Recipe and Photos by Lisa Anderson
Nothing spells out tradition like a chocolate chip cookie. Our family loved the Betty Crocker recipe and used it as our core chocolate chip cookie recipe every time we made them. After a while, we tweaked a few things here and there, but when it came time to make them dairy-free, gluten-free, and vegan, I had to start from scratch… literally!
I haven’t tried this recipe with any substitutions, but you should be able to swap out regular shortening and sugars without a problem. If you are not a coconut fan, make sure to use a plant-based cream that is high in fat for the best results. Send us an email if you try any substitutions and let us know how the cookies turned out!
Chocolate Chip Cookies: Vegan, Dairy-Free, and Gluten FreeRecipe by Lisa Anderson
- 2 Tbsp. arrowroot flour
- ¼ cup plus 2 Tbsp. Coconut cream full-fat
- ½ cup coconut palm shortening
- ¼ cup plus 2 Tbsp. Swerve® sugar replacement granular
- ¼ cup plus 2 Tbsp. Swerve® brown sugar replacement
- 1 tsp. vanilla extract
- 1 ¼ cups oat flour
- ¼ cup cassava flour
- ½ tsp. baking soda
- ½ tsp. salt
- 1 ¼ cups vegan chocolate chips 7 oz.
- Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- In a small bowl, whisk together arrowroot flour and coconut cream until smooth. Set aside.
- In a separate bowl, beat together shortening, sugars, and vanilla until creamy. Add in coconut cream mixture and stir until combined.
- Sift together oat flour, cassava flour, baking soda, and salt. Slowly add dry ingredients, ½ cup at a time, to the wet ingredients. Mix until flour is absorbed and the dough forms. Add in chocolate chips.
- Form 2-inch round balls from the dough. Place on the baking sheet and slightly flatten the dough with your palm. Continue until the cookie sheet is full. Leave space between each cookie to allow for any spread during baking.
- Bake 8 – 10 minutes or until cookies are lightly browned but still soft. Cool on the pan for 5 minutes before transferring to a cooling rack.
- Repeat steps 5 and 6 until dough is gone.
- Store in an airtight container on the counter or freeze for up to three months.
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Lisa is the creator, editor in chief, and creative director of The Chews Letter magazine. Lisa's work has been featured in Designer Original, In Fitness and In Health, and several community magazines. Find her on Instagram: @lisadesignmedia or Follow The Chews Letter: @thechewsletter.com