Thursday, May 9, 2013

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


  1. Making these ASAP! Thank you for a great recipe. I LOVE that you used other flours in your base in addition to the almond flour. I just can't digest nuts well, but they do add such a nice flavor. My kiddos will go crazy for these...I might just make some tomorrow morning before school. Woot-woot for Friday. Let's celebrate with cookies. :-)

    Have a great rest of your week lovely lady.


  2. Yay, hope you and your kids like them Amber! Wishing you a wonderful weekend! xo

  3. I wish I could have been there. One day, hopefully not before too long... xoxo

    1. Yes! This summer - just one easy flight away soon :D

  4. I made these today, and they were incredible. I haven't had a REAL dessert since I radically changed my diet about 6 months ago for health reasons. THANK YOU! :)

    1. That's so awesome, glad you enjoyed them! :)

  5. These cookies almost caused a riot at my house!!! My daughter has been GF/CF for a couple of years now and I have felt so horrible that she couldn't enjoy the simple pleasure of a chocolate chip cookie. As she waited so patiently for them to finish baking I worried that these too would disappoint us. They came out looking like something Paula Dean had just pulled out of her oven!! And they tasted even better than they looked! In addition five stars, we give this recipe four chocolatey grins:D

    1. Brandy, that is so wonderful! Thanks for sharing with me, so glad that everyone at your house enjoyed the cookies :)

  6. These turned out ridiculously delicious! THank you , thank you!!!!!
    I have been hoping to find a good replacement for our usual chocolate chip cookies so that we can be healthier and cut the sugar as well. I am so excited about how these turned out! I only had almond meal on hand, but I blended it a little finer, used it also in place of the oats and it worked out well! And we used melted butter. 7 minutes was just right for mine. Looking forward to checking out more of your recipes! Thanks again!!!

    1. Thank you! Im so glad you enjoyed the cookies, thanks for the feedback. They're my go-to chocolate chip cookie :)))

  7. I am looking for a non-sugar dessert but am not worried about gluten and dairy free. So can I use regular flour in place of the other flours? I live in a small town and am worried I won't be able to find them. Thanks!!

    1. Hi Megan, You can make your own almond and oat flour - simply grind blanched almonds in a food processor. Do the same with oats to make oat flour. Im not sure how the recipe will work with regular flour… possibly a bit differently because the almond flour contains natural fat/oils unlike regular flour and therefore the cookies might be a bit dry - but give it a shot and let me know!