Mrs Field’s Knock Off Chocolate Chip Cookie

I’ve got a vegan and gluten free Mrs Field’s Knock Off  Chocolate Chip Cookie recipe for you!  Bake these delicious chocolate chip cookies and then save some for your holiday parties!!   They freeze beautifully and stay nicely at room temperature for about 5 days.   You will never know these are vegan and gluten free!!   Check out how we made them in the photos below and then print the recipe below the photos.

We use a blend of cashew/almond for the milk in the cookies.   The sugar is Not reduced.  I don’t think Mrs Field’s uses reduced amounts of sugar or sugar substitute.  So this is the real thing…sugary, gooey and yummy.

We also use flax eggs instead of regular eggs.   Use ground up flax seed…be sure it is ground up, and add water then stir. It will congeal and be just the right consistency to replace your eggs.  This makes it very healthy.

We also use King Arthur’s gluten free flour.  There are many brands out there and I like them the best.  You may have one you prefer or maybe you make your own blend of flours.

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Mrs Field’s Knock Off  Chocolate Chip Cookie Recipe

vegan & gluten free

Recipe for Mrs Field’s knock off chocolate chip cookies, Vegan and Gluten Free

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4.50 from 2 votes

Mrs Field's knock off chocolate chip cookie recipe. Dairy & Gluten Free

Bake these delicious chocolate chip cookies and then save some for your holiday parties!!   They freeze beautifully and stay nicely at room temperature for about 5 days.   You will never know these are vegan and gluten free!!  Check out how we made them in the photos below and then print the recipe below the photos.

Prep Time20 minutes mins

Cook Time9 minutes mins

Total Time29 minutes mins

Course: Dessert

Cuisine: American

Servings: 24 cookies

Calories: 161kcal

Author: My Dairy-Free Gluten-Free Life

Ingredients

• 2 flax “eggs” recipe below
• 6 tablespoons warm nut milk of choice we use a cashew/almond blend
• 2 tablespoons flax meal ground flax seeds
• 1 cup soft/liquid coconut oil I would plan to use 1 cup and then take about 2 tablespoons back out.
• 2 tbsp of milk again the cashew/almond blend
• 1.5 cups packed brown sugar
• ½ cup granulated sugar
• 1 tablespoon pure vanilla extract
• 2.5 cups unbleached gluten free flour
• ¾ teaspoon Himalayan salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup mixed mini and chunk dairy free chocolate bits

Instructions

• Start by mixing your flax meal and warm nut milk.  Allow to rest and thicken for 5 to 10 minutes while you get everything else together.
• Preheat the oven to 350 degrees.
• Using an electric mixer, add the soft/liquid coconut oil, sugars, vanilla, additional 2 tablespoons of nut milk, salt and flax eggs and mix on medium speed until smooth.
• Slowly add in the flour, baking soda and baking powder until thick and even. The batter might seem a little crumbly, this is perfectly alright. If you are concerned, you could add a pinch more nut milk at a time until it seems right.
• Mix in the dairy free chocolate bits.
• Cover baking sheets with parchment paper (not wax paper) and evenly space balls of the batter.
• Bake for pretty much exactly 9 minutes, after the first tray you’ll know if you need a little more or less time based off of your oven. But overall, 9 minutes seems to be the magic number, the cookies will likely still look a bit under done-this is the path to the perfectly chewy cookies inside with a slight crisp edge.
• Allow the cookies to cool on the tray for a few minutes before transferring to a clean, cool counter.
• These freeze beautifully and have stayed fresh quite nicely at room temp for about 5 days.

Notes

Nutritional values based on one serving

Nutrition

Calories: 161kcal | Carbohydrates: 31g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Sodium: 129mg | Potassium: 39mg | Fiber: 1g | Sugar: 21g | Calcium: 44mg | Iron: 1.1mg