Vegan Gluten Free Chocolate Chip Cookies
Soft, bakery-style vegan gluten free chocolate chip cookies with crisp edges and tender centers.
Ingredients
Ingredients
- vegan butter Miyoko’s recommended
- brown sugar
- gluten-free flour blend Better Batter works well
- non-dairy milk
- vegan chocolate chips
- vanilla extract
- baking soda
- salt
Instructions
- Cream the vegan butter and brown sugar together.
- Mix in the vanilla and non-dairy milk.
- Add the gluten-free flour blend, baking soda, and salt, mixing until combined.
- Fold in the vegan chocolate chips.
- Scoop dough onto a baking sheet and bake at 350°F for 10–12 minutes.
- Let the cookies rest for 5 minutes before transferring to a rack.
Notes
For a bakery-style look, press extra chocolate chips onto the tops before baking. Store in an airtight container for 3–4 days or freeze dough balls for later.