Gluten-Free Chocolate Chip Cookies
Delicious vegan cookies made with a gluten-free flour blend.
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- Total time
- 25 minutes
- Makes
- 12 cookies
- Oven
- 350°F
- Ingredients
- 8
About these cookies
These gluten-free chocolate chip cookies have crisp golden edges, soft middles and a deep caramel flavor from a full cup of packed brown sugar. Melted coconut oil makes the dough quick to stir together by hand, with no mixer and no chilling. You go from bowl to cooling rack in about 25 minutes, and nobody will guess the cookies are both vegan and gluten-free.
Steps
- Tap a step to check it off.
Tips for success
- Use a gluten-free flour blend that already contains xanthan gum or another binder. Without one, the cookies can fall apart, and this dough has no egg or egg replacer to hold it together.
- Let the melted coconut oil cool for a few minutes before you whisk it with the brown sugar and vanilla. If it's too hot, it will melt the chocolate chips when you fold them in and make the dough greasy.
- If the dough looks a little crumbly once the wet and dry ingredients are combined, press each tablespoon of dough into a ball with your hands. The warmth of your palms helps the coconut oil bind it.
- Leave about 2 inches between the dough balls on the parchment-lined sheet so the cookies have room to spread. Take them out when the edges are golden, even if the centers still look soft. They set as they cool on the sheet.
- Check every label to make sure it's gluten-free and vegan. Some brown sugars are refined with bone char, so look for organic or certified vegan brown sugar, and make sure your vegan chocolate chips are also labeled gluten-free.
Swaps
- Coconut oil: swap in 1/2 cup melted vegan butter. The cookies will taste more buttery and spread slightly more, and you won't get the faint coconut note.
- Brown sugar: use 1 cup coconut sugar. It gives a deeper, toffee-like flavor, but the cookies will be a little drier and crisper.
- Vegan chocolate chips: chop 1 cup of a dairy-free dark chocolate bar. You'll get melty pools and streaks of chocolate instead of neat chips.
- Vanilla extract: use 1/2 tsp almond extract for a nuttier, more marzipan-like flavor, or 1 tsp maple extract for a warm, maple-sweet taste.
Storing
Once the cookies are completely cool, store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a freezer bag for up to 3 months. To bring back a fresh-baked texture, warm thawed or day-old cookies at 300°F (150°C) for 3–4 minutes.
