These soft batch Vegan and Gluten Free Chocolate Chip Cookies are the best I have ever eaten! They are made in just one bowl, are deliciously soft, slightly chewy and loaded with chocolate in every bite!
2cupsflour(or oat flour for gluten free + ½ teaspoon xanthan gum or gluten free baking flour mix)
2teaspoonsbaking powder
1/2teaspoonbaking soda
1 1/2teaspoonspumpkin spice
1/2teaspooncinnamon
1/2teaspoonsea salt
1teaspoonvanilla extract
1/2cuppumpkin purée
1cupvegan chocolate chips
Instructions
Vegan Chocolate Chip Cookies
In a large bowl, add the coconut oil and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.
Add the flour, baking powder and baking soda, pumpkin spice, cinnamon and sea salt into the mix. Blend for about 1 minute. Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Fold in the chocolate chips with a spatula.
Form dough into a large ball or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.
Preheat oven to 350 degrees. Remove Saran Wrap and scoop 2 tablespoons out of the dough. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary. Place back in fridge for 10 minutes to ensure dough is very cold. Bake for 12-15 minutes; 15 will still be soft but slightly firmer.
Remove and let cool for exactly 10 minutes. Serve and enjoy!!
Notes
This recipe is vegan and gluten free.
IF USING REGULAR FLOUR You can make these cookies using regular unrefined all purpose flour. Just swap it equally for the oat flour and do not add the xanthan gum.
Store these vegan chocolate chip cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
To freeze, cool completely, then place the cookies on a baking sheet lined with parchment paper or wax paper. Pop the baking sheet in the freezer, then once the cookies are frozen through, transfer them to an airtight container or zip-top bag. Thaw them at room temperature or in the microwave.