Gluten free, vegan, soy free chocolate chip cookies – that is a mouth full!
Here is a nice GF/VG swap for the original seemingly perfect recipe.
In case you were interested…
The chocolate chip cookie was developed in the year 1930 in Whitman, Massachusetts by Toll House Inn. The cookie came about by mere accident as the story goes, when the creator who ran out of chocolate for cookies, decided to use chocolate pieces thinking they would melt in, and oops! When they didn’t, the cookie baked with chocolate chunks in it… thus forming the first chocolate chip cookie (or what was recorded as the first).
These accidentally genius cookies turned out to be such a hit, they were published in a cookbook entitled, “Toll House Tried and True Recipes” in 1936.
Thus today, everyone can enjoy what was originally a “mistake”. And this recipe that I have for you today yields a batch of those accidentally baked beauties.
These wonderfully delicious chocolate chip cookies made with carob in exchange are perfect for dessert or to fulfill a sweet tooth’s fancy. They are semi-soft with a mild crunch, and can store well in your cookie jar.
- 1-3/4 cup gluten free all purpose flour
- 1 tsp guar gum (omit if AP flour has gum)
- 1 tsp baking soda
- ¼ tsp celtic sea salt
- 1 cup carob chips (may use chocolate chips)
- ¾ cup vegan shortening, softened
- ½ cup cane sugar
- ½ cup light brown sugar
- 2 tsp pure vanilla extract
- 2 tbsp egg replacer + 2-1/2 tbsp rice milk
- In a large bowl, mix together: gluten free all purpose flour, guar gum, baking powder, sea salt.
- In a separate bowl, cream together: softened vegan shortening, sugar, vanilla extract, and egg replacer mix.
- Add the large bowl of dry ingredients, and the carob chips to the bowl of wet ingredients, and mix until you get a cookie dough.
- Next, place a cookie sheet, on an oven tray and start forming cookie dough balls with your hands, and place them on the cookie sheet.
- Preheat oven to 350 degrees F.
- Once you have made all of the cookie dough balls, place the dough into the refrigerator for 10 minutes to chill before baking.
- After the dough balls have chilled, place them in the preheated oven to bake for about 8-11 minutes, then remove them from the oven immediately, and allow them to cool completely before removing from the cookie tray, and before serving.
Notes for this recipe:
- If you are in a pinch, you may bake these without chilling the dough for 10 minutes – that step just helps to prevent spreading of cookies.
- If you absolutely must replace vegan shortening, use coconut oil before using butter. It helps prevent spreading better as well.
- If you do eat eggs, you can omit the egg replacer and just use an egg – your choice.