Dessert Recipes
Vegan & Gluten-Free Chocolate Chip Cookies
Don’t settle for dry, flavorless chocolate chip cookie dupes—these taste just like the real deal! Made with no eggs, non-dairy milk, 1:1 gluten-free flour, and one of our favorite vegan butter products, they bake up delightfully crispy on the outside and chewy on the inside. A sprinkle of flaky sea salt adds the perfect finishing touch. Our tip: for the best tasting cookies, make the dough ahead of time and let it rest overnight to enhance the flavors.
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Dessert
Vegan & Gluten-Free Chocolate Chip Cookies
Serves: 12
Ingredients
8 Tbsp MiYoko’s unsalted butter, room temperature
½ cup plus 2 Tbsp packed dark brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
½ tsp kosher salt
3 Tbsp unsweetened plant-based milk
1 ½ cups Bob’s Red Mill 1:1 Gluten Free Flour
1 tsp baking powder
½ tsp baking soda
½ tsp xanthan gum
¾ cups plant based chocolate chips
Flake salt, for garnish
Directions
- In a stand mixer fitted with the paddle attachment, cream the butter, sugars, vanilla, and salt until light and fluffy, about 2 minutes.
- Slowly pour in the plant-based milk and mix until combined, 30 seconds.
- In a small bowl, whisk together the flour, baking powder, baking soda, and xanthan gum.
- Add the dry ingredients to the stand mixer and mix on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
- Add the chocolate chips and mix until just combined. Form the dough into a disc and wrap tightly with plastic wrap. Refrigerate until chilled through and firm, about 3 hours or preferably overnight.
- Preheat the oven to 350º. Line two sheet pans with parchment paper. Form the dough into 12 equal-sized balls and evenly space them on the two sheet pans. Sprinkle with flake salt to taste.
- Bake for 12 to 15 minutes, until the edges are just set. Lightly bang the pans on the counter to help flatten the cookies, and allow to cool completely.
- Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.