Free From Chocolate Chip Cookies are here! These delights are completely free from gluten, dairy, eggs and included in the cookie dough is also refined sugar free sugar! You may be thinking, do they have any flavour? YES they do!
These aren’t the most ideal and perfection crispy on the outside, soft on the inside classic chocolate chip cookies but that’s our compromise here. Baking cookies that are free from gluten, dairy and eggs result in something new that we aren’t traditionally used to. These cookies have a slightly cake-y texture, what I mean by that is they’re softer in texture.
These choc chip cookies are also very easy to make. Theres a few extra steps that need to be done such as making the flax egg and dairy free buttermilk. These two ingredients contribute to binding and leavening the dough during baking to help substitute regular eggs and wheat flour.
Also watch out for the dark chocolate chips that you buy and use, since some can still contain dairy. I use Organic Times Dark Chocolate Drops. Or you may even want to try roughly chopping up a block of extra dark chocolate which contains a high percentage of cocoa and use that as your “chips” in these cookies.
Hope you enjoy this recipe friends! Be sure to let me know how you go! Sam x
Gluten Free & Vegan Chocolate Chip Cookies
- Prep Time: 20min
- Cook Time: 10 min
- Total Time: 30 minutes
- Yield: 20–25 cookies 1x
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Gluten Free & Vegan Chocolate Chip Cookies! Also using unrefined sugar! These better for you choc chip cookies are tasty, chocolatey and simple to make! Satisfy your sweet tooth with a healthier cookie recipe!
Ingredients
- Flax Egg
- 1 Tbsp (6g) flax seed meal, flaxseeds/linseeds ground into a meal texture*
- 2 Tbsp (30ml) room temperature water
- Dairy Free Buttermilk
- 1 tsp (5ml) freshly squeezed lemon juice
- 1/4 cup (65ml) almond milk or dairy free milk of choice
- Remaining Ingredients
- 2 1/2 cups (375g) gluten free plain all purpose flour**
- 1 tsp (8g) baking soda
- 1/4 tsp (2g) pink salt, I use Himalayan pink salt
- 1/3 cup (80g) extra virgin coconut oil, softened and scoop-able, not melted and not completely hard
- 2/3 cup (130g) unrefined rapadura sugar***
- 1 tsp (5ml) vanilla extract
- 1/2 cup (95g) mini or regular dairy free dark chocolate chips + extra to decorate cookies with before baking, if desired****
Instructions
- Preheat oven to 180ºC fan-forced (356ºF). Line 2 round 9-inch cake pans with parchment paper.
- Flax Egg
- In a small bowl, add flaxseed meal and pour over the water. Whisk together with a fork or teaspoon until well combined. Set aside to thicken for 15 minutes or until ready to use.
- Dairy Free Buttermilk
- In a measuring jug, pour in lemon juice.
- Pour milk up to the 1/4 cup measuring line. Set aside for 15 minutes or until ready to use. It will begin to curdle a little.
- Cookies
- In a small mixing bowl, add flour, baking soda and salt. Whisk until well combined. Set aside.
- In a large mixing bowl, add softened coconut oil and rapadura sugar. Using an electric hand-beater or a stand mixer fitted with a paddle, beat oil and sugar for 1 minute until it reaches the consistency resembling thick wet sand.
- Pour in thickened flax egg, buttermilk and vanilla. Beat for 10-15 minutes until well combined, scraping down the sides as needed.
- Add half the flour and beat until just combined. Add remaining half of flour and beat until a soft dough begins to form. Your dough may not come together using the electric beater so use your hands to form the dough.
- Before completely forming the dough, add chocolate chips and mix through until well distributed.
- Pick up approx. 1 tablespoon of dough and roll into a smooth ball.
- Place on lined tray and flatten with your palm into a round cookie disc. These cookies do not spread or rise that much, the shape you create will be the exact shape of the cookie after baking.
- Repeat this process with remaining dough.
- If desired, place a few extra chocolate chips onto the tops of each, pressing slightly into the cookie.
- Transfer to oven and bake for 8-10 minutes or until lightly golden around the edges and they come off the baking paper easily. Ensuring not to over-bake otherwise they will be too dry.
- Allow to cool on tray for 3 minutes.
- Transfer to a wire rack to cool completely.
- Serve and enjoy!
Notes
Store in an airtight container, in the pantry, for 1 week.
*You can find flax seeds (also known as linseeds) from your supermarket or health food store. You can either buy the meal already made or simply use the seeds and grind them into a meal using a coffee grinder or a powerful high-speed food processor.
**I use White Wings Gluten Free Plain All Purpose Flour. It’s best to use a blended gluten free flour which uses tapioca, maize/corn, rice flour and thickeners blended together.
***I use Organic Times Rapadura Sugar which is unrefined cane sugar. You can purchase rapadura sugar from your supermarket and health food stores.
****Dark Dairy Free Chocolate Chips from Organic Times.
*You can find flax seeds (also known as linseeds) from your supermarket or health food store. You can either buy the meal already made or simply use the seeds and grind them into a meal using a coffee grinder or a powerful high-speed food processor.
**I use White Wings Gluten Free Plain All Purpose Flour. It’s best to use a blended gluten free flour which uses tapioca, maize/corn, rice flour and thickeners blended together.
***I use Organic Times Rapadura Sugar which is unrefined cane sugar. You can purchase rapadura sugar from your supermarket and health food stores. ****I use Organic Times Dark Chocolate Drops.
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