VEGAN AND GLUTEN-FREE CHOCOLATE CHIP COOKIES
I developed a dairy-free, gluten-free chocolate chip cookie recipe. This updated classic is one of my favorites.
Provided by elanaspantry
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 23m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
- Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
- Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 12.1 g, Fat 17 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 2.9 g, Sodium 75.5 mg, Sugar 5.2 g
GLUTEN-FREE AND VEGAN MISO-CHOCOLATE CHIP COOKIES
Provided by Catherine McCord
Categories dessert
Time 2h30m
Yield about 30 cookies
Number Of Ingredients 8
Steps:
- Place the brown sugar and coconut oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium to high speed until thoroughly combined, about 1 minute. Add the milk, miso and vanilla and beat for 1 minute.
- Whisk the flour and baking soda in a medium bowl. Slowly add the dry ingredients to the miso mixture and beat on medium speed until just combined. Add the chocolate chips and beat until combined.
- Cover the dough and refrigerate for 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line each of 2 baking sheets with parchment or a silicone baking mat.
- Scoop the dough with a 1-inch ice cream scoop (or tablespoon) and place 15 dough balls on each of the prepared baking sheets. Gently press the dough down into a circle with your palm or fingers.
- Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are golden, 10 to 12 minutes. Let the cookies rest on the baking sheets for 1 minute then transfer to wire racks to cool.
- Serve or store cookies in a tightly sealed container for up to 6 days.
VEGAN AND GLUTEN-FREE CHOCOLATE CHIP COOKIES
Traditional chocolate chip cookies that are free of gluten, dairy, nuts, and seeds. We know you will love them as much as we do.
Provided by Ange's Table
Categories Chocolate Chip Cookies
Time 1h10m
Yield 36
Number Of Ingredients 10
Steps:
- Mix oat flour, coconut flour, salt, and baking soda together in a bowl.
- Cream 1/2 cup plus 2 tablespoons shortening and coconut sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Mix in vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Place dough in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll tablespoonfuls of dough into balls. Place on an ungreased cookie sheet and flatten with wet fingers.
- Bake in the preheated oven until golden brown, about 14 minutes; cookies will be tender when they come out of the oven. Let rest on the cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 9.7 g, Cholesterol 10.3 mg, Fat 7.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 29.4 mg, Sugar 2 g
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