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Mouthwatering soft-baked cookies







Egg-Free Option

Please modify recipe

to work for your diet. 

Chocolate Chip Cookies

Everyone loves warm homemade cookies right out of the oven! 

A great treat to make for your children's class or for a lunchtime treat.

~ Gluten & Dairy Free ~

Makes about 24 cookies


1/2 cup vegan butter, at room temperature or Vegan Becel Margarine

1/2 cup vegetable shortening

3/4 cup of brown sugar

3/4 cup granulated sugar

2 eggs (or flax eggs)*

1 tsp gluten-free vanilla

2 1/4 cups gluten-free flour 

1/4 tsp of xanthan gum (omit if in flour)

1 tsp baking soda

1 cup dairy-free chocolate chips

1) Preheat oven to 350 degrees.

2) Using a hand mixer or stand blender, blend together the vegan butter and both sugars. Then add in the eggs and vanilla, blend.

3) Add in flour, xanthan gum and baking soda and mix. Then stir in chocolate chips.

4) Form cookie dough into 1 tbsp balls and place them on a parchment-lined baking sheet. Leaving space between each cookie. Use a fork and lightly press down on each cookie ball. Bake for 8-10 minutes. Makes about 24 cookies.

Tips: White rice flour works well in these cookies. 
Take the butter out of the fridge 30 minutes before using. When butter is at room temperature the cookie won't lose its shape and it will make a more even-textured cookie. But make sure to flatten the cookie with a fork.
If the butter is melted but cooled the cookies will be flatter.
If you want big thick cookies make a 2 tbsp ball and don't flatten it.
How to Make a Flax Egg:
1 tbsp ground flax
3 tbsp hot water
Let sit for a couple of minutes.
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