My ideal Chocolate Chip Cookies Recipe – soft, chewy, & perfectly chocolatey! Nobody will guess they are gluten free and vegan…(Credit: Adapted from Nora Taylor’s recipe, inspired by Sally’s Baking Addiction)
Makes 18 cookies
Ingredients:
1 tablespoon ground flaxseed
2.5 tablespoons water
1/2 cup softened vegan butter/margarine
1 & 1/4 cups brown sugar, lightly packed
2 teaspoons vanilla extract
1 & 1/2 cups all purpose gluten free flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 & 1/2 cup non-dairy chocolate chips (half mini, half chunks)
Instructions:
- Preheat the oven to 350 degrees F and line two cookie sheets with silicone mats.
- Mix the ground flaxseed and water in a small bowl and set aside to make your flax egg.
- In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter/margarine and brown sugar for 1-2 minutes until creamy.
- Add the vanilla and the flax egg and mix to combine.
- Next, stop the mixer and add the flour. Sprinkle the cornstarch, baking soda and salt on top of the flour. Turn the mixer on low speed, and mix until just combined.
- Add in the chocolate chips to incorporate, either by hand or using the mixer.
- Using an ice cream scoop, form the dough into small balls, about 2 tablespoons each. Place on the prepared pans and bake for 10-12 minutes until they are BARELY golden around the edges. Do not over bake! They will be puffy and light coloured.
- Let cool on the cookie sheet. The cookies will firm up as they cool, and become the most perfect chewy cookies ever! Enjoy.
Plum Hill 