Thick and Chewy Chocolate Chip Cookies

In the spirit of full disclosure, I would call myself a spontaneous baker and cook.  Most days I don’t have a plan, letting my internal cravings forge my path in the kitchen.  Perhaps it’s human nature, but I often seem to crave things that require ingredients that I’m missing.  Luckily, baking for a family with food allergies and celiac disease, I’ve learned to be flexible.  I bend and flow like a willow, substituting and testing, forever trying to adapt.  Ingredients that used to be my foundation: butter, flour, and cream, are replaced with worthy impostors.  Some days there are disappointments, but often there are successes that are worth sharing.

These cookies are for sharing.  Their impetus was a desire to sink my teeth into a thick, soft cookie that had all the flavor of one that is loaded with butter, eggs and flour.  Although it is a necessity for me to avoid wheat flour and butter, I don’t typically avoid eggs.  Today though, I peered into our fridge, only to find our egg carrier empty.  Since we live in a rural area, a quick trip to the store isn’t an option, so I headed down to our chicken coop to see if the hens were cooperating…..Nope (In their defense, it has been unseasonably cold here).  As I trudged up the hill I realized that these would need to be vegan cookies.  Thick, soft, vegan cookies that had large chocolate chunks, and a richness that you typically associate with cookies that contain butter.

Thick and Chewy Chocolate Chip Cookies (Vegan and Gluten-Free)

Dry Ingredients:

  • 2 1/4 cups (320 grams) all-purpose gluten free flour mix
  • 3 tablespoons (20 grams) ground flax (golden or regular)
  • 1/4 teaspoon ground espresso powder (optional)
  • 3/4 teaspoon xanthan gum (I use a corn-free variety from Authentic Foods) or guar gum
  • 3/4 teaspoon sea salt
  • 1 teaspoon baking soda 
  • 3/4 cup (160 grams) organic light or dark brown sugar, packed*  (for the cookies in the picture I used light brown)
  • 1/2 cup (100 grams) organic sugar*

Wet Ingredients:

  • 1/2 cup light olive oil, melted coconut oil or canola oil
  • 1/3 cup rice milk or milk substitute (you may need to add 1-3 more tablespoons if the dough is dry)
  • 2 teaspoons vanilla extract (use homemade if you need to avoid corn)  or the scrapings of one vanilla bean

Stir-In:

  • 8-10 ounces vegan chocolate chips/chunks**   (I used Guittard Super Cookie Chips which are seriously mind-blowing.  I’m not sure if they truly qualify as vegan.)

—> Preheat oven to 350 degrees F.

—> In the bowl of your electric mixer fitted with the paddle attachment, mix the dry ingredients to evenly distribute.

—> Add the wet ingredients to the bowl and mix thoroughly on low speed for 1-2 minutes.  The dough will be thick, but if it seems dry or crumbly, add some of the additional milk substitute. 

—> When the dough is thoroughly mixed, add in the chocolate chunks.

—> Drop rounded scoops of dough (approximately 1.5 tablespoons at a time) onto lined baking sheets.

—> Bake for 11-13 minutes in oven on center rack.  When done, the cookies will have firm edges and soft puffy centers.  Don’t worry as they firm up as they cool.

—> Cool on the sheet pan completely (or you can wait a couple of minutes and carefully transfer them to a cutting board or counter to cool.  Store in freezer in a heavy duty plastic container or bag.

Makes 18-24 Large cookies (maybe more if you don’t sample the raw dough)  Indulge, there aren’t any eggs!

*  Not all sugars are considered vegan (it’s a long story…), so if you are on a vegan diet, see my above sugar links!

**  I use 10 ounce of chips, but this may be overkill for some.  If you use the full amount, you may find yourself tucking and pressing the chips into the dough as they want to fall out.  The cookies in the pictures were made with the full 10 ounces!

40 thoughts on “Thick and Chewy Chocolate Chip Cookies

  1. I’m seriously thinking of doing a store run today just to get some ingredients to try these….I’m a total sucker for yummy chewy cookies – and these look amazing.

  2. I adore choc chip cookies, especially when they’re chewy…! Yours looks absolutely perfect, I wish I could just grab a few right now! I need to find out where I can get Xanthan Gum

    • Thanks for stopping by! Wish I could share with you! Check back, because I have a good friend who is testing the recipe this afternoon using wheat flour and omitting the xanthan gum since it is only necessary when using the gluten-free flour. That way the recipe can be enjoyed by everyone!

      • Terris… I’m trying so hard not to keep chocolate around in our house. I would totally eat “baking” chocolates. Every single time I go into the kitchen, I’ll eat a couple of choco chips. I think I’m a real chocoholic. =P

      • I have a husband who is constantly helping himself to handfuls of chocolate chips. Then when I go to bake something I am sometimes surprised to find a half eaten bag! I actually hide the chocolate now.

  3. You know what, I’m not a big chocolate chip cookie fan, but even I want one of those. Love the pictures, especially the second one! Looks absolutely incredible. The next time I make chocolate chip cookies, this is the recipe I’m trying! Thanks :)

  4. These look AMAZING! I love how, since it’s vegan (no egg), you can scale down the recipe to be a small as you want since eggs are so hard to divide :D

    I am such a cookie monster so I am totally making these…I love how they use olive oil! Would coconut oil be another oil I could use? I think the flavor would be great.

    Also, I don’t need this to be gluten free…can I substitute AP flour? And if so, should I omit the xanthum gum? Thanks in advance!

    • Thank you! Coconut oil would be a great thing to try and I think it would probably work fine. I haven’t used it for these cookies, but let me know if you do!

    • Oh, I almost forgot!
      I had a good friend test the recipe with regular (non gluten-free) all-purpose flour. She dropped the xanthan gum and was a little bit more careful to not over-work the dough (something you don’t have to worry about with gluten-free flours). She claims that they were a great success and apparently her family loved them. I didn’t see hers, and since I can’t taste test, I will have to trust her opinion. Please let me know if they work for you with ap flour!

      • Thanks for the information! I will definitely let you know how it goes w/ coconut oil & AP flour and of course, take pictures !(:

  5. Hey! Me again.
    I made these cookies last night and OH MY GOODNESS they are amazing! I made a quarter batch and now I think I’m going to go make another batch because everyone was mad I made so little!
    Mine turned out a little darker than yours (I kind of packed the cocoa into the teaspoon measure, I guess) and I under baked them so they were crisp on the outside but dough-like on the inside! SO GOOD!!
    I used kosher salt (always do) and it worked really well. I also used .6 of an ounce less chocolate (so 2.4 ounces less chocolate for a full batch) and it was still a bit too much chocolate. The chocolate I used was NOT vegan, but I don’t know if that would change things. I used half olive oil and half coconut oil and that seemed to work out great. I also used AP flour (NOT Gluten-free flour) and might try whole wheat flour next time (or half and half)
    I made my cookies a little smaller so I got 8 out of the batch (31 grams each) so that would be 32 total for a full batch.
    Since they were smaller, I baked them for 10 minutes which was too little but I liked them underbaked (:
    One LAST thing I did differently was chill the dough in the fridge for a couple hours (its just what I always do for cookie dough) and I don’t know if that changed anything but it probably helped the flavors further develop.

    I’m about to leave for vacation so I can’t blog about it at the moment but here are pictures because I promised (:
    http://tinypic.com/r/i737fq/7
    http://tinypic.com/r/16bk3dl/7
    http://tinypic.com/r/25oxxsz/7
    http://tinypic.com/r/id6k2c/7
    I would love for you to share my gluten filled results and use my pictures if you’d like!

    • Wow Carlyn, Thank you for the detailed reply and I am so happy you tried the recipe with gluten flour! My friend who tested the recipe with wheat flour also commented that this called for A LOT of chips! When I make them I am literally stuffing and tucking chips into the raw cookie dough as I place them on the baking sheet. :) Yes, these can be enjoyed slightly under-baked since there are no eggs, however, I always seem to bake mine about 14 minutes exactly (with a large cookie: a bit over two tablespoons of dough each). I always give a range for baking times since everyone has different ovens. Since you chilled the dough, they may need a few minutes longer in the oven, even though you did say that you made smaller cookies. Thanks again for visiting and giving them a try!

  6. These look crazy, crazy good. My gluten-free by choice friend would love these. She has yet to really like a gluten-free chocolate chip cookie. I sent her the link to this and she responded “YES!! Make those!” I’m dying to try them myself!

    Glad to meet you via my guest post at MTAM! Yes, I do the blueprints when building entremet..I’m an entremetect! lol

  7. I would love to try these. Any chance you could leave the weight of the flour portions or describe how you measured your flour ie. scooping directly out of the bag and level,or pouring into the measuring cup then leveling.With the superfine blend it can make a difference in the amount of flour. Thanks!And great job!!

    • Thanks for your comment. In the next few days I will bake a batch and get back to you with weights. My kids beg for these in their school lunches and I’m just about out of my freezer stash! So, check back and I will update the recipe. :)

    • Hi Rebecca, I wanted to let you know that I put the weights on this recipe for you (and others)! Fairly soon I will be posting weights on all the recipes. That is my preferred method of baking anyways. :)

  8. Just made these today with a gluten-free friend and they are LEGIT. I was afraid that they wouldn’t turn out, but I was pleasantly surprised. These are delicious (especially with the vegan chocolate chips) and tummy-ache free! I used guar gum instead of xanthan gum because it was cheaper and left out the espresso powder- still turned out great. Kudos to the author of this recipe!

  9. Right now I am on my third time making these cookies. The first time the dough was so moist that it was practically impossible to get the chips in. The second time, the dough was so dry that it was like attempting to stick wet sand together with chips. Plus, the ball I formed is the shape it stayed after being cooked. At any rate…They were GREAT both times even though this cook is having difficulty.
    Also, I made the gluten free pizza crust. My young boys at it as if it was a wheat pizza crust…though I pretty much devoured as much as I could get my hands on! Awesome recipe. It feels even easier than using traditional dough.
    I wondered if you ever used half or three-quarters of the dough to make a thinner crust.
    Finally, the granola will forever be a staple here. I can’t make it enough. I pre-make all the dry ingredients and then quickly add the wet when we run out…like today!
    You have a beautiful website. Thank you for doing what you do!

    • Wow Jennifer, that’s some dedication and I really appreciate it! I’m sorry the cookies were such a struggle though. I think there can be a wide variation in how much extra milk needs to be added to this dough. Usually I add the extra in to help things come together. I do have to “press” these cookies into balls though. If yours aren’t spreading much, you may want to press the tops down to flatten a bit before baking. I make these frequently, but the next time I do, I will keep your comments in mind and see if I can troubleshoot some things. If I have any thoughts, I will report back!
      So happy to hear that the pizza crust and granola are a hit. Those are definitely some of my favorites too. Thank you for your kind words. Supportive readers are the best!

      • I figured it out. It was just adding more milk. I added quite a few more tablespoons. Having more moisture is all it needed to cook down to a cookie shape as well. Somehow the amount of liquid you suggested was different than what my cookies needed. No matter. They were great with less milk too:)

    • For some reason the hyperlink on my flour mix wasn’t active. I just fixed it. Now if you read through the ingredients you will see a link and that will take you to the page where I show the specific mix I used. Thanks for stopping by!

  10. These are the best GFDFEF choc chip cookies, hands-down! (we’ve made so many different varieties, so I speak from experience). Plus, the recipe is simple. My daughter made them for Mother’s Day today, and everyone raved about them (and no one knew they were allergy friendly) Thank you for all of your great recipes. Happy Mother’s Day too!

    • Thank you Karen! I’m so glad you enjoyed them. We are big fans and I make them way too often because they are so easy! Happy Mother’s Day to you too and thank you for taking the time to comment. Best, Terris

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