Chocolate White Chip Cookies are tasty treats that are both vegan and gluten free. Serve these with a cold glass of your favorite non-dairy milk for a sweet snack!

I meant to bake these cookies a week ago, when my sister was visiting. But we got sidetracked and were busy running around, and I ran out of time. So I promised her I’d make them and ship them to her instead.

I’ve done a decent amount of vegan baking over the years for her, but she hasn’t been gluten free for nearly as long. A year maybe? So gluten free baking is relatively new to me.

Lucky for me, she’s a willing guinea pig, so I can get in as much practice as I have time for (which, these days, isn’t much).

I got this recipe off the back of some allergy-friendly white chips, but I ended up having to make some tweaks. The first batch that came out of the oven fell apart after cooling for the recommended amount of time on the baking sheet.

The second batch did the same thing, so I decided to chill the dough for an hour. That helped a little, but what helped most was allowing the cookies to cool on the baking sheet for at least 10 minutes.

And maybe I don’t have enough experience with gluten free baking, but while the dough was chilling, I researched a few things. I came across a vegan (but not gluten free) recipe on Food52 and in reading through some of those hints and tips, I came to the realization that my dough had excess liquid.

What I hadn’t accounted for is that the initial recipe calls for palm oil shortening and zero eggs. Which means you need to add some water to compensate for the lack of liquid that would be added through the butter and eggs. Or hydrogenated shortening/margarine and eggs.

My sister had given me the brand of butter substitute she typically uses, and one of the ingredients is water. This particular recipe also uses a “flax egg,” which means there’s liquid in that too.

So adding even more water was/is totally unnecessary. Which I fixed in the other vegan/gluten free recipe I made for her, but you’ll have to wait until tomorrow for that one!

Yield: 3-4 dozen cookies

Chocolate White Chip Cookies (Vegan and Gluten Free)

Print

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 37 minutes

Ingredients

• 1/4 C water
• 2 Tbsp. ground flaxseed
• 1 1/2 C gluten free all-purpose baking flour
• 1/2 C cocoa powder
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2/3 C butter substitute/vegan shortening
• 1 1/2 C packed brown sugar
• 1 tsp. vanilla extract
• 1 9-or 10- ounce package vegan white chips

Instructions

1. Preheat oven to 325 degrees F. Line 2 or 3 baking sheets with parchment paper or silicone baking mats and set aside. In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. In another small bowl, combine the water and flaxseed, and mix together. Let sit at least 5 minutes before using.
3. In a large mixing bowl, beat together the butter substitute or shortening. Add the vanilla extract, then the flax egg. Mix well, then slowly add the flour mixture. Stir in the white chips.
4. Using a 1-Tbsp. scoop, place the cookie dough on the prepared baking sheets.
5. Bake 10-12 minutes. Place the baking sheet on a wire rack to cool for 10 minutes before removing the cookies and cooling completely on wire racks.

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