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!
- 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
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.
Serving: 1cookieCalories: 194kcalCarbohydrates: 25.6gProtein: 2.2gFat: 9.2gFiber: 1.5gSugar: 7g