Tate’s Chocolate Chip Cookies made Vegan + Gluten Free

Tate’s Chocolate Chip cookies are quite possibly the best cookies ever.  It’s been almost 5 years since I’ve had one, but I can still remember how buttery and crisp they tasted.  Many allergy friendly desserts leave much to be desired, and I’m constantly trying new recipes whenever I have a sweets craving.  This one from the Tate’s Bake Shop Cookbook is the best recipe I’ve made yet.  Even with my adaptations it’s excellent.  I think because I used golden brown sugar instead of dark brown, they came out like more traditional cookies; but evenso they are SO good.  They taste buttery, albeit not crispy like original Tate’s cookies, and hit the spot!  The texture is good and it got the B seal of approval, who wanted to eat just cookies for dinner after I made them.  Feel free to swap out your traditional flour, eggs, and butter – I know they’ll still taste wonderful.

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Best Vegan + GF Chocolate Chip Cookies

yields about 34 cookies

adapted from Tate’s Bake Shop Cookbook

INGREDIENTS

2 cups King Arthur all-purpose baking mix

1 tsp baking soda

1 tsp kosher salt

1 cup vegan butter (2 sticks; I used the MELT buttery sticks)

3/4 cup sugar

3/4 cup brown sugar (golden)

1 tsp water

1 tsp vanilla

2 eggs via egg replacer, like Follow Your Heart

2 cups vegan chocolate chips (I used Equal Exchange allergy friendly brand)

DIRECTIONS

  1. Preheat oven to 350 degrees.  Line cookie sheets with a Silpat or parchment paper.
  2. In a large bowl, stir together the flour, baking soda, and salt.
  3. In another large bowl, cream the butter and sugars.  Add the water and vanilla.  Mix the ingredients until they are just combined. Add the “eggs” and mix them lightly.  Stir in the flour mixture. Fold in the chocolate chips, don’t overmix the dough.
  4. Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop.  Use 1 tablespoon if you want to make smaller cookies.  [I got about 9 cookies on each baking sheet, leaving plenty of room for them to spread].
  5. Bake them for 12-18 minutes until the edges and centers are browned.  15-18 minutes was the best timing for me, erring on the latter time helped them spread more to the size of traditional Tate’s cookies.  They won’t be thin and crisp like Tate’s cookies, but more fluffy like a Chip’s Ahoy or traditional chocolate chip cookie.
  6. Remove the cookies and cool on a wire rack.
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Visiting Tate’s Bake Shop in 2012

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