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Classic Vegan Gluten-Free Chocolate Chip Cookies

We’re no strangers to chocolate chip cookies (exhibits A, B, C, D, and E), but we were missing a more classic version of this timeless treat. Not anymore! Meet decadent vegan and gluten-free chocolate chip cookies with chewy, tender centers and crispy edges.

Ingredients

US Customary – Metric

1 Tbsp flaxseed meal (to make a flax egg)
2 ½ Tbsp water (to make a flax egg)
3/4 cup packed brown sugar
1/2 cup softened vegan butter (we used Miyoko’s salted)
2 tsp vanilla extract
1 heaping cup Minimalist Baker Gluten-Free Flour Blend* (1 cup + 2 Tbsp as original recipe is written)
1 tsp baking powder
1 tsp sea salt
1 cup semi-sweet chocolate chips or chunks (ensure vegan-friendly as needed // we like Enjoy Life)

Instructions

To a medium mixing bowl add flaxseed meal and water. Let the mixture gel for 5 minutes. Next add brown sugar and softened vegan butter. Beat with a hand mixer (or stand mixer) on medium-high for about 1 minute until creamed. Add vanilla and beat again for 20 seconds.
Next add gluten-free flour, baking powder, and salt. Stir on low until just mixed. Finally, fold in the chocolate chips with a rubber spatula. Refrigerate the dough for 30 minutes.
Meanwhile, preheat your oven to 350 degrees F (176 C) and line 2 baking sheets with parchment paper. When the dough is done chilling, use a cookie scoop to scoop out ~18 cookies, keeping them in mound shapes and spacing 2 inches apart (adjust amount of cookies if altering the default number of servings). Bake for 10-14 minutes — until edges are golden and centers are soft. Option to sprinkle with flaky salt for extra flavor!
Let them rest on the baking sheet to cool for 5 minutes before transferring to a wire rack to fully cool (or you can eat them right away!). Store in an airtight container for 3-5 days or in the freezer for up to 1 month.

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