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The Best Gluten Free Chocolate Cookies (and Vegan)

This gluten free cookie recipe is to die for! 

Scale

Ingredients

 

Instructions

  1. Combine the coconut sugar, salt and melted coconut oil in a medium bowl.
  2. Stir the soy milk and vanilla extract into the sugar mixture.
  3. In a separate bowl whisk together the rice flour and baking soda. Add the flour mixture to the sugar mixture and stir well to combine.
  4. Chop the chocolate into small pieces with a sharp knife. The pieces won’t be uniform in size but keep them roughly the size of large chocolate chips.
  5. Fold the chocolate into the cookie batter.
  6. REFRIGERATE THE BATTER FOR 30 MIN TO ALLOW THE COCONUT OIL TO HARDEN UP A BIT.
  7. Preheat oven to 180C/350F
  8. Using a spoon scoop about a tablespoon of batter onto a baking sheet covered in parchment paper or a silpat liner. Repeat to make 20 cookies (you may need to do in batches). Top each ball of cookie batter with a pecan half.
  9. Place in the oven and cook 10-15 min, depending on your oven, until the cookies are done and slightly darker around the edges. 

Keywords: gluten free, gluten free cookie, gluten free baking

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