I promised you a grain-free vegan chocolate chip cookie. And, today is the day I deliver on that promise. I really can’t believe I’ve never posted a plain chocolate chip cookie before. I’ve done chocolate chocolate chip. I’ve done peanut butter chocolate chip. I’ve done banana oatmeal chocolate chip. But, I’ve yet to do any variation on that most traditional cookie of all, the regular chocolate chip. Or, in my house, the TollHouse chocolate chip cookie. Isn’t that the recipe we all used growing up? I made it so many times in my gluten-eating days that I still know it by heart. I’m pretty sure it was the first cookie I ever baked.
(I swear I’m wearing shorts under that long t-shirt. Short-shorts were all the rage in the 80’s.)
112 g (1/2 cup) Soy-Free Earth Balance
2/3 cup palm sugar (light brown sugar or half brown and half white sugar would also work)
1 T. ground flax seed mixed with 3 T. hot water
1 t. vanilla
2 ounces arrowroot starch
3 ounces almond meal
1/2 ounce sifted coconut flour
1/2 t. salt
1/2 t. baking soda
2/3 cup vegan chocolate chips
Preheat oven to 350°.
In a large bowl, beat the Earth Balance until creamy. Add the sugar and beat until smooth. Add the flax egg and vanilla and beat until light and fluffy. In a small bowl, whisk together dry ingredients (except chocolate chips). Add the dry ingredients to the wet ingredients and beat until smooth. Fold in chocolate chips.
Drop by rounded spoonfuls or cookie scoops onto a parchment-lined baking sheet. These spread quite a big, so leave plenty of space. Bake for approximately 12 minutes until golden brown. They will firm up as they cool. Cool completely on parchment before removing them. (I just slide the parchment off the cookie sheet on to the counter.)
For more slightly indulgent recipes, check out Slightly Indulgent Tuesdays. For more gluten-free goodies, visit Gluten-Free Wednesdays. For more chocolate recipes, check out This Week’s Craving. For more allergy-friendly foods, check out Allergy Friendly Friday.