Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free too!)
The best vegan chocolate chip cookies made in one bowl with a mix of almond flour and oat flour to keep them gluten free! These easy vegan chocolate chip cookies are deliciously chewy with crispy edges and tender middles. You truly won't need another vegan chocolate chip cookie recipe after this one!
Ingredients
- Wet ingredients:
- 3/4 cup packed brown sugar (or sub coconut sugar)
- 1/2 teaspoon vanilla extract
- 1 tablespoon flaxseed meal
- 3 tablespoons almond milk (or dairy free milk of choice)
- ⅓ cup melted and cooled coconut oil
- Dry ingredients:
- 1 cup packed fine blanched almond flour
- 1 cup gluten free oat flour**
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
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Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
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In a large bowl, whisk together the brown sugar, vanilla, flaxseed meal and almond milk until well combined and wet. Next, whisk in the melted and cooled coconut oil until completely smooth and creamy, about 1 minute.
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Add the dry ingredients to the bowl: almond flour, oat flour, baking soda and salt. Mix with a wooden spoon until well combined. Fold in chocolate chips.
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Use a medium cookie dough scoop to grab cookie dough, or use your hands to grab about 2 tablespoons of dough and roll into a ball. Place cookie dough 2 inches apart on the baking sheet to prevent cookies from baking into each other. Bake for 10-12 minutes. Allow cookies to sit on the baking sheet for at least 10 minutes before removing them from the pan. You should get approximately 15 cookies.
Recipe Notes
**Learn how to make your own oat flour right at home with this simple tutorial!
If you prefer thicker cookies, I suggest refrigerating the dough for 10 minutes before baking. Otherwise, feel free to bake as is.
Get my full tutorial on how to freeze cookies two different ways here.