Gluten-Free & Dairy-Free Chocolate Chip Cookies
Servings: 44 cookies
Calories: 133kcal
Crisp & chewy and begging to be eaten warm from the oven, these Gluten-Free & Dairy-Free Chocolate Chip Cookies are my go-to classic cookie.
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Ingredients
- 1 cup vegan butter softened at room temperature
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon honey or maple syrup
- 1½ teaspoons vanilla extract
- 2½ cups gluten-free 1-to-1 flour containing xanthan gum
- ¾ teaspoon fine salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups dairy-free chocolate chips plus extra for topping
- flaky sea salt
Instructions
- In a large bowl, cream the butter, brown sugar, and granulated sugar. Add the egg and mix again. Add honey and vanilla, and mix. Set aside.
- In a separate bowl, combine flour, salt, baking soda, and baking powder. Add this to the creamed butter mixture, and mix until combined.
- Fold the chocolate chips in. Cover the bowl and put it in the fridge to chill for at least 2 hours.
- Preheat the oven for 375°F (190°C). Line a baking sheet or cookie sheet with parchment paper. Scoop out cookie dough onto parchment paper using a cookie scoop (mine holds 1 tablespoon and 1 teaspoon, or 20ml). Top with extra chocolate chips and sprinkle a pinch of flaky salt on each cookie. Bake for 8-9 minutes. Let them cool on the cookie sheet for at least 10 minutes before moving them onto a wire rack to cool completely.
Notes
If your vegan butter has a fat content of less than 8g per 2 teaspoons, use a combination of ⅔ cup vegan butter and ⅓ cup refined coconut oil or shortening.
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Nutrition
Serving: 1cookie | Calories: 133kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.5g | Cholesterol: 4mg | Sodium: 82mg | Potassium: 9mg | Fiber: 1g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 0.001mg | Calcium: 23mg | Iron: 1mg