My experience with gluten-free baking is that the product is softer than it’s gluten-full sister. This can be cool sometimes, if you’re into that sort of thing. And these cookies were fall apart, gooey delicious before the second baking, but I needed to box and transport them so soft was not ideal. I say start at 15 minutes, and then check in with your cookies (I ended up taking them off the cookie sheet and onto the cooling rack after 12 minutes, discovered they were way too soft, and ended up baking them for another 12 minutes, and they weren’t even brown on the bottom). Let me know what your perfect time ends up being!

Twice-Baked Chocolate Chip Cookies

1/2 cup Earth Balance or Coconut Oil, softened

1/2 cup brown sugar, packed

1/4 cup cane sugar

1 “flax egg” (1 Tablespoon ground flaxmeal mixed with 3 Tablespoons water)

1 Tablespoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 1/4 cups gluten-free flour (I used Pamela’s-should be able to find at Whole Foods)

1/2 cup vegan chocolate chips

Preheat oven to 350 degrees

Line one or two cookie sheets with parchment paper.

In a small bowl, combine flaxmeal and water and set aside for a few minutes. In a stand mixer, cream Earth Balance or coconut oil with sugars until light and fluffy. Add “flax egg” and vanilla and mix until thoroughly incorporated.

In a medium bowl, combine baking soda, salt, cinnamon, and flour. Whisk to combine thoroughly. Add flour to wet ingredients, and stir just until combined. Fold in chocolate chips.

Now, I made 10 monster cookies with this by using an ice cream scoop to measure out the dough. If you want smaller cookies, use a regular spoon to drop a tablespoon or so on the cookie sheet. Give them plenty of room as these babies will spread a lot.

For the monster cookies, bake at 350 degrees for 15 minutes, or until done to your liking.  As I said above, gluten free baked goods in my experience just take a bit longer to set up, but the end result is worth it. Enjoy!