Gluten-Free & Vegan Chocolate Chip Cookies

by Susan on May 4, 2017

My husband gives my cooking the most praise, but also is its harshest critic. This is particularly true when it comes to baking, for which I am actually grateful! Since I do a lot of allergy-friendly and/or healthier ingredient substitutions, I take a lot of risks when it comes to treat-making. If a finished product passes both his sweetness and overall presentation test I know it’s worthy of sharing here.

This week I wanted to create a chocolate chip cookie that was both vegan and gluten-free. I was baking them for teacher appreciation week, and I always try to contribute something that some of the staff with different dietary needs can eat. I have a ton of different techniques up my sleeve to create EITHER a delicious gluten-free or vegan cookie. Throw the two together, however, and the task can be a bit more challenging!

These cookies came up better than I had hoped. The sweetness is spot-on and very reminiscent of a classic Toll House cookie. I used a combination of white and palm sugar to get there; I also opted for Earth Balance spread as opposed to coconut oil to get a nice buttery flavor. Without the egg these cookies are necessarily going to wind up a bit thinner and more flat than a traditional cookie. I would recommend chilling the dough overnight for the best results. I only had about an hour before I had to bake them, so they did spread out a bit more than I would have like.

If you’re allergic to nuts, you could make these by subbing in the same amount of GF brown rice flour or all-purpose flour as almond flour. They will likely be a bit denser and fluffier as a result. If you’re not vegan, you could also obviously substitute one egg for the flax sub.

As written, however, these goodies are gluten, dairy and egg-free. Apologies for the metal tin in the photo, but I wanted to put them right in the container I’d in which I’d be sending them in for the teachers!

Gluten-Free & Vegan Chocolate Chip Cookies

1/2 cup Earth Balance spread (or bar), at room temperature
1/2 cup packed palm sugar
1/4 cup organic sugar or erythritol
1 tbs. ground flax
3 tbs. water
1 tbs.vanilla extract
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup ground whole oats (run through blender or food processor until fine)
1 cup blanched almond flour
3/4 cup dairy-free chocolate chips

Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, stir together the ground flax with the water and allow to sit for 5 minutes to thicken.

With a stand mixer, beat the Earth Balance  until fluffy and smooth. Add the palm and white sugar and beat until creamy. Beat in the flax egg and vanilla extract.

Mix in the remaining ingredients and fold in the chocolate chips.

With greased fingers, roll the dough into balls. Place 2 inches apart on the prepared baking sheet. Bake for about 10 minutes until slightly golden along edges. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack. Cookies will be quite soft and fragile until thoroughly cooled.

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