Vegan, gluten-free chocolate chip cookies

A tasty chocolate chip cookie recipe that is easy to make and free from gluten and nuts.

Do you love the smell of tender cookies baking? Are you looking for a recipe that satisfy, yet is easy to make? Then you have come to the right place! These succulent beauties require only a few simple goods that may be ready from your own pantry.

Chocolate and coconut combined is a truly gratifying taste experience! With the added benefit of oats, this cookie supports a diet that is plant-based and free from gluten and nuts.

Once baked, these chocolate chip biscuits are slightly crunchy, but mostly soft and they melt in your mouth. It may be a good idea to fill the cookie jar, as these are sure to disappear quickly!

Vegan Chocolate Chip Cookie Recipe free from Gluten

Berry & Crust

A tasty chocolate chip cookie recipe that is easy to make and free from gluten and nuts.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 10 mins

Course Dessert

Servings 12 cookies

Equipment

• electronic kitchen scale
• hand whisk
• non-stick baking tray
• stainless steel mixing bowl
• wooden spoon

Ingredients

  

A – gelatinize

• 0.007 kg flax meal
• 0.043 kg water

B – whisk

• 0.050 kg demerara sugar
• 0.100 kg coconut oil (melted)
• 0.050 kg vegan icing sugar
• 0.005 kg vanilla extract

C – sift

• 0.003 kg baking powder
• 0.125 kg oat flour gluten-free
• 1 pinch salt

D – add

• 0.025 kg coconut desiccated
• 0.050 kg dark chocolate chips
• 0.025 kg oats rolled

Instructions

 

• Line a baking tray with baking paper.
• Preheat the oven to 180°C.

Emulsify

• Group A – Warm the water to boil. Pour over the flax meal and stir. This will gelatinize the flax meal (also known as a flax "egg").
• Group B – whisk in a bowl until pale in color.
• Add the gelatinized mix to group B and whisk. This will emulsify the oil and the sugars.

Dough

• Group C – sift together.
• Group D – mix with group C.
• Add the dry ingredients to the wet ingredients and combine to make a dough.
• Refrigerate the dough for 20 minutes before shaping.

Shaping

• Shape the dough (see notes) and place onto a baking tray.
• Bake the cookies 8 – 10 minutes.

Notes

Shaped neatly:

• Roll the dough out to 1cm thick on a non-stick surface.
• Cut with a 5.8cm cookie cutter.

 

Shaped rustic:

• Roll the dough into 25g balls.
• Press to flatten.

Keyword Chocolate, Cookies, Vegan

Liked this recipe? Then subscribe below to receive similar sweet treats!