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The BEST Chocolate Chip Cookies – Vegan & Gluten Free!

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I can easily say these are the BEST chocolate chip cookies! They’re omnivore tested, vegan approved, and did I mention gluten-free?! I believe they could be served side-by-side with dairy filled cookies, made with all purpose flour, and one wouldn’t know the difference. What makes them even better is that they are without any weird, hard-to-find ingredients, found in many vegan and gluten-free recipes (yes, including my own LOL).

I feel as though chocolate chip cookies are a staple in American food culture. It goes right in there with burgers and apple pie. Maybe I’m on the wrong side of the country, but apple pie was never a big thing for me, and burgers I haven’t been big on since becoming an adult, but chocolate chip cookies bring back warm childhood memories, and will always hold a happy place in my heart (and stomach!).

I started my vegan journey over eight years ago, and since then I’ve made chocolate chip cookies every now and then, but they were never spot on. I feel like these here, are them, I finally did it, and I’ve had test-testers to assure me of that.

Most of the ingredients are pretty no-brainer swaps… gluten-free flour, non-dairy butter, etc. but some (especially if you are new to the vegan journey) may wonder about the banana. I assure you these don’t taste banana-ie, but the banana is used in place of egg, as a binder, and is pretty standard in vegan baking.

If you’d like to go a healthier route, you can replace the gluten-free flour blend with oat flour. This won’t replicate a traditional chocolate chip cookie, but is a great alternative and will still provide an excellent bake. If you want to go even further, and make these grain-free, try using quinoa flour! This is on my list of to-dos and I believe will work well. I’ve swapped quinoa flour for oat flour several times and while providing a slightly different flavor, the bake is a pretty even swap. If you’re curious about other baked goods using quinoa flour, you can check out my Magical Matcha Muffins. These muffins are great for St. Paddy’s Day, which is coming up!

Pleeeease bake these cookies! When you do, let me know what you think! Leave a comment below or take a pic of yours and tag me on Instagram. Happy Baking!!!!!!

 

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The BEST Chocolate Chip Cookies – Vegan & Gluten-Free!

The perfect vegan & gluten-free version of classic chocolate chip cookies.
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Servings 4 dozen
Author Tiffani Wells

Ingredients

  • 2 1/4 cups gluten-free baking flour I love Krusteaz! Bob’s Red Mill 1:1 Baking Flour (the BLUE BAG) also works!
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup Earth Balance Vegan Butter, softened or salted vegan butter of choice (if necessary, soy-free variety is available with Earth Balance)
  • 3/4 cup organic cane sugar
  • 3/4 cup *organic brown sugar
  • 1/4 cup mashed banana
  • 1 tsp vanilla extract
  • 2 cups non-dairy chocolate chips (or CHUNKS, sometimes I do a mix!) semi-sweet or dark chocolate is preferred, soy-free if necessary

Instructions

  • Preheat your oven to 375° F.
  • Add the flour, baking soda, and salt to a medium-sized mixing bowl and whisk well to incorporate ingredients.
  • In a separate, large mixing bowl, add the softened butter and sugars. Using an elecric mixer, beat on medium speed to cream. The mixture will become fluffy and slightly changed in color.
  • Switch the mixer speed to low and beat in the banana and vanilla.
  • Using a wooden spoon or silicon spatula, stir in the mixture of dry ingredients. Once dough appears evenly mixed, stir in the chocolate chips.
  • *Drop by rounded tablespoon (I use a .667 fl. oz. portion scoop) onto parchment-lined baking sheets. Bake for 10 – 12 minutes.

Notes

I am not affiliated with any brands or companies. Links are provided only to share what I use for optimal baking results.
*Do not try to substitute the brown sugar with coconut sugar. The baking soda needs the acid from the molasses for it to react. 
*For me, these cookies have the perfect spread, but if you prefer more mounded-shaped cookies, refrigerate your dough for at least an hour, or up to overnight, before portioning.
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