Oh man! For many years, I’ve struggled to find the perfect vegan, gluten-free chocolate chip cookie recipe, and thanks to Somer and her The Best Damn Vegan Chocolate Chip Skillet Cookie, my search is over! Her skillet cookie converts very easily into the most excellent gluten-freed cookies.

This is the second batch of these cookies I’ve made for my partner Dazee, and truthfully they’re sooOo good, it’s a bit problematic. Due to my arthritis/spondylitis, I try not to eat refined sugar, and with these looming I sorta can’t help myself. I hope to experiment with maple syrup and dates in the near future and will report back!

These cookies spread just like regular chocolate chip cookies, and they’re tender with a great crumb. To get perfect cookies, the trick is to add just the right amount of gluten-free flour; too much will make them dense and round and not enough will make them flat and thin.

For baking, my favorite commercial gluten-free flour blend these days is Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour. You can try with another brand, but please read the recipe notes first! For desserts, we also recommend avoiding blends with bean flours. 

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Somer’s Chocolate Chip Cookies Made Gluten-Free!
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This recipe is adapted closely from Somer's The Best Damn Chocolate Chip Skillet Cookie recipe.
Shared with permission, because Somer is uhmeezing!

These cookies spread just like regular chocolate chip cookies, and they're tender with a great crumb. To get perfect cookies, the trick is to add just the right amount of gluten-free flour; too much will make them dense and round and not enough will make them flat and thin.

Please check out Somer's site, it's filled to the brim with many amazing morsels.
Servings
2 1/2 Dozen
Cook Time 10 to 12 Minutes
Ingredients
Ingredients
Servings
2 1/2 Dozen
Cook Time 10 to 12 Minutes
Instructions
  1. Preheat oven to 350F, and line a baking sheet with parchment paper.
  2. Put the water and ground flaxseed into the jar of a blender and process until smooth and creamy.
  3. Put the brown sugar, coconut oil, granulated sugar, baking powder, vanilla, baking soda, and salt into the bowl of a mixer and cream together until smooth.
  4. Add the flax mixture to the creamed butter mixture, and beat again until creamy and smooth.
  5. Add the GF flour and beat lightly to combine.
  6. Add the chocolate chips and walnuts and stir gently, until just combined.
  7. Scoop by rounded tablespoon onto the prepared baking sheet. Bake for 10 to 12 minutes, or until lightly brown.
  8. Let cool five minutes and transfer to a cooling rack to cool completely.
Recipe Notes

Do not scoop the flour! Instead, spoon the flour very lightly into the measuring cup and level with a knife. For the cookies pictured, I used about 2 cups plus 2 tablespoons flour.

Since gluten-free flour blends vary by manufacturer, I recommend adding only 2 cups of flour and baking a trial cookie. If it spreads too much, go ahead and add 1 to 2 tablespoons more flour.

PRO TIP: to make homemade brown sugar, stir about 2 to 3 teaspoons of black-strap molasses into 1 cup unbleached granulated sugar, mix until well combined.

 

Thank you Somer, for letting us share another one of your great recipes! Please check out her site, as it’s full to the brim with delicious things.

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xo Julie & Kittee

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