Gluten-Free Always-Delectable Chocolate Chip Cookies (Vegan Option)


Always-Delectable Chocolate Chip Cookies

This Always-Delectable Chocolate Chip Cookies recipe comes with each box of the Inspiration Bakery and Mixes Versatile Cookie Mix. Really, who doesn't love chocolate chip cookies? And gluten-free ones even more, right? This recipe can be modified by substituting white chocolate chips and macadamia nuts for dark semi-sweet chocolate chips.
Our families think those White Chocolate Chip and Macadamia Nut Cookies are really special, too. And think what happens if you throw a few craisins in the mixing bowl, too.
We also use this mix to make Chewy Oatmeal Cookies and Jelly-Filled Cookies (see elsewhere under this recipes tab). This Always-Delectable Chocolate Chip Cookies recipe can also be made vegan and that option is shown in the instructions below.
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dessert
Cuisine American
Servings 24


  • Oven
  • Stand Mixer or Hand Mixer
  • MIxing Bowls (2)
  • Dry Measuring Cups and Spoons
  • Liquid Measuring Cup
  • Large Spoon
  • Cookie Sheet
  • Spatula
  • Wire Rack


Chocolate Chip Cookie Dough

  • 1 Box Inspiration Bakery and Mixes Versatile Cookie Mix
  • 1 Cup (Plus 2 Tablespoons) Butter or Margarine (softened) 1 cup equals 2 sticks
  • 3/4 Cup (packed) Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 2 Eggs (large) or Vegan Option
  • Vegan Option: flaxseed or commercial egg replacer
  • 1 Tablespoon Vanilla Extract
  • 1 Bag Chocolate Chips (gluten-free)

White Chocolate Chip Macadamia Nut Dough Option

  • 1 Bag White Chocolate Chips (gluten-free)
  • 5 Ounces Macadamia Nuts (sliced)


  • Preheat your oven to 375° F.
  • Stir together the dry ingredients (sugars and cookie mix) and set aside.
  • Vegan Egg Substitute: follow the instructions on your egg-replacer package. Or, if using flaxseed, measure out 2 tablespoons flaxseed and 6 tablespoons water. Grind the flax seeds into a fine powder. If you have pre-ground flaxseed, 1 1/2 tablespoons should work. Combine the flaxseed and water and then whisk until the mixture becomes gelatinous. Substitute for the eggs in the next step.
  • Using your hand mixer or stand mixer, cream together the brown sugar, granulated sugar, butter or margarine, eggs or egg substitute, and vanilla extract.
  • Add the dry ingredients slowly into the wet ingredients until well blended.
  • Stir in your choice of chocolate chips (and macadamia nuts, if chosen) by hand.
  • Drop rounded teaspoons of cookie dough 2 inches apart onto your ungreased cookie sheet. Cookies may be made larger by using a larger spoon such as a tablespoon but remember to leave more space between them to allow for expansion while they bake.
  • Put your cookies in the oven and bake for 10-12 minutes. Do not overbake.
  • Remove your Always-Delectable Chocolate Chip Cookies from the oven and let them rest for a few minutes. Then, using your spatula, move the cookies from your baking sheet to a wire rack to finish cooling. You can definitely eat 'em warm!
Keyword Chocolate Chip Cookies, Cookies, Gluten-free, Gluten-Free Chocolate Chip Cookies, Gluten-free White Chocolate Macadamia Nut Cookies, Non-GMO, White Chocolate Macadamia Nut Cookies

Leave your comment

Recipe Rating