GF Plant-Based Crumbl Copycats
Plant-Based, Gluten-Free, Top 8 Free Bakery-Style Chocolate Chip Cookies (A Crumbl Copycat)
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
Due to the size and density of these cookies, they will take much longer to cool than a typical cookie & will continue to cook quite a bit after being removed from the oven. Be careful not to keep them in the oven too long or your cookies will not be as soft as you would like once fully cooled.
These cookies can be enjoyed warm, but you will still want to give them plenty of cooling time after being removed from the oven. Experiment with different cooling times until you find the perfect balance for you!
Gluten-free cookies are always best when eaten on the same day they are baked. If you have leftovers, place them in the freezer on a flat sheet for an hour or two, then remove them from the pan, place them in an airtight bag and return them to the freezer. They will last several days in the freezer without sticking together and will still have a fresh-baked taste when you defrost them on the counter to eat later!