Vegan & Gluten-Free Chocolate Chip Cookies

by Allergy Free Kitchens on July 18, 2013

Chocolate-Chip-Cookie-Allergy-Free-KitchensIn the words of my lil’ sis, “These chocolate chip cookies are dynamite.”  And no, it’s not a sympathy nod.  She tells me like it is (eh hem…which is why I’m not sharing my last vanilla cupcake adventure with you all).   This little gem of a recipe came about in one of my attempts to recreate an allergy-friendly version of a spectacular cookie I had on a trip to Chicago in April. Surprisingly, in trying to do something a little different, I managed to create what some of my family and friends have coined “the quintessential chocolate chip cookie.”  It just happens to be vegan, gluten-free and allergy-friendly.

Chilling the dough overnight is key.  When you do, you’ll find it yields that traditional chocolate chip cookie texture – slightly crisp on the edges and softer in the middle.

When prepared with our small cookie scoop, the recipe yields 5 dozen perfectly-sized cookies.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Recipe for Vegan & Gluten-Free Chocolate Chip Cookies

1/2 cup gluten-free oats

2 1/4 cups gluten-free all-purpose flour*

1 1/2 teaspoons xanthan gum

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon cinnamon

1 cup (softened, not melted) Earth Balance Vegan Buttery Sticks (soy free now available)

3/4 cup brown sugar packed

3/4 cup sugar

1 tablespoon pure vanilla extract

3/4 teaspoon fresh lemon juice

2 tablespoons flaxmeal combined with 6 tablespoons of hot water

10 oz. bag of Enjoy Life chocolate chips

Prepare the dry ingredients.  Grind the gluten-free oats in a coffee grinder or blender to make oat flour. In a medium sized bowl, blend the dry ingredients – gluten-free oat flour, gluten-free all-purpose flour, xanthan gum, baking soda, salt, and cinnamon.  Set aside.

Prepare the wet ingredients.  In a medium sized bowl, add 2 tablespoons of flaxmeal to 6 tablespoons of hot water, mix and set aside to thicken. In a large mixing bowl, cream together the softened Earth Balance Vegan Buttery Sticks and sugars until fluffy. Add the vanilla and lemon juice to the flaxmeal mixture, then beat on low speed until combined.  Add the flaxmeal, vanilla and lemon juice mixture to the creamed buttery sticks and sugar.  Beat on low speed until combined.

Combine the dry and wet ingredients.  Add the dry ingredients to the wet ingredients and stir until combined.  Add in the chocolate chips and mix until well distributed. The dough may resemble a thick cake batter.  Cover and refrigerate overnight or at least 8 hours.

Now you’re ready to bake.  Preheat oven to 325 and line cookie sheets with parchment paper.

Using a small cookie scoop, place cookies 2″ apart on a cookie sheet lined with parchment paper. Flatten the cookies slightly with your fingertips.  (Use wet hands to keep the dough from sticking.)

Bake for 8 minutes, then turn the pan for even cooking.  Cook for another 4 minutes.  Remove from oven.  They may not look done to you, but they will finish cooking on the pan as they cool.

Allow cookies to cool for 3 minutes on the cookie sheet, then transfer to a cooling rack to finish cooling. If you prefer a crispier cookie, increase cooking time by 2 minutes.

Enjoy!  They’re great warm.  They’re great cool.  They’re great frozen.  And they’re especially delicious when spread with your favorite allergy-friendly vanilla ice cream for a delicious ice cream sandwich.

*For this recipe, I used Bob’s Red Mill Gluten-Free All-Purpose Flour and Bob’s Red Mill Gluten-Free Oats.  Their products work for us, but may not be suitable for all due to the potential for cross contamination with some allergens.  If you opt for a gluten-free flour blend that uses only rice flour, potato starch and tapioca starch, you may want to reduce the vanilla to 1 1/2 teaspoons to start.  

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