- 1 cup (167g) 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.
For the best results, I recommend weighing your flour for this recipe. This is the inexpensive scale I use. Not everyone measures flour the same and in gluten free baking the amount flour can change the texture of the baked goods.
Using brown sugar instead of coconut sugar will cause these cookies to spread a lot more. If you use brown sugar, I recommend leaving out the 2 tablespoons of water. Then roll the dough into balls and do not press down to flatten them out.