I’m late for the 12 Days of Christmas Treats with Brooke at Crackers on the Couch! My schedule has quickly become busy because I finally got a job. Hooray! But sorry for the delay…
I’m a day behind but I will catch up–I promise.
In the meantime, check out these cookies over at Brooke’s place. Good grief, these are THE best chocolate chip cookies to date. Make these for Santa please. He called me and sent in a request.
Everybody’s Mom’s Chocolate Chip Cookies
Gluten, egg, and dairy-free
- INGREDIENTS
- 2 c. gluten-free all purpose mix
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c. vegan butter (updated version) or use shortening for a fluffier cookie
- 1/2 c. sugar
- 3/4 c.packed brown sugar
- 2 tsp vanilla
- 1 flaxseed egg (1 Tb flaxseed meal + 2 Tbs water)
- 1 12-oz package Enjoy Life chocolate chips
DIRECTIONS
- Preheat oven to 375.
- Sift first 3 ingredients together and set aside.
- Cream butter and sugars together until fluffy. Add vanilla and flaxseed egg, beat well.
- Add sifted dry ingredients to creamed mixture, mix well.
- Add chocolate chips, mix well.
- Take a heaping Tbs of dough and roll into ball. Place each ball 2 inches apart on ungreased cookie sheet.
- Bake in a preheated oven 10-12 minutes. Remove cookie sheet from oven and place cookies on cooling rack.
Yield: Approx. 3.5 dz.
I love how it looks like there is only one chocolate chip in that cookie…
This is an oooooold post, but I just tried these for the first time and wanted to chime in! I started with 1/2 c Earth Balance and added more until it seemed like traditional chocolate chip cookie dough. The first time I had a hard time getting a good cooking time. They were either way gooey (DELISH two days later, but inconvenient to take to a party) or super crispy which isn’t my fave. The second time I tried them, I used one actual chicken egg instead of a flax egg, and they came out PERFECTLY!
I know not everyone can do eggs (that’s a new thing for us!!!), but just wanted to throw that in for people who are struggling to get this recipe right! Thanks for sharing! I love using your flour blend and prefer to start with recipes designed for it when I can!
Followed to a T, the updated version with 1/2 c of v butter, very dry and crumbly. I’m baking these to take to work tomorrow but I can’t get the dough to stick together. Oven is hot and ready, I’ve wasted all these ingredients and I don’t know what to do to fix it. I’m new to being vegan and baking in general. Very disappointed and I doubt you will answer in time as to how to fix this.
First of all, please take a deep breath. This site exists to help people and I’ve put my breakfast down to help out so *exhale*. Now, let’s find a solution 🙂 Try this: Cream 2-4 more tbsp of buttah with an electric mixer. Add the remaining dough in and mix along until well combined. That should give you more moisture and an easier dough. See if that works, good luck. I will also revisit this recipe this week and see what needs (or not) to be tweaked.
Had a similar problem. The dough was like cake dough, very liquidy. I tried adding more of the GF flour mix so I could get them into the ball shape for the baking sheet. Now not sweet enough. alas.
Would it possible to substitute coconut oil for the shortening?
Absolutely Pat! You might want to decrease it by a tablespoon or 2. Hope that helps, xo
I attempted these cookies this past weekend…they taste great, can’t tell the difference between these and regular chocolate chip cookies….my only issue was that they dough was very crumbly therefore hard to form in to balls and they didn’t spread in the baking and baked in to very firm cookies, I used Tenderflake instead of vegan butter…any suggestions how to fix this? I
Just wanted to say that I know the recipe was adapted and the oil cut in half I believe. I ended up having to add an extra 1/2 cup oil in order to even be able to mix it with a spoon let alone a mixer! I believe the original recipe was bang on…however…my hunch is that it has more to do with weight of the flours used in whatever gluten free mix is chosen. Rice flour to rice flour, weight and density can vary. I put the dough into the fridge to chill and fell asleep. Next day it was very dry and added another 1/4 cup water to soften it and then I decided to press into a baking dish instead. They were hands down the best cookie bars we’ve had to date! My 4 yr old son has been asking me to make these again several times a day for 5 days straight.
I have just come to the site and read the comments. I also attempted these cookies from the cookbook. What a huge disappointment. I was sending them to my son who is in University several hours drive from here. They turned into a huge oily inedible mess. So….no cookies this weekend. Too late to start another recipe now. This is not cool. Are there any other errors in the cookbook that I need to know about before investing my time and ingredients. There are so many recipes I was planning to tackle from the book. Would greatly appreciate your attention to this matter.
First of all, I apologize that you had a bad experience with this recipe Bridget. I do assure you that not only have I made these a few times, but I also had a tester make them, my photographer, AND several other readers have made these with success. I did update the recipe because there have been some people saying the same thing as you have, to which I adjusted the ingredients to assure a better form while baking for those of you. To your comment about other errors in the book, all I can say is that everything has been tested out. Let me know if I can help you with anything.
Thank you for your prompt reply. I’m sure with the correct quantity of vegan butter they come out great for anyone. Will try again with proper amount of v- butter. I have made the Pumpkin spice muffins and the Wild Blueberry scones from your cookbook and both were wonderful. Thank you.
That is so great to hear, Bridget! So glad that you liked the scones and muffins 🙂 Again, I am so sorry for the wasted ingredients. I am perplexed at this issue with the cookies because there have been so many others who have had success with them (then again, this is the fickle nature of gf/vegan baking…booo!) You should be fine with just 1/2 c. of vegan butter now OR you can even use non-hydrogenated shortening for a fluffier cookie (if that is what you like) 😉
I am having the same issue as others have had with the flat & too oily. I even chilled mine prior to baking as with other gf v recipes. I have checked other recipes from the new cookbook & see that the butter to flour mixture is at least twice what the others have called for. Please confirm
I am so sorry to hear this, Rhonda! After several comments of the same issue happening to others I finally realized that 1/2 c. vegan butter is a much better fit than 1 c. (though many have success with the previous, others are not). I think the change in amount of fat will greatly help you with a successful cookie! xo
I have found that you have to have the proper ratio of fat:sugar for it to not get too oily. 🙂
I just made these cookies. Followed the recipe to a T. They are horribly oily and baked into a sloppy mess of one giant cookie sheet of slop. Is 1 cup of vegan butter correct? Help!
I apologize deeply Carrie, as I know that these ingredients are not inexpensive. After several comments of the same issue happening to others I finally realized that there is actually a typo. You are right, it should not be 1 c. but 1/2 c. So sorry! If you adjust the amount you should be A-Okay 🙂 xo
Ok. I can’t figure out what I did wrong. Great taste, I loved the dough but when I cooked it it just crumbled. Extremely dry. Help!
So. My cookies keep coming out flat and falling apart does anyone may have an ides what I might be doing wrong?????
Check this out Teresa: http://www.ehow.com/info_8677080_do-cookies-spread-go-flat.html
Try a little less flour. Sounds like the mix is a little dry.
I’m not sure what I’m doing wrong lol my cookies are coming out flat and breaking Does anyone have an idea of why this might be happening???
Need deets on the job! email me? I see these cookies making me chubby this afternoon.
yay a job!! And what better way to celebrate than with cookies 🙂
congratulations on the job.. these cookies look awesome!
Thank you RIcha. It’s something in the midst of nothing for the past several months, so I am happy I have it! 🙂
at christmas time, my mom, brother, and i always made chocolate chip cookies. in fact, i think it’s the only cookies we ever made. i loved them and couldn’t help eating the raw dough. these cookies take my back… 😉
I think I ate 1/2 of the dough while making these myself… That’s the best part of baking without eggs: knowing that you won’t get sick, right?!
YES!
Yummy . I want all =D
These look way yummier than mine. I have serious cookie envy, girl! I’m so glad you were able to join me!! EEEEEE! =)
frak. 🙂 🙂 🙂 🙂
Don’t be silly!!! Yours looks just as good…
Such great news about the job Cara. Well done you! Blimey, talk about starting at a busy time of the year. 🙂 Glutton for punishment and all that…
These biscuits look amaaazing. I’m sitting here wondering if I can make a batch right now before going to collect the children from school. THAT’S how good they look.
Thanks for sharing. xx
Thank you Nina! I know, it’s been rather a difficult time to soak in all of the information for the job-so much to learn! But I’m extremely grateful for a paycheck–now I can afford presents 🙂
Chocolate chip cookies are the perfect start to the 12 Days of Christmas cookies in my book. These look great, can’t wait to see what other delightful cookies are coming up.
And GREAT tasting gluten-free chocolate chip cookies, none-the-less. I was really pleased with how beautiful these guys taste! A Definite keeper for the recipe book.
These look awesome. Pinning and trying for sure!
Let me know how they work out for you!
YAY! I knew a job would happen for you soon! I can now sleep at night…
These are perfect for Santa! Yummy! And I can’t wait to see what else you have in store for us!!! Wow, I’m a little exclamation point happy today….
Hey, I’m always exclamation point happy! 🙂
Thank you–I definitely feel grateful for the job. I will feel even more so that way once I stop feeling so overwhelmed with learning everything… xo
Those cookies look awesome! My son would love them.
They really are a fantastic recipe, Spencer!
I was just composing an email in my head to see if I could winnow out the details of your existence. Job + Chocolate Chip Cookies. Does life get any better than this? Oh, and tell Jenn to wipe that chocolate off her face.
So THAT is who snuck into my place and ate all of my cookies… I should have known.
Yay hooray for employment! How exciting girl! These cookies look amazing. Give me.
Hope you are doing well! Love ya!
Yay, is right! It feels good to work but my body is rebeling–8 hrs on your feet isn’t the same at 34 then when I was 24! ha. Grateful, none-the-less 🙂 Thank you. xo
Yay! Congrats on the job! Details…? At any rate, you can’t go wrong with chocolate chip–as long as there’s more than one chip, of course.
I will send you an email on the job details. You will love it 🙂 ha. And no, it’s not stripping like I originally intended to get into…unfortunately…