Description
The best gluten-free and vegan chocolate chip cookie recipe we’ve ever created!
Ingredients
1 stick or 1/2 cup vegan butter, we used Earth Balance
1/4 cup vegan cream cheese, we used Miyoko’s
1 cup coconut sugar
3 Tablespoons Aquafaba ( the liquid from the can of garbanzo beans or white beans, see note) if not vegan, can use 1 large egg
2 tsp. good quality vanilla extract
1 1/8 cup of gluten-free oat flour (make yours in a food processor)
1 1/8 cup almond flour
2 tsp. arrowroot (cornstarch will work as well)
1 tsp. baking soda
1/4 tsp. Himalayan Salt
2 cups dairy-free chocolate chips (we used Enjoy Life)
Instructions
1.) In a large bowl, using either a hand mixer or a stand mixer, cream together vegan butter, cream cheese, sugar, Aquafaba (or egg if using), and vanilla extract. Beat until light and fluffy, about 6 or 7 minutes.
2.) In another bowl, combine the dry ingredients and mix together. Slowly add the dry ingredients in the wet ingredients, stopping to scrape down the side and make sure all the dry ingredients are incorporated.
3.) Fold in chocolate chips by hand.
4.) Using a small cookie scoop, scoop out mounds of the dough and place on a cookie sheet lined with parchment paper or a Silpat.
5.) Press down the mounds with your hands to slightly flatten the cookie into a disk and then place in the refrigerator for at least 2 hours and up to overnight.
6.) Preheat your oven to 350ºF. Remove cookie sheet from the refrigerator and let get to room temperature for about 5-10 minutes. Then bake for 9-10 minutes, just until the edges start to crisp up. You don’t want to over bake these cookies so be sure to watch the timer.
7.) Allow the cookies to cool on the cookie sheet for at least 10 -15 minutes, then remove them and place them on a cookie rack to finish cooling completely and enjoy!!
Notes
If you aren’t familiar with Aquafaba, here is a link to another recipe where we explain all about it: https://sageandcelery.com/2017/01/12/2017-1-11-delicious-double-chocolate-chip-vegan-grain-free-cookies/
