Vegan Chocolate Chip Cookies

Last week I made a few items for “girls night”. Chick flick, wine, desserts, and lots of chatting. Such fun! I settled on making vegan and gluten free chocolate chip cookies, chocolate coconut balls, and chocolate peanut butter fudge – because let’s face it – ladies need chocolate as part of Girls Night!
While I don’t have the balls and fudge recipe (they were throw-everything-in-a-food processor type of things), I do have the cookie recipe to share. It’s actually one that I posted last summer on Sweetly Raw and it’s a popular seller at the farmers market.

There are several ways you can make these and the difference will create a slightly different finished product. Here are some tips!

– If using the grapeseed or canola oil the cookies will spread out more. One way to prevent them from spreading/thinning too much is to chill the dough for up to an hour before baking them.

– If using coconut oil, the cookies will hold their shape better and therefore be much thicker then baked. I like to scoop and then gently press them down before baking.

– With coconut oil the cookie is a little bit more dry and solid than when using the other oils.

– The taste is slightly different depending on the oil you use.

– You can use premade blanched almond flour or you can make your own by simply grinding blanched almonds in a food processo. Just don’t overprocess! This method will still leave little bits, adding more texture to the cookie.

– DON’T use regular almond flour – it doesn’t work as well as the blanched almond flour.

– I’ve made these with maple syrup, agave, and coconut nectar, all of which taste good.

– Don’t skimp on chocolate chips! I tried making these with 3/4 cup before and it wasn’t enough.

– As with any cookie, do NOT overbake! Even after taking them out of the oven they will continue to cook a bit.

Vegan Chocolate Chip Cookies
Gluten free – Refined Sugar Free
What’s better than a warm chocolate chip fresh from the oven? Have your cookie and eat it too with this healthy version! 
1 1/2 cups blanched almond flour
1/2 cup oats (regular or gluten free)*
1/2 cup rice flour
1/2 teaspoon baking soda
1/4 teaspoon himalayan salt
1/3-1/2 cup agave or maple syrup
1/2 cup melted coconut oil, grapeseed, or canola oil (or butter, not vegan)
1/2 teaspoon pure vanilla extract
1 cup dark chocolate chips
In a food processor grind the oats.
Add the almond flour, rice flour, baking soda, and salt. Pulse to combine.
Add the sweetener and oil. Process until incorporated.
Transfer the dough to a bowl and stir in the chocolate chips.
Use a mini ice cream scoop or spoon and transfer each ball of dough onto a greased cookie sheet (or ungreased silpat or parchment paper).
Press down gently on each cookie or leave as-is.
Bake at 350F for 5-7 minutes, or until golden brown around the edges.

*Or more almond flour. 

See?! Easy peasy! Now go to your kitchen and make a batch 😉

Part of Wellness Weekend, Healthy Vegan Fridays, Slightly Indulgent Tuesdays, Allergy Free Wednesdays

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