There’s nothing like the classic taste of a chocolate chip cookie, and this vegan recipe does not disappoint! These Classic Vegan Chocolate Chip Cookies are sure to satisfy your sweet cravings while also being dairy-free and egg-free. Made with a combination of sorghum flour, brown rice flour, and tapioca flour, these cookies have a soft yet sturdy texture that is perfect for dunking in a glass of your favorite non-dairy milk. With the addition of flaxseed meal, these cookies also pack a nutritional punch with plenty of fiber and omega-3s. So go ahead and preheat your oven, gather your ingredients, and get ready to bake the perfect batch of vegan chocolate chip cookies that everyone will love.
YIELD: 24 COOKIES
2 tablespoons flaxseed meal 4 tablespoons water 1 cup non dairy margarine 1 cup sugar 1 cup packed brown sugar 1 teaspoon vanilla extract 1 teaspoon baking soda 2 teaspoons warm water 2 cups sorghum flour 1 cup brown rice flour ½ cup tapioca flour 1 teaspoon xanthan gum 1 cup semi-sweet non dairy chocolate chips
• Preheat oven to 375°F. • In a small bowl, mix the flaxseed meal with the water and allow it to rest for at least 5 minutes, or until thick. Cream together the margarine and sugars until smooth. Add in the vanilla extract and prepared flaxseed meal. Blend together the baking soda and water and add into the creamed margarine mixture. • In a separate bowl, whisk together the rest of the ingredients up to the chocolate chips. Gradually stir the flours into the margarine mixture until a clumpy dough forms. It should be doughy, but not sticky. If it is too sticky, you will need to add more sorghum flour, about 1 tablespoon at a time, until it becomes a soft dough. • Shape the dough into rounded spoonfuls and place onto an ungreased cookie sheet about 2 inches apart. Bake on the middle rack about 11 minutes, or until slightly golden brown on edges. • Store in airtight container up to 1 week.