NEW and IMPROVED gluten free and vegan chocolate chip cookie recipe alert! The ultimate chocolate chip cookie; still vegan, still gluten free, somewhat healthy, easy to make and so delicious. SWOON!
I have been testing and adjusting this chocolate chip cookie for a while now and my test team has been very helpful:
Like I explained in my blogpost about using a scale, baking is science and being precise is what it takes to get it right everytime. Therefor amounts per ingredient for this recipe are mentioned in grams wherever possible/needed so you will always end up with the perfect chocolate chip cookie; crunchy on the edges, soft on the inside, perfectly sweetened and studded with chocolate. Ready to make some delicious chocolate chip cookies?
How I make these vegan and gluten free chocolate chip cookies?
These chocolate chip cookies are easy to make and don’t have a long list of (weird) ingredients; 10 ingredients (only 8 when you count all oats as one) that you’ll probably have in your pantry (or at least can get your hands on easily).
I follow these 6 simple steps to make these chocolate cookies:
- I start by mixing all the dry ingredients in a mixing bowl;
- In another bowl I mix the wet ingredients;
- I add the wet to the dry ingredients and mix to combine them. It will appear dry at first, but when you work the dough, it will get smoother, trust me;
- I add the chocolate chips and any other add-ins (see below for my 5 favorite add-ins!);
- Using an ice cream scoop, I scoop dough on a parchment lined baking tray leaving enough room for them to spread out while baking;
- I refrigerate the baking tray with scooped out dough for 15-20 minutes so the dough ball get to firm up;
- I slide the baking tray in the oven and bake the chocolate chip cookies for 12-14 minutes. They will still seem a bit undone, but they will firm up when cooling off.
5 ways to make these chocolate chip cookies even better!
These add-ins are our favorites and they make the cookies even more festive and yummy:
- Dark chocolate and pecan chocolate chip cookies; add 3-4 tbsp of unsweetened cocoa powder and a handful of broken up pecans to the dry ingredients before mixing it with the wet ingredients. So good!
- Pretzel butterscotch chocolate chip cookies; add a handful of pretzel (pieces) and butterscotch chips to the batter at the same time you add the chocolate chips (so all the way at the end). Save one whole pretzel to press into a scooped out cookie just before chilling.
- Dark chocolate chunks and sea salt chocolate chip cookies; press a big chunk of dark chocolate into each scooped out chocolate chip cookie before chilling. Sprinkle some coarse sea salt on the cookies right after baking when the chocolate is still soft.
- M&M chocolate chip cookies; my kids’ favorite. Add a handful of small chocolate M&Ms to the batter at the same time you add the chocolate chips. Save a few M&Ms to press into a scooped out cookie just before chilling.
- Sprinkled chocolate chip cookies; another kids’ favorite! Add sprinkles (jimmies) to the batter at the same time you add the chocolate chips. Add more chocolate chips once the cookies are scooped onto the baking tray.
It’s that simple! So yummy! Who doesn’t like chocolate chip cookies? We sure do here! They are
soft and pillowy on the inside – crispy on the outside – studded with chocolate – healthier than your average chocolate chip cookie – truly irresistible – & so delicious
If you love chocolate chip cookies, you might also enjoy these (even) healthier chocolate chip cookies made with oat and almond meal and these no bake chocolate chip cookie dough bites. Or give my ice cream sandwiches a try that can be made with these delicious cookies and our vegan ice cream.
Gluten free and vegan chocolate chip cookies
Equipment
- ice cream scoop (optional)
Ingredients
- 75 gr oat flour (approx. ¾ cup)
- 50 gr organic quick oats (you can just blend whole gluten free oats in a blender)(approx. ½ cup)
- 25 gr organic gluten free oats (approx. ¼ cup)
- ½ tsp baking soda
- ½ tsp salt
- 50 gr organic (unrefined) (caster) sugar (I prefer to use caster sugar because it is less grainy, but using regular sugar works as well*)(or sub dark brown sugar for a richer taste but less crispy cookie)(approx. ½ cup)
- 60 gr (dark) chocolate chips (use mini or regular, use vegan chocolate chip if vegan)(approx. ⅓ cup)
- 1 small organic egg
- 90 gr coconut oil (approx. 7 tbsp)
- ½ tsp pure vanilla extract
Instructions
- Mix all the dry ingredients in a mixing bowl.
- In another bowl mix the wet ingredients.
- Add the wet to the dry ingredients and mix to combine them. The dough will appear dry at first, but when you work the dough it will get smoother.
- Fold in the chocolate chips and any other add-ins.
- Scoop (using a large ice cream scoop) 6-8 cookies out on a parchment paper lined baking tray.
- Refrigerate the baking tray with scooped out dough for 15-20 minutes to get a firmer dough. In the meantime preheat the oven to 325F/165C.
- Bake them for 12-14 minutes. They will still seem undone, but they will firm up when they cool off.
Notes
DID YOU MAKE THIS RECIPE?
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