Vegan Chocolate Chip Cookies
1 2/3 cups Bobs Red Mill Gluten Free All Purpose Baking Flour (red label)
1/2 tsp baking soda
1 tsp xanthan gum (do not skip!)
1/4 tsp sea salt
1/4 cup vegan butter (I use Becel brand)
1/3 cup white sugar
3/4 cup light brown sugar
3 tsp vanilla extract (may seem excessive, but it adds such wonderful flavour!)
1 tbsp ground flax seed
3 tbsp warm water
1/2 cup vegan chocolate chips (I use Enjoy Life brand)
- Whisk together ground flax seed and warm water in a small bowl. Refrigerate for at least 1 hour.
- Once flax seed mixture has sat for the required amount of time, whisk again to make gel-like consistency.
- Using a hand mixer, mix together flax mixture, vegan butter, white sugar, brown sugar, and vanilla, in large bowl until it is a creamy texture. Scrape down the sides as you mix, making sure to blend well.
- In a separate medium bowl, whisk together flour, baking soda, xanthan gum, and sea salt.
- Add flour to wet mixture slowly, with mixer on low. This will thicken quickly. You may need to complete mixing with a wooden spoon.
- Incorporate chocolate chips.
- Wrap your dough in some saran wrap, flatten to about an inch thick, and refrigerate for about an hour.
- Preheat oven to 350 degrees Fahrenheit.
- Line cookie sheets with parchment paper.
- Remove dough from fridge (after one hour), and portion into sizes of your choosing. I like to weigh out my dough to just over 1 ounce per cookie. Roll each piece into a ball, spacing them on your parchment with about 1 inch between cookies, as these cookies will spread. Flatten each ball to no less than half an inch thick.
- Place pans in oven, and bake until tops begin to crack, and edges are browned. Do not overcook, or you will end up with the cookies being crunchy throughout. These have a crisp edge, and a chewy middle, which is how chocolate chip cookies should be! And don’t worry about getting sick from an undercooked cookie, because there is no egg in these! None of the ingredients used in these cookies are harmful if eaten undercooked.
- Allow cookies to rest on baking sheets for a couple minutes before removing to a wire rack for cooling. Store in freezer for weeks…but they won’t last that long!