30-Minute Vegan Gluten-Free Chocolate Chip Cookies
yields: 12 cookies
Easy vegan gluten-free chocolate chip cookies that are thick and chewy with crisp edges and pockets of gooey chocolate. They're so simple to make with just a bowl and a whisk!
Ingredients
- ½ cup + 1½ tablespoon (88 g) teff flour
- ¼ cup (30 g) Bob’s Red Mill tapioca flour
- 5 tablespoons (63 g) granulated sugar
- 5 tablespoons (64 g) dark brown sugar , I use organic dark brown sugar which has a higher molasses content
- 2 tablespoons (14 g) flaxseed meal
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4½ tablespoon olive oil or canola oil
- 2½ tablespoons water
- 1 teaspoon pure vanilla extract
- 3 oz chopped bittersweet chocolate or semi-sweet chocolate chips chips
- ⅓ cup chopped dry roasted almonds
- Optional: Flaky salt
INSTRUCTIONS
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together teff flour, tapioca starch, sugar, dark brown sugar, flaxseed meal, salt, and baking soda.
- In a glass measuring cup, whisk together olive oil, water, and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Add chocolate chips and chopped nuts and mix until evenly distributed.
- Divide the dough into 12 pieces and/or drop heaping tablespoons of dough onto the parchment paper, 2-3 inches apart.
- Bake for 10-11 minutes until the edges are slightly firm to the touch. The center of the cookie should look a bit under-baked. Remove from the oven and let cool on the baking sheet for 10 minutes. While cooling, sprinkle with flaky salt, if desired. Serve warm or transfer to a wire rack to cool completely.
Notes
This cookie dough will feel oily/greasy from the olive oil, but rest assured it won't feel that way once it bakes up! If the dough feels a little crumbly, press it into balls with your hand - it will hold together nicely once baked!
