Sea Salt Thin Vegan Gluten Free Chocolate Chip Cookies Recipes

THIN CRISPY VEGAN CHOCOLATE CHIP COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder and salt. Set aside.
• In a large bowl, whisk together the wet ingredients: coconut oil, sugar, flax egg, vanilla and maple syrup. Whisk until well mixed.
• Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.
• Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, with a lot of space to spread (about 6 cookies per large cookie sheet). Cookies will spread a lot-they'll be large and flat when done baking. Cookie dough will be very soft (like liquid gel) and begin spreading before baking. If desired, use the back of a spoon to nudge cookies into a prettier circular shape. Dot with chocolate chips-save half if you want to press more in after baking (those chips are a bit more visible).
• Bake for 12-16 minutes-bake on the higher end for crispier cookies. Mine took 14 minutes. Optionally, press chocolate chips into the tops of cookies. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

SEA SALT THIN VEGAN GLUTEN FREE CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder and salt. Set aside.
• In a large bowl, whisk together the wet ingredients: coconut oil, sugar, flax egg, vanilla and maple syrup. Whisk until well mixed.
• Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.
• Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, with a lot of space to spread (about 6 cookies per large cookie sheet). Cookies will spread a lot-they'll be large and flat when done baking. Cookie dough will be very soft (like liquid gel) and begin spreading before baking. If desired, use the back of a spoon to nudge cookies into a prettier circular shape. Dot with chocolate chips-save half if you want to press more in after baking (those chips are a bit more visible). Sprinkle with sea salt.
• Bake for 12-16 minutes-bake on the higher end for crispier cookies. Mine took 14 minutes. Optionally, press chocolate chips into the tops of cookies. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Optionally, sprinkle with more sea salt. Then, transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

VEGAN AND GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
• Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
• Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.