Vegan Chocolate Chip Cookies – Barefeet in the Kitchen


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.

Vegan Chocolate Chip Cookies

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.

Chewy Chocolate Chip Cookies that are dairy free, egg free, and can be gluten free too!

Gluten Free Vegan Chocolate Chip Cookies

  • light brown sugar
  • butter-flavored Crisco, alternative shortening, or Earth Balance vegan buttery sticks
  • water
  • vanilla extract
  • brown rice flour
  • tapioca starch
  • potato starch
  • xanthan gum
  • baking powder
  • baking soda
  • kosher salt
  • chocolate 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.

Chewy Chocolate Chip Cookies that are dairy free, egg free, and gluten free!

Vegan Chocolate Chip Cookie Recipe

  1. In a large mixing bowl, combine the sugar, shortening, water, and vanilla. Beat with an electric mixer until smooth and fluffy, about 2 minutes.
  2. Combine the flour, starches, xanthan, baking powder, baking soda, and salt in a separate bowl and whisk lightly to combine.
  3. 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.
  4. 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.
  5. Preheat the oven to 325°F. Place six of the cookie dough balls on a parchment-lined baking sheet.
  6. Bake for 12-14 minutes, or until the cookies have puffed up and look barely done on top. Take care not to overbake.
  7. 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.)
  8. Let cool on the tray for 1 minute before transferring to a wire rack to cool. Store completely cooled cookies in an airtight container.
Vegan Chocolate Chip Cookie Recipe

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!

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Servings: 14 large cookies

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Traditional Flour Alternative

  • 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.

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.

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

Vegan Chocolate Chip Cookies



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