Ingredients

Gluten Free and Vegan Chocolate Chip Cookies

I literally love baking. It’s a way for me to relax. I had found a recipe to make jumbo chocolate chip cookies, but tweaked the recipe to work with my life style, chronic illnesses and allergies. So, I hope that y’all enjoy making these cookies and eating them just as much as I do. These are my favorite to make for any occasion. I recently just made some for an employer of mine. Besides running a farm, working in a kitchen and bar, pet sitting, I also clean houses.

1 Stick Vegan Butter

1/4 Cup Organic Cane Sugar

1/2 cup of Organic Coconut Sugar or Brown Sugar

3 TBS Pumpkin Purée or Unsweetened Apple Sauce (I also discovered that the Peter Rabbit purée food works just as good. Actually it works better to me).

1 tsp Pure Vanilla Extract

1 1/2 Cups plus Bob’s Red Mill Gluten Free All Purpose Flour

1 1/2 tsp Cornstarch or arrowroot starch

1 tsp baking soda

1/4 sea salt or iodized salt (I prefer Iodized Salt), Plus more for the topping

1/4 Cup Vegan Dark Chocolate Chips (Lily’s)

1). Add the soft butter to a large bowl an cream using a stand mixer for a minute.

2). Add the sugar, brown or coconut sugar, and vanilla. Beat for one minute. Add the pumpkin or other purée and mix once more.

3). Add the all purpose flour, cornstarch, baking powder, baking soda and salt.

4).Beat on medium speed until just incorporated, being careful not to over mix. Add in the chocolate chips. Cover and freeze the dough for 15 minutes or refrigerate for 30 minutes (or you can chill overnight if you prefer). To be honest I skip the freezing part mostly because I don’t always think about it. But it does help.

5). Preheat the oven to 350 degrees F. Position a rack in the center of the oven.

6) Scoop out a heaping 2 1/2 TBSP amount of dough, roll into balls, then flatten into discs. If you wish for smaller cookies just do 1 TBSP.

7).If desired top with a sprinkle of salt and place onto a backing sheet 2” apart to allow for spreading.

8). Bake on the center rack for 12–16 minutes for bigger cookies and 8–10 for smaller cookies. Or cook until very slightly golden brown on the edges. Remove from oven and allow to cool down for three minutes. Transfer to cooling rack.

9). Store left overs in a covered container for 3–4 days, or freeze for longer storage.

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