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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
Add the vegan butter and sugar to the bowl of a stand mixer and cream them together.
Prepare a flax egg by adding 1 Tbsp of ground flaxseed meal to a bowl and then adding 3 Tbsp of hot water from the kettle and letting it become gloopy.
Add the flax egg and the vanilla into the mixing bowl and mix in.
Then add in the gluten free all purpose flour, baking soda, salt and cornstarch and mix it in by hand (you can use a spoon but just don’t use the electric mixer for this part).
Then add the chocolate chips and chocolate chunks and mix into a thick cookie dough. Add in the soy milk and mix in again.
Roll into balls and place onto the parchment lined baking tray. Aim for 20 balls.
Bake in the oven for 15 minutes until golden on top.
Remove from the oven and press some chocolate chips right into the tops of the warm cookies.
Leave the cookies on the tray to cool and firm up.