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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! #chocolatechipcookies #healthychocolatechipcookies #glutenfreechocolatechipcookies #veganchocolatechipcookies #refinedsugarfreechocolatechipcookies #glutenfree #dairyfree #eggfree #eggfreecookies #dairyfreecookies #glutenfreecookies

Gluten Free & Vegan Chocolate Chip Cookies


  • Author: Wholesome Patisserie
  • Prep Time: 20min
  • Cook Time: 10 min
  • Total Time: 30 minutes
  • Yield: 20-25 cookies 1x

Description

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!


Scale

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

  1. Preheat oven to 180ºC fan-forced (356ºF). Line 2 round 9-inch cake pans with parchment paper. 
  2. Flax Egg
  3. 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. 
  4. Dairy Free Buttermilk
  5. In a measuring jug, pour in lemon juice. 
  6. 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.
  7. Cookies
  8. In a small mixing bowl, add flour, baking soda and salt. Whisk until well combined. Set aside. 
  9. 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. 
  10. Pour in thickened flax egg, buttermilk and vanilla. Beat for 10-15 minutes until well combined, scraping down the sides as needed. 
  11. 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. 
  12. Before completely forming the dough, add chocolate chips and mix through until well distributed. 
  13. Pick up approx. 1 tablespoon of dough and roll into a smooth ball. 
  14. 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.
  15. Repeat this process with remaining dough. 
  16. If desired, place a few extra chocolate chips onto the tops of each, pressing slightly into the cookie.
  17. 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. 
  18. Allow to cool on tray for 3 minutes. 
  19. Transfer to a wire rack to cool completely. 
  20. 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.