aka. Literally one of the best cookies I’ve ever put into my mouth.
You know we have The Best Damn Gluten Free Vegan Chocolate Chunk Cookies here. You love them, I love them, we all love them.
But these babies. These are a beast of a different color.
Let’s back up. Long before I had a blog of my own, I was obsessed with reading food blogs. Like, when I had any down-time, I was reading a food blog. Book-marking recipes I needed to try, getting to know the bloggers, and thinking how gosh-darn cool it was that people wrote about food for a living.
One of my favorite blogs was Sally’s Baking Addiction. Sally is a queen of baked goods, and every single recipe I’ve tried from her blog has been spectacular. You can tell how much effort she puts into making sure that each and every recipe on her blog is 100% solid.
(p.s. I hope you feel that way when you visit Fooduzzi too!)
These cookies are based off of her Chewy Chocolate Chip Cookies. I made them for some co-workers a few years ago, and everyone went bonkers over them. And then I took leftovers home and my family subsequently went bonkers over them.
But I love that they were easily made vegan (and gluten free) via just a few simple swaps! Plus: they’re so chewy that they taste like straight-up cookie dough – especially if you pop them into the fridge overnight and dive into them the next morning. That is, if you’re inclined to eating cookies for breakfast.
*sheepishly hides eyes*
For flour? Bob’s Red Mill Gluten Free Oat Flour! Which is not-so slowly becoming my fave gluten free flour! BRM’s Oat Flour is light and ground perfectly, and I love the subtle…oatty flavor it gives baked goods! It’s almost like whole wheat flour, but gluten free! We’ll also add in a teensy bit of arrowroot flour. I know. Weird, right? But it helps soften and bind this dough. You could probably substitute cornstarch in its place if you’d like!
For the eggs? Bob’s Red Mill Gluten Free Vegan Egg Replacer! 4 ingredients, packed with goopy binding eggy powers, so simple to use! You’ll only need 1 Tbsp. for this recipe, buuuut it’s worth it. Plus you can make multiple Vegan Chocolate Peanut Butter Cookie Dough Cakes with the leftover egg replacer! Make it easy on yourself and order the egg replacer online – it’s perfect for vegan baking!
Okay, so this recipe (unlike all of the other recipes here on Fooduzzi) uses vegan butter. Honestly, I’ve only bought the stuff once in my life, and you’re looking at the result. While I love me some cookies made with coconut oil, I find that when I use coconut oil with oat flour, the end result tends to be a bit too oily. I wanted that classic buttery cookie texture in these cookies, so I decided to give vegan butter a go.
I did a lot of research about vegan butter (including asking you about it on Instagram!), and I’ve come to the conclusion that, while it’s certainly not a health food, it, like pretty much everything else in life, is okay in moderation. No, it’s not going in my grocery basket every week. But when I want a rich and buttery baked good? Gimme dat vegan butter plz.
(p.s. If you’re like me and want some reading about what exactly vegan butter is, this is one of my favorite articles on the topic. Hannah is a boss.)
The other ingredients are pretty standard for a cookie: vanilla, salt, baking soda, chocolate chunks, and brown sugar. A note about the brown sugar: I like making my own at home. It’s outrageously fluffy that way, and it’s never dry. It’s super simple: mix 3/4 cup raw cane sugar with a scant tablespoon of molasses. Mix until it becomes brown sugar! Yum yum yum.
These have that classic, textbook cookie texture: crunchy edges, gooey-chewy center, pools of melty dark chocolate I could stare at literally all day long.
I love these cookies so much. Believe me when I say that you need to whip up a batch (or…two) right this very second.
update 9/25/2017: Readers have had success using ground flax for the egg replacer! Feel free to try it out for yourself (I recommend Bob’s Red Mill brand). Readers have also had success baking the dough without chilling overnight! If you go that route, I’d cut the bake time down a minute or two. I’ll still chill mine overnight for maximum chew :)
Chewy Vegan Cookie Dough Cookies
|Prep:||Cook:||Yield: 11-12 cookies||Total:|
One of the best cookies to ever come out of my kitchen! They taste like straight-up cookie dough when cold, and they're gluten free and vegan!
- 1 Tbsp. Bob's Red Mill Vegan Gluten Free Egg Replacer*
- 1 and 3/4 cups + 2 Tbsp. Bob's Red Mill Gluten Free Oat Flour
- 1 tsp. baking soda
- 1 tsp. arrowroot starch/flour**
- pinch salt
- 3/4 cup raw cane sugar***
- scant 1 Tbsp. molasses***
- 1/2 cup vegan butter, melted
- splash vanilla extract
- 3-3.5 oz. chopped vegan chocolate, divided
- flaky salt for topping, optional
- Mix your egg replacer with 2 Tbsp. water. Set aside.
- Mix oat flour, baking soda, arrowroot, and salt in a large bowl. Set aside.
- Mix cane sugar and molasses in a medium bowl. Whisk well to remove all lumps - the end result will be fluffy brown sugar! Add egg replacer, melted butter, and vanilla, and mix well.
- Add your wet ingredients to your dry ingredients and mix. Add most of your chocolate, saving a few chunks for baking. The mixture will be wet and soft. Cover and place in the fridge overnight.
- The next day, take your dough out of the fridge for 10 minutes. Preheat your oven to 325 degrees F, and line a baking sheet with parchment paper.
- Measure out 3 Tbsp. dough and roll into mounds that are taller than they are wide (see 2nd photo in post) - they'll look like an oval, and this ensures that they spread the correct amount! Press your reserved chunks of chocolate into the tops of the cookies for looks.
- Bake for 11 minutes. Remove from oven and allow your cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with salt if desired.
- If you place the cookies in the fridge, they seriously taste like cookie dough. So. dang. good.
*You could try swapping this out with 1 Tbsp. Bob's Red Mill Flax Seed and make a flax egg (using 2 Tbsp. water). I haven't tried it, but I intend to the next time I make this recipe!
**You could probably swap the arrowroot for cornstarch. I haven't tried it, but the original recipe calls for cornstarch.
***You can substitute 3/4 cup lightly packed vegan brown sugar in place of the raw cane sugar + molasses.
Adapted from the Queen of Cookies, Sally at Sally's Baking Addiction.
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
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