vegan, gluten-free chocolate-chip cookies

vegan, gluten-free chocolate-chip cookiesGreetings! It’s been a while since I posted and I thought I would celebrate my return to the world of free2bake by sharing some of our favourite cookies – vegan, gluten-free chocolate-chip cookies! They are really easy and speedy to make, and are pretty impossible to mess up – I have made them about twice a week in the last month and they have become a staple in our home.

My absence begun because Aars was really ill before Christmas, so I didn’t get to share my planned post on Christmas kisses – now scheduled for Valentines! Then there were some huge life changes in our world and once we’d gotten through them I got very ill myself, and then my macBook died a torturous death! Now we are fighting towards fitness and a little late entering our new year; but better late than never!

Whilst I was struggling with all the change and heartache… I found great comfort in returning to my old favourite cookie recipe. I learnt to make these with butter, wheat-flour and milk chocolate chips when I was twelve – from my first teacher in the UK. She was called Fran and really loved baking, painting, marbling, creating books and sculptures and randomly netball! She used to chat to me about a multitude of other strange things like cars! I had never had such a grown-up relationship with a teacher – I don’t even remember her Mrs. ?? name, just Fran!

Anyhoooo Fran taught us how to make these “Dream Cookies” where we could be flexible with the amount of vanilla and chic-chips we added as well as who long we baked them for to find our perfect texture. I loved that it was not a scientific or exact art – but there was room to play and  experiment and enjoy the creation of our own, unique “dream cookies”. Her approach gave me the courage to play around with recipes, so when I had Aars and discovered that he was allergic to eggs and dairy amongst other things I didn’t panic I just continued to play with conventional recipes to find what would work for him with his food restrictions.

As a teenager I used to make this dough just to eat raw! I loved it, it was a Friday night treat when I got the living-room to myself I would eat this cookie dough with vanilla ice-cream! YUM! The good ole’ days when I had an incredibly fast metabolism!

So this is my adaptation of Fran’s flexible Dream Cookies recipe. Obviously we have to keep ours gluten-free, dairy-free and soya-free. Sometimes we manage to get safe dark chocolate chips which are free-from soya & dairy, but more often-than-not we have to chop up safe dark chocolate into scrummy chunks to go into these cookies. We never weigh our chocolate chunks – just add as many as we fancy on the day.

We love them best baked for 17 minutes, and eaten 3 minutes after they have come out of the oven, when the chocolate is still soft and warm, the edges are starting to crunch and the middle of cookies are soft, warm and chewy. Mmmmmmmmmmm!

Sometimes we pop half the dough into a zip-lock bag, and bake half on the first day and the remaining a couple of days later so we get the fresh-from-the oven delights twice.

If you do this, either let the refrigerated dough warm to room temperature before you bake with it, or flatten your cookies down before baking them rather than just splodging the cookie dough onto the baking trays – they will retain their shape and not cook properly all the way through if they are baked straight from the fridge.

I hope you enjoy these comforting cookies and make them your own so that your whole family can enjoy them.

vegan, gluten-free chocolate-chip cookies

  • Yield:

    24 cookies
  • Cooking Method:

    baking
  • Prep Time:

    5 mins
  • Cook Time:

    17 mins
vegan, gluten-free chocolate-chip cookies

Really easy to make, for speedy scrumptious results, these cookies are impossible to mess up and great for children learning to bake. (We also enjoy eating the raw cookie dough!)  

Ingredients:

  • 4 oz sunflower spread
  • 4 oz sugar
  • 6 oz gluten-free self-raising flour (we use Doves)
  • pinch of salt
  • 1 tsp vanilla extract
  • generous sprinkling of chocolate chips* (around 2 oz)

Method:

  1. Preheat the oven to 150°C (fan oven) and prep a large baking tray with baking paper.

    vegan, gluten-free chocolate-chip cookies
    yummy cookie dough!

  2. Beat the sunflower spread and sugar together until creamed.

  3. Add the flour and salt to the mix and combine, add the vanilla as it starts to turn into a dough. Don't over-beat the mix.

  4. Stir in your chocolate chips* as many or as few as you fancy!

  5. Dollop spoonfuls of the mix onto your waiting baking tray - you can see the size we make ours in the photo. Pop into the oven for 17** minutes. Leave the cookies on their tray for 3 minutes once they have come out of the oven before transferring onto a cooling rack (or onto a waiting plate!)

Notes:

*as it is often hard to find chocolate chips free-from dairy and soya we sometimes chop up safe dark chocolate into chunks to go in these scrummy cookies. 

**If you prefer crunchy biscuits bake these for 20 minutes, if you prefer them softer go for 15 minutes. We like ours between the two and bake them for 17 minutes to get our crunchy/chewy perfection balance! Likewise if you choose to make mahooosive cookies they will need to bake for longer than 17 minutes. 

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