Ingredients
- 1/2 cup (120ml) vegan butter (softened to room temp; or use coconut oil for a slightly different texture/flavour)
- 1/2 cup (100g) organic cane sugar
- 1/2 cup (100g) packed brown sugar
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp warm water, mixed and set aside 5 min to gel)
- 1 tsp pure vanilla extract
- 1 cup (125g) gluten-free all-purpose flour blend (with xanthan gum; or use regular AP flour if gluten isn’t a concern)
- 1 tsp baking soda
- 1/4 tsp salt
- 1-2 tbsp (30ml) milk (dairy, almond, oat, or soy)
- 1 1/4 cups (225g) Darkness or Vanilla Sea Salt chocolate chunks
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- In a large bowl, cream together vegan butter, cane sugar, and coconut/brown sugar until smooth and fluffy.
- Stir in the flax egg and vanilla extract until incorporated.
- In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing until just combined. The dough will be thick.
- Stir in milk slowly just until dough loosens slightly, then fold in chocolate chunks.
- Using an ice cream scoop or a spoon, scoop dough (about 2 tbsp per cookie) onto prepared baking sheet, leaving space between each.
- Optionally press a few extra chocolate chunks on top or springle flaked/coarse sea salt.
- Bake 9–11 minutes, until edges are set but the centers still look slightly soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes & Options
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Gluten-Free Tip: Use a well-balanced GF flour blend (like Bob’s Red Mill 1:1 or King Arthur). Avoid single flours like rice flour, which may make them gritty.
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Add ins: try different or a blend of add-ins like ChocoSol's cacao nibs or deliciously rich pumpkin seeds for added texture and nutrition!
- Feeling adventurous? Try making these with a spicy Five Chili Bullet or super-dark 99% chocolate chunks!