CHOCOLATE CHUNK COOKIE
A gf, df, egg free cookie recipe that bakes up like regular cookies. A recipe you can make with wheat, eggs or dairy by just subbing all the ingredients back in 1:1. This recipe has it all, delicious, flexible and reliable!
Cookies! Everybody likes cookies. My household favourite is chocolate chip cookies. I have been making a variation of this chocolate chunk cookie recipe for 20 years.
I made this recipe at the catering company my husband and I owned. We would freeze them raw and defrost them and bake them for lunch so there were fresh baked chocolate chip cookies when customers came in to eat.
When my husband and daughter began to eat gluten free, these chocolate chunk cookies, which were still chips at this point, was adapted to be gluten free.
Now that we all avoid dairy, and daughter and I can’t have eggs, it has been adapted further. BUT the quantities of items in the recipe have never changed, so if you can have dairy, use real butter for vegan butter and the cookie recipe will still work. Whatever you adaptation, this recipe will hold up as a 1:1 substitution and still taste work.
If you decide to use real wheat flour, then please remove the xanthan gum and taste before you bake and try baking one as a test. The coconut flour in my sweet flour blend tends to add some sweetness to this and I reduce the sugar from the original recipe. If that works for you keep it. It also can have packed brown sugar instead of coconut sugar and that will make it sweeter. Adjust to your cookie tastes and desires.
Lastly, we were able to find allergen free chocolate chips and to my daughter’s insistence, chunks. The final adaptation to this cookie recipe was the Enjoy LIfe chocolate chunks that we use. I like chocolate chips better. If you can’t find them, any favourite chocolate that you trust will work.
Notes on egg replacement. I have made this recipe with 2 eggs, flax meal and water, aquafaba and psyllium husks and water as an egg replacements. My favourite is either psyllium husks and water or aquafaba. I still add xanthan gum so the cookies are guaranteed to not spread flat like a lack of flour fail. I would rather know my cookies will work. Some celiacs have trouble using xanthan and guar gum, psyllium husks can act as both gluten and eggs, which are binding the batter together. If this is you, I’d use aquafaba and psyllium husks with water. You’d need to play with the amounts to figure out what is the perfect ratios. Aquafaba, which is chickpea water, may not be an option for some, then, I would be relying 100% on psyllium husks and water and I would start with a thicker mixture so it was sure to bind the batter together.
Photos of each cookie step below…
Chocolate Chunk Cookies
- cookie sheet
- large bowl
- ice cream disher
- 1 cup vegan butter
- 1 cup coconut sugar
- ¼ cup aquafaba Chickpea water lightly beaten = 2 eggs
- 1 tsp vanilla
- 2 ½ cups sweet flour blend, our recipe
- ½ tsp xanthan gum (remove if using wheat flour)
- ½ tsp baking soda
- 2 cups chocolate chips or chunks
- Preheat your oven to 375 F, line a cookie sheet with parchment.
- Lightly beat aquafaba with beaters.
- In a large bowl beat butter until creamy, add sugar and beat til thoroughly mixed.
- Add aquafaba and vanilla, beat until smooth.
- Add ½ flour, soda and xanthan gum. Beat until sticky and well combined.
- Beat in remaining flour and stir in chocolate.
- Portion with an ice cream disher and test one cookie for consistency by baking for approximately 12 minutes or until it springs back when pressed and golden on edges.
- If all is good, bake the rest! ENJOY!