It was about time! I recently realized I didn’t have a single “basic” chocolate chip cookie recipe here!
It’s now fixed with these soft-baked, gluten-free, crispy on the edges, tender, chocolate chunk loaded, vanilla-packed cookies! These are perfect for the holidays, easy to make, and SO GOOD. Like addicting kind of good.
Instead of going with coconut oil, I choose to go with vegan butter because we all know butter adds an incredible flavor to baked goods. We start by creaming the butter with brown sugar that brings moisture and a delicate caramel flavor. I haven’t tried with coconut sugar yet, but I guess it will work as well if you don’t mind its stronger flavor.
Next, add vanilla extract and a good pinch of salt. I used a full teaspoon of vanilla, not only it gives the cookies a deep and fresh aroma, but it also helps balance with the not-super-sweet dough. That’s right, I used less sugar than in most cookie recipes for a couple reasons. First, because I don’t like overly sweet cookies, and secondly, because I found the chocolate chunks add enough sweetness.
To keep these cookies gluten-free, we have a combination of sweet rice flour and oat flour. No xanthan gum, no flax eggs, but these cookies hold together well thanks to the sweet rice flour. Simply mix everything together until you get a smooth and slightly sticky dough. The dough will be softer than your regular cookie dough, that’s normal.
While resting time is optional, it is recommended. It allows the flours to absorb the butter, yielding a better, non-gritty texture.
10 minutes in the oven and we end up with cookies that are perfectly tender on the inside and crispy on the edges. Let them cool completely before transferring to a serving plate.
I hope you will love these cookies as much as I do! Loaded with melty chocolate chunks, packed with vanilla, and crispy on the outside, these gluten-free cookies are a must-try!
Let me know in the comments if you try this recipe!
Vanilla Chocolate Chip Cookies (Vegan + Gluten-Free)
- Cream the vegan butter with the brown sugar in a mixing bowl until light and fluffy. Add the vanilla extract and almond milk and stir to combine.
- Next, add the sweet rice flour, oat flour, salt, cinnamon, and baking soda, and mix until you get a dough. The dough will be softer and more sticky than a traditional cookie dough, that is normal.
- Fold in the chocolate chunks, and cover the bowl with plastic wrap. Refrigerate for at least 2 hours. Resting time will give our cookies a better texture.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out balls of cookie dough using a cookie scoop (I used a 1.5 tbsp scoop) and place them on the prepared baking sheet, about 2-inch apart. Slightly flatten the balls, you want a shape that looks like half spheres.
- Bake for about 10 minutes for soft-baked cookies (crisp edges with a soft center), or 12 minutes for firmer cookies. Let cool completely on the baking sheet before transferring to a rack or plate.
- Cookies will keep for up to 2 days in an airtight container, at room temperature. After that they tend to get a bit dry.