Chocolate Chip Cookies {dairy-free, egg-free, gluten free}
Rich, chewy, oh-so-delicious Chocolate Chip Cookies that are dairy-free, egg-free, and can be made gluten-free too!
Prep Time6 minutesmins
Cook Time14 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Servings: 14large cookies
Calories: 288kcal
Ingredients
1cuppacked light brown sugar
½cupbutter-flavored Crisco, alternative shortening, or Earth Balance vegan buttery sticks
¼cupwater
½teaspoonvanilla extract
2cupsall-purpose flour
¾teaspoonbaking powder
¾teaspoonbaking soda
½teaspoonkosher salt
1¼cupschocolate chips or chunksvegan and gluten free
Optional: Maldon saltfor topping
*Gluten-Free Alternative
1½cupbrown rice flour
⅓cuptapioca starch
¼cuppotato starch
1teaspoonxanthan gum
Instructions
In a large mixing bowl, combine the sugar, shortening, water, and vanilla. Beat with an electric mixer until smooth and fluffy, about 2 minutes. Combine the flour, starches, xanthan, baking powder, baking soda, and salt in a separate bowl and whisk lightly to combine.
Add the dry ingredients to the wet ingredients, and beat again just until combined and no dry flour is visible. Take care not to overbeat the cookie dough. Stir in the chocolate chips.
Scoop into large golf-ball-sized balls (about 1/4 cup's worth) and place the dough balls in a flat storage container. (I like these containers.) Cover with lid and refrigerate for at least 12 hours before baking.
Preheat the oven to 325°F. Place six of the cookie dough balls on a parchment-lined baking sheet. Bake for 12-14 minutes, or until the cookies have puffed up and look barely done on top. Take care not to overbake.
Remove from the oven and smack the tray down hard on the counter. (This will create the little cracks and ridges across the top and create a chewier cookie.) Let cool on the tray for 1 minute before transferring to a wire rack to cool. Store completely cooled cookies in an airtight container.
Notes
Yes, you CAN bake the cookies immediately after mixing up the dough. HOWEVER, gluten-free flours can be a bit gritty and that is greatly lessened by an overnight session in the refrigerator. I find these cookies turn out best when I mix up the dough a day ahead of when I want to bake them.