The BEST Chocolate Chip Cookies - Vegan & Gluten-Free!
The perfect vegan & gluten-free version of classic chocolate chip cookies.
Servings 4 dozen
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.