Last week, I posted the recipe for my vegan and gluten-free oatmeal raisin cookies and this week, I’m sharing the chocolate chip version–my personal favorite!
Now, Eric needs to approve most of the recipes I post on here. He’s my quality control guy. However, my husband doesn’t like chocolate–I know, I know–so obviously I couldn’t run this one by him. Instead, I tried this recipe out on my dad, stepmom, and the big test: my younger brother.
According to my brother, who’s almost five, the quiche, sweet potatoes and salad that we served for dinner were “spicy” and “gross.” (I’m not sure about the spicy bit as they definitely weren’t, but you have to admire little kids’ honesty, don’t you?) These cookies, on the other hand, were “really good”… good enough to eat four of them instead of his dinner!
In addition to being brother-approved, these cookies are gluten-free, nut-free, egg-free and can be completely vegan. So they’re perfect for a crowd with lots of food intolerances. However, gluten-loving people like my little brother love them, too!
So here’s the recipe for my favorite gluten-free chocolate chip cookies!
Chocolate Chip Oatmeal Cookies (Gluten-Free & Vegan)
Makes 15 2″ cookies
Ingredients:
- 1/4 c. softened vegan butter*
- 1/4 c. brown sugar
- 3 tbsp. white sugar
- 1/2 tbsp. ground flaxseed + 1 1/2 tbsp. water**
- scant 1/4 tsp. salt
- 1/4 tsp. vanilla
- 1/2 c. gluten-free measure-for-measure flour***
- 3/4 c. gluten-free oats
- 1/4 tsp. baking soda
- 1/3 c. vegan chocolate chips
Instructions:
- Preheat the oven to 350F and grease or line a baking sheet.
- Cream butter and sugars. Then, add flax egg, salt, and vanilla, and mix well.
- Add flour, oats, and baking soda. Then, mix into the wet ingredients all at once to ensure even incorporation.
- Mix in chocolate chips.
- Drop batter by heaping tablespoonful onto baking sheet. Or, for neater cookies, roll into balls by hand and flatten slightly.
- Finally, bake for 12-15 minutes depending on desired doneness.
Notes:
*Use regular butter if you’re not making these vegan!
**Let the flaxseed and water sit for 5-10 minutes before adding to the cookies. They will gel to create a vegan “flax egg.”
***For these cookies, King Arthur Measure-for-Measure Gluten-Free Flour is the best flour that I have found. It’s a light, starchier blend that creates soft, moist, chewy cookies, similar to wheat flour. However, other 1:1 gluten-free baking mixes should work as well 
But tell me: oatmeal chocolate chip cookies or plain chocolate chip? And what are some of your favorite kid-friendly dinner recipes? Apparently I need to up my game 😛
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