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Soft & Gooey Chocolate Chip Cookies: Gluten Free, Dairy Free, Egg Free, Vegan

11:56 PM



No need for small talk, let's get right down to it here—these cookies are a miracle. They're incredible. They're to-die-for. They're soft and gooey, melt-in-your-mouth delicious. They're the perfect balance of sugar cookie and chocolate chips—they taste like childhood and holidays and the happiest times of your life.

These cookies are that perfect scene from Stranger Than Fiction (so what if I talk about this movie a lot; it's my favorite and also the cutest baking movie in existence) when Will Ferrell says he doesn't like cookies.

Wait, what? That's what you're thinking, of course, and that's what Maggie Gyllenhall says. She says everybody likes cookies. After a really awful no-good day, didn't your mama ever make you milk and cookies?

Will Ferrel says no, my mother didn't bake. The only cookies I ever had were store bought. Oh, that poor child. Not even slice-n-bake? Come on.



Maggie Gyllenhaal think's that's ludicrous, of course, and sits him down with a glass of milk and a plate of warm, fresh, gooey chocolate chip cookies. She makes him pick one up, dip it into the milk and eat it.

He pretty much melts on screen. Just like you'll melt when you bite into these little pieces of perfection.

PS—These cookies have a secret ingredient that makes them ridiculously soft. Try to guess. Yep, it's the cream cheese substitute. 



Ingredients:

2 cups all-purpose flour blend (we used Gluten Free Mama's)
1 tsp. xanthan gum
1/2 tsp. salt
1 tsp. baking soda
1 cup vegan chocolate chips
1/2 cup butter alternative, at room temperature (we used Earth Balance Soy Free)
1/2 cup cream cheese alternative, at room temperature (we used Daiya spreadable cream cheese)
1 cup sugar
1/4 cup brown sugar
2 eggs, substituted (1 tbsp. Ener-g brand egg replacer with 6 tbsp. warm water)
1 tsp. vanilla

1. Mix Your Dry
Combine your flour, xanthan, salt and baking soda in a medium-sized bowl. In a separate bowl, toss your chocolate chips with 1 tbsp. of your flour blend. This will prevent them from sinking to the bottom while baking!

2. Cream + Combine
In a stand mixer, cream together your butter and cream cheese alternatives. One at a time, add your sugar, brown sugar, egg replacer and vanilla, making sure to mix well after each ingredient. Then add your dry mix, beating until just combined. Fold in your chocolate chips by hand.

3. Divide + Chill
Divide your dough into two equal balls and set them on parchment paper. Use the paper to flatten them and rolls them into logs about 2–3 inches in diameter. Wrap each log tightly in your parchment and place them in the fridge for at least two hours (or in the freezer for 20 minutes, if you're in a hurry).

4. Slice + Bake
Heat your oven to 325˚F. Line your baking sheet with parchment paper. Unwrap your first cookie log and slice it into 12 disks, shaping them a bit as you transfer them onto your cookie sheet. Bake the cookies for 10–15 minutes or until they are lightly golden brown. Let them cool for 5 minutes before transferring them to a wire rack to make sure they set.

Now pour yourself a glass of milk (substitute), pick up a cookie, dip it in the milk and eat it. See? You're melting. You're having the best day of your life. We are too.




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