Vegan Gluten-Free Chocolate Chip Cookies
These vegan gluten-free chocolate chip cookies are chewy, soft, and gut-healthy! The perfect texture and the best plant-based cookie recipe you'll find.
Servings 20 cookies
Calories 251kcal
Cost $9
Ingredients
- 1 ½ cups coconut sugar
- ¾ cup palm shortening keep it solid, do not melt!
- 2 teaspoons vanilla extract
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons warm water
- 2 ¼ cups gluten-free flour
- 1 ½ teaspoons baking powder
- Pinch of salt
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°F.
- Cream together sugar, solid coconut oil, and vanilla in a stand mixer. Mix in flax egg until well blended.
- Blend in flour, baking powder, and salt. Mix in chocolate chips.
- Form into 1-inch balls and place 12 on a baking sheet. Cover and chill for 1 hour in the refrigerator. Bake on 350°F for 12-15 minutes. Makes about 20 cookies.
Notes
- Whatever you do, DO NOT melt the palm shortening. It needs to stay firm when you cream together the sugars. This is what will maintain the cookie shape. If you melt it, the dough will be too runny and you will end up with flat and sad cookies. To avoid runny cookies, make sure you chill these before baking so they keep their nice shape like in the photos!
- Make sure you use a quality gluten-free baking flour blend. I use the King Arthur Flour mix and love it. They call it a "cup for cup" flour mix, and it lives up to its branding. Honestly, I couldn't even tell the difference between regular flour.
- As for vegan and allergy-free chocolate chips, I currently use and love the Enjoy Life brand. They are certified gluten-free and yummy!
Nutrition
Calories: 251kcal | Carbohydrates: 33g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 2mg | Sodium: 36mg | Potassium: 38mg | Fiber: 2g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.8mg