🍪 The Best Chewy Vegan Gluten-Free Cookies (Easy Recipe!)
🍪 The Ultimate Chewy Vegan & Gluten-Free Chocolate Chip Cookies 🍪
Baking can be a challenge when you are avoiding certain ingredients. Baking without gluten or dairy and eggs can seem like a true scientific experiment! It can be hard to achieve that perfect, classic cookie texture. But the great news is, it is absolutely possible to make a vegan gluten-free cookie that is soft, chewy, and incredibly delicious.
This simple, foolproof recipe is a game-changer. It is the perfect, cozy treat to bake on a cool autumn afternoon. Get your baking sheets ready! ✅
🤔 What Are the Secrets to Vegan and Gluten-Free Baking?
To create a perfect vegan gluten-free cookie, we need to replace three key ingredients: the butter, the eggs, and the wheat flour. A few simple, modern swaps are all it takes.
How do you replace the butter?
This is an easy swap. You can use a high-quality vegan butter substitute in a stick form. This will give you the richest, most traditional flavor. In a pinch, you can also use solid, refined coconut oil.
How do you replace the eggs?
In a cookie, the egg's primary job is to act as a binder. The best vegan substitute for this is a flax egg. It is incredibly simple to make and works perfectly. It provides the structure the cookies need to hold together.
How do you replace the flour?
This is the most important part. You cannot just use a single type of gluten-free flour. The best and easiest solution is to use a high-quality, gluten-free 1-to-1 baking blend. These are pre-mixed flours that already contain the right blend of rice flours, starches, and xanthan gum to mimic regular all-purpose flour.
🥣 How Do You Make the Best Vegan Gluten-Free Cookies?
This simple recipe is a game-changer. The most important tip for a chewy texture is to not overbake them. Gluten-free baked goods can become dry if overcooked.
What Ingredients Do You Need?
- For the Flax Egg: 1 tablespoon of ground flaxseed + 3 tablespoons of water
- 1 cup of vegan butter, softened
- 3/4 cup of packed brown sugar
- 1/2 cup of granulated sugar
- 2 teaspoons of vanilla extract
- 2 ¼ cups of a gluten-free 1-to-1 baking flour (with xanthan gum)
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of vegan, dairy-free chocolate chips
What Are the Instructions?
1. Prepare: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. In a small bowl, mix the ground flaxseed and water to create your flax egg. Set it aside for 5-10 minutes to thicken.
2. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened vegan butter with the brown sugar and granulated sugar until light and fluffy.
3. Add Wet Ingredients: Beat in the thickened flax egg and the vanilla extract until well combined.
4. Mix Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, and salt.
5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Fold in Chocolate Chips: Use a spatula to stir in the vegan chocolate chips.
7. Bake: Drop rounded tablespoons of the dough onto your prepared baking sheets. Bake for 10-12 minutes, until the edges are golden brown. The centers will look soft.
8. Cool: Let the cookies cool on the baking sheet for 5-10 minutes. This is a crucial step! Gluten-free cookies are very delicate when hot. They need this time to set up before you transfer them to a wire rack to cool completely. Enjoy! 🍂