These Vegan Gluten Free Chocolate Chip Cookies are deliciously rich, soft and chewy. They melt in your mouth, literally! Oh, and they are 1-bowl cookies, made with just 7 basic ingredients, and ready in under 25 minutes!
Preheat oven to 375ºF / 190ºC, then line a baking sheet with parchment paper.
In a large mixing bowl, or the bowl of your stand mixer with the paddle attachment, cream the butter and sugar until soft and creamy, for 3 minutes.
Add the apple sauce and the vanilla. Mix well to ensure all the ingredients are combined.
Next, add the flour, baking soda and salt. Mix the dry ingredients into the wet until everything comes together. Scrape down the sides of the bowl with a spatula to make sure everything is mixed properly.
Stir in the chocolate chips. Mix just until combined. Do not over mix.
Use a medium cookie scoop (ice cream scoop) to scoop the cookie dough out into balls, placing them onto the lined baking sheet, at least 1 inch apart from each other.
Bake for 10-14 minutes or until the edges are golden brown and the centres are still soft and not cooked through.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
Store in an airtight container for a week, at room temperature.
Notes
VARIATIONS. If you want to make your cookies fancy, you can try adding: caramel chips, almond extract, PB chips, nutmeg, a pinch of black pepper or vanilla bean.STORING INSTRUCTIONS. Vegan chocolate chip cookies can be stored in an airtight container at room temperature for up to a week.FREEZING INSTRUCTIONS. Once baked, allow cookies to cool completely. Place them on a baking sheet in a single layer, don’t overlap. Place the baking sheet in the freezer for 1-2 hours. When the vegan cookies are solid, transfer to an airtight container. Line the container with parchment paper and layer the cookies, separating the layers with sheets of parchment paper to prevent breakage.MAKE AHEAD INSTRUCTIONS. The dough can be made and stored it in the fridge, in an airtight container, for up to 1 week. Vegan cookie dough can also be frozen for up to 3 months in an airtight container.INGREDIENTS AND SUBSTITUTIONSBrown sugar. I either use cane sugar, brown sugar or panela, what I have on hand.NO Gluten-free option. If you don’t need to make these cookies gluten-free, substitute the GF all-purpose flour for all-purpose flour at a ratio of 1:1.NUTRITION INFORMATIONThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.See our full nutrition disclosure.