Who doesn’t love a chocolate chip cookie? I know I do. For a long time, a good gluten free version of this classic eluded me. Store bought gluten free chocolate chip cookies are loaded with so much processed sugar and starches that I’d almost be better off just eating the regular, non gluten-free stuff. The absence of cane sugar and the way that gluten free flours behave made creating a great recipe quite the challenge.
Then I created this recipe and hit the jackpot. Delicious and easy gluten free vegan chocolate chip cookies!
Not only that, they’re not filled with all of the garbage you’re going to find in store-bought cookies. These are pretty guilt-free. They can easily be converted for those following a Paleo diet. Simply use 3 cups almond flour and eliminate the brown rice flour.
- 2 cups blanched almond flour
- 1 cup brown rice flour
- ¼ cup coconut flour
- ½ cup coconut sugar
- 1 tsp baking soda
- ½ tsp sea salt
- Bob’s Red Mill egg replacer – equivalent of 2 eggs
- ½ cup vegetable shortening
- ¼ cup honey
- 4 tsp alcohol free gluten free vanilla extract
- 1 cup semi-sweet chocolate chips or dark chocolate chips
Preheat oven to 350 degrees. Add shortening and egg replacer to a large food processor and process for 15 seconds. Add in sugar, honey and vanilla extract, and process until combined. Add in flours, baking soda and salt, process about 30 seconds and scrape down sides if needed.
Place batter in large mixing bowl and stir chocolate in by hand. Scoop dough into a tablespoon or ice cream scoop and place balls on a cookie sheet lined with parchment paper. Lightly press balls down with the back of a spoon so they are about ½ inch thick. Be sure the cookies are all the same size so they bake evenly.
Bake 10 minutes until they are golden brown on edges. Let cool on wire drying rack and store in an airtight container in the refrigerator. Yields 48 cookies.