These are hands down the **best** chocolate chip cookies, even without the gluten, dairy or eggs! These are thick cookies that have crisp edges, soft/gooey centers with a sea salt topping (which is optional) for some texture and additional deliciousness. I have given these to many people who aren't celiac or gluten intolerant (some who are hardcore against gluten free anything), and they devoured these and said they were the best cookie they ever had and couldn't believe they were free from anything haha. The best compliment! I will continue to post my recipes here, but I have a free Patreon where I post recipes and educational tips & tricks. I just started! I also have a TikTok where I share videos. Suuuuuper novice, but I'm learning as I go lol. My usernames are the same as here (silkandsorghum). I would love a follow to help me grow! Anyway, here is the recipe. If you make these, please let me know how they turned out for you!!

Servings: 5-8 cookies, depending on how big you want them

**Ingredients**

* 1 stick country crock plant based butter with olive oil, slightly room temperature *(you don't want it too soft or melted)*
* 50 grams granulated sugar
* 135 grams light brown sugar
* 200 grams King Arthur measure for measure flour
* 4 grams cornstarch
* 4 grams sea salt
* 1 gram baking soda
* 3 tablespoons oat milk *or dairy free milk of choice*
* 4 grams pure vanilla extract
* 196 grams Enjoy Life allergy-free dark chocolate chips
* 196 grams Enjoy Life allergy-free semi-sweet chocolate chips
* Flaky sea salt for sprinkling *(optional)*

**Steps**

1. In a small bowl, whisk together your flour, cornstarch, baking soda and salt. Set aside.
2. In a large bowl and using a hand mixer, cream together your butter, granulated sugar and brown sugar until creamy and well incorporated.
3. Add milk and vanilla and mix until smooth.
4. Add your dry ingredients and mix on low until just incorporated. Then, fold in your chocolate chips using a rubber spatula. 
5. Measure your cookie dough to 100-110 grams (depends on how large you want your cookies). Roll dough into a ball and place on a baking sheet lined with parchment paper. Chill in the fridge or freeze for minimum of 2 hours or overnight. This step is difficult because we'd all love to just bake right away, but this step is crucial for a perfect cookie. If you bake these right away, they will spread and be a flat mess. **Chilling is necessary!**
6. Once dough has chilled, preheat your oven to 375°. For just chilled dough, bake for 14-15 minutes. For more frozen dough, bake for 15-20 minutes. If you made smaller sized cookies, bake for 9-11 minutes.
7. Take cookies out of oven, sprinkle with flaky sea salt if desired, and let them rest on the baking sheet for 20-30 minutes. This will allow the cookie to set so you can pick them up, but they'll still be gooey on the inside!

**Notes**

* This recipe can easily be doubled or tripled if you'd like to make a bunch at a time and freeze (or eat. I don't judge)
* My favorite dairy free butter to bake with is Country Crock plant based sticks with olive oil. They have a great fat content for baking. Other brands are too watery and can produce different results.
* I highly recommend Enjoy Life allergy free chocolate chips!
* My favorite flaky sea salt for sprinkling is Celtic sea salt.
* This is optional, but I like to top my cookies with a few more chocolate chips once they're out of the oven for presentation. I just gently press them in as to not break them, then sprinkle sea salt on top of the fresh chocolate chips!
* If you want to make a batch and freeze, roll them into a ball, place on baking sheet fitted with parchment paper, then freeze for an hour or two. Then, transfer them into a Ziploc bag or air-tight container to keep them from getting freezer burn. You can let the cookies sit out for 15-20 minutes, or bake them from frozen. Enjoy!



Gluten & dairy free vegan ooey gooey chocolate chip cookie recipe!