Vegan and gluten free chocolate chip cookies are here. Yes, there is a vegan and gluten free version of this classic cookie recipe!
These chewy and soft, vegan and gluten free chocolate chip cookies are so delicious that your friends will be wondering where you went to buy these chocolate chip cookies, but in reality you could have these cookies cooling in your kitchen in less than one hour!
Believe me: the aroma these vegan and gluten free chocolate chip cookies will fill your kitchen with while they are baking is worth making this recipe as soon as you possibly can. Seriously, ASAP. The buttery, chocolatey scent immediately transported me back to memories of baking cookies when I was little girl; and then, when I took my first bite, I think I experienced something like this scene from the movie, Ratatouille (haha…just replace the strawberry and cheese with the cookie dough and chocolate chips).
In addition, another bonus to making a batch of these vegan and gluten free chocolate cookies is the fact that it is totally safe to eat this cookie dough from the bowl with a spoon because this chocolate chip cookie dough is completely dairy and egg free! In fact, I may have made a batch of dough only for this purpose in the past… Trust me, this cookie dough is amazing when it has been chilled in the refrigerator.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- ½ cup (112g) vegan butter, softened
- ¼ cup (50g) raw sugar
- ½ cup (110g) brown sugar
- 1 tsp vanilla extract
- ¼ cup unsweetened applesauce
- ¾ cup gluten free oat flour
- ½ cup sorghum flour
- ¼ cup tapioca flour
- 1.5 tsp arrowroot starch
- 1 tsp baking powder
- ¼ tsp pink Himalayan salt
- ½ tsp baking soda
- ½ cup vegan and gluten free semi-sweet chocolate chips
- In a medium bowl, whisk together the oat flour, sorghum flour, tapioca starch, salt, arrowroot starch, baking powder, and baking soda.
- Place the softened butter in a stand mixer bowl (or use a bowl with a handheld mixer), and cream using the whisk attachment for 1 minute.
- Add the brown sugar, raw sugar, and vanilla extract to the creamed butter and mix for 1 minute.
- Next, add in the applesauce and mix again.
- Pour the flour mixture into the butter mixture and mix together. However, be careful not to over mix, stopping the mixer after the ingredients are full combined.
- Mix in the chocolate chips!
- Either leave the cookie dough in the stand mixer bowl or spoon it into another bowl and chill at least 30 minutes in the refrigerator.
- Preheat the oven to 350˚F and pull out a cookie sheet. Because of the butter in the cookies, there is no need to grease the baking sheet.
- Using a Tbsp cookie dough scoop, place cookie dough balls on the baking sheet. Make sure that there is a 2 inch gap between the cookies because they spread!
- Bake for 9-11 minutes in the oven or until the edges are a light golden brown.
- Remove the pan from the oven and cool at least 10 minutes* on the baking pan. The cookies may need to cool longer though, so if they start to crumble and pull apart when you try to remove the cookies to the cooling rack, let the cookies cool longer on the baking tray.
- Once the cookies have cooled enough on the baking tray, remove the cookies to a cooling rack and cool completely.
The serving size and nutritional information are general estimates based upon the ingredient amounts.