These gluten free vegan big fat chocolate chip cookies totally hit the spot. Gooey on the inside, crispy on the edges and loaded with chocolate chips!
Having a good chocolate chip cookie recipe is one of those essential things of life {if you ask me}. Wether you like them chewy, cake-like, crispy, soft, fat, or thin. You need a good recipe that fits your specific criteria. I created this gluten free vegan chocolate chip cookie recipe that I have used now for years. They are soft and chewy, with the perfect amount of chocolate chips. It’s been the winner in our house for good reason.
Now, these big fat chocolate chip cookies are just an oversized rendition of my idea of the perfect chocolate chip cookie. They are gooey on the inside, have just the right amount of crispiness on the edges and the chocolate chip ratio is pretty on point. They are also GIGANTIC and I’m totally obsessed.
Do you want to know what’s even better than a warm, fresh out of the oven chocolate chip cookie? A BIG FAT warm, fresh out of the oven chocolate chip cookie! I don’t know why it’s taken me this long to make oversized chocolate chip cookies. We all know it’s impossible to eat just one regular size chocolate chip cookie. Why not just ALWAYS make them enormous? Makes sense to me.
- 1/2 cup dairy free butter, softened {I prefer Myoko’s vegan butter}
- 3/4 cup, plus 2 tablespoons brown sugar
- 1/2 cup cane sugar
- 3 tablespoons almond milk or coconut milk
- 1 1/2 teaspoons pure vanilla extract
- 2 1/4 cups Sarah’s gluten free flour blend
- 1 tsp. baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 1/2 cups dairy free chocolate chips {my fave are Guittard}
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
- In large mixing bowl of stand mixer, cream together dairy free butter, brown sugar and sugar, for 1-2 minutes. Add almond milk and vanilla, mixing until combined.
- To mixing bowl, add flour, baking powder, baking soda and salt. Mix on medium speed until dough comes together, about 1 minute. Add chocolate chips to cookie dough and mix until combined.
- Using ice cream scoop or 1/4 cup measuring cup, scoop cookie dough and place on prepared baking sheets, shaping into round mounds. Press additional chocolate chips into tops of each cookie {optional}.
- Bake cookies 12-14 minutes. Cookies with be golden brown and soft to the touch. Allow to cool on pan 5 minutes. Place on cooling rack to cool completely.
Love these! I’ve made them twice now and they are definitely the best allergen free chocolate chip cookies I’ve made for my son!
Thanks!!!
I’m so glad you enjoyed them, Justine!
Great cookie recipe, made them couple of times, first time i used cookie batter right away second time it sat in the fridge for a day and I have to say they came out even better after batter sat in the fridge. Crumbly and crispy on the outside, chewy and rich on the inside fantastic combination.