One Bowl Chocolate Chunk Cookies (Gluten Free, Vegan)

Prep: 45 minutesCook: 15 minutesTotal: 60 minutes
Yield: 8Categories: Baking, Desserts
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My chocolate chunk cookies are easy to make and so delicious. This is a revised version of an old chocolate chip cookie recipe that I have worked to improve so they are perfect. I have renamed my cookies ‘chocolate chunk’ because I prefer to use a dairy free chocolate bar that I’ve chopped into chunks myself rather than chocolate chips. This recipe creates a cookie that is soft in the centre but crispy on the outside so you get the best of both worlds.

I have made these cookies with milk, white and dark chocolate as well as adding crushed up gluten free biscuits into the batter and they have all worked beautifully. In fact, I would really recommend tracking down a gluten free and vegan Oreo alternative and crumbling a few of those into the batter when you add in the chocolate chunks – the end result is amazing!

For this recipe you need to use margarine that comes in a hard block otherwise it won’t work and you’ll end up with an oily mess instead of deliciously soft centred cookies. How many it makes depends on the size of the scoop you use but I normally get 6 – 8 cookies from this amount of dough.

Please remember that the dough will spread during the baking process so ensure you spread the dough balls out, you may even need to use two separate baking trays. The chocolate chunk cookies should keep well for up to four days in an airtight container.

If you like this recipe you may also like my Double Chocolate & Raspberry version or my Matcha & White Chocolate version. If you are looking for more chocolate chip recipes you may like my Chocolate Chip Freezer Fudge and my Chocolate Chip Chickpea Blondies which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 150g 3/4 cup + 3 tbsp plain gluten free flour
  • 100g 1/2 cup dairy free chocolate chunks
  • 65g 1/4 cup + 1 tbsp dairy free butter (hard block)
  • 60g 1/4 cup + 1 tbsp light brown sugar
  • 50g 1/4 cup caster sugar
  • 3 tbsp cold water
  • 1 tbsp ground flax seed
  • 1/2 tsp vanilla extract
  • 1/4 tsp bicarbonate of soda

Method

  1. Combine the flax seed and water in a cup and set aside for a minimum of ten minutes until a gel forms
  2. Melt the butter in a saucepan over a low heat
  3. Place the caster sugar and light brown sugar in a large mixing bowl and, once cooled, stir in the butter
  4. Add the vanilla extract and flax egg to the sugar mixture and stir well until the sugar dissolves and a pale brown liquid forms
  5. Sieve in the dry ingredients and combine until a sticky dough forms
  6. Add the chocolate chips/chunks to the mixture and mix well so they are evenly distributed throughout
  7. Place the dough in the fridge to chill for a minimum of thirty minutes
  8. Scoop out balls of the cookie dough using either a teaspoon or ice cream scoop and place onto a tray lined with baking paper, pressing down slightly to flatten the ball using your fingertips
  9. Repeat this until all of the dough has been used, making sure to leave a few inches gap between each ball of cookie dough as they will spread
  10. Bake the cookies in a preheated oven for 15 minutes at 170 degrees Celsius

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