Chocolate chip cookies are a classic treat that EVERYONE loves, so if you are vegan and/or gluten-free it can be a bummer watching others enjoy the delicious cookie on special occasions. It bummed me out too especially because the GF, vegan version is just as easy to make as the original!
As I have stated in other GF baking recipes, weighing the flour is the best way to measure to ensure that you have the proper ratios. Too much flour and your cookie will be hard, dry and crunchy. Too much butter and they will be flat and greasy. But if you don't have a food scale at home, I have outlined my "test cookie" method in the notes below the recipe.
When it comes to butter--even vegan butter--not all spreads are created equal. Margarine-style spreads contain more water than "butter" so you will want to make sure that you get a good one like Earth Balance. Yes, it contains more fat; that is what makes that cookies taste good as well as makes it easier to get that perfect texture!
Another important butter tip: let your sticks reach room temperature. If you take it straight from the fridge to your mixing bowl you will have a tough time getting it to mix evenly. This will result in some wonky cookies. It will be tempting to throw the butter in the microwave to soften it in a hurry but that just results in melted butter and your cookies will be greasy, again resulting in poor texture.
When you are done mixing your dough should hold its shape but not be too stiff. I usually use two spoons or a spoon and a spatula to drop my cookies on the cookie sheet. No need to grease the pan, but parchment or a baking mat makes life easier!
If you are a seasoned baker, then you've got this! Chocolate Chip cookies are a year-round crowd pleaser, but they also make great holiday gifts, thank you gifts, and are a fun and easy project to do with the kids!
Jazz them up any way you like! I like to sprinkle them with a little salt before putting them in the oven, but you can add different candy, nuts, and food colors to suit your occasion! Enjoy!
Chocolate Chip Cookies
PREP TIME 15 | COOK TIME 15 | TOTAL TIME 30
Gluten Free Flour 2 1/4 cup
Salt 1/2 tsp
Baking Soda 1 tsp
Sugar 1 1/2 cup
Butter, softened 1 cup
Vanilla Extract 1 tsp
Chocolate Chips 1 12 oz bag
Aquafaba* 2 Tbsp
Mix sugar, butter, vanilla and aquafaba in a large bowl.
Sift together in flour, baking soda, and salt. Then add a little at a time to the sugar and butter mixture. Batter should be smooth.
Fold in chocolate chips.
Drop cookies onto a parchment lined cookie sheet. Sprinkle with salt.
Bake at 375 for 10-12 minutes.
Allow to cool one minute before transferring to a wire cooling rack to cool completely.
*The liquid from a can of beans. Chickpea liquid is best for this recipe.
*If you don't want to deal with weighing your flour and butter then you can always measure it the old fashion way and do what I call a "test cookie." I bake a single small cookie to test that I got the ingredient ratios just right. If the cookie is too flat and greasy I will add a little more flour to the batter. If it is too thick and crunchy I will add more butter. Then I will do another test too see if I have it right. If you are a seasoned cookie baker than this method is not as involved as it sounds!