The Ultimate Vegan Chocolate Chip Cookie (Gluten-Free!)
These Chocolate Chip Cookies are 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!
Ingredients
Wet Ingredients
- ¼ cup coconut oil, solidified
- ¼ cup cashew butter
- ¾ cup coconut sugar
- 3 tbsp full fat canned coconut milk
- 4 tbsp aquafaba
- ¼ cup honey or maple syrup
- 2 tsp vanilla extract
- ¼ tsp lemon juice
Dry Ingredients
- 1 cup almond flour
- ½ cup oat flour
- ¾ cup + 1 tbsp white rice flour*
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate (I do ½ cup chocolate chips & ½ cup of a chopped chocolate bar)
Instructions
- Cream together the coconut oil, cashew butter, and coconut sugar
- Add in the coconut milk, aquafaba, honey/maple syrup, vanilla extract, and lemon juice. Combine well.
- Sift the almond flour, oat flour, and white rice flour into the wet ingredients. Combine well. Then add in the baking soda, baking powder, and salt. Again, combine.
- Fold in the chocolate chips and/or chunks
- Chill the dough for at least 2 hours!
- When you're ready to bake, preheat the oven to 325 F and line 2 baking sheets with parchment paper or silicone baking sheets.
- Take a spoonful and make the dough balls into about 1 inch high cylinders (they will spread).
- 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 or parchment paper off the tray and let them cool completely.
- Enjoy immediately after cooling!