Vegan Gluten-Free Nut-Free Chocolate Chip Cookies

Recently, I was asked to be a personal chef
for a yoga retreat and decided to
make a VEGAN AND GLUTEN-FREE version of this recipe.

The result was AMAZING! and unexpected.
Crunchy, not too sweet, and nice browning like when
using butter. I did make a half-recipe which still
makes a ton of cookies (~50). What I do is make
generous 2″ scoops of dough and line them up on a
cookie sheet, freeze them for ~ 30 min. and store
them in an airtight container and keep in the freezer.
Then I can have fresh-baked cookies ANYTIME,
just take out of the freezer and pop in the oven.

The BACK STORY – this recipe was part of the original cookbook
that my mom gave me when I was getting married.
She put together her own ‘cookbook’ of all her
favorite recipes and those that were passed down
from my grandmother.
My mom was super organized and typed out each recipe
and put it in a protective sleeve to keep it intact.

The origin of this recipe is suspect……..way back there was a rumor circulating about a woman who was charged
alot of money by Neiman Marcus for this cookie recipe,
and this upset her so much that shepublished it. 
With more digging, I learned that there
are many versions of this same story about
different retailers so not really sure where the
recipe came from but this is the typed out
(on a typewriter!) version my mom
had in her cookbook………..

I have made both the full and half-recipes and they are
sooooooo good, the oats give it a weight that traditional
CCC’s don’t have and one could argue adds some
nutritional benefit to a sweet treat.

Oats are high in fiber, gluten-free (organic ones),
contain antioxidant properties and lots of vitamins and
minerals, may improve cholesterol levels, and
improve blood sugar control among other benefits.

Moderation is still key here!

Now, my vegan, gluten-free, and nut-free version…

Ingredients from bottom center counterclockwise:  
prepared egg replacer, plant-based butter, vanilla extract, 
baking powder/soda/salt, 70% cacao bar, ground oats, 
1:1 gluten-free flour containing xantham gum, 
sugar, brown sugar

IMPORTANT NOTE:  
the 60% cacao chips in this photo I later realized are 
not vegan so I used a 70% cacao chocolate bar and 
used a serrated knife to break into smaller bit pieces.  

I use my kitchen aid mixer because
toward the end the dough gets very thick.

Next, the baking soda/powder/salt and vanilla are
blended in. Then oats, flour and chocolate chips.

If I am not baking these right way, I scoop out dough
using a 2″ scoop and lay them out on a cookie
sheet lined with parchment, pop them in the freezer
for ~ 30 min. then store them in an air-tight container.
These can go right from freezer to oven!!!!

Otherwise, arrange on a cookie sheet with ~ 2″
between dough balls, and bake!

5 from 1 vote

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Vegan Gluten-Free Nut-Free Chocolate Chip Cookies

inspired by the Neiman Marcus recipe, a delicious vegan option that is crunchy, beautifully browned, 'healthy-ish', gluten-free, nut-free and satisfies your sweet tooth!

Course: Dessert, Snack

Servings: 50 cookies

Author: maura

Ingredients

• 1 cup plant-based butter
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 TBSP egg replacer (I use Bob Mill's)
• 1/4 cup water
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp pure vanilla extract
• 2 1/2 cups ground organic oats (fine powder) (can use oat flour)
• 2 cups 1:1 baking flour (Bob Mill's) (contains xanthum gum so no need to add)
• 10-12 ounces 70% cacao chocolate, broken into small pieces

Instructions

1. Prepare all ingredients in advance. Preheat oven to 375 deg F if baking right away.

2. Line baking sheet with parchment paper.

3. Add butter, sugar and brown sugar to mixing bowl, using paddle attachment combine on medium speed until blended and creamy ~4-5 min.

4. Add baking powder, soda, salt, and vanilla and combine to incorporate.

5. Add oats and mix until combined.

6. Add flour and chocolate. Dough is very thick at this point.

7. Scoop 2" balls onto lined baking sheet, spaced 2" apart if baking, may be closer if freezing to store for later baking.

8. Bake ~ 9 min., turn pan and continue baking ~ 3-5 min longer, less for more chewy and more for crunchy with more browning.

9. Let cool on pan because to transfer while hot, the cookies are delicate and may fall apart.

10. Store in airtight container.