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

2 tablespoons golden flaxseed meal
6 tablespoons very warm water
1 cup white rice flour (or brown rice flour)
1/2 cup sorghum flour
1/2 cup cornstarch (or tapioca starch)
1/4 cup potato starch (not potato flour)
1 teaspoon xanthan gum
1 teaspoon baking soda
2 8oz sticks vegan butter, at room temperature
3/4 teaspoon Celtic sea salt
2 teaspoons natural vanilla extract
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 cups semisweet vegan chocolate chips

Instructions

Preheat the oven to 375°F/190°C, and line four cookie sheets with parchment paper.
In a small bowl, combine the flax meal with the water. Set aside to cool.
In a medium-size mixing bowl, whisk together the rice flour, sorghum flour, cornstarch, potato starch, xanthan gum, and baking soda. Set aside.
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.
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.