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My Chewy Gluten Free and Vegan Chocolate Chip Cookies Recipe (low FODMAP, egg free)

Say hello to my chewy Gluten Free and Vegan Chocolate Chip Cookies Recipe! It's simple to make, low FODMAP and egg free too.

Ingredients

For the main mixture

  • 400g gluten free plain flour
  • 150g dairy free chocolate chips or chunks
  • 150g caster sugar
  • 170g soft brown sugar light or dark
  • 75g hard margarine I used Stork
  • 150g dairy free spread I used Pure
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tbsp vanilla extract

For the 'pretend' egg - pick one of these three options or just use a regular egg if you're not vegan!

  • 2 tbsp water replaces using an egg
  • 1 tbsp oil replaces using an egg
  • 2 tsp baking powder replaces using an egg

Instructions

  • Preheat your oven to 180C.
  • In your first bowl, (a large one!) pour in your gluten free flour, bicarbonate of soda and baking powder. Add in your chocolate chips too and mix together.
  • In your second bowl, cream together your hard margarine, dairy free spread, sugars and vanilla extract. For this I used my Kitchen Aid mixer but a electric hand whisk would do the job too. Cream until combined and lovely and light.
  • In your final bowl (a small one) mix together your 'pretend' egg ingredients. Mix together 2 tbsp of water, 1 tbsp of oil and 2 tbsp of baking powder. It should fizz a little!
  • Next up add your 'egg' mixture to your large flour bowl followed by your creamed sugar and margarine.
  • Mix together thoroughly. I started off using a spoon but then also got my hands in there to ensure there was no dry flour not combined.
  • If you haven't already, get your baking tray(s) and grease/line with baking or parchment paper.
  • Roll your cookie dough into balls. I made my balls fairly large as I wanted big cookies but any size will do. Place them on your baking tray and leave space between each as they will spread. (You can press your balls down a little if you like but trust me, give them time and they will spread!)
  • Bake for about 15 minutes. When you get them out they should have spread and be very soft to touch. (They will harden up when they cool)
  • Want a little tip? Upon taking your cookies out of the oven, hit your tray on a hard surface straight away when still hot. (Obviously be careful!! I did this on a granite worktop saver we have) This will help them spread as much as poss.
  • Allow to cool a little and then remove from your baking tray onto a cooling rack to completely finish cooling.
  • Enjoy!

Notes

This makes quite a lot of cookies so feel free to half the mixture if you only want to make a few.