One of my favorite things to do with my daughter is bake. She’s is really starting to enjoy measuring out ingredients, stir it all up, and of course make a giant mess! Her favorite part (and mine) is getting to lick the spoon when we are done. Since all of our baked goods are vegan, we can eat pretty much any of the dough raw, YUM!
Her favorite cookies are any that contain chocolate chips because she usually get’s to eat chocolate chips while we make the dough. So of course I had to figure out an allergy friendly recipe for my childhood favorite, chocolate chip cookies. Usually when I am trying to figure out a new recipe, I spend quite a bit of time researching recipes that aren’t allergy friendly. This gives me a chance to see if I can get my allergy friendly recipes close enough to the original thing.
A traditional chocolate chip cookie usually calls for flour, butter, eggs, sugar, baking soda, salt, vanilla, and chocolate chips. I was excited that was all there was to it because I have allergy friendly substitutions for all of that, YAY!
This chocolate chip cookie recipe uses gluten free flour, vegan butter, coconut sugar, maple syrup, salt, vanilla, and dairy free chocolate chips. For a gluten free & vegan recipe, it really doesn’t get much simpler than that! I was really expecting to have to make this recipe 2 or 3 times before it was just right. I was shocked that they came out tasting like traditional chocolate chip cookies on the first try!! There might have been a little happy dance done in my kitchen.
I hope you love these cookies as much as we do! I would love to hear about fun memories you have baking chocolate chip cookies with your family.
1 cup gluten free all-purpose flour* (I use “Better Batter”)
1/2 tsp baking soda
1/4 tsp salt
5 tbs vegan butter melted (I use “Earth Balance soy free buttery sticks”)
1/4 cup maple syrup
1/2 cup coconut sugar, packed (or brown sugar)
1/2 tsp vanilla extract
2 tbs water
1 cup vegan chocolate chips* (I use “Enjoy Life Dark Chocolate or Semi-Sweet Chocolate Chips”)
- Preheat oven to 350°F.
- In a large bowl, whisk together flour, baking soda, and salt.
- In a small bowl, mix the melted butter, maple syrup, coconut sugar, vanilla, and water until smooth.
- Add the liquid ingredients to the dry ingredients and whisk until well blended.
- Fold in the chocolate chips.
- Scoop the dough onto a cookie sheet lined with parchment paper.
- Bake for 14-16 minutes or until the cookies are lightly browned.
- Let cool completely before serving.
As you probably already know, not all gluten free flours are created equal. I usually use Better Batter when I am baking and have great luck. Bob’s Red Mill 1 to 1 is another brand of all-purpose gluten free flour that I trust, but I have not tried this recipe with that brand yet.
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