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Chocolate Chip Cookies (Vegan & Gluten-free)

These were one of my first blog posts, and when I made them last week, I decided to redo the post with an updated look. If you like chocolate chip cookies that are slightly crispy on the outside and soft on the inside, then these are for you! Don’t worry, the banana makes them moist, without a banana flavor.

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Chocolate Chip Cookies (Vegan & Gluten-free)'

  • Servings: 34 cookies
  • Difficulty: easy
  • Print

Easy healthy vegan gluten-free chocolate chip cookies that are crispy on the outside and soft on the inside. You won't miss the refined sugar!

Tips:

  1. Organic Pure Maple Sugar instead of brown sugar – you can buy the Coombs Family Farms Maple Sugar brand from Fresh Thyme, Amazon, or Whole Foods. It is a great flavor, it has a lower glycemic index than sugar, and contains important antioxidants and minerals like zinc and manganese.
  2. Coconut sugar instead of cane sugar – coconut sugar has a lower glycemic index than regular table sugar because it contains a fiber called inulin, which may slow glucose absorption. A lower glycemic index means that you don’t get as much of a sugar rush and insulin spike with maple syrup sugar and coconut sugar.
  3. Chocolate chips –Lily’s Baking Chips are sugar-free and are sweetened with stevia.  They are awesome. If you can’t find any, Enjoy Life contain refined-sugar but are vegan, dairy free, soy free, and allergy friendly option.
  4. If you are a junk food gluten-free vegan, just use cane sugar and brown sugar.

Ingredients

Vegan Gluten Free Chocolate Chip Cookies

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Directions

  1. Preheat oven to 375 degrees.
  2. Combine gluten-free flour, baking soda, and Redmond’s Real Salt in a small bowl.
  3. Prepare your Ener‑G Egg Replacer (take with 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens)
  4. Beat vegan butter, sugars, and vanilla in large bowl until creamy.
  5. Add the egg replacer.
  6. Gradually beat in dry ingredients.
  7. Add ½ of the banana
  8. Stir in chocolate chips.
  9. Drop by small rounded teaspoon onto greased cookie sheet.
  10. Bake for 9-11 minutes or until golden brown. (I cooked them for 11)
  11. Cool for 2 minutes and then move them to wire racks to cool completely.
  12. Makes ~34 cookies

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