Disclosure: I was asked to participate in the #HeartBaking18 campaign with Hodgson Mill as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
I’ve been working on these cookies for what seems like the better part of a year and friends, we did it. My mission: crafting a vegan and gluten-free chocolate chip cookie that is so knock-your-socks off delicious, you don’t even care that it’s free from dairy, eggs and wheat.
That’s what it’s all about isn’t it? I dislike the phrase, “good for being…” I don’t want my baked goods to be “good for being gluten-free” or “good for being vegan,” I just want them to be good. No apologizes, no back-story needed. Just a warm, chewy in the center, chocolate chip cookie that makes you want another one as soon as you’ve taken that first bite.
No less than a dozen tests later and I’m confident that you are going to love these cookies are much as we do. I know, I know. Tough job, huh? Making batch after batch of chocolate chip cookies on the quest to vegan and gluten-free chocolate chip cookie perfection. I’m pretty sure cookies are like pizza; some aren’t that great, but they are all good. Even the crumbly ones got put to good use.
Ready for the secret? Almond butter. To get that delicious, soft-baked toffee flavor that chocolate chip cookies have we are using almond butter instead of actual butter. Once cooked, the almond butter tastes like browned butter, it’s pure magic.
I know Valentine’s Day was a few days ago, but I think you should make a batch of these this weekend. For you and for whomever you love.
I’m using Hodgson Mill’s Gluten Free baking mix as the base for these cookies. While I’m not myself gluten-free, I love the challenge of creating gluten-free meals for those who are. I think it’s the same feeling I get from crafting vegan recipes. While I still eat cheese and eggs on occasion, there’s the unique challenge in making something that’s ‘free-from’ while still being awesome.
Made from premium brown rice flour, blended with tapioca and corn starch to mimic wheat flour’s properties, this wholesome baking mix will change the way you think about gluten-free treats. You’ll also need a bit of xanthan gum to help the cookies stay moist and fresh longer. You can usually find xanthan gum in the baking aisle, near the yeast and flour.
These cookies are part of the #HeartBaking18 campaign, a gentle reminder to all of us to up our fiber intake for heart and digestive health. Since most americans get roughly 1/2 of the daily fiber requirements, I like to make sure I’m eating it in almost all foods– cookies included. If you’re gluten free, you can still boost your whole grain intake. Brown rice, as used in this baking mix, is whole grain; and some other good options that are usually available include oats and oat flour, quinoa flour, corn meal, and buckwheat flour.
Tips for Gluten-Free Baking:
- While you can make your own gluten-free blends, I prefer to rely on a pre-mixed blend like this gluten-free all-purpose blend from Hodgson Mills. Especially if you are new to gluten-free baking, use a trusted blend to make sure you are choosing a flour that mimics wheat as close as possible. Most gluten-free baked goods can taste gummy, which likely means the wrong ratio of flours was used. Using a product like the one from Hodgson Mills eliminates this possibility.
- You’ll need to increase leavening agents (like baking soda/baking powder) to help give the gluten-free treats rise. These cookies use 1 1/2 teaspoons of baking powder.
- Gluten is the part of wheat that gives it its “stickiness”. So when you bake gluten free, you are going to have a “less sticky” final result. To remedy that, you’ll need to add some type of binder to your mix. I use xanthan gum here, but agar-agar or guar gum will also work. For cakes, muffins, quick breads and cookies, add 1/2 teaspoon xanthan gum or agar-agar per cup of gluten-free flour used.
- Gluten-free batter and dough can be gummier, so make sure to scrape the sides of your bowl down as you mix and blend. Properly butter or line pans with parchment to ensure your foods do not stick to the baking pans. Cookies work best on a parchment-lined baking sheet.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
The BEST vegan and gluten-free chocolate chip cookies! OMG! You’ve GOT to try these- no one will know these are gluten-free or vegan. Chewy and packed with chocolate.
- 2 cups Hodgson Mills gluten-free all purpose flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cups packed brown sugar
- 1/2 cup coconut oil, melted and cooled
- 1/4 cup + 2 tablespoons water
- 1/3 cup unsalted almond butter (creamy, not crunchy)
- 1 1/2 teaspoons vanilla extract
- 1 cup chocolate chip cookies, vegan if needed
- Whisk together the flour, xanthan gum, baking powder, baking soda and salt in a bowl. In a separate bowl, whisk together the sugar, melted and cooled coconut oil, water, almond butter and vanilla until just combined and smooth.
- Add the flour mixture to the almond butter mixture and stir together using a wooden spoon or spatula. Fold in the chocolate chips.
- Cover the bowl with plastic wrap or a kitchen towel and let rest at room temperature for 1 hour.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough using a large cookie scoop (roughly 3 tablespoons) and place on the baking sheet about 2 inches apart.
- Bake until golden and edges have just set, roughly 12 minutes. The center will still be soft when done. Let cookies cool on the baking sheet, then remove and store in an air-tight container for up to 3 days.