Gluten-Free Vegan Chocolate Chip Cookies
The best Gluten-Free Vegan Chocolate Chip Cookies you will ever have! This perfect chocolate chip cookie recipe is allergy-free and eggless, but you would never know! Soft and chewy with that classic ooey gooey center and slightly crisp edge. Loaded with dairy-free chocolate chips and made without oil, this easy recipe is the only one you need, vegan or not!
- Prep Time: 20 minutes
- Cook Time: 14 Minutes
- Total Time: 34 minutes
- Yield: 12 Large Cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 1/2 Cups Gluten-Free All-Purpose Flour
- 1 Tsp Baking Soda
- 1 Stick (1/2 Cup) Vegan Butter (melted)
- 1 Cup Dark Brown Sugar Sweetener (or preferred dark brown sugar)
- 1/4 Cup Granulated Sweetener (or preferred granulated sugar)
- 4 oz (1/2 Cup) Vegan Cream Cheese (room temperature)
- 1 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/4 Tsp Salt
- 1 1/2 Cups Semi-Sweet Allergen-Free Chocolate Chips (plus more for toppings)
Instructions
- Add the gluten-free flour and baking soda to a large mixing bowl and set aside.
- Melt your vegan butter in a small bowl before adding in the brown sugar, granulated sugar, salt, and vanilla. Mix together until the sugars are melted.
- Next, add the vegan cream cheese to the hot mixture and mix until you have a thick wet batter with no lumps. (If the cream cheese was still too cold, heat the mixture in the microwave for 10-15 seconds).
- Now pour the hot wet mixture into the bowl of gluten-free flour and gently mix the cookie batter until smooth.
- Fold in your choice of chocolate chips or chunks to the warm cookie batter (careful not to overmix the batter here).
- Freeze the cookie batter for about 15-20 minutes while you preheat the oven to 350°F.
- Line two baking sheets with parchment paper or Silpats and scoop out 2-tablespoon sized cookie mounds for 12 large cookies, (or 1-tablespoon sized cookie mounds for 24 small cookies), using a cookie scoop. Bake one sheet of cookies at a time, leaving the remaining cookie dough in the freezer.
- Bake the frozen cookie dough mounds in the preheated oven for 14 minutes until the edges are golden brown. (Reduce baking time by about 2-3 minutes for smaller cookies).
- Remove the cookies from the oven and place a few extra chocolate chips on the still-warm cookies, while they cool slightly on the baking sheet before you transfer them to a wire rack to cool completely.
Notes
Storage: After you've allowed the cookies to cool completely on a wire rack, you can store the cookies in an airtight container for 4-5 days at room temperature or up to a week in the fridge.
Reheat: If you want the cookie to feel warm and the chocolate to be melty from the oven again, give the cookies a quick warm in the microwave for 20-30 seconds.
Freezing: Once your chocolate chip cookies have cooled completely, wrap each cookie tightly in wax paper and then stack flat in a ziplock bag with the air squeezed out to freeze. Alternatively, you can freeze the cookies in a single layer on a baking sheet with parchment paper. Then transfer the frozen sold cookies into a large Ziplock bag. Use cookies within 3-4 months for quality.
Nutrition
- Serving Size: 1 Cookie
