SEA SALT THIN VEGAN GLUTEN FREE CHOCOLATE CHIP COOKIES RECIPE
Sea Salt Thin Vegan Gluten Free Chocolate Chip Cookies Recipe (GF): SUPER Thin Vegan Chocolate Chip Cookies that are CRISPY throughout. Sprinkled with sparkling sea salt: the BEST sweet & salty gluten free chocolate chip cookies! Dairy-Free, Refined Sugar-Free.
Provided by Demeter | Beaming Baker
Categories Healthy Dessert
Time 39m
Number Of Ingredients 11
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!
THIN CRISPY VEGAN CHOCOLATE CHIP COOKIES (GLUTEN FREE)
Thin Crispy Vegan Chocolate Chip Cookies (Gluten Free): deliciously thin vegan chocolate chip cookies with crunchy, crispy edges and a buttery chewy center. The BEST thin crispy chocolate chip cookies-that happen to be gluten free and dairy free!
Provided by Demeter | Beaming Baker
Categories Dessert
Time 39m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 1 cookie, Calories 160 calories, Sugar 12g, Sodium 42mg, Fat 10g, SaturatedFat 7g, UnsaturatedFat 0g, TransFat 0g, Carbohydrate 20g, Fiber 2g, Protein 2g, Cholesterol 0mg
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a large bowl melt your coconut oil (I use 30 sec in the microwave).
- Add almond butter, maple syrup, vanilla and blend until smooth.
- Add flour, make a well in the center and add baking soda and salt. Mix these into the flour (I use the tip of my spatula).
- Fold in the flour until cookie dough is formed.
- Fold in chocolate chips.
- Scoop cookie dough, make balls between your palms and flatten on the parchment paper. The more you flatten the thinner cookies will be.
- Bake for 10 or so minutes until edges are brown. Let cookies cool most of the way on the cookie sheet before handling.
Nutrition Facts : Calories 87 kcal, ServingSize 1 serving
VEGAN AND GLUTEN-FREE CHOCOLATE CHIP COOKIES
Traditional chocolate chip cookies that are free of gluten, dairy, nuts, and seeds. We know you will love them as much as we do.
Provided by Ange's Table
Categories Chocolate Chip Cookies
Time 1h10m
Yield 36
Number Of Ingredients 10
Steps:
- Mix oat flour, coconut flour, salt, and baking soda together in a bowl.
- Cream 1/2 cup plus 2 tablespoons shortening and coconut sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Mix in vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Place dough in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll tablespoonfuls of dough into balls. Place on an ungreased cookie sheet and flatten with wet fingers.
- Bake in the preheated oven until golden brown, about 14 minutes; cookies will be tender when they come out of the oven. Let rest on the cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 9.7 g, Cholesterol 10.3 mg, Fat 7.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 29.4 mg, Sugar 2 g
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