Vegan, Gluten-Free Chocolate Chip Cookies

This chocolate chip cookie recipe is from The Complete Idiot's Guide to Gluten-Free Vegan Cooking. I didn't have the millet or quinoa flour the recipe called for, so I substituted white rice flour. The other main flour I used, per the recipe, was Bob's Red Mill All Purpose GF Baking Flour. For the chocolate chips, I used Enjoy Life Mini Chips.

I've tried and failed to make gluten-free cookies before, so I was pleased when this recipe was successful. Not only do the cookies look and taste great, I think they also resemble the non-vegan, non-gluten-free cookies of my youth. Go ahead, feed these to your omnivorous, gluten-eating friends. Shhh...they'll never know!

One of the secrets to this recipe is chilling the dough before baking. Instead of my cookies melting in to one giant cookie blob, as has been the case with other recipes, they stayed round and beautiful.

cookie dough

going in to the oven

I allowed them to cool only about ten minutes before I couldn't resist the urge to devour a warm, gooey cookie. The recipe only makes about sixteen cookies. Next time I'll make a double batch!

still warm from the oven