Vegan Chocolate Chip Cookies (gluten free, too!)
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.92 out of 5 stars
(140)
Ingredients
15 servings
- Wet ingredients:
- ¾ cup (160g) packed brown sugar (or sub coconut sugar)
- ½ teaspoon vanilla extract
- 1 tablespoon flaxseed meal
- 3 tablespoons almond milk (or dairy free milk of choice)
- ⅓ cup (75g) melted and cooled coconut oil
- Dry ingredients:
- 1 cup (112g) packed fine blanched almond flour
- 1 cup (92g) gluten free oat flour*
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (90g) chocolate chips
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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