Vegan Chocolate Chip Cookies

So as I’ve mentioned before, my sweet tooth is  out of control!  I will always pick the chocolate over the chips and the ice cream over the cheese! It’s just who I am! This all being said, I believe that food should be nourishing to the body, and my passion is making delicious food that uses wholesome ingredients and lots of love!

I’ve been perfecting this recipe for a while now, and I have finally got it just right! These cookies are always a hit at parties, and my last boss (who owned a bakery and cafe) raved about them and asked for the recipe! So if you’re looking for some holiday cookies to bake, or simply to satisfy a raging sweet tooth (sorry I’m projecting), these cookies are perfect! They are gluten free, soy free, vegan, and delicious! I even sneak in some Ayurvedic healing spices for extra healing properties!

Ingredients  

  • 1/4 cup unrefined coconut oil
  • 1/4 cup smooth nut butter of your choice (I use Peanut Butter) 
  • 1 cup gluten free rolled oats
  • 1 tbs ground flaxseed
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/2 cup raw cane turbinado sugar 
  • 1/4 cup Vermont pure maple syrup A grade (amber color) 
  • 1 1/2 tsp of Vanilla
  • dash of pumpkin pie spice
  • 1/2 tsp of ginger
  • 1 tsp of turmeric
  • 1 tsp pink himilayan salt
  • 1 tsp baking soda 
  • 1/3 cup dark chocolate chips (I cut up my own dark chocolate, and sprinkle it in! It’s way cheaper and less processed than buying vegan dark chocolate chips) 

 Makes 12-16 jumbo cookies

Directions 

  1. Preheat the oven to 350ºF, and line a baking sheet with parchment paper.
  2. In a small bowl, whisk the flaxseed with 3 tbs of warm water for 30 seconds. Set aside for 5-10 min. (This is your egg replacement) 
  3. Beat your coconut oil and nut butter together in your standing mixer or hand mixer (I just got a stand mixer from TJ MAXX with the paddle attachment, and it is LIFE CHANGING) 
  4. Add your turbinado (brown) sugar and maple syrup. Beat for another minute. 
  5. Add in the flaxseed mixture, then add in the vanilla and turmeric.
  6. Beat in the oats, almond flour, coconut flour, salt, cinnamon, pumpkin pie spice, ginger, and baking soda one at a time (this helps a consistent flavor)
  7. Throw in 1/3 cup of chocolate chips. If your are using dark chocolate bars like I did, just cut them up into small pieces, measure, and mix them in! I like to put flour on my hands and hand mix them, but a mixing spoon also gets the job done.  
  8. The dough should be a bit sticky. Don’t try to add flour if it seems different than your typical chocolate chip cookie.  I am speaking from experience, unless you want chocolate chip granola, put down the flour.
  9.  Shape the dough into 1-2 inch sized balls. I like my cookies on the bigger side, so I always lean towards 2inches or more. 
  10. Place the balls on the parchment lined baking sheet after you roll them. Flatten the balls on the cookie sheet so they are still about half an inch thick. This helps get those jumbo cookies, as they will spread out even more when baking.
  11. Bake for 10-12 minutes. Mine needed exactly 12 min. For crispier cookies, bake 12-15 min. 
  12. Allow the cookies to cool for a half hour.  I’m inpatient, and it’s a cool fall day, so I may have cheated and put my cookies on the porch to cool.

I like my cookies soft, so I keep them at room temp, but if you like a crispier cookie just throw them in the fridge! Hope you enjoy this delicious, guilt free recipe! Feel free to comment below with any questions or let me know how it goes!

The only hard part about this recipe is stopping at one! 

The only hard part about this recipe is stopping at one!