I make this recipe every single week. Sometimes multiple batches, you know, when life is chaotic and stressful and only eating multiple batches of cookies will help … anyway …
Chocolate chip cookies are my favourite food. Hands down. When we eliminated eggs, and then gluten from out diet, due to allergies I went over a year without homemade chocolate chip cookies. It was a dark time … maybe not 20*freaking*20 dark times, but still. Every vegan, gluten free recipe I tried turned out horribly. Until I stumbled upon this one. I’ve adjusted it a little for my own needs and it is fantastic. I’ve shared this recipe before on the site, but now it is getting it’s own dedicated post, pretty pictures and all!
*Note you can make this with all purpose flour and I’m sure it would be excellent, while still being vegan!
2 cups all purpose gluten free flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup chocolate chips
Whisk together until well blended (about 1 minute):
1/2 cup canola oil (or other flavourless oil)
1/2 cup sugar
1/2 cup brown sugar (I prefer dark brown sugar)
1/4 cup + 1 tbsp water
1 tbsp vanilla
Add in dry ingredients and mix well. If dough is too sticky to scoop, add in 1-2 tbsp more flour at a time. Let dough stand for a few minutes to further thicken.
Scoop by 1 tbsp measure onto lined cookie sheets.
Bake ~14mins (my exact baking time is 14min, 30 sec) at 350F. Makes about 24 cookies.