Copycat Entenmann’s Chocolate Chip Cookies (Gluten-Free/Vegan) (Edit recipe)

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Just like the Entenmann’s Original Chocolate Chip Cookies in the navy blue-trimmed white box; my easy & delicious copycat version of these nostalgic, soft-baked chocolate chip cookies is gluten-free & vegan (not like anyone would even know). Nut-free too. No chilling time required. You’ll definitely want to save this recipe.

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PREP TIME

5 minutes to 10 minutes

COOK TIME

12 minutes

INGREDIENTS

10

Serves: 28

Ingredients

0.5 cup Plant-Based Butter, (1 stick); softened at room temperature
1 cup Organic Cane Sugar - Thrive Market
3 Tbsp Water, At room temperature or slightly cold
0.5 tsp Apple Cider Vinegar
1 tsp Pure Vanilla Extract
1.5 cups Gluten-Free Measure for Measure Flour - King Arthur, Use scoop & sweep method to measure
0.75 tsp Cornstarch
1 tsp Baking Soda
0.5 tsp Salt, Use iodized salt
1 cup 85% Cacao Organic Vegan Extra Bitter-Sweet Dark Chocolate Mini Chips (Bulk) - Pascha Chocolate Co., Or Pascha 70% or Pascha 55% Mini Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325°. Line 2 cookie sheets with parchment paper.
In bowl of stand mixer fitted with paddle attachment, or in large bowl using hand mixer, beat softened butter, sugar, water, vinegar & vanilla on medium-high speed until combined & smooth.
In medium bowl, whisk to combine gluten-free flour, cornstarch, baking soda & salt.
Add dry mixture to bowl with wet mixture; beat to combine, scraping sides of bowl as needed.
Use wooden spoon or rubber spatula to stir in mini chocolate chips.
Use 1 Tbsp cookie scoop to scoop dough (leveling off excess dough back into bowl using a butter knife) onto prepared cookie sheets, spacing 2-inches apart.
Bake on middle rack of oven for 12 minutes.
Cool 5 minutes before transferring cookies to wire rack to continue cooling. Makes 28 cookies.

Notes

Store cooled cookies in a single layer (separate layers of cookies using parchment paper) in an airtight container for up to 5 days. Baked cookies should measure between 2-to-2 1/4-inches in diameter. *Recipe is Top 8 Allergen-Free if you use soy-free, plant-based butter sticks.* Dairy-free. Egg-free. Gluten-free. Nut-free. Plant-based. Vegan.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	5 g
Carbohydrates:	16 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	108 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.