Gluten-Free Chocolate Chip Cookies (Vegan)

You know what makes every hard day seem just a little bit better? If your answer was cookies, you guessed right!

Okay… I am stoked about this recipe you guys! If there is one thing that I have been super disappointed about over the last few years- it’s not having a good cookie that ‘checks all the boxes’.

I mean, I’ve been gluten-free for 12 years now- and I am getting really tired or cardboard tasting cookies, or ones that are SO sugary they leave my teeth feeling fuzzy and gross.

I’ve been dying for a cookie that satisfies in all the right ways, without being too over the top.

And you know what? I think this just might be it.

This recipe is:

Vegan
Gluten-free
Nut-free
Easy to make
Healthy
Kiddo-approved
& Delicious

Hope you enjoy it as much as I did!

Chocolate Chip Cookies

PREP TIME
10 Minutes

COOKING TIME
15 Minutes

YIELDS
24 Cookies

INGREDIENTS

1 & 1/4 cups gluten-free oat flour
1 cup gluten-free flour blend (or tigernuts flour)
1 cup coconut sugar
1/2 cup unsweetened vegan yogurt
2/3 cup melted coconut oil
1 tsp pink Himalayan salt
1 tsp baking soda
1 tsp baking powder
1/2 cup vegan dark chocolate chips

DIRECTIONS

STEP 1: Preheat the oven to 350°F. In a large bowl whisk together oat flour, gf flour blend, salt, baking powder and baking soda.

STEP 2: In a separate bowl, cream coconut sugar, vegan yogurt, and *liquid* coconut oil.

STEP 3: Add the dry ingredients to the wet ingredients and mix well to combine. Add in the chocolate chips.

STEP 4: Form batter into balls, place on greased cookie sheet, flattening them. Bake at 350 degrees for 11-14 minutes, until browned slightly.

STEP 5: Remove from oven and place on a cooling rack. Enjoy!

NOTES

This cookie mix will be sticky. I found it super helpful to wear disposable rubber gloves for mixing the dough by hands, forming the balls and flattening it on the trays.
It will depend on how hot your oven cooks for time. I recommend checking it frequently and spinning the pan around in the oven if needed.
You MUST use liquid/melted coconut oil or this recipe will not work. Heat it up in a pan first, and let it cool slightly before adding it to the bowl.

Love,

Brianne xx

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