gluten free vegan big fat chocolate chip cookies
RECIPE TYPE: cookies
SERVES: 14-16 large cookies
  • 1/2 cup dairy free butter, softened {I prefer Myoko’s vegan butter}
  • 3/4 cup, plus 2 tablespoons brown sugar
  • 1/2 cup cane sugar
  • 3 tablespoons almond milk or coconut milk
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups Sarah’s gluten free flour blend
  • 1 tsp. baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1 1/2 cups dairy free chocolate chips {my fave are Guittard}
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
  2. In large mixing bowl of stand mixer, cream together dairy free butter, brown sugar and sugar, for 1-2 minutes. Add almond milk and vanilla, mixing until combined.
  3. To mixing bowl, add flour, baking powder, baking soda and salt. Mix on medium speed until dough comes together, about 1 minute. Add chocolate chips to cookie dough and mix until combined.
  4. Using ice cream scoop or 1/4 cup measuring cup, scoop cookie dough and place on prepared baking sheets, shaping into round mounds. Press additional chocolate chips into tops of each cookie {optional}.
  5. Bake cookies 12-14 minutes. Cookies with be golden brown and soft to the touch. Allow to cool on pan 5 minutes. Place on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at