Vegan Chocolate Chip Cookies (Gluten-Free)
Make the best vegan chocolate chip cookies! Soft, chewy, gluten-free, refined sugar-free, and made in one bowl. Chewy middles, crisp edges, and melty chocolate...unbelievably delicious!
Equipment
Ingredients
Wet Ingredients
- ½ cup coconut sugar
- ¼ cup vegan butter, melted, see notes
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup almond flour
- 1 cup oat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Make the flax egg: In a small bowl, combine the ground flaxseed and water. Stir and let it sit for about 5 minutes until it thickens.
- Mix the ingredients: In a large bowl, whisk together the coconut sugar, softened vegan butter, flax egg, and vanilla extract until combined. Fold in the almond flour, oat flour, baking powder, baking soda, salt, and chocolate chips. Mix until a dough forms.
- Scoop the cookies: Use a cookie scoop to scoop tablespoon-sized amounts of the dough onto the prepared baking sheet. Press down with your hands to slightly flatten the cookies.
- Bake: Bake for 10 minutes, then carefully remove the tray and give it a tap on the counter to help the cookies flatten slightly and get those perfect chewy edges. Return to the oven and bake for an additional 2–5 minutes (13 minutes is usually my sweet spot).
- Let cool: Let the cookies cool on the baking sheet for 5-10 minutes to set properly. This is a crucial step. Since the cookies are made with almond flour, they need to set properly. Finally, move the cookies to a wire rack to cool completely. If desired, sprinkle with flaky sea salt. Enjoy!
Video
Notes
- Make sure your almond flour is blanched: Since it's made from skinless almonds, blanched almond flour gives these cookies a light, fluffy texture.
- Ideal butter temperature: If the butter is hot when you add it to the mixture, the cookies will come out flat and thin. If the butter is softened when you add it to the mixture, the cookies will be thicker. So, adjust accordingly depending on preference.
- Tap the tray: A few minutes before the cookies are done baking, remove the tray and tap it on the counter. This helps flatten the cookies to get those perfect chewy edges. Then, return to the oven and finish baking. I usually tap my cookies around the 10 minute mark, and bake for an additional 3 minutes.
- Storage: Place in an airtight container and store at room temperature for 3-4 days.
Serving: 1cookie, Calories: 188kcal, Carbohydrates: 19g, Protein: 4g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 204mg, Potassium: 43mg, Fiber: 2g, Sugar: 8g, Vitamin C: 0.003mg, Calcium: 46mg, Iron: 1mg
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