or chickpea) lends great structure, it doesn’t get as moist. And 1:1 gf flour blends work, but I just can never fall in love with the texture, which is why I stick to oat for this one!
- We are using a vegan butter replacement – and let’s stop being afraid of them! They are a great alternative, they are getting more affordable every day and they lend a great buttery taste and moisture that we can’t get with any other fat source.
- No egg? No problem. Almond milk is an easy sub here. You won’t get as much rise in the cookie, but we aren’t worried about that because oat flour already doesn’t spread as much, so we’ll still get some height and that soft-gooey center!
Ok rant over, let’s get baking…
Watch the recipe video here:
The BEST GF & Vegan Chocolate Chip Cookie
I'm a cookie afficianado, and I gotta say: this chocolate chip cookie is what gluten free and vegan dreams are made of. Tender, crispy on the outside, gooey in the middle, it's the quintessential chocolate chip cookie for those in need of dietary subs!
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
- 1 ⅔ cup gluten-free rolled oats blended into oat flour 200g
- 2 tbsp cornstarch
- ½ tsp baking soda
- ⅛ tsp salt
- ⅓ cup and 2 tbsp Earth Balance vegan butter 90g
- 2 tbsp granulated sugar
- 1/2 cup brown sugar packed
- 1 tsp vanilla extract
- 1 tbsp almond milk
- ¾ cup Enjoy Life vegan chocolate chips 90g
- Whisk together the oat flour, cornstarch, baking soda and salt.
- In a separate bowl, cream the earth balance, brown sugar, granulated sugar, vanilla and almond milk together for 2-3 minutes or until it is very fluffy.
- Fold the dry ingredients into the wet, then add the chocolate chips.
- Freeze the dough for 15 min while you preheat your oven to 375F.
- Split the dough into 11 even balls, weighing approximately 50g each.
- Place them on parchment lined baking sheets and bake for 12-14 minutes.
- Take it out of the oven when they still seem slightly underdone, then let them cool completely.
The most important thing to note is that you must take it out of the oven when they still seem slightly underdone, then let them cool completely. This will keep them tender and gooey on the inside!
When she says “the ONLY vegan & GF cookie you need” she’s not exaggerating. These are the most amazing allergen friendly cookies I’ve ever had. I got my mom and boyfriend hooked on these too. They’re made in my house at least once a week. We can’t get enough. Thank you SO MUCH for introducing these to my life!!!
Omg I am so glad you liked them!! Also love to see that we are converting the bf and the fam 🙂
is it baking soda or baking powder??? the ingredients says one but the directions say another
Baking soda! Apologies, and it’s updated 🙂
They are just the best!!!
I added a drizzle of melted dark chocolate on top and some sea salt and OMG they just taste amazing!
omg I’m so glad you liked them!
Maria Evola says
Hello! I have a nut allergy and was wondering if I could use soy milk or cows?
Absolutely! I recommend a plant-based milk if you can.