Chocolate Chunk Cookies

As I stated on my Instagram page today, I’m basically a vegan. I searched for the proper term the other day. My official classification is “seagan” seafood-vegan. I no longer consume butter even though its the best ingredient in the wold according to Paula Dean. I haven’t put milk or cream in my coffee in years. I don’t eat real mac and cheese anymore, just the fake stuff, and I’ve officially given up pizza as we all know it. (I’m currently craving pizza, and wondering if Uno’s Pizzeria will make me a deep dish gluten free pizza with chunky tomato sauce) the struggle is real.

*update Uno’s makes gluten free pizza, I just ordered online
Now, don’t let me have you thinking being a vegan is a drag, because its not. If I didn’t enjoy it, I wouldn’t do it. Some people do it for animal rights reasons, some people do it for dietary reasons. Me, I’m a combination of both. Apparently January is Vegan-January, that being said I felt like I should share my vegan, gluten-free chocolate chip cookie recipe with you.

comment below if you make them! let me know how they turn out!

Preheat oven to 350


2 1/4 cups of Bobs Red Mill 1:1 Gluten Free All Purpose Flour

1 1/5 cup dark brown sugar

1 cup of vegan butter  softened but not melted

2 Tablespoons of flax meal mixed with 5 Tablespoons of water ( egg replacement)

1 teaspoon of vanilla

1 Tablespoon of Molasses

1 teaspoon of salt

1 teaspoon of baking soda

10 oz vegan chocolate  chips



In a small bowl measure flax meal ( ground up flax seeds) and water. Whisk together and let sit for five minutes

In a separate bowl cream butter, and sugar. Add flax egg, vanilla, and molasses. Add in dry ingredients and mix until combined.

Take parchment lined sheet pans and scoop cookies.

Bake for 10 minutes.

when the cookies come out of the oven sprinkle with sea salt and let cool.





Hello fellow bloggers. My name is Bailey, but you can call me Bae. I am a 22 year old college graduate, and an aspiring pastry chef. I have recently been released into the real, wild, culinary world, and I am slowly finding my way. In the midst of it all I plan on exploring restaurants, pursuing food photography, critiquing recipes as well as creating my own, as well as reading as many chef biographies as my free time allows. I think it is important to know about the chefs that have paved the way for us fellow culinarians. It also allows you to sound educated when conversing with others in the field. I am very excited to see where this adventure takes me; I hope you will come along for the ride!

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