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!
Equipment
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
Ingredients
- 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
Instructions
- 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.
Notes
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!