Recipe
The Actually Best Gluten-Free and Vegan Chocolate Chip Cookie Recipe
This recipe makes the best chocolate chip cookies. Fluffy, soft, and not-too-thin, these are the perfect cookies to bring to a party where there will be vegans, gluten-freers, and those annoying people with no dietary restrictions. Tried and true, this recipe was a success. When I got home for winter break, we had 6 bags of flour in the pantry. I leave tomorrow with just 1/8th bag of flour remaining. Mission accomplished.
These gluten-free and vegan cookies are really amazing because the texture is spot on. Honestly, these are even BETTER than cookies with butter and eggs. Part of the awesome texture comes from the two types of fat (butter and vegetable shortening), so you can replace the shortening with more vegan butter but the texture will be a little more flat, chewy and less fluffy.
The flax egg is also the best egg replacer I have tried (better than chia eggs and store bought egg replacers, imo). The secret here is to add the water to the flax seed before combining the dry ingredients, so that it has enough time to gel into an egg-like texture.
This chocolate chip cookie recipe is adapted from the gluten-free genius, Nicole, who is a real hero for GF peeps. Any craving you have, she has a gluten-free recipe to suit.
The Best Gluten-Free and Vegan Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Servings: 5
Ingredients
- 2 cups gluten free flour
- 1 teaspoon xanthan gum
- 6.5 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup sugar
- 1/2 cup packed brown sugar
- 6 tablespoons Earth balance buttery spread
- 5 tablespoons vegetable shortening
- 1.5 tablespoons pure vanilla extract
- 2 tablespoons water or nondairy milk
- 1 flax egg: 1 tablespoon flax seed + 4 tablespoons water
- 1/2 cup dairy free chocolate chips