Easy vegan chocolate chip cookie (gluten free)

sharing is caring please share the love and repost

this recipe on one of the below social media platforms. Mahalo!

🌿 FULL RECIPE🌿

INGREDIENTS

Yields 2 dozen

Prep time:10 minute Cook time:10-12 minutes

1/2 cup (113g) vegan butter , at room temp*

2 tablespoons refined coconut oil, at room temp*

½ cup (100g) pure cane sugar

¼ cup(50 g)brown sugar

2 tablespoons almond or oat milk

2 teaspoons vanilla extract

2 tablespoons aquafaba, (liquid reserve from a can of chickpeas)

1 1/2 cups flour (all-purpose (180g) or gluten free flour blend)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon mineral salt

3/4 cup (175g) vegan chocolate chips

1/4 (45g) cup chocolate chunks recipes found here : https://www.youtube.com/watch?v=YCrWfsHGZlo

INSTRUCTIONS

To make cookie dough:

To a large bowl add vegan butter and refined coconut oil both at room temperature.
Add in sugar and beat to combine.
Next add in plant based milk and the liquid reserve from a can of chickpeas called aquafaba. Add in extract or 1 vanilla bean and beat for 2-3 minutes until fluffy and creamy.
In a separate small bowl or measuring cup combine flour, you can use all purpose or gluten free, baking powder,baking soda and a pinch of salt .
Add 1/2 of the flour to the sugar mixture and stir to combine, add remaining flour and mix again.
Mix in vegan chocolate chips and chocolate chunks. I am also using my homemade chocolate bar for this recipe. It is super simple and can be made with only three ingredients. https://www.youtube.com/watch?v=YCrWfsHGZlo
Transfer dough to the fridge to chill for at least an 30 minutes the longer the better.

To Bake:

Set the oven to 350 degrees and prepare a baking sheet with parchment paper or set out an ungreased baking sheet.
Drop rounded 1 1/2 – 2 tablespoons full of dough onto the prepared baking sheet, keeping them about 2 inches apart.
Place cookies in the oven and bake for 10 to 12 minutes They will look tender and slightly underdone but will firm up as they cool.
Serve with a glass of plant based milk or tea and enjoy.

Pro Tips:

* For a cake like cookie, omit baking soda and add ½ tsp of baking powder. If you would like a flatter chewier cookie omit baking powder and salt and double the baking soda.

*Always chill the cookie dough before baking. Chilling the dough not only ensures a thicker, more solid cookie but an enhanced flavor as well.

*Greasing a pan when making cookies can over bake the cookie and affect how it rises. Use parchment paper, a silicon mat or a non-stick baking pan.

*Baked cookies will stay fresh stored in a covered container for 4 – 5 days. To keep longer, let them cool completely and store them in the freezer for up to 2 months in freezer safe containers.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!

🔗 Affiliate links

Organic Cacao Powder, Non-GMO, Gluten-Free Superfood (16 oz.): https://amzn.to/33VHn9f

Nutiva Organic, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15 Fl Oz (Pack of 1):https://amzn.to/2FfJwlK

Immersion blender: https://amzn.t o/2CtlQsO

Cookie dough scoop:https://amzn.to/2DOHFnL

Silicon baking mat: https://amzn.to/30ZV4SB