Soft Chocolate Chip Cookies (GF, VG, RFS)
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A traditional old-fashioned cookie revamped to make them gluten free and vegan. Now everyone can satisfy that soft chocolate chip cookie craving once and for all. A simple recipe you will make time and time again.
The biggest struggle for me since becoming gluten and dairy free. Has got to be finding good bakery items that aren’t really unhealthy. Which is why i created these soft chocolate chip cookies.
Am not saying you can’t treat yourself and enjoy the store bought free from baked goods once in a while. The problem is I want a cookie that I can have on a more regular basis.
I’ve made quite a few dessert and sweet treat recipes on here over the time. Your girl loves her chocolate! Which if you’ve been here for more than five minutes. Then you will know I had a slight obsession with all things chocolate related late last year.
Check out those recipes below:
- Chocolate Oreo cookies
- Chocolate chip tahini oatmeal cookies
- Raw dark chocolate bark
- Chocolate peanut butter pretzel bites
- Chewy & fudgy almond butter blondies
Previously I made a soft baked chocolate recipe which I still love but there not vegan. As i want this blog to help out as many people as possible, I decided to test out a vegan version.
Enter the star of this recipe AQUAFABA (the liquid in a can of chickpeas). I know what you’re thinking, and no am not CRAZY. As strange as it sounds the cloudy liquid that the chickpeas come in is actually pretty magical.
A quick search on Pinterest will show you all the different and wonderful ways in which you can use aquafaba. From egg free meringues to mayo there really is no limit to what you can create.
Another great recent find was the dark chocolate chips i used in the recipe. They are dairy free with no may contain warnings on them. The best part is they cost 49p for 100g. I normally buy the Moser Roth 75% dark chocolate bar costing £1.29. I still love this chocolate but its great to have another variety to use especially for baking.
To make these soft chocolate chip cookies entirely refined sugar free then use vegan chocolate made with coconut sugar.
Now back to these delicious soft chocolate chip cookies.
- Gluten free plain flour
- Vegan butter
- Coconut sugar
- Natvia Sweetener
- Fruit syrup
- Vegan chocolate chips
- Baking powder
- Baking soda
- Vanilla extract
Get creative and use this recipe as a base to create something unique and amazing.
Here’s some optional mix ins:
- Chopped nuts
- Peanut butter
- Dried fruit
- Shredded coconut
Be warned they won’t last long. I devoured the whole batch in under 4 days. Which to be honest I thought I controlled myself quite well. As I would have happily eaten them all straight out the oven. The smell alone is irresistible! Slightly crisp on the outside whilst still soft on the inside with deliciously gooey chunks of melted chocolate.
Let me know what your favourite baked good is?
Soft Chocolate Chip Cookies (GF, VG, RFS)
- 140 grams GF plain flour i used asda brand
- 10 grams fruit syrup i used sweet freedom
- 25 grams coconut sugar
- 25 grams natvia sweetener
- 3 tbsp aquafaba
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 65 grams vegan butter i used stork original baking block
- 30 grams vegan chocolate chips i used aldis dark chocolate chips
Pre heat oven to 170c. Lined a baking tray with either a silicone baking mat or grease proof paper.
Cream together butter, natvia sweetener and coconut sugar together. Until well combined
Next add in aquafaba, fruit syrup and vanilla extract mix together as best you can it wont combined completely but that’s ok.
Add in gf flour and stir to combine. Making sure no lumps of flour are left. Add in baking powder and baking soda stir to combine.
Sprinkle 20 grams of the chocolate chips into the batter mix through. Reserve the other 10 grams for pressing into the cookies once you have scoop them out.
Using a cookie scoop. Scoop out dough on to lined baking tray. I made 8 balls. Flatten them down to your desired thickness. I like them more on the thick side. Then press the remaining 10 grams of chocolate chips into the each cookie.
Bake cookies at 170 for 12 minutes. Until golden brown on the outside.
Remove cookies from oven once done. Leave to cool on baking tray for 5 minutes until they have firm up a little.
Move cookies to wire cooling rack to cool completely. Store cookies in a airtight container. Enjoy
Macros for one cookie: 7,2f 18.9c 1p