Vegan Gluten-Free Chocolate Chip Cookies


June 4, 2019

These vegan gluten free chocolate chip cookies are absolutely fantastic. They are slightly crispy but chewy on the inside and have an incredible flavor.

Vegan Gluten-Free Chocolate Chip Cookies

These vegan gluten-free chocolate chip cookies are slightly crispy but chewy on the inside and have the most incredible flavor. I’ve served these to many people who’ve proclaimed they are the best chocolate chip cookies they’re ever had.

Big call, I know, but I have to agree. Forget gluten-free and vegan, these are just phenomenal chocolate chip cookies.

These epic vegan gluten-free chocolate chip cookies come from the The Complete Guide to Living Well Gluten Free by my dear friend Beth Hillson.

The Essential Ingredients For Epic Chocolate Chip Cookies
  • A good flour blend. Beth is using a combination of white rice flour, sorghum flour, cornstarch, and potato starch.
  • Flax Eggs to hold the cookie dough together.
  • Vegan buttery sticks for the fat.
  • Xanthan and baking soda to get the texture just right.

For the best results, follow the directions exactly, and allow the cookies to completely cool on the cookie sheet before removing to get crispy cookies on the outside, and chewy on the inside.

The Vegan Chocolate Chip Cookie Dough Freezes Well!

These chocolate chip cookies freeze well.

You can also freeze the cookie dough. Scoop the dough into balls and freezer by storing each ball in a plastic bag to bake later.

The dough can also be refrigerated to make the cookies fresh the following day.

The Complete Guide To Living Well Gluten-Free

This is the most in-depth book about living gluten-free lifestyle that I’ve read. I was honored to blurb this book, and I highly recommend it as an invaluable resource for anybody wanting to learn more about living gluten-free.

Having been diagnosed with Celiac Disease over forty years ago, Beth has been viewed as the guru of gluten-free living for decades. As president of the American Celiac Disease Association, she is committed to providing reliable information to the gluten-free community, and answering questions about everything from diagnosis to food to lifestyle.

Beth includes absolutely every single thing you need to know about living gluten-free in her book with credible references, up-to-date research, and studies.

The Lowdown on Gluten-Free Living.

The book opens with all of the essential information on celiac disease that is often not covered in other books. I learnt so much about how celiac disease can lead to dental enamel defects, depression, anxiety, osteoporosis, and reproductive issues.

Beth then explains the testing procedure in detail including her advice on how to pick a doctor that can really help you. The chapter on the broad spectrum of gluten-related disorders is fascinating, and I really enjoyed the section on gut issues and probiotics.

Then there’s the Gluten 101 chapter for navigating your way through the minefield of the gluten-filled world. The section on checking alcoholic beverages, medication, skincare, and cosmetics is really helpful.

There’s so much practical information in this book.

Beth helps you shop, stock your pantry, set up your kitchen, create gluten-free flour mixes, substitute ingredients, eat out safely, cater for kids, socialize, travel, date, and save money living gluten-free.

This is not a cookbook, so Beth has the scope in the book to really go into detail. And it’s an enjoyable read, because she has such a fabulous sense of humor. Beth is not afraid to cut right to chase and talk about gas and the perils of smooching!

Gluten-Free Makeovers of Family Favorites.

Beth does include a handful of her best gluten-free recipes in the book.

Beth’s super power is “gluten-free makeovers.”

She shares her gluten-free makeovers of:

  • apple pie
  • banana bread
  • biscuits
  • birthday cake
  • baguettes
  • sandwich bread
  • pretzels
  • pizza

If you’re embarking on a gluten-free lifestyle, living with gluten intolerance or celiac disease, this book is an incredible resource. Beth’s comprehensive book is informed by decades of experience that will empower you to navigate the world of gluten intolerance with absolute confidence.

And her delicious recipes along with an abundant “you can have it” attitude will inspire you to actually have fun, too!

Do not miss making Beth’s amazing vegan gluten-free chocolate chip cookies. These are so good it’s hard not to eat them all in one sitting.

Get your copy of The Complete Guide To Living Well Gluten Free.

Other Chocolate Cookie Recipes

Quinoa Chocolate Chip Cookies
Raw Vegan Chocolate Cookies
Raw Vegan Choc-Mint Cookies
Chocolate Chip Buckwheat Oatmeal Bars

Let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.

THE BLENDAHOLIC SHOW TRAILER

THE BLENDAHOLIC SHOW TRAILER: Hi, my name is Tess and I'm a Blendaholic. Every Monday I share super easy recipes you can make in your blender! I'm blending up smoothies, cocktails, soups, appetizers, snacks, main meals, and desserts. There isn’t anything I won’t try in a blender, and all of the recipes are mind-blowingly delicious. So, dust off your blender, and tune in to The Blendaholic every Monday at 7AM PST to find your perfect blend. Find more easy healthy recipes at The Blender Girlhttps://www.theblendergirl.com/

Posted by The Blendaholic on Monday, January 22, 2018

 

Vegan Gluten-Free Chocolate Chip Cookies

These vegan gluten free chocolate chip cookies are absolutely fantastic. They are slightly crispy but chewy on the inside and have an incredible flavor. 

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 50 3-inch cookies
Author Tess Masters

Ingredients

Instructions

  1. Preheat the oven to 375°F/190°C, and line four cookie sheets with parchment paper. 
  2. In a small bowl, combine the flax meal with the water. Set aside to cool.
  3. In a medium-size mixing bowl, whisk together the rice flour, sorghum flour, cornstarch, potato starch, xanthan gum, and baking soda. Set aside.
  4. In a large mixing bowl, cream the buttery sticks until fluffy. Add the salt and vanilla and beat. Add the two sugars. Beat well until the mixture is smooth. Add the flax mixture and beat. Add half of the flour mixture at a time, beating after each addition. Fold in the chocolate chips.
  5. Drop the cookie dough by heaping teaspoonfuls about 2 inches apart onto the prepared cookie sheets. Bake for 12 to 14 minutes, or until the tops are slightly browned. Remove from the oven and allow to cool completely before removing from the cookie sheets. While these are baking and cooling, drop the remaining dough onto the other pans.

Recipe Notes

These cookies freeze well. The dough can be scooped into balls and frozen, then stored in a plastic bag to bake later.  The dough can also be refrigerated and made the following day.

Recipe from The Complete Guide To Living Well Gluten Free by Beth Hillson copyright © 2014. 
Photo by Trent Lanz and styling by Alicia Buszczak