I’m pretty excited about this recipe.
It’s not Paleo but it is vegan (so you can eat the cookie dough without worry). It is gluten free and definitely on the healthier side, as far as cookies go.
These cookies are so light and fluffy, baked PERFECTLY every single time and actually kind of fun to make.
The only downside about these cookies is that once you make the batter you have to wait. And wait like 24 hours. What?! Yes!
But the waiting ensures a perfect cookie. Like more perfect of a cookie than any other cookie I’ve ever made. And I’ve made a lot of cookies. A lot of not perfect cookies… but at least they still get eaten. 😉
These cookies are lovingly adjusted from the other best chocolate chip cookies ever. Food52 did a series of tests and baking project to find the best cookies out there and came up with these little gems. After making the recipe by the book several times, I decided to branch out and lower the calories a bit.
And remember that I mentioned these were vegan (and gluten-free) cookies. Seriously, NO ONE WILL KNOW. Not that vegan cookies are bad or anything, but people get all weird when you mention words like vegan or gluten free or healthy, especially when it involves baked goods.
So, brush off your baking sheets, adorn your apron, stop eating those chocolate chips alone, and get baking!
The Best [Salted] Chocolate Chip Cookies
Vegan, gluten-free, dairy free. Makes about 18 cookies.
- 2 cups gluten-free flour blend (I used Bob’s Red Mill brand)
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp fine salt
- 1 1/4 cups dark chocolate chips (60% cocoa or higher, or a vegan brand you like)
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup white sugar
- 1 ripe banana, mashed
- 1/3 cup olive oil
- 1/3 cup water
- Coarse-grained sea salt or flaky sea salt, for garnish
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.
In a separate large bowl, whisk the sugars briskly with the oil and water until smooth and incorporated, about 2 minutes. Add in mash banana and mix again with a fork to incorporate as much of the banana as possible (some chunks are ok).
Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.
When you’re ready to bake, preheat the oven to 350° F.
Line two rimmed sheet pans with parchment paper. Remove dough from the refrigerator and use an ice cream scoop, a spoon, or your hands to portion dough into 2-inch mounds. You can keep the dough in rounds or flatten with the back of a spoon or your hand just slightly.
Sprinkle the balls of dough with coarse-grained sea salt and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.