Gluten-free Vegan Chocolate Chip Cookies

After a hiatus, Style It Kosher is back in business! I’m happy to report that in my absence from this blog, I got married! I’ll begin my return with a classic chocolate chip cookie recipe, a bit healthier than the original. They’re gluten-free, vegan, and cane-sugar free. Adapted from Go Dairy Free. Makes 2 dozen cookies.

Ingredients

3 Tbs water
2 tsp ground flaxseeds
1-1/2 cups Bob’s Red Mill Gluten-Free Flour Blend
1/2 cup Bob’s Red Mill Gluten-free Oat Flour
1 tsp Xanthan Gum
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
2/3 cup Earth Balance Organic Coconut Spread
1 cup palm sugar
1-1/2 tsp organic vanilla extract
1 tsp powdered cloves
1 cup all-natural parve chocolate chips

Instructions

1. Preheat your oven to 350ºF. Line cookie sheets with parchment paper.
2. Combine water and ground flaxseeds in a stand mixer with beater attachment, and set aside.
3. In a medium-sized bowl, sift the flours, xanthan gum, baking powder, baking soda, and salt.
4. In the stand mixer with flax mixture, add the margarine, palm sugar, and vanilla, and beat until creamy.
5. Beat-in flour mixture until well combined, then stir-in ground cloves, and chocolate chips.
6. Drop dough in rounded tablespoon-size drops on cookie sheets.
7. Bake for 11 minutes or until browned (should be soft).
8. Let them cool slightly on the baking sheet. Enjoy warm and gooey right out of the oven, or store in an airtight container.