The Ultimate Vegan Chocolate Chip Cookie (Gluten Free!)

This is the Ultimate Vegan Chocolate Chip Cookie! They’re the perfect balance of Soft, Chewy and Crispy – plus, they’re vegan and gluten-free! I promise, these will be gone as soon as they cool!

I’m definitely more of a cookies, brownies, and muffins type of girl when it comes to desserts rather than cake and cupcake.

And these cookies might just be my favorite cookies. Somehow, they’re soft and chewy, yet also a little crispy and I just love them.

I will say though that this dough does have to chill for a while, and that’s probably the hardest part of the whole process for me.

Ingredients for the Ultimate Vegan Chocolate Chip Cookie:

Coconut Oil & Cashew Butter: These are replacing the fat that comes from traditional butter in cookies. Make sure that the coconut oil is solidified! You can replace the cashew butter with almond butter, they just might not taste like regular chocolate chip cookies. They’ll still taste hella good though.

Coconut Sugar: Coconut sugar has more minerals, antioxidants, and healthy fats than traditional white sugar. That said, this recipe should also work with replacing the coconut sugar with ½ cup of brown sugar and ¼ cup of white sugar.

Full Fat Canned Coconut Milk & Aquafaba: These act as the egg replacement. You might not have heard of aquafaba before, but you probably already have it in your pantry. You know that liquid you drain out of a can of chickpeas? That’s aquafaba! If you don’t have both of these, you can just use one of the other, your cookies will just be either slightly more chewy or slightly more crispy. Again, they’ll still taste hella good.

Flour Blend: I used a blend of almond, oat, and rice flour. I’m not sure how any replacements would work, so let me know in the comments what you try and if it works!

How to make the Ultimate Vegan Chocolate Chip Cookie:

Cream: Cream together the solidified coconut oil, cashew butter, and coconut sugar.

Add liquids: Add in the coconut milk, aquafaba, maple syrup/honey, vanilla extract, and lemon juice.

Sift: Sift in the almond flour, oat flour, and white rice flour into the wet ingredients. Stir them in well. Then, add in the baking powder, baking soda, and salt and stir well.

The dough will be sticky, that’s normal!  

Chocolate Chips: Fold in the chocolate chips. I like to use a mix of a cut up chocolate bar and chocolate chips, but you do you!

Chill: Let the cookie dough chill in the fridge for at least 2 hours. The longer the better.

Bake: Preheat the oven to 325 F. Line a baking tray with a silicone baking sheet. When you’re making the cookies, take a spoonful and make them into about 1 inch cylinders so that they’re tall and place them on the baking sheet (don’t worry, they’ll spread). I find that forming the cookie dough this way helps get just the right amount of crispy and chewiness.

Bake them for 12-14 minutes, or until the outer edges are crispy and the middles are still soft. Let them cool on the baking tray for 6-7 minutes, then take the silicone sheet off the tray and let them cool completely.

Enjoy!

 

Why are these cookies balanced? 

Yes, these cookies do have more nutritious ingredients than most, but I probably wouldn’t eat just these for breakfast haha.

These cookies more provide balance to your life as a whole. Yeah, eat your fruits and veggies, but don’t forget about your cookies and soul food.

Storage:

These are best eaten as soon as they’re cool enough too! I find that after a couple hours, no matter how I store them, they lose that crispiness. They still taste really good, they’re just more soft and chewy.

But, if for some odd reason, these don’t get finished ASAP, store them in an airtight container at room temp, just be prepared for some realllly soft cookies when you get back to them haha.