“I think people are surprised to learn that this cookie is both vegan and gluten-free,” says Chrissy Liptrot, who runs Mount Vernon-based vegan baking company For Goodness Cakes, NY. “A lot of vegan chocolate chip cookie recipes are either too crispy or too dense. [This recipe] has the same buttery feel as a typical chocolate chip cookie…and the batter is delicious to eat.”
To celebrate National Chocolate Chip Cookie Day on May 15, Liptrot shared her recipe with us. Not in the mood to bake? You can often find her cookies at Muddy Water Coffee & Café in Tarrytown.
Now at @muddy_water_coffee through the weekend! My #vegan and #glutenfree #chocolate chip #cookies !! Get them before they sell out! ðŸªðŸªðŸªðŸªðŸªðŸªðŸª #veganfood #vegansofig #veganfoodshare #vegansofinstagram #govegan #plantbased #plantpower #veganfortheanimals #food #foodporn #foodshare #supportlocal #dairyfree #eggfree #wheatfree #nutfree #allergyfree #crueltyfree #forgoodnesscakesny
For Goodness Cakes’ Vegan and Gluten-Free Chocolate Chip Cookie
Makes six jumbo cookies or 12 regular-sized cookies
¼ cup canola oil
1 cup brown sugar
¼ cup vanilla soy milk
2 cups gluten-free flour*
*If your flour doesn’t include xanthan gum, add 1 tsp xanthan gum per cup of flour
1 tsp baking soda
1 tsp baking powder
1 cup vegan chocolate chips
Preheat the oven to 350°. Line a cookie sheet with parchment paper.
Cream together the oil and sugars, then add the milk. Incorporate the flour, baking soda, and baking powder to form a crumbly mixture. Add the chocolate chips.
With your hands, form dough into evenly sized balls. If the dough is too crumbly to hold shape, add a tablespoon of oil and mix. (For jumbo cookies, make dough balls just smaller than the size of your hand. For smaller cookies, use about 1 Tbsp of dough per cookie.)
Flatten cookies with the palm of your hand (if the dough crumbles, reform as necessary) and bake 7-10 minutes until the edges are golden and the bottoms are browned.
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