Everyone loves chocolate chip…I think! And if not, the chances that your friend, sister, mom, or boyfriend does are fairly high 😛
Here’s a game-changing recipe that’s perfect for those with dietary restrictions or preferences. I adapted my classic vegan chocolate chip cookie recipe to create these delicious, easy-to-make treats that are Big 9 free (free from the top 9 common allergens: peanuts, tree nuts, milk, eggs, fish, shellfish, wheat, soy, and sesame).
Made with plant-based ingredients and gluten-free flours, these cookies are not only safe for those with allergies but also offer a tasty and satisfying alternative to traditional cookies. With minimal time required and simple ingredients, you can indulge in these scrumptious cookies without compromising on taste or dietary needs.
Why we love these vegan gluten-free chocolate chip cookies…
- Delicious, chewy, and moist
- Gooey and amazing right out of the oven! And of course, still great later on 🙂
- Easy to bake
- Use common ingredients
- Fairly quick to make also!
Ingredients
- 1/4 c white sugar
- 1/2 c brown sugar
- 3 tbs coconut oil
- 1 tbs avocado oil
- 1/4 c applesauce
- 1 tbs ground flax seeds
- 2 tbs coconut milk (from a can)
- 1 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 c chickpea flour
- 1/2 c brown rice flour
- 1/2 c potato starch
- 8 oz chocolate chips
Instructions
- Combine all ingredients in a large bowl, incorporating each before adding the next (this helps prevent lumps).
- With a melon baller or large spoon, form balls of 1-2 tbs each and drop onto a lightly greased cookie sheet.
- Bake at 375 degrees for 8 minutes. They are done *just* when you start to see a tiny bit of brown on the tops. Keep an eye on them, as different cookie sheets may require slightly different cooking times.
