Have you been drooling over the Crumbl trend, too? You know, huge, bakery style cookies delivered fresh to your neighbor’s door, and present at every after-school event, party, or office meeting? The only problem is you can’t have them because you’re on a special diet? Whether you are vegan, have food allergies, Celiac disease, or are following a plant-based and/or gluten free diet for other reasons, now you can see what all the fuss is about, too!
Sponsored by Better Batter
This recipe was developed with the only flour that I recommend for gluten-free plant-based cookies, Better Batter All-Purpose Flour Mix. I’ve tried a lot of different flour blends and many have served their purpose, but when you’re making cookies, the dough is more dense and bakes for a shorter time than a cake or other baked good, and you need to make sure you have a flour that leaves no trace of grit in your mouth. Better Batter does this so amazingly well, I haven’t found another flour that even compares in cookies. That’s why I was so excited when they agreed to sponsor this post!
My family is actually able to eat gluten and wheat, so we also tested this recipe with a regular, all-purpose flour. 1 for 1 substitutions worked perfectly… I’m not sure my family will ever allow me to go back to my regular chocolate chip cookies! But if you’re truly looking for the best flour choice, I think you’ll find it interesting to know that we came across post by Modern Honey that recommends using half all-purpose and half cake flour, and chose not to put it to the test for this crazy reason: cake flour was recommended because it contains less gluten! That’s right! In order to get the absolute best bakery-style cookie, you’re actually fighting against the gluten in regular all-purpose flour. That’s a HUGE WIN for the gluten-free folks!!
My family loved both the gluten-free and gluten-containing versions of this recipe. Choose the best fit for you and your peeps and don’t forget… gluten-free flour may actually work to your advantage!
GF Plant-Based Crumbl Copycats
Ingredients
- 3 cups safe flour Try Better Batter All-Purpose Gluten Free
- 1 tsp cornstarch
- 3/4 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup safe butter (check out my pin boards for plant-based and safe butter alternatives)
- 1 cup brown sugar
- 1/2 cup sugar
- 1 1/2 tsp vanilla
- 1/4 cup apple cider vinegar
- 2 cups chocolate chips (check out my pin boards for plant-based and safe chocolate chip options)
Instructions
- Mix flour, cornstarch, salt, soda, & powder. Set aside.
- In a mixing bowl, using the paddle hook, cream butter and sugars. Mix until well-blended and fluffy.
- Add vanilla and apple cider vinegar. Blend well, but don't be surprised if the mixture separates and looks a little clumpy.
- With the mixer on low speed, gradually add dry ingredients. Mix until well blended, but don't over-mix.
- Fold in chocolate chips.
- Refrigerate approximately one hour. This dough can also be refrigerated overnight, but will need about 20 minutes rest at room temperature before forming into balls.
- While dough is chilling, pre-heat oven to 400° F.
- Form dough into large balls (approximately 3.5 to 4 ounces) and place on a lined baking sheet.
- Bake for 9 to 12 minutes, until edges start to golden.
- Remove from oven and cool on pan for at least 10 minutes.
- Remove to cooling rack and continue to cool completely.
Notes
This post contains affiliate links. All opinions are my own.
