Vegan Wheat Free Chocolate Chip Cookies Recipes

VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat coconut oil, brown sugar, and white sugar until creamy and fluffy, about 3 minutes. Add applesauce and vanilla extract; mix well. Add flour, baking soda, and salt; mix until well combined. Fold in chocolate chips.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until bottoms are brown and tops look a little undercooked, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely, about 10 minutes more.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Combine all dry ingredients in a bowl, then stir in wet to form a dough - it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They'll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. I can only vouch for the flours listed, but feel free to experiment!View Nutrition Facts

VEGAN WHEAT-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375º.
• Sift together oat flour, soda and salt.
• In a seperate bowl, combine the flax meal and soymilk.
• Add sugar, vanilla and oil and mix until well combined.
• Fold wet ingredients into dry.
• Fold in chocolate chips.
• Drop dough by tablespoons onto an ungreased baking sheet, leaving about 1 1/2 inches between cookies.
• Bake 12-15 minutes until golden.
• Remove from oven and let cool slightly on the pan, then remove with a spatula and let cool completely on a cooling rack.