Vanilla Chocolate Chip Cookies (Vegan + Gluten-Free)
Absolutely delicious chocolate chunk cookies packed with vanilla flavor! Crispy on the edges, soft and chewy on the inside! Vegan + Gluten-Free!
Ingredients
- 1/4 cup vegan butter at room temperature
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp almond milk
- 1/4 cup sweet rice flour
- 6 tbsp oat flour
- 1/4 tsp salt
- 1/8 tsp cinnamon
- 1/16 tsp baking soda
- 1/4 cup chocolate chunks or chocolate chips
Instructions
- 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.
Nutrition
Serving: 1 cookie | Calories: 194 kcal | Carbohydrates: 25.6 g | Protein: 2.2 g | Fat: 9.2 g | Fiber: 1.5 g | Sugar: 7 g