An easy recipe for gluten free and vegan chocolate chip cookies. These are simple to make and delicious – your family will love them!
Some of my first gluten free baking experiences were, um, less than appetizing. I remember some brownies that would not cook in the middle, but were burnt on the edges, and some cakes with a sunken center, and some very bland and blah chocolate chip cookies. Can you relate?
It took awhile for me to get the hang of it. And while I was learning, it was kind of an ordeal, because I would spend time baking, and then if it didn’t turn out, it was a bummer. And a waste. But it was a learning experience, and how was I going to learn how to bake this way with out some experimentation?
I remember spotting these frozen gluten free chocolate chip cookies at the grocery store one day. I bought a box and took them home, and was so happy because they were just soooo good. And I could just bake one or two and they were delicious, and there wasn’t a big mess.
Ever since then, I have wanted to come up with a chocolate chip cookie recipe that was not only delicious, but would also freeze well. Because the ability to just pop a couple frozen cookies in the oven and satisfy that craving without baking a few dozen of them is just so convenient.
After some thinking and baking, and tinkering and more baking, I’ve got a gluten free and vegan chocolate chip cookie recipe that freezes beautifully.
This recipe makes about 30 cookies. I baked half of them immediately, and froze the other half. To freeze, I simply dropped rounded tablespoons of the dough onto a cookie sheet lined with waxed paper. Then I popped the sheet in the freezer for a couple of hours until they were frozen, then put the frozen cookie balls into a freezer bag for storage. I waited about six weeks before baking these, and they baked up very nicely.
These gluten free and vegan chocolate chip cookies are:
- perfect for a bake sale or school party
- great for sharing with new neighbors
- nut free and allergy friendly
Easy Gluten Free and Vegan Chocolate Chip Cookies.
- 2/3 cup vegan buttery spread
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 Tablespoons maple syrup
- 1/2 cup unsweetened applesauce
- 1 1/2 teaspoons vanilla extract
- 2 1/8 cups gluten free flour blend I've used Namaste, King Arthur, and Enjoy Life successfully
- 3/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups dairy free chocolate chips
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Cream the buttery spread and sugars in a large bowl. Add the applesauce, maple syrup, and vanilla extract and mix on medium speed until combined.
Add the flour, baking soda, baking powder, and salt. Mix until combined.
Stir in chocolate chips.
Drop rounded tablespoons of the dough on the cookie sheet. Bake at 350 degrees for 10 minutes. They will look a little bit underdone, but will cook a little bit more as they cool on the cookie sheet.
If you are going to freeze the dough, just drop rounded tablespoons of dough on the cookie sheet and stick it in the freezer for a couple of hours. Once firm, put the dough balls in a freezer bag and store in the freezer until it's time to bake them. When you want to bake them, bake at 350 for 11-13 minutes.
Different store bought gluten free flour blends could change the consistency of the batter. This should be thick like "normal" cookie dough. If for some reason you have a thin, cake-like batter, then add a little more gluten free flour blend until the dough is thicker.
If you love a spicier cookie, try these gluten free and vegan molasses cookies.