Vegan Gluten-Free Chocolate Chip Cookies Without Coconut Oil

My most-requested dessert, even over my normal chocolate chip recipe. Delicious and chewy cookies for those with certain dietary restrictions. Something to consider is that banana is the egg substitute and the taste is noticeable. Blue Bonnet® light margarine does not contain trace amounts of whey or lactose. Trader Joe's® semi-sweet chocolate chips are on PETA's list of recommended vegan chocolate.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 252 Calories

Ingredients

• ½ cup white sugar
• ½ teaspoon salt
• 2 tablespoons vanilla extract
• 1 ¼ teaspoons baking soda
• 2 teaspoons hot water
• 1 ½ cups brown sugar
• 1 banana, mashed
• 3 cups gluten-free all-purpose baking flour
• 2 teaspoons xanthan gum
• 1 cup vegan margarine (such as Blue Bonnet® light)
• 1 ½ cups vegan semisweet chocolate chips (such as Trader Joe's®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Bake in the preheated oven until golden brown, 10 to 12 minutes.

Step 3

Cream brown sugar, margarine, and white sugar together in a bowl. Add mashed banana and vanilla extract.

Step 4

Combine baking soda and hot water in a small bowl; add to sugar mixture and stir in salt. Add flour slowly, 1 cup at a time, incorporating xanthan gum at the same time. Add chocolate chips and stir to combine. Drop by large spoonfuls onto the prepared baking sheet.