Chocolate chip cookies are nothing new (exhibits B, C, and D), but there was a classic version that we missed. No more! You can now enjoy these decadent vegan and Gluten-free Chocolate Chip Cookies with their chewy centers, tender edges, and crisp edges.
These buttery cookies with caramel will satisfy any cookie craving. We’ll show you!
The cookies start with the wet ingredients. Flax eggs are used for binding. Brown sugar and vegan butter are added to create caramelized edges. Vanilla extract adds a classic cookie taste. The brown sugar and vegan butter are whipped together with a mixer to make them fluffy.
We’ve added baking powder to the dry ingredients for a lift that mimics what eggs do. We chose a classic flour texture for our 1:1 gluten-free blend. This flour blend works great as a 1:1 substitute for all-purpose (especially when baking cookies!) ).
Refrigerate the dough to chill. The cookies will not spread out too much if the dough is chilled. It also helps flavors to develop. The oven will flatten the cookies for you. Once the edges of the cookies are golden and you’re ready to bake, it’s time for cookies!
- 1 Tbsp of flaxseed flour (to make flax eggs).
- 2 1/2 Tbsp of water (to make flax eggs).
- 3/4 cup brown sugar packed
- We used Miyoko’s Salted Vegan Butter.
- 2 tsp vanilla extract
- 1 heaping cup MB 1:2 Gluten-Free Blend Flour* (1 Cup + 2 Tbsp, as written in the original recipe)
- 1 tsp of baking powder
- 1 tsp of sea salt
- We like to Enjoy life. One cup of semisweet chocolate chunks or chips (ensure that it is vegan-friendly as required).
- Add flaxseed and water to a medium-sized mixing bowl. Let the mixture gel for 5 minutes. Add brown sugar and vegan butter. For about 1 minute, cream the mixture with a stand mixer or handheld mixer. Add vanilla and continue beating for another 20 seconds.
- Add the baking powder and salt. Stir slowly until the mixture is combined. Finally, fold the chocolate chips in with a rubber spatula. The dough should be refrigerated for 30 minutes.
- While the dough is chilling, line two baking sheets with parchment. After the dough has chilled, scoop out 18 cookies using a cookie scoop. Keep them in mounds and space them 2 inches apart. Bake for 10-14 minutes, until the edges are golden brown and the centers are soft. Sprinkle with flaky sea salt to add extra flavor.
- You can either eat the cookies right away or let them cool on the baking sheet for 5 minutes. Store in an airtight jar for up to 3 days or in the fridge for one month.