The Best Gluten-Free Vegan Chocolate Chip Cookies (Nut-Free)
Total Time
23 minutes
Prep Time
10 minutes
Cook Time
13 minutes
Rating
4.84 out of 5 stars
(6)
Ingredients
16 servings
- 1 cup unsalted sunflower seeds or pumpkin seeds or a blend
- 1/2 cup brown rice flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon acacia fiber or psyllium husk powder (optional, see tips section above)
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon sea salt or pink salt
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil (avocado oil or olive oil)
- 1/2 cup chocolate chips of choice
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Preparation
Step 1
Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
Step 2
In a food processor or blender add the seeds. Blend until a coarse flour-like powder forms.
Step 3
Pour the seed flour, brown rice flour, tapioca flour, baking soda, baking powder, salt and optional cinnamon + acacia/psyllium. Stir to combine.
Step 4
Pour maple syrup and oil into flour mixture. Whisk until smooth.
Step 5
Fold in chocolate chips.
Step 6
Roll into approximately 16 golfball sized rounds. Place each round on the parchement paper lined cookies sheet. Flatten each round with the palms of your hands.
Step 7
Bake for 13 minutes or until the edges are beginning to brown and all is turning golden.
Step 8
Remove from the oven and let cool before serving.
Step 9
Enjoy!
Step 10
Save recipe for the next time?
