Vegan Espresso Chocolate Chip Cookies

I decided to try a new chocolate chip cookie recipe for my daughter with dairy and egg allergies. The dough is crumbly, but the cookie turned out fine!

Vegan Espresso Chocolate Chip Cookies (~from Liz Hurley Rd)

Ingredients

·        1 flax egg or egg replacer* (used flax egg- 1 tablespoon flax meal and 3 tablespoons water)

·        1/2 cup butter substitute (I used earth balance), softened (used ½ cup canola oil)

·        1/2 cup granulated sugar

·        1/2 cup light brown sugar, packed

·        1.5 cups Bob's Red Mill 1:1 Gluten Free Flour (used regular flour)

·        3 tbsp instant espresso powder (dry)

·        1 tsp baking soda

·        1/4 tsp salt

·        1 cup enjoy life mini chocolate chips

Instructions

1.      Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. 

2.      In a small bowl combine ground flaxseed (or egg replacer) and water.  Let sit for 2-5 minutes before adding to recipe. 

3.      In a medium bowl combine gluten free flour, instant espresso powder, baking soda, and salt and whisk to combine.

4.      In a large bowl beat sugars, softened butter, and flax egg until fluffy. 

5.      Add dry ingredients to wet a little at a time and mix until combined.  Fold in vegan chocolate chips. Cover dough with plastic wrap and place in the fridge for 10-30 minutes to firm up.  

6.      Form dough into 1" balls and place about 2" apart on the baking sheet.  Bake for 10-12 minutes, until edges are golden brown.  The middle of the cookies will still be soft.  

7.      Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat for remaining dough.  

8.      Store leftover cookies (if there are any) in an airtight container for up to 4 days.  

Recipe Notes

*I like to use either a flax egg (1 tbsp finely ground flax meal + 3 tbsp water) OR Bob's Red Mill Gluten Free/Vegan Egg Replacer.  For the Flax Egg: Combine 1 tbsp ground flax with 3 tbsp water in a small bowl and let sit for 5 minutes before adding to the recipe.  If using Bob's Red Mill Egg Replacer: Combine 1 tbsp of the replacer with 2 tbsp water, mix well, and let sit for 2 minutes before adding to the recipe.  While I did not try a regular egg in this recipe, I'm sure you could use 1 egg instead of an egg substitute if you don't need a vegan (egg free) cookie.