The Best Vegan and Gluten-free Chocolate Chip Cookies

The Best Vegan and Gluten-free Chocolate Chip Cookies- made with a combo of oat flour and almond flour, these cookies have a delightful chewy texture. You would never guess they’re made without refined sugar, starches or gums!

The Best Vegan and Gluten-free Chocolate Chip Cookies- made with a combo of oat flour and almond flour, these cookies have a delightful chewy texture. You would never guess they're made without refined sugar, starches or gums!

I usually like to post healthy things on Mondays. I also try not to share two dessert recipes in a row. But to keep these chocolate chip cookies to myself for another day would be a SIN. I’ve already waited too long and I just can’t help myself at this point.

Plus I figured with Valentine’s Day tomorrow this recipe could be my gift of love to you. I made the whoopie pies to have something festive and cute but if I’m being totally honest, I rather give you these cookies. They’re pure magic.

The Best Vegan and Gluten-free Chocolate Chip Cookies- made with a combo of oat flour and almond flour, these cookies have a delightful chewy texture. You would never guess they're made without refined sugar, starches or gums!

First off, they’re made with all of my favorite wholesome ingredients: oat flour, almond flour, coconut sugar, and coconut oil. By using a stand mixer with solid-state coconut oil we’re able to whip tiny air molecules into the oil which allows the cookies to spread beautifully when baked. If you’re averse to coconut oil, this process also works with vegan butter. The texture is softer with coconut oil and slightly crispy with vegan butter. Sometimes I make them with a mixture of both for a cookie that’s somewhere in between.

Second, they only require one bowl to make and there’s no need to chill the dough. You can have these babies ready to bake in less than 10 minutes. They’re dangerously easy.

Third, I’m confident they could hold their own in a competition with all of the white flour, refined sugar, butter-laden cookies out there. I brought them home for Christmas and my anti-vegan family members gobbled them right up.

The Best Vegan and Gluten-free Chocolate Chip Cookies- made with a combo of oat flour and almond flour, these cookies have a delightful chewy texture. You would never guess they're made without refined sugar, starches or gums!

The Best Vegan and Gluten-free Chocolate Chip Cookies- made with a combo of oat flour and almond flour, these cookies have a delightful chewy texture. You would never guess they're made without refined sugar, starches or gums!

The Best Vegan and Gluten-free Chocolate Chip Cookies- made with a combo of oat flour and almond flour, these cookies have a delightful chewy texture. You would never guess they're made without refined sugar, starches or gums!

The Best Vegan and Gluten-free Chocolate Chip Cookies- made with a combo of oat flour and almond flour, these cookies have a delightful chewy texture. You would never guess they're made without refined sugar, starches or gums!

I’m telling you guys, the texture is unreal. Especially considering that they’re nutritious and much better for you than the standard cookie.

That means we can all eat as many as we want, right? ;)

The Best Vegan and Gluten-free Chocolate Chip Cookies- made with a combo of oat flour and almond flour, these cookies have a delightful chewy texture. You would never guess they're made without refined sugar, starches or gums!

The Best Vegan and Gluten-free Chocolate Chip Cookies

Yield: 18 cookies

Prep Time: 10

Cook Time: 12

Total Time: 22

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Ingredients:

  • 1/3 cup solidified coconut oil*
  • 1/2 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons almond milk
  • 1 cup almond flour (not almond meal)
  • 1 cup oat flour**
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips

Directions:

Preheat the oven to 350°F then line a baking sheet with parchment paper.

In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and coconut sugar. Mix on high for 1 minute then add vanilla extract and almond milk. Continue to mix for another 30 seconds.

With the mixer running add the almond flour first. Next add the oat flour, baking soda, baking powder, and salt. Continue to mix for about 20 seconds, until a dough forms. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. If the dough appears dry and crumbly, try allowing it to mix for longer. If it’s still crumbly, try adding a tablespoon of milk. Stir in the chocolate chips at the end with a spatula.

Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Arrange them on the baking sheet with about 2 inches in between each. Bake in the oven for 12-13 minutes, until edges are light golden brown. Allow to cool for at least 15 minutes before serving. They will continue to firm up as they cool. Leftovers can be stored in an airtight container for up to 5 days. You can also freeze the balls before baking and bake from frozen when ready to eat.

*If your coconut oil is rock solid, microwave it (without the lid) for 10 seconds to soften. Vegan butter will work in place of coconut oil but the texture is softer with coconut oil. You can also use a combo of both, if you prefer.

**Be sure to use certified gluten-free oat flour for allergies.

 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart