Gluten-Free Vegan Chocolate Chip Cookies
2 cups (240 g) Bob's Redmill GF 1:1 Baking Flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (215 g) organic coconut sugar
1 cup (160 g) dairy-free chocolate chips
1/4 cup olive oil
1/4 cup water
1 tsp vanilla extract
Step 1: Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a large bowl, mix together flour, baking soda, salt, coconut sugar and chocolate chips. Set aside.
Step 3: Whisk oil, water and vanilla together in a measuring cup, then add to the dry mix. Stir together by hand until a dough forms, about 2-3 minutes. The dough will look very dry at first. Keep mixing until a dough forms and can hold together when pressed into a ball.
Step 4: Let the dough rest at room temperature for 10 minutes while the dough fully hydrates. Don't skip this!
Step 5: Scoop cookie dough into 24 balls. Bake for 11 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a cooling rack. If you have more dough, repeat until all used up. Enjoy!
Store in a glass container on the counter for soft texture and freshness.