Gluten Free Chocolate Chip Cookies
Gluten Free Chocolate Chip Cookies
These chewy, gluten free chocolate cookies are one of my favorite recipes of all time! I may even like them better than classic chocolate chip cookies.
These chewy, gluten free chocolate cookies are one of my favorite recipes of all time! I may even like them better than classic chocolate chip cookies. Not only are these gluten free cookies delightfully chewy and chocolatey, but they’re also vegan too! I get so excited thinking about these perfect gluten free chocolate chip cookies. You simply must try this recipe, it is the best!
I’m surprised I don’t already have this recipe on my blog, but these are the best gluten free chocolate chip cookies on the planet, in my opinion. This is a recipe you will keep coming back to. These cookies come out perfectly soft and chewy each time. You won’t be disappointed!
Are these chocolate chip cookies gluten free?
Yes! I’m excited to tell you that this chocolate chip cookie recipe is completely gluten free. Be sure to use gluten free flour for this recipe. My personal favorite is the Krusteaz brand, which you can find here on Amazon.
Are these chocolate chip cookies vegan?
Yep! These gluten free chocolate chip cookies also happen to be vegan (and delicious)! Instead of butter and eggs, we use a combination of almond butter, applesauce, and olive oil in this recipe. The result is a very soft, chewy gluten free chocolate chip cookie that’s also wonderfully vegan.
Where are chocolate chip cookies from?
Chocolate chip cookies originate from the United States, specifically Massachusetts! It was invented by two female chefs: Ruth Graves Wakefield and Sue Brides in 1938. We have them to thank for a lot of the happiness in the world :)
To make sure your gluten free chocolate chip cookies come out perfect each time, here are a few answers to common baking issues that some people may have.
Why are my chocolate chip cookies flat?
The dough for these perfect gluten free chocolate chip cookies is actually quite thick, so you probably won’t have an issue with them coming out flat or spreading too much. However, if you do experience too much spread, it may come from using too much oil—not only too much olive oil, but if your almond butter is oily that can contribute to it, too. Be sure to follow the measurements in this recipe carefully for best results.
Why aren’t my chocolate chip cookies spreading?
The dough for these perfect gluten free chocolate chip cookies is actually quite thick, so after the cookies come out of the oven be sure to bang the baking sheet on the counter a few times to help the cookies sink in the middle. I did this about 10 times, turning the baking sheet to make sure the cookies could get an even spread from all sides.
Can chocolate chip cookies be frozen?
Yep! If you aren’t going to finish all of these cookies in the first couple of days (which seems impossible), then you can place the cookies in a Ziploc bag and freeze them for up to 6 months.
Simply defrost the cookies on the counter at room temperature when you’re in the mood for a gluten free chocolate chip cookie. It may taste even better if you microwave it for a few minutes to get it nice and warm :)
Gluten Free Chocolate Chip Cookies
Ingredients
- 1/4 c almond butter, well-stirred
- 1/4 c apple sauce, room temperature
- 1/2 c olive oil
- 1/2 c white sugar
- 2/3 c brown sugar, packed
- 2 c gluten free flour (I like this brand)
- 1/2 tsp baking soda
- pinch of salt
- 1 c chocolate chips
Instructions
- Preheat oven to 375 F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, mix the almond butter, applesauce, and olive oil together until creamy.
- Add in both sugars and mix again until incorporated.
- Sift in the flour, and mix it gently until the dough starts to form. The dough will be thick!
- Fold in the chocolate chips.
- Scoop the dough onto the baking sheets with a 2 tbsp cookie scoop. Bake for 10-12 minutes, until the cookies are slightly browned. The cookies may not have spread much while baking.
- As soon as the cookies come out of the oven, bang the baking sheet on the counter a few times to help the cookies spread in the center. I do this about 10 times, turning the baking sheet as I go.
- Allow cookies to cool before enjoying!
Notes
Adapted From: Chocolate For Basil
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!