Description
Delicious vegan and gluten free chocolate chip cookies made with vegan butter, brown sugar, and a quality gluten free flour mix. These cookies are tender with melty chocolate chips and a hint of sea salt on top, perfect for anyone with dietary restrictions or looking for a plant-based treat.
Ingredients
Scale
Wet Ingredients
- 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)
Dry Ingredients
- 1 3/4 cups gluten free flour mix (Better Batter recommended)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup vegan chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats for easy cookie removal.
- Cream 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 well combined, about 2 minutes.
- Add Vanilla and Milk: Mix in the pure vanilla extract and non-dairy milk, scraping down the sides of the bowl as needed to combine completely.
- Add Dry Ingredients: Stop the mixer and add the gluten free flour mix. Sprinkle baking soda and salt over the flour, then mix on low speed until just combined to avoid overmixing.
- Incorporate Chocolate Chips: Fold in the vegan chocolate chips until evenly distributed throughout the dough.
- Scoop and Shape Dough: Using a cookie scoop or spoon, scoop 1-2 tablespoons of dough, roll into balls, and place them about 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 12 minutes, or until 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: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use vegan butter sticks such as Miyoko’s brand for best flavor and consistency; avoid tub-style buttery spreads.
- Brown sugar provides optimal sweetness and moisture, but coconut sugar can be used as a substitute for a different flavor profile.
- Choose a high-quality gluten free flour mix that contains xanthan gum to ensure the right texture without grittiness; Better Batter is highly recommended.
- Do not overmix the dough once flour is added to keep the cookies tender.
- Scooping cookies about 2 inches apart allows for spreading without sticking.
- Sprinkling coarse sea salt on top adds a lovely contrast to the sweet chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
