Classic Vegan Gluten-Free Chocolate Chip Cookies

Name: Classic Vegan Gluten-Free Chocolate Chip Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1 Tbsp flaxseed meal ((to make a flax egg)); 2 ½ Tbsp water ((to make a flax egg)); 3/4 cup packed brown sugar; 1/2 cup softened vegan butter; 2 tsp vanilla extract; 1 heaping cup MB 1:1 Gluten-Free Flour Blend* ((1 cup + 2 Tbsp as original recipe is written)); 1 tsp baking powder; 1 tsp sea salt; 1 cup semi-sweet chocolate chips or chunks

4.5

(17)

minimalistbaker.com

Your recipes

Prep Time: 45 minutes

Cook Time: 10 minutes

Total: 55 minutes

Servings: 18

Author : Minimalist Baker

Classic Vegan Gluten-Free Chocolate Chip Cookies

Ingredients

Remove All · Remove Spices · Remove Staples

1 Tbsp flaxseed meal ((to make a flax egg))2 ½ Tbsp water ((to make a flax egg))3/4 cup packed brown sugar1/2 cup softened vegan butter2 tsp vanilla extract1 heaping cup MB 1:1 Gluten-Free Flour Blend* ((1 cup + 2 Tbsp as original recipe is written))1 tsp baking powder1 tsp sea salt1 cup semi-sweet chocolate chips or chunks

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

To a medium mixing bowl add flaxseed meal and water. Let the mixture gel for 5 minutes. Next add brown sugar and softened vegan butter. Beat with a hand mixer (or stand mixer) on medium-high for about 1 minute until creamed. Add vanilla and beat again for 20 seconds.

Step 2

Next add gluten-free flour, baking powder, and salt. Stir on low until just mixed. Finally, fold in the chocolate chips with a rubber spatula. Refrigerate the dough for 30 minutes.

Step 3

Meanwhile, preheat your oven to 350 degrees F (176 C) and line 2 baking sheets with parchment paper. When the dough is done chilling, use a cookie scoop to scoop out ~18 cookies, keeping them in mound shapes and spacing 2 inches apart (adjust amount of cookies if altering the default number of servings). Bake for 10-14 minutes — until edges are golden and centers are soft. Option to sprinkle with flaky salt for extra flavor!

Step 4

Let them rest on the baking sheet to cool for 5 minutes before transferring to a wire rack to fully cool (or you can eat them right away!). Store in an airtight container for 3-5 days or in the freezer for up to 1 month.