Vegan Carob Chip Cookies (Soft Batch)

The best vegan and gluten-free chocolate chip cookies! They come out soft, chewy, and delicious every time.

Course Dessert

Cuisine gluten free, soy free, vegan

Keyword carob chip cookies, vegan carob chip cookie, vegan gluten free chocolate chip cookie

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 192kcal

2 ½ cups flour most GF flour mixes work well
1 teaspoon salt
1 ½ teaspoon baking soda
1 teaspoon xanthan gum (if using gluten free flour even if it’s already in the flour mix.)https://thehiddenveggies.com/category/desserts/cookies
1 cup carob chips or chocolate chips

Preheat oven to 375° F (190° C).
Mix flax meal and water and set aside.
Mix margarine and sugar with a mixer until blended smooth.
Add flax mixture (or the egg replacer mixture) to the margarine and sugar, along with a teaspoon of vanilla, and beat with a mixer for 30 seconds
Combine dry ingredients in a separate bowl.
Slowly add the dry ingredients, using the low speed on your mixer until everything is combined.
Stir in the carob or chocolate chips with a spoon.
Put heaping tablespoons of cookie dough on a dry cookie sheet about 3 inches apart.
Bake for 10 minutes.
Let them cool on the tray for a few minutes before transferring them to a flat countertop.

I like to use an Airbake cookie sheet for these cookies to keep them from burning on the bottom.
Let them cool on the cookie sheet for about 3-5 minutes before transferring them to a flat surface.
Make sure that the margarine or coconut is soft but not melted.
If using coconut oil, choose refined coconut oil if you don't want a coconut flavor.
The dough will be golden brown from the Sucanat or coconut sugar, so it may look done before it actually is.
If you are making these gluten-free, be sure to use xanthan gum, or they will be crumbly.