Vegan Chocolate Chip Cookies (gluten free, too!)
User Reviews
4.9
Vegan Chocolate Chip Cookies (gluten free, too!)
Description
This recipe produces vegan and gluten-free chocolate chip cookies using almond flour and oat flour. The wet ingredients include brown sugar, vanilla extract, flaxseed meal as an egg replacer, almond milk, and melted coconut oil. These combine to create a moist and pliable dough that supports the dry ingredients of flour blends, baking soda, and salt. Chocolate chips are folded in last for bursts of melted chocolate in the finished cookie.
After baking at 350°F for 10-12 minutes, the cookies are soft and chewy, with a slightly browned edge. Letting them rest on the baking sheet after removal helps them firm up. The dough can be scooped or formed by hand, and spacing between cookies prevents them from merging during baking. Approximately 15 cookies result from this batch size.
The cookies are suitable for those avoiding eggs, dairy, and gluten, without sacrificing the familiar texture of classic chocolate chip cookies. They work well as snacks or treats and can be adapted with preferred sugars or plant milks.
Refrigerating the dough briefly before baking can produce thicker cookies. The recipe also links to instructions for making oat flour at home and freezing cookie dough to ease future baking.
Ingredients
- Wet Ingredients:
- ¾ cup brown sugar 160g, packed, or sub coconut sugar
- ½ teaspoon vanilla extract
- 1 tablespoon flaxseed meal
- 3 tablespoons almond milk or dairy free milk of choice
- ⅓ cup coconut oil melted and cooled, 75g
- Dry Ingredients:
- 1 cup almond flour 112g, packed, fine, blanched
- 1 cup oat flour 92g, gluten free
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips 90g
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the brown sugar, vanilla, flaxseed meal and almond milk until well combined and wet. Next, whisk in the melted and cooled coconut oil until completely smooth and creamy, about 1 minute.
- Add the dry ingredients to the bowl: almond flour, oat flour, baking soda and salt. Mix with a wooden spoon until well combined. Fold in chocolate chips.
- Use a medium cookie dough scoop to grab cookie dough, or use your hands to grab about 2 tablespoons of dough and roll into a ball. Place cookie dough 2 inches apart on the baking sheet to prevent cookies from baking into each other. Bake for 10-12 minutes. Allow cookies to sit on the baking sheet for at least 10 minutes before removing them from the pan. You should get approximately 15 cookies.
Notes
- Refrigerate the dough for 10 minutes before baking to get thicker cookies.
- You can make your own oat flour at home to ensure gluten-free quality.
- Learn two methods to freeze cookie dough for convenient baking later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 197cal | 10% |
| Carbohydrates | 27.1g | 9% |
| Protein | 2.5g | 5% |
| Fat | 11.6g | 18% |
| Saturated Fat | 6g | 30% |
| Fiber | 2g | 8% |
| Sugar | 14.7g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
