You have to try this easy recipe for chewy, amazing, gluten free vegan chocolate chip cookies. This is a classic recipe that never goes out of style!
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Cream the buttery spread and sugars in a large bowl. Add the mashed banana, maple syrup, and vanilla extract and mix on medium speed until combined.
Stir in the dairy free chocolate chips.
Drop rounded tablespoons of the dough on the cookie sheet, leaving about an inch between each cookie. Bake at 350 degrees F for 10 minutes. They will look a little bit underdone, but will cook a little bit more as they cool on the cookie sheet.
Repeat step 5 with remaining dough.
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 degrees 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.
You can also use my homemade gluten free flour blend in this recipe.
If you are not gluten free, you can use regular all-purpose flour or whole wheat flour.
This cookie dough can be frozen. Place balls of cookie dough on a baking sheet and freeze until firm. Then store in a freezer bag for up to three months. Bake as directed - the cookies may take a couple more minutes of baking time from frozen.
Nutrition facts are for one cookie.