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Bake, Desserts, Gluten-Free, Vegan

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies
Mariah Tauger / Los Angeles Times
Total time: 2 hours, largely unattended | Makes about 3 1/2 dozen
  • 2 ¾ cups gluten-free all-purpose flour
  • 1 cup organic cane sugar
  • ¼ cup arrowroot starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup melted refined coconut oil
  • 6 tablespoons unsweetened applesauce
  • 2 tablespoons pure vanilla extract
  • 1 cup vegan gluten-free chocolate chips

Step 1Whisk together the flour, sugar, arrowroot starch, xanthan gum, baking soda and salt in a medium bowl. Add the coconut oil, applesauce and vanilla extract and stir with a spoon until smooth. Fold in the chocolate chips until evenly distributed. Cover with plastic wrap and refrigerate until firm, at least 30 minutes and up to 1 day.

Step 2Meanwhile, heat the oven to 325 degrees. Line 3 large baking sheets with parchment paper (or work in 3 batches).

Step 3Using a measuring tablespoon or 1/2-ounce cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Using the bottom of a glass, press gently on each dough ball to flatten it into a 1/3-inch-thick round. Repeat with the remaining dough balls.

Step 4Working with one sheet at a time, bake the cookies for 10 minutes, then rotate the pan and bake until golden brown, about 4 minutes longer.

Step 5Let cool completely on the sheets on wire racks, at least 30 minutes. The cookies need to cool completely before handling or they will break.

Note: Make Ahead: The cookies will keep in an airtight container at room temperature for up to 1 week.


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