Babycakes NYC Vegan Gluten Free Chocolate Chip Cookies Recipe

If you’ve ever craved the perfect chocolate chip cookie but need to avoid gluten and animal products, look no further! Inspired by the famous BabyCakes NYC bakery, this vegan gluten-free chocolate chip cookie recipe delivers all the indulgent flavor and chewy texture you love, without any of the common allergens.

Whether you’re vegan, gluten intolerant, or simply want a healthier treat, these cookies are sure to become a staple in your kitchen.

Made with wholesome ingredients like almond flour, coconut oil, and dairy-free chocolate chips, this recipe is easy to follow and yields soft, chewy, and delicious cookies every time. Plus, you won’t miss the dairy or eggs thanks to clever substitutions that BabyCakes NYC has perfected.

These cookies are perfect for sharing with friends, packing in lunchboxes, or simply savoring with a cup of your favorite plant-based milk.

Get ready to bake a batch of these delightful vegan gluten-free chocolate chip cookies that are as charming and tasty as those from the iconic BabyCakes NYC bakery!

Why You’ll Love This Recipe

This recipe is a game-changer for anyone who thought vegan and gluten-free cookies couldn’t be indulgent. Here’s why you’ll adore making and eating these cookies:

• Perfectly chewy texture: Thanks to the almond flour and flaxseed “egg,” these cookies stay soft and chewy, not crumbly or dry.
• Simple, wholesome ingredients: No refined flours or processed sugars here—just naturally gluten-free flours and coconut sugar.
• Allergy-friendly: Completely free from dairy, eggs, gluten, and soy, making them safe for many dietary needs.
• Quick and easy to make: You can whip up a batch in under 30 minutes, perfect for last-minute cravings or unexpected guests.
• Deliciously rich flavor: The combination of coconut oil and dark chocolate chips gives these cookies a deep, satisfying taste.

Ingredients

• 1 ¾ cups almond flour (finely ground)
• ½ cup tapioca starch (or arrowroot powder)
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ¼ cup coconut oil, melted
• ½ cup coconut sugar (or organic cane sugar)
• 3 tablespoons ground flaxseed mixed with 9 tablespoons water (flax egg)
• 2 teaspoons pure vanilla extract
• ¾ cup vegan dairy-free chocolate chips (semi-sweet or dark)

Equipment

• Mixing bowls (medium and small)
• Measuring cups and spoons
• Whisk or fork (for mixing flax egg)
• Hand mixer or stand mixer (optional)
• Spatula or wooden spoon
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed and water. Whisk well and set aside for 10 minutes until it thickens to a gel-like consistency.
2. Preheat your oven: Set to 350°F (175°C) and line your baking sheet with parchment paper or a silicone mat.
3. Mix the dry ingredients: In a medium bowl, whisk together the almond flour, tapioca starch, baking soda, and sea salt until well combined.
4. Cream the wet ingredients: In a separate large bowl, combine the melted coconut oil and coconut sugar. Whisk until smooth and creamy. Add the flax egg and vanilla extract, mixing thoroughly.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until a dough forms.
6. Add the chocolate chips: Fold in the vegan chocolate chips evenly throughout the dough.
7. Form the cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake: Place the baking sheet in the preheated oven for 10-12 minutes. The edges should be golden, but the centers will still look slightly soft.
9. Cool completely: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.
10. Enjoy! Serve with your favorite plant-based milk or simply as a sweet snack anytime.

Tips & Variations

“For an extra chewy texture, chill the cookie dough for 30 minutes before baking. This helps the cookies hold their shape and enhances the flavor.”

• Nut-free option: Substitute the almond flour with oat flour or a gluten-free all-purpose blend if you need a nut-free cookie.
• Add nuts: Mix in ½ cup chopped walnuts or pecans for added crunch and flavor.
• Different sweeteners: Swap coconut sugar for maple syrup or agave nectar, but reduce the amount of coconut oil slightly to maintain dough consistency.
• Mix up the chips: Use vegan white chocolate chips, peanut butter chips, or even dried cranberries for fun variations.
• Make it spicy: Add ½ teaspoon cinnamon or a pinch of cayenne pepper for a subtle warm kick.

Nutrition Facts

Serving Suggestions

These cookies are incredibly versatile and pair well with many treats and drinks. Try them with:

• A cold glass of almond, oat, or soy milk for a classic combo.
• A scoop of dairy-free vanilla ice cream for an indulgent dessert.
• Alongside a warm cup of coffee or chai latte to start your morning right.
• As a sweet treat packed in a lunchbox for kids and adults alike.
• With fresh berries and a drizzle of vegan caramel sauce for a special occasion.

Conclusion

Baking your own batch of BabyCakes NYC-inspired vegan gluten-free chocolate chip cookies is a rewarding experience that brings both comfort and joy. This recipe manages to capture the bakery’s signature charm by using simple, wholesome ingredients that deliver on flavor and texture.

Whether you’re accommodating dietary restrictions or just looking for a healthier cookie, these treats will satisfy your sweet tooth without compromise.

Don’t hesitate to experiment with the tips and variations to make this recipe your own. For more delicious vegan and gluten-free recipes, check out our Kodiak Banana Muffins Recipe or try baking the soft and delightful Lazy Cookie Cake Recipe.

And if you’re in the mood for something with a twist, the Glazed Twist Donut Recipe is a fantastic choice for your next baking adventure!

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