These salted chocolate chip cookies are the perfect indulgence and a very achievable gluten-free vegan bake. I’m learning to start slow with gluten-free baking. After a few dips into the deep end with a near-drowning experience, I’m heeding the advice of my fellow GF bakers and starting small. I’m also coming to grips with the rules of gluten-free baking, yes rules! Gluten-rich bakes are always going to be sturdier and more resilient than their gluten-free counterpart. These cookies need a little longer in the oven at a lower temperature. They also need to be stone-cold before you try to remove them from the tray after baking. I tried a few versions of these cookies. For more compact cookies with less spread, you can rest the dough in the fridge overnight and baked cold. I like a slightly cakey cookie but if you prefer more of a biscuit add an extra 25g of sugar. If you do add the extra sugar rest the dough in the fridge overnight and bake cold (more sugar = more spread) for 18-20mins.
ingredients
- 115g vegan butter or margarine
- 125g light muscovado sugar
- 3 Tbsp. non-dairy milk
- 1 tsp. vanilla extract
- 180g gluten-free flour
- ½ tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. xanthan
- ¼ tsp. sea salt
- 100g non-dairy chocolate chips or roughly chopped chocolate bar
To finish
- 1 – 2 tsp. flakey salt
process
In a large bowl cream together the butter and sugar until fluffy and pale in colour. Add the milk and vanilla extract and beat again to combine.
In a separate bowl sift the flour, baking powder, baking soda, xanthan gum and salt. Toss the chocolate with the flour to lightly coat. Fold the flour mixture through the creamed butter and sugar with a baking spatula. Divide the cookie dough into 12 balls and place in the fridge for 30 minutes.
Preheat the oven to 160C and line a couple of baking trays with parchment paper.
Place the balls of cookies dough on the baking trays making sure they are well spaced apart. Flatten the cookie dough slightly and sprinkle with flaky salt. Bake one tray of cookies at a time for 18-20mins.
Allow the cookies to cool completely before removing from the tray.
