Chocolate chip cookies that are vegan, gluten-free and delicious

Erin McKenna displays a stack of her bestselling chocolate chip cookies in her bakery. You can bake them at home too.

June 17, 2019 7:55 AM PT

Adapted from Erin McKenna of her eponymous bakery, these cookies have the crunchy edges of classic chocolate chip. Fragrant with vanilla, the cookies taste extra rich from a generous proportion of coconut oil.

Vegan Gluten-Free Chocolate Chip Cookies

View this recipe in our California Cookbook »

2 hours, largely unattended. Makes about 3 1/2 dozen

2 ¾ cups gluten-free all-purpose flour
1 cup organic cane sugar
¼ cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1 cup melted refined coconut oil
6 tablespoons unsweetened applesauce
2 tablespoons pure vanilla extract
1 cup vegan gluten-free chocolate chips

1 Whisk together the flour, sugar, arrowroot starch, xanthan gum, baking soda and salt in a medium bowl. Add the coconut oil, applesauce and vanilla extract and stir with a spoon until smooth. Fold in the chocolate chips until evenly distributed. Cover with plastic wrap and refrigerate until firm, at least 30 minutes and up to 1 day.

2 Meanwhile, heat the oven to 325 degrees. Line 3 large baking sheets with parchment paper (or work in 3 batches).

3 Using a measuring tablespoon or 1/2-ounce cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Using the bottom of a glass, press gently on each dough ball to flatten it into a 1/3-inch-thick round. Repeat with the remaining dough balls.