Perfect Vegan Gluten-Free Chocolate Chip Cookies
User Reviews
4.8
Perfect Vegan Gluten-Free Chocolate Chip Cookies
Description
The Perfect Vegan Gluten-Free Chocolate Chip Cookies combine almond flour, a gluten-free flour blend, vegan dark chocolate chips, baking powder, and brown sugar with aquafaba whipped to loose peaks. Coconut oil and vanilla extract are folded in, creating a dough that is firm yet pliable. Chilling the dough enhances its texture and controls spread during baking. The cookies are pressed slightly into mounds on parchment-lined sheets and baked at 375°F.
The whipped aquafaba acts as a leavening and binding agent without eggs, giving a light structure, while the combination of almond and gluten-free flours contributes to softness without grittiness. Coconut oil imparts subtle richness. These cookies offer a balanced sweetness suitable for those avoiding dairy, eggs, and gluten.
The dough yields about 11 cookies, which hold their shape well, ideal for those seeking vegan and gluten-free treats without complex substitutions. Adjustments to the nut content can be made by substituting oat and coconut flour blends as noted in the recipe notes.
Ingredients
- 1 1/4 cup almond flour (almond flour works best here as opposed to almond meal, which would give these more crunchy texture and nutty flavor // if avoiding nuts, see notes*)
- 1/4 cup vegan dark chocolate chips (we like Enjoy Life)
- 1/3 cup gluten-free flour blend
- 1/2 tsp baking powder
- 1/4 tsp salt sea salt
- 1/3 cup brown sugar or sub muscovado sugar, organic
- 1/4 cup aquafaba (the brine/liquid in a can of chickpeas // measured before whipping)
- 3 Tbsp coconut oil or melted vegan butter, melted
- 1/2 tsp vanilla extract
Instructions
- In a large mixing bowl, stir together almond flour, dark chocolate chips, gluten-free flour, baking powder, salt, and organic brown sugar. Set aside.
- In a separate mixing bowl, beat aquafaba using a handheld mixer until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
- To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then add to the dry ingredients and mix until just combined. You should have a firm, semi-tacky dough.
- Loosely cover and let chill in the refrigerator for 30 minutes. In the meantime, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
- Scoop out 1 1/2-Tablespoon amounts of dough (I like this scoop) and transfer to your lined baking sheet. Use the palm of your hand to smash the cookies down slightly into small mounds. They won’t spread much, so no need to leave a ton of room between cookies. There should be about 11 cookies (amount as original recipe is written // expect a different yield if altering batch size).
- Bake for 12-15 minutes or until the edges are golden brown. Be careful not to burn (especially on the bottoms).
- Remove from oven and let cool on the pan for 5 minutes. Then carefully loosen with a spatula and enjoy or continue to let cool.
- Store cooled leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer. These are super delicious when warm and dipped in almond milk or hot cocoa!
Notes
- If avoiding nuts, substitute almond flour with a blend of oat flour, coconut flour, and ground flax or sesame seeds; finely chop larger seeds before use.
- Add a little cream of tartar to aquafaba to aid whipping if needed.
- The recipe is adapted from Trail Mix Cookies, originally from the Sprouted Kitchen cookbook.
- Nutrition information provided is approximate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11(Cookies)
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1Cookies | |
| Calories | 211 | 11% |
| Carbohydrates | 23.5g | 8% |
| Protein | 3.9g | 8% |
| Fat | 12.5g | 19% |
| Saturated Fat | 4.9g | 25% |
| Sodium | 82mg | 3% |
| Potassium | 110mg | 2% |
| Fiber | 2.8g | 11% |
| Sugar | 6.8g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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