If you’re looking for vegan & gluten-free chocolate chip cookies that have crispy edges,with a bit of a gooey center and full of vegan chocolate, then these are the cookies for you! They are easy drop cookies, ready in under half an hour. Our recipe makes 12 delicious vegan cookies.
10 ingredients8 steps
Vegan Recipes
Gluten Free
Egg-Free Recipes
Nut Free
Dairy Free Recipes
Method
Step 1
In a large bowl cream together the vegan butter and sugars until pale and fluffy then add the vanilla extract and mix well.
Step 2
Sift the flour, baking powder, baking soda and salt and then add to the butter mixture. Mixing thoroughly until the dough forms, then mix in 30ml of plant-based milk.
Step 3
Finally stir in the chocolate chips.
Step 4
Chill the dough for at least one hour.
Step 5
Preheat the oven to 200°C, (fan 180°C, gas mark 4) and line 2 baking trays with baking parchment.
Step 6
Divide the dough into 12 portions and shape each into a ball. Place these on the baking trays leaving plenty of space between them as they will spread out during baking.
Step 7
Place in the oven and bake for 10-15 minutes until slightly golden.
Step 8
Leave to cool on the trays for about 10 minutes then transfer onto a cooling wire to cool completely.
Ingredients
MetricImperial
125gVegan butter
115gBillington's Unrefined Light Muscovado Sugar
110gSilver Spoon Caster Sugar
1 tspNielsen-Massey Vanilla Extract
225gPlain gluten free flour
0.5 tspBaking Powder
0.5 tspBaking soda
0.5 tspSalt
35mlPlant-based milk
200gVegan chocolate chips
Utensils
Mixing bowl
Baking tray
Parchment paper
Nutritional information per 58g serving
Energy 295cal
Fat 14g
of which Saturates 5.6g
Carbohydrates 39g
of which Sugars 24g
Protein 1.7g
Salt 0.57g
2 Baker Ratings
Made these many times and they are AMAZING DELICIOUS!!!!
Love this?
I’m so happy that there is a gluten free and egg free cookie!
