Best Ever Gluten-Free Chocolate Chip Cookies

You all know I’m not the best baker. It’s far too scientific for me and I hate all the precise measurements that are required. Baking soda vs. baking powder? 

I don’t get it.

Most desserts I come up with are raw vegan or easy, no-bake set-it-and-forget-it type of treats. Which is why I defaulted to the amazing Cookie + Kate for a fabulous chocolate chip cookie recipe over the summer. I was making cookies for a sick friend and wanted to show him how fabulous vegan food can be. This recipe won him over and I’ve been making them nonstop ever since. 

I slightly adjusted the original recipe simply because I was almost out of almond meal but had a ton of coconut flour. Head on over to Cookie + Kate for more of these recipes I’m so terrible with!

1/2 cup almond meal

1/2 cup coconut flour

1 tsp baking soda

1/2 tsp sea salt

1/2 cup coconut oil, melted

1/2 cup pure male syrup

1 tsp pure vanilla extract

1 cup vegan, dark chocolate chips

  • Preheat oven to 350 degrees
  • In a bowl, mix together almond meal, coconut flour, baking soda and salt
  • Add the coconut oil, maple syrup and vanilla and mix together until everything is well incorporated
  • Refrigerate mixture for at least 5 minutes
  • On a parchment paper lined baking sheet, place a heaping tablespoon of batter and flatten a bit to form cookies
  • Bake at 350 degrees for 12 minutes

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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