Multi-Grain Vegan and Gluten-Free Chocolate Chip Cookies

Need a dairy free dessert? Multi-Grain Vegan and Gluten-Free Chocolate Chip Cookies could be an excellent recipe to try. This recipe serves 32 and costs 19 cents per serving. One portion of this dish contains about 1g of protein, 5g of fat, and a total of 103 calories. If you have quinoa flour, baking soda, xanthan gum, and a few other ingredients on hand, you can make it. 185 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Go Dairy Free. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 3%. Similar recipes include Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Nut-Free, Vegan, Paleo Friendly), grain-free vegan chocolate chip cookies, and Chocolate Chip Cookies (Grain Free, Gluten Free, Paleo, Primal).

Servings: 32

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 350ºF and line your cookie sheet with a silicone baking mat or parchment paper.Combine the water and ground flaxseeds in a mixing bowl, and set aside while you combine the dry ingredients.In a medium-sized bowl, combine the flours, xanthan or guar gum, baking powder, baking soda, and salt.Back in your flax bowl, add the margarine, sugars, and vanilla, beating until nice and creamy.Stir or beat in the flour mixture until well combined, then stir in the chocolate chips.Drop the dough by the large tablespoon-ful onto your baking sheet, or if you prefer a firmer dough, refrigerate it for at least an hour to firm up (see my example above for what the cookies turn out like when the dough is chilled or not).Bake the cookies for 12 to 14 minutes, or until they just barely begin to brown around the edges – they don’t really brown much at all, so do not be tempted to bake them for too long! Cook them for less time (12 min) if you prefer chewy, more for crispy.Let them cool on the baking sheet for 10 to 15 minutes before removing them to indulge.They will be soft and chewy while warm, but do firm up after a day on the counter (though still a bit chewy). They can be stored in the fridge or freezer if desired.

 

Step by step:

1. Preheat your oven to 350ºF and line your cookie sheet with a silicone baking mat or parchment paper.

2. Combine the water and ground flaxseeds in a mixing bowl, and set aside while you combine the dry ingredients.In a medium-sized bowl, combine the flours, xanthan or guar gum, baking powder, baking soda, and salt.Back in your flax bowl, add the margarine, sugars, and vanilla, beating until nice and creamy.Stir or beat in the flour mixture until well combined, then stir in the chocolate chips.Drop the dough by the large tablespoon-ful onto your baking sheet, or if you prefer a firmer dough, refrigerate it for at least an hour to firm up (see my example above for what the cookies turn out like when the dough is chilled or not).

3. Bake the cookies for 12 to 14 minutes, or until they just barely begin to brown around the edges – they don’t really brown much at all, so do not be tempted to bake them for too long! Cook them for less time (12 min) if you prefer chewy, more for crispy.

4. Let them cool on the baking sheet for 10 to 15 minutes before removing them to indulge.They will be soft and chewy while warm, but do firm up after a day on the counter (though still a bit chewy). They can be stored in the fridge or freezer if desired.

Nutrition Information:

covered percent of daily need