This recipe starts with plant-based and gluten-free versions of most of everything in the original ingredient list. It’s amazing how readily available alternatives are today and there are easy swaps for everything.
Plant-based butters aren’t exactly alike. Some are more watery, others more oily. The one I use most often and seem to get the best results with is Earth Balance Original. Miyoko’s has a good butter as well. But, always, use what you have or what your local stores carry.
Just Egg has been a total gamechanger for me when it comes to baking. I love it. It works pretty much like eggs in baked goods. In this recipe, I substitute 3 tablespoons of Just Egg liquid for each of the original eggs. It works great. Of course, if you can’t find Just Egg close by, use your favorite egg replacer … such as a 1/4 cup applesauce and 2 teaspoons ground chia seed for every egg instead. My favorite place to get things like protein powders and seeds and other things is WildernessPoets.com. I love their products and they carry really lovely chia seeds.
To make these gluten-free, just use your favorite all-purpose GF flour … or make your own using THIS recipe. If you like online shopping, this Gluten Free 1-to-1 Baking Flour – 5 pound bag from Nuts. com is a great flour to use in gluten-free baking and can be easily exchanged with any all-purpose regular flour. I also use Bob’s Red Mill 1-to-1 Baking mix often and really like it. Or, if you’re not avoiding gluten, simply use your favorite all-purpose wheat flour.
Allergen-Free Chocolate Chips
The chocolate chips are what really make these cookies delicious. Nestle has a fairly new product out which is their dairy-free and overall allergen-free semi-sweet chocolate chips. They’re awesome.
Start by whisking together all the dry ingredients. This ensures everything is blended together well and even;y distributed and will work the way it should (like the baking powder!). In a separate, larger bowl, cream together the butter, the white and brown sugar, vanilla, and Just Egg. I used a hand mixer but you can use a wooden spoon if you prefer.
Then add the blended dry ingredients to the wet gradually (if you do it too fast, you’ll blow flour all over the kitchen!). Once mixed, use a tablespoon or a scoop to portion out the dough and place it on a parchment-lined cookie sheet.
I used parchment because the only real difference between these and the original is that these seem to be just slightly more prone to sticking to the cookie sheet. Letting them cool completely on the parchment also helps this. Next time, I’ll probably use a silicone mat, aka a “silpat” to make sure nothing sticks.
Just as good as the ones I remember!
You could fool just about anyone with these!
These are great for any holiday. I like them especially well at Christmas. They’re also good on any other day of the year! Being so simple to make, these make fantastic everyday cookies.
Freezing Homemade Cookie Dough
It’s easy to freeze homemade cookie dough. Just place the scooped dough on the cookie sheet and place in the freezer. When the dough balls/mounds are frozen remove them and store them in the freezer in an airtight container. When you’re ready to use them, just place them on a parchment-covered cookie sheet and place them in a preheated oven. Add a minute or two to the baking time since the dough is frozen. Frozen cookie dough will retain its goodness for about 3 months. It’s a good idea to label them in the freezer with the date frozen or their use by date.
Already baked cookies can be easily stored at room temperature in an airtight container for up to a few days.
- 2 1/4 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegan butter (2 sticks), softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 6 tablespoons Just Egg
- 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts Optional. If omitting, add an additional 1 to 2 Tbsp. of gluten-free, all-purpose flour
- Preheat oven to 325 degrees F.
- n a medium-sized bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, using a hand mixer or wooden spoon, cream together the vegan butter, granulated sugar, brown sugar, vanilla extract, and Just Egg. Mix together until creamy and smooth.
- Stir in the flour mix a bit at a time until well incorporated.
- Fold in chocolate chips in gently just until evenly distributed. Don't over mix here.
- Using a tablespoon-sized scoop or spoon, scoop the dough out onto a parchment-lined cooking sheet.
- Bake at 325 degrees F for 9-11 minutes, until just starting to turn brown.
- Let the cookies cool for a few minutes, Use a thin spatula to move the cookies to a cooling rack and allow them to cool completely.
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Nestle Tollhouse Semi-Sweet Morsels Allergen Free Baking Chips - 1 bag - Free from 8 allergens
Nielsen-Massey Pure Vanilla Extract, with Gift Box, 8 ounces
Wilton Easy Layers Sheet Cake Pan, 2-Piece Set, Rectangle Steel Sheet Pan, Charcoal
Bakehouse 23 Non-Stick Silicone Oven Bake Mats Professional Chef Grade
Yield:5 dozen cookies
Serving Size:1 cookie
Amount Per Serving: Calories: 125
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.