I don’t do much vegan baking but I do appreciate a plant-based recipe. This chocolate chip cookie recipe is vegan and gluten-free and still passed the toughest taste test I know. The cookies are a little crispy on the outside and soft and chewy on the inside for the perfect combination.
This vegan gluten-free cookie recipe is pretty simple. The usual butter is replaced with coconut oil which just gives a slight hint of coconut to these cookies. I prefer the coconut oil over butter substitutes.
The egg is replaced by a flax egg (ground flax seed and warm water). The other ingredients should all be in your pantry.
My favorite chocolate chips are Enjoy Foods Dark Chocolate Morsels. They are allergen-free, vegan and the flavor is amazing! They also have a semi-sweet version if that is your preference.
I prefer to make my own gluten-free flour blend-it is a huge cost saver. My favorite blend includes sorghum, millet and brown rice flours. It has a much better flavor than your average rice flour blend. I know it can be difficult keeping a supply of all the ingredients, but the cost savings is worth it for me. Vitacost.com has their own line of CERTIFIED gluten-free flours at great prices. See my post on gluten-free flour and flour blends for the mix.
If you prefer a store-bought blend, I recommend King Arthur Gluten-Free All Purpose Flour. It works well in this cookie recipe. If you use a different blend that contains xanthan gum, guar gum or inulin (binders) omit the xanthan gum called for in the recipe.
Crispy or Chewy Cookie?
When I make chocolate chip cookies with butter, chilling the dough before baking helps make a chewy cookie. I find that, with the coconut oil, the dough doesn’t do well with refrigeration. Sending them straight to the oven seems to work best. They remain soft on the inside and just slightly crispy on the outside. If it’s particularly warm in your kitchen and the dough seems too soft, portion out the cookies and put in the refrigerator for just 5-7 minutes.