Vegan Chocolate Chip Cookies (Made with Muffin & More Mix)

Vegan-Chocolate-Chip-Cookie-Josie's-Best

Say hi to the best Egg Free, Dairy Free, Gluten Free and Nut Free Chocolate Chip Cookies of your life!

There’s a couple reasons we are in love with this recipe:

1. (most importantly)  It’s a Top 8 allergen free cookie!!  No Egg, No Dairy, No Gluten, No Nuts, Vegan Friendly!
2. They are just plain delicious. Regardless of allergies and what you are trying to avoid.
3. YOU CAN EAT THE COOKIE DOUGH.  No raw egg, no restrictions. – Go wild with that dough!
4.  We tested these with cooking right away, freezing balls, or resting overnight in the fridge. They ALL work great.
Servings about 2 dozen cookies
Prep Time 15 Minutes
Cook Time 10-13 minutes
Passive Time n/a

Ingredients

1 ¼  cup Muffin and More Mix

¼  tsp baking powder

¼  tsp baking soda

½  tsp salt

6 TBSP room temp Earth Balance butter

½ cup brown sugar

¼ cup white sugar

1 TBSP molasses

¼ cup plain, unsweetened applesauce

1 tsp vanilla

½ cup dairy free chocolate chips

Instructions

Preheat oven to 325.

In a large bowl mix and set aside: Muffin & More, baking powder, baking soda and salt.

In another bowl, beat very well: butter, brown sugar, white sugar, molasses, applesauce and vanilla. *Pay attention that the molasses isn’t sticking to the bottom of your bowl, you may have to scrape the batter down and remix a few times.

Gently add the dry to the wet mixture, fully incorporate, and fold in your dairy free cup chocolate chips.

You can let the dough rest and then cook, cook right away, or freeze them in pre-scooped dough balls for a cookie anytime.

 

Baking Times

Room temp dough: 10 minutes

Cold dough: 11-12 minutes

Frozen dough: 11-13 minutes

 

Allow cooling slightly on the cookie sheet before removing to cool completely on the wire rack.

They will be very soft when hot but will firm up just a tad when they cool down.

 

Makes about 18 average size cookies.

Enjoy!

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