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Gluten-Free Chocolate Chip Cookie Recipe [Vegan]

Hey there, lovelies!

Oh my, oh my. I am so excited to share this gluten-free chocolate chip cookie recipe. It turned out so great and only requires a handful of ingredients!

Originally obtained from Minimalist Baker, the cookie recipe can be made vegan or non-vegan, depending on the butter you have on hand and the decision to use a flax egg vs a real one. No, these cookies are not the healthiest (creating a “healthy” cookie is a task in itself). However, this recipe could result in more people eating organic, whole food treats — and that is applaudable, I think.

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I’m not going to lie… I made this recipe with My Stoned Kitchen in mind — a side project to do with medical marijuana cooking. 😉 Rather than dish too much on that here, I’ll just say click here to learn more.

Anyhoo, these gluten-free cookies contain only 7 ingredients and are both tender and chocolaty. I loved them, my boyfriend Aaron approved of them, and our friends at work definitely enjoyed their fill.

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Get the recipe below!

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Gluten-Free Chocolate Chip Cookies

Serving Size: 24

Preparation Time: 20 minutes + bake time

Ingredients:

  • 1/2 cup (1 stick) vegan or dairy butter at room temperature
  • 1/4 cup raw cane sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract (alcohol-free)
  • 1 large egg or egg substitute (1 Tbsp flax meal mixed with 3 Tbsp water)
  • 1 cup + 2 Tbsp gluten-free baking mix
  • 1 cup semi-sweet chocolate chips

Directions:

  1. In a large bowl, use a hand-held mixer to whip butter and sugars together. Add egg and vanilla, and beat again until well-combined. Scrape the sides of the bowl as needed.
  2. Add gluten-free baking mix in two batches and mix again.It shouldn’t be so thick you can’t keep mixing, but should appear “doughy”.
  3. Stir in the chocolate chips, cover and refrigerate overnight or about 4-6 hours until chilled. You should then be able to roll the dough into Tbsp-sized balls before baking.
  4. Preheat oven to 350 degrees F (176 C).
  5. When chilled, scoop out generous Tablespoon amounts of dough, roll them into balls, and place 2 inches apart on a baking sheet sprayed with coconut oil.
  6. Bake for 8-10 minutes, or until the edges are slightly golden brown. Remove from the oven, let cool on the pan for 5 minutes. Then, transfer to a cooling rack.
  7. Leftovers will keep for several days in an airtight container at room temperature. Freeze the cookies to store for a longer duration.

I hope you guys enjoy this recipe as much as I did!

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Recipe coming soon include: Lime-Blueberry Scones & Vanilla Paleo Donuts

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Oh – and Cheezy {Raw} Zucchini Pasta w/ Sacha Inchi Sauce

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