This is another classic recipe that’s improved by the addition of vegan ingredients instead of dairy and eggs. Coconut oil provides a subtle natural sweetness and a wonderfully rich feel when you take a bite. Can’t beat the versatility either: use whatever flour you have on hand: oat, sorghum or quinoa flours will all work well with GF all-purpose flour.
Active time: 18 minutes
Total time: 38-40 minutes
2 tablespoons flax meal
1 cup GF all-purpose flour
½ cup oat flour
½ cup sorghum flour
1 teaspoon baking soda
½ teaspoon xanthan gum
1/4 teaspoon sea salt
2/3 cup melted coconut oil
2 tablespoons vegan butter
1 ¼ cups Sucanat
¼ cup organic cane sugar
2 teaspoons vanilla extract
1 cup chocolate chips
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- Combine the flax meal with 4 tablespoons of water and set aside to thicken.
- In a medium bowl, whisk together the all-purpose flour, oat flour, sorghum flour, baking soda, xanthan gum and sea salt.
- In a large bowl, beat together the coconut oil, vegan butter, Sucanat and sugar until smooth. Beat in flax meal mixture and vanilla until smooth and creamy.
- Add the flour mixture to the coconut oil mixture, stirring until just combined. Fold in the chocolate chips.
- Drop heaping teaspoons of cookie dough onto prepared cookie sheet, spaced 2 inches apart.
- Bake for 9 to 11 minutes or until edges turn golden brown. For chewy cookies, bake for 9 minutes.
- Let the cookies cool on the sheets for about 10 minutes before transferring to wire racks to finish cooling.
Makes 22-24 cookies
Note: If you want your cookies to rise instead of baking up flat and chewy, chill the dough for 30 minutes before baking.
