Description
These Vegan Gluten Free Chocolate Chip Cookies are soft, chewy, and packed with dairy-free chocolate chips. Made with vegan butter and a high-quality gluten free flour mix, they are perfect for those with dietary restrictions looking for a classic treat without compromise.
Ingredients
Scale
Cookie Dough
- 1/2 cup vegan butter, softened to room temperature
- 1 1/4 cups brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- 1/4 cup non-dairy milk (soy milk recommended)
- 1 3/4 cups gluten free flour mix (Better Batter recommended)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegan chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Vegan Butter and Sugar: Using a stand mixer with a paddle attachment or a handheld mixer, beat the softened vegan butter and brown sugar together until creamy and smooth, about 2 minutes.
- Add Vanilla and Non-Dairy Milk: Mix in the pure vanilla extract and non-dairy milk until fully combined, scraping the bowl sides as needed to ensure even mixing.
- Incorporate Dry Ingredients: Stop the mixer, add the gluten free flour, then sprinkle baking soda and salt on top. Turn the mixer on low speed and mix until just combined, avoiding overmixing.
- Add Chocolate Chips: Fold in the vegan chocolate chips until evenly distributed throughout the dough.
- Scoop and Shape Cookies: Using a cookie scoop or spoon, portion 1-2 tablespoons of dough, roll into balls, and place them about 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake for 12 minutes until the edges are barely golden brown. The cookies will look soft but will firm up as they cool. Optionally, sprinkle with coarse sea salt immediately after baking.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious vegan gluten free chocolate chip cookies!
Notes
- Use stick-type vegan butter such as Miyoko’s for best taste and texture. Avoid container style butter.
- Brown sugar provides the best flavor, but coconut sugar can be substituted for a different sweetness profile.
- Choose a quality gluten free flour mix that contains xanthan gum to avoid gritty texture. Better Batter is highly recommended for its smooth consistency.
- If desired, sprinkle a little coarse sea salt on top of the cookies right after baking for a nice sweet-salty balance.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
