These chewy, rich, chocolate chip cookies have been a hit with every single person who has tried them – regardless of whether they normally eat gluten, dairy, or eggs! While I’m admittedly very happy not to be dealing with gluten sensitivities in our family any longer, I’m also grateful for the experience as I learned a whole lot about how best to create baked goods that aren’t just “good enough for gluten-free,” but actually can stand up proudly next to their traditional baked counterparts.
I’m not going to lie and pretend these cookies were a happy accident. I’ve become a bit more comfortable over the years, adding dairy-free to the list of allergy-friendly recipes I make for friends, but truthfully, egg-free baking has thrown me a heck of a curveball.
Vegan Chocolate Chip Cookies
As you may recall, I spent years working on gluten-free baking for our middle son and I’m glad for that as I’ve been tackling baking for friends with additional allergies. These Vegan Chocolate Chip Cookies? They make me grin every single time I bake them. I’ve made them about a dozen times since Thanksgiving and the recipe is officially nailed down at this point. They’ve been requested multiple times for different events and I am so happy to have a go-to dessert option at last for vegan and gluten-free needs. If you aren’t in need of a gluten-free recipe, these cookies can be made with all-purpose flour as well, simply follow the instructions in the recipe card to substitute 2 cups of all-purpose flour for the list of specialty flours and starches. Or make a whole wheat version of chocolate chip cookies.
Gluten Free Vegan Chocolate Chip Cookies
light brown sugar butter-flavored Crisco, alternative shortening, or Earth Balance vegan buttery sticks water vanilla extract brown rice flour tapioca starch potato starch xanthan gum baking powder baking soda kosher salt chocolate chips or chunks (vegan and gluten free)
Dairy-Free Chocolate Chip Cookies
You have some options with oil or fat options for these cookies. I’ve made them with plain shortening, Earth Balance baking sting sticks, and butter flavor Crisco. All of those options will work, however, the butter flavor Crisco delivers hands-down the best result. The hint of butter flavor is present without any aftertaste. I’ve tried making them with vegetable oil as well, and while the cookies did technically work, I didn’t like the texture or flavor nearly so much.
Vegan Chocolate Chip Cookie Recipe
Gluten-Free Baking Tips
The recipe for these cookies directs you to mix the dough a day before you want to bake the cookies. If you can wait, just trust me on this. Side by side, there is a clear difference in the results. Yes, you CAN bake the cookies immediately after mixing up the dough. However, gluten-free flours can wind up being a bit gritty when they aren’t combined with eggs and real butter. The “grittiness” is greatly lessened by an overnight session in the refrigerator. I find these cookies turn out best when I mix up the dough a day ahead of when I want to bake them. For a few more gluten-free cookie recipes that won’t require advance prep, try Cranberry White Chocolate Oatmeal Cookies, Three Ingredient Peanut Butter Cookies, Flourless Chocolate Turtle Cookies, or Glazed Lemon Drop Cookies. I made these Vegan Thumbprint Cookies over the holidays too and I’m happy to tell you they were a hit!
