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 sugarlight or dark
75g hard margarineI used Stork
150g dairy free spreadI 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 waterreplaces using an egg
1 tbsp oilreplaces using an egg
2 tsp baking powderreplaces 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.