Vegan Chocolate Chip Cookies

I am so excited to tell you about these oh-so-delicious Chocolate Chip Cookies at last! These cookies are dairy-free, egg-free, and can be made gluten-free too.

These chewy, rich, chocolate chip cookies have been a hit with every single person who has tried them – regardless of whether they normally eat gluten, dairy, or eggs!

While I’m admittedly very happy not to be dealing with gluten sensitivities in our family any longer, I’m also grateful for the experience as I learned a whole lot about how best to create baked goods that aren’t just “good enough for gluten-free,” but actually can stand up proudly next to their traditional baked counterparts.

I’m not going to lie and pretend these cookies were a happy accident. I’ve become a bit more comfortable over the years, adding dairy-free to the list of allergy-friendly recipes I make for friends, but truthfully, egg-free baking has thrown me a heck of a curveball.

Vegan Chocolate Chip Cookies

As you may recall, I spent years working on gluten-free baking for our middle son and I’m glad for that as I’ve been tackling baking for friends with additional allergies. These Vegan Chocolate Chip Cookies? They make me grin every single time I bake them.

I’ve made them about a dozen times since Thanksgiving and the recipe is officially nailed down at this point. They’ve been requested multiple times for different events and I am so happy to have a go-to dessert option at last for vegan and gluten-free needs.

If you aren’t in need of a gluten-free recipe, these cookies can be made with all-purpose flour as well, simply follow the instructions in the recipe card to substitute 2 cups of all-purpose flour for the list of specialty flours and starches.

Gluten Free Vegan Chocolate Chip Cookies

light brown sugarbutter-flavored Crisco, alternative shortening, or Earth Balance vegan buttery stickswatervanilla extractbrown rice flourtapioca starchpotato starchxanthan gumbaking powderbaking sodakosher saltchocolate chips (vegan and gluten free)

Dairy-Free Chocolate Chip Cookies

You have some options with oil or fat options for these cookies. I’ve made them with plain shortening, Earth Balance baking sting sticks, and butter flavor Crisco.

All of those options will work, however, the butter flavor Crisco delivers hands-down the best result. The hint of butter flavor is present without any aftertaste.

I’ve tried making them with vegetable oil as well, and while the cookies did technically work, I didn’t like the texture or flavor nearly so much.

Vegan Chocolate Chip Cookie Recipe

In a large mixing bowl, combine the sugar, shortening, water, and vanilla. Beat with an electric mixer until smooth and fluffy, about 2 minutes. Combine the flour, starches, xanthan, baking powder, baking soda, and salt in a separate bowl and whisk lightly to combine.Add the dry ingredients to the wet ingredients, and beat again just until combined and no dry flour is visible. Take care not to overbeat the cookie dough. Stir in the chocolate chips.Scoop into large golf-ball-sized balls (about 1/4 cup’s worth) and place the dough balls in a flat storage container. (I like these containers.) Cover with lid and refrigerate for at least 12 hours before baking.Preheat the oven to 325°F. Place six of the cookie dough balls on a parchment-lined baking sheet. Bake for 12-14 minutes, or until the cookies have puffed up and look barely done on top. Take care not to overbake.Remove from the oven and smack the tray down hard on the counter. (This will create the little cracks and ridges across the top and create a chewier cookie.) Let cool on the tray for 1 minute before transferring to a wire rack to cool. Store completely cooled cookies in an airtight container.

Gluten-Free Baking Tips

The recipe for these cookies directs you to mix the dough a day before you want to bake the cookies. If you can wait, just trust me on this. Side by side, there is a clear difference in the results.

Yes, you CAN bake the cookies immediately after mixing up the dough. However, gluten-free flours can wind up being a bit gritty when they aren’t combined with eggs and real butter.

The “grittiness” is greatly lessened by an overnight session in the refrigerator. I find these cookies turn out best when I mix up the dough a day ahead of when I want to bake them.

For a few more gluten-free cookie recipes that won’t require advance prep, try Cranberry White Chocolate Oatmeal Cookies, Three Ingredient Peanut Butter Cookies, Flourless Chocolate Turtle Cookies, or Glazed Lemon Drop Cookies.

I made these Vegan Thumbprint Cookies over the holidays too and I’m happy to tell you they were a hit!

Print

Chocolate Chip Cookies {dairy-free, egg-free, gluten free}

Rich, chewy, oh-so-delicious Chocolate Chip Cookies that are dairy-free, egg-free, and can be made gluten-free too!
Course Dessert
Cuisine American
Keyword vegan chocolate chip cookies
Prep Time 6 minutes
Cook Time 14 minutes
Total Time 20 minutes
Servings 14 large cookies
Calories 288kcal

Ingredients

1 cup packed light brown sugar½ cup butter-flavored Crisco, alternative shortening, or Earth Balance vegan buttery sticks¼ cup water½ teaspoon vanilla extract cup brown rice flour * cup tapioca starch *¼ cup potato starch *1 teaspoon xanthan gum *¾ teaspoon baking powder¾ teaspoon baking soda½ teaspoon kosher salt cups chocolate chips vegan and gluten freeOptional: Maldon salt for topping

Traditional Flour Alternative

2 cups all-purpose flour *

Instructions

In a large mixing bowl, combine the sugar, shortening, water, and vanilla. Beat with an electric mixer until smooth and fluffy, about 2 minutes. Combine the flour, starches, xanthan, baking powder, baking soda, and salt in a separate bowl and whisk lightly to combine.
Add the dry ingredients to the wet ingredients, and beat again just until combined and no dry flour is visible. Take care not to overbeat the cookie dough. Stir in the chocolate chips.
Scoop into large golf-ball-sized balls (about 1/4 cup’s worth) and place the dough balls in a flat storage container. (I like these containers.) Cover with lid and refrigerate for at least 12 hours before baking.
Preheat the oven to 325°F. Place six of the cookie dough balls on a parchment-lined baking sheet. Bake for 12-14 minutes, or until the cookies have puffed up and look barely done on top. Take care not to overbake.
Remove from the oven and smack the tray down hard on the counter. (This will create the little cracks and ridges across the top and create a chewier cookie.) Let cool on the tray for 1 minute before transferring to a wire rack to cool. Store completely cooled cookies in an airtight container.

Notes

Yes, you CAN bake the cookies immediately after mixing up the dough. HOWEVER, gluten-free flours can be a bit gritty and that is greatly lessened by an overnight session in the refrigerator. I find these cookies turn out best when I mix up the dough a day ahead of when I want to bake them.

Nutrition

Calories: 288kcal | Carbohydrates: 44g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 167mg | Potassium: 122mg | Fiber: 2g | Sugar: 26g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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