After making over 30 batches of gluten-free, vegan chocolate chip cookies, I’ve finally settled on these as my current favorite. Although ultimately adapted from Dreena Burton’s famous recipe, I found I had to make some changes to get the properties and texture I wanted. For instance, I reduced the baking soda, did away with the molasses (only because it affected the rise) and baking powder, and ended up with cookies that can be made with pantry ingredients, are vegan, gluten-free, and don’t have to be ‘flattened’ prior to baking. I don’t know why that is a pet peeve other than the fact that I never used to flatten ‘regular’ chocolate chip cookies prior to baking, and for whatever complex reason, I don’t want to now. I topped mine with a bit of flaky sea salt just before baking. It’s a nice touch.
These are more the classic, thin and chewy variety, but if you are after a slightly thicker cookie, add an extra tablespoon of potato starch. Funny how a tablespoon can make all the difference.
Thin & Chewy Vegan Chocolate Chip Cookies
Vegan, Gluten-Free, Egg-Free, Dairy-Free
(with ‘Thick & Chewy’ option)
Adapted from Dreena Burton’s Homestyle Chocolate Chip Cookies1/4 cup tapioca starch
1/4 cup brown rice flour
1/4 cup sorghum flour
3 Tablespoons potato starch (or 1/4 cup*)
1/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup raw or white sugar1/4 cup grapeseed or safflower oil (generous 1/4 cup; more like 1/4 cup + 1 teaspoon)
1/3 cup pure maple syrup (I like Grade B)
1 1/2 teaspoons vanilla1/2-3/4 cup chocolate chips
*For thicker cookies use 1/4 cup potato starch.
Preheat oven to 350F. Line two cookie sheets with parchment paper.
In a medium bowl, stir together all dry ingredients. Add oil, maple syrup, and vanilla, mixing by hand or with a mixer on medium. Dough will be thin. Fold in chocolate chips and let dough stand for 10 minutes to thicken a bit.
Drop dough by tablespoonfuls onto prepared sheets. Bake for about 10 minutes–cookies will look a little underdone but will continue cooking after they are out of the oven. Let cool on sheet for 1-2 minutes, then remove to cooling rack. Cookies will be a little brittle until they cool.
Store in airtight container. Makes 16-18 cookies, depending on size.
