indulgent

Classic Vegan Gluten-Free Chocolate Chip Cookies

Classic chocolate chip cookies made vegan and gluten-free! Chewy on the inside with crisp buttery edges. Just 1 bowl and 8 ingredients required!

Ingredients

Quantities are shown as originally provided.

1 Tbsp flaxseed meal ((to make a flax egg))
2 ½ Tbsp water ((to make a flax egg))
3/4 cup packed brown sugar
1/2 cup softened vegan butter
2 tsp vanilla extract
1 heaping cup MB 1:1 Gluten-Free Flour Blend* ((1 cup + 2 Tbsp as original recipe is written))
1 tsp baking powder
1 tsp sea salt
1 cup semi-sweet chocolate chips or chunks

1
To a medium mixing bowl add flaxseed meal and water. Let the mixture gel for 5 minutes. Next add brown sugar and softened vegan butter. Beat with a hand mixer (or stand mixer) on medium-high for about 1 minute until creamed. Add vanilla and beat again for 20 seconds.
2
Next add gluten-free flour, baking powder, and salt. Stir on low until just mixed. Finally, fold in the chocolate chips with a rubber spatula. Refrigerate the dough for 30 minutes.
3
Meanwhile, preheat your oven to 350 degrees F (176 C) and line 2 baking sheets with parchment paper. When the dough is done chilling, use a cookie scoop to scoop out ~18 cookies, keeping them in mound shapes and spacing 2 inches apart (adjust amount of cookies if altering the default number of servings). Bake for 10-14 minutes — until edges are golden and centers are soft. Option to sprinkle with flaky salt for extra flavor!
4
Let them rest on the baking sheet to cool for 5 minutes before transferring to a wire rack to fully cool (or you can eat them right away!). Store in an airtight container for 3-5 days or in the freezer for up to 1 month.