Gluten-Free Tuesday: Vegan Chocolate Chip Cookies R

Name: Gluten-Free Tuesday: Vegan Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons ground flax meal; 1/4 cup hot water; 5 ounces (1 1/4 cups) sorghum flour; 4 ounces (3/4 cup) brown rice flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup soy-free shortening or coconut oil; 4 ounces (1/2 cup) dark brown sugar; 3 1/2 ounces (1/2 cup) granulated sugar; 2 teaspoons vanilla extract; 12 ounces vegan and/or allergen free chocolate chips

Servings: persons

3 tablespoons ground flax meal
1/4 cup hot water
5 ounces (1 1/4 cups) sorghum flour
4 ounces (3/4 cup) brown rice flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup soy-free shortening or coconut oil
4 ounces (1/2 cup) dark brown sugar
3 1/2 ounces (1/2 cup) granulated sugar
2 teaspoons vanilla extract
12 ounces vegan and/or allergen free chocolate chips

1
Center oven racks in middle position and preheat oven to 350u00b0F. Line baking sheet with parchment paper.
2
In small bowl, whisk together ground flax and hot water. Set aside.
3
In medium bowl, whisk together sorghum flour, brown rice flour, baking soda, and salt.
4
In bowl of stand mixer fitted with paddle attachment(or large bowl), cream together shortening and sugars on medium high speed. Cream until a thick paste forms, about 30 seconds. Add flax mixture and vanilla. Cream until mixture is light and fluffy, about 45 seconds.
5
Stop mixer and scrape down bottom and sides of bowl. Add dry ingredients. Turn mixer on to medium speed. Mix until dough forms, about 30 seconds. Turn off mixer and add chocolate chips. Turn mixer on to low speed. Mix until chips are combined, about 15 seconds.
6
Drop dough, about one tablespoon each, onto prepared baking sheet, about two inches apart. Bake until cookies are golden brown and aromatic, about 14 minutes.
7
Remove pan from oven and allow cookies to cool on pan for two minutes. Using a metal spatula, transfer cookies to wire rack to cool completely. Store cookies in an airtight container for up to four days.

1355

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons ground flax meal, 1/4 cup hot water, 5 ounces (1 1/4 cups) sorghum flour, 4 ounces (3/4 cup) brown rice flour, and more.

Yes, Gluten-Free Tuesday: Vegan Chocolate Chip Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Tuesday: Vegan Chocolate Chip Cookies Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions