Best Vegan Gluten Free Chocolate Chip Cookies
Soft, chewy vegan and gluten-free chocolate chip cookies made with oat flour, dairy-free yogurt, and vegan butter for a classic bakery-style texture without gluten, eggs, or dairy.
Ingredients
- • 2 Cups (180 g) oat flour, sifted
- • 1 Tbsp (10 g) arrowroot starch
- • 1 Tsp baking powder
- • 1/2 Tsp baking soda
- • 1/2 Cup (113 g) salted vegan butter, room temperature
- • 1/2 Cup (100 g) organic granulated sugar
- • 1/2 Cup (100 g) brown sugar
- • 1/3 Cup (80 g) dairy free unsweetened vanilla yogurt, room temperature
- • 1 Tsp vanilla extract
- • 1 Cup (180 g) vegan chocolate chips or vegan milk chocolate chunks
Instructions
- Line two baking sheets with parchment paper or silicone mats and measure out all ingredients.
- In a medium bowl, whisk together oat flour, arrowroot starch, baking powder, and baking soda. Set aside.
- In a large bowl, use a hand mixer to cream vegan butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add dairy-free yogurt and vanilla and mix until combined.
- Add the flour mixture and gently fold with a spatula until just combined.
- Fold in the chocolate chips until evenly distributed.
- Cover and chill the dough in the fridge for 30 minutes to 1 hour. Preheat oven to 350°F while dough chills.
- Scoop cookies using a medium cookie scoop (about 1.5 Tbsp) and place onto baking sheets, spacing at least 2 inches apart. Bake for 12 minutes, until edges are lightly golden and centers are set.
- Use a round cookie cutter to gently reshape cookies if desired. Top with extra chocolate chips and a sprinkle of sea salt.
- Allow cookies to cool on the baking sheet for 10 minutes before serving.