APRIL COOKIE OF THE MONTH: CHOCOLATE CHIP COOKIE – VEGAN/GLUTEN-FREE

Want a melt in your mouth chocolate chip cookie?  You got it!   This vegan/gluten-free chocolate chip cookie is crispy on the outside but a whole new experience on the inside.  The almond and coconut flours give it a very light and airy texture making it the perfect after dinner delight.

Preheat oven to 350F

Prepare flaxseed egg:  Mix together ground flaxseed and water.  Let sit for 15 minutes to gel.

  1. Whisk together almond and coconut flours, salt, baking soda and xanthan gum in a bowl.  Set aside.
  2. Beat together butter, sugars and vanilla.
  3. Stir dry ingredients into wet ingredients.  Add chocolate chips.
  4. Scoop up a heaping tablespoon of cookie dough for each cookie and place on lined cookie sheets.  Leave 2” between each cookie.  Gently flatten cookie dough just enough to form a round cookie.

Bake for 14 – 16 minutes.

Print
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CHOCOLATE CHIP COOKIE – VEGAN/GLUTEN-FREE

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 14 - 16 minutes
  • Total Time: 29 - 31 minutes
  • Yield: 24 1x
  • Category: dessert/snack
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

Want a melt in your mouth chocolate chip cookie?  You got it!   This vegan/gluten-free chocolate chip cookie is crispy on the outside but a whole new experience on the inside.  The almond and coconut flours give it a very light and airy texture making it the perfect after dinner delight.

 


Ingredients

Scale
  • 1 flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • 1 ¼ cups blanched almond flour
  • ½ cup coconut flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • 1 cup vegan butter
  • ½ cup organic brown sugar, packed
  • ¼ cup organic cane sugar
  • 1 teaspoon pure vanilla extract
  • ¾  cup dairy free semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350F
  2. Prepare flaxseed egg:  Mix together ground flaxseed and water.  Let sit for 15 minutes to gel.
  3. Whisk together almond and coconut flours, salt, baking soda and xanthan gum in a bowl.  Set aside.
  4. Beat together butter, sugars and vanilla.
  5. Stir dry ingredients into wet ingredients.  Add chocolate chips.
  6. Scoop up a heaping tablespoon of cookie dough for each cookie and place on lined cookie sheets.
  7. Leave 2” between each cookie.
  8. Gently flatten cookie dough just enough to form a round cookie.
  9. Bake for 14 – 16 minutes

Notes

Brand ingredients used:

Bob Red Mill:  ground flaxseed, blanched almond flour, coconut flour, xanthan gum

Wholesome Sweet:  organic brown sugar, organic cane sugar

Earth Balance:  vegan butter

Simply Organic:  pure vanilla extract

Enjoy Life:  dairy free semi-sweet chocolate chips

 

 

Keywords: chocolate chip cookie, vegan/gluten-free chocolate chip cookie, dairy-free cookie, vegan cookie, gluten-free cookie

 

 

 

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