Vegan and Gluten Free Chocolate Chip Cookies

These delicious Chocolate Chip Cookies tastes amazing,  the perfect treat made without refined sugar and they are vegan and gluten-free!

I hope your New Year's resolutions are in progress, you might have decided to change your diet to a vegan diet, gluten-free, to cut out refined sugar or simply to eat healthier. You might be wondering where do desserts fit in with your goals, one thing you might be missing is Chocolate Chip Cookies.

I have got you covered,  I'm here to share with you a healthier version of the classic dessert, you can also check out my Almond Thumbprint Cookies and  Gluten-Free Vegan Oatmeal Cranberry Cookies.

Vegan Gluten Free Chocolate Chip Cookie in a bowl

To make these cookies, I used carob chips instead of chocolate chips but chocolate chips will work as well. I got my carob chips from Chatfield because they are vegan and gluten-free also used coconut sugar instead of regular sugar because it is less processed and doesn't spike blood sugar as sugar does. To read more about coconut sugar go here.

Vegan & Gluten-Free Chocolate Chip Cookies

This was a huge hit in my home and the following day I was asked to make more, I prefer to bake mine for 15 minutes because when I made it the first time my family wanted that crunch. Every oven is different, so watch carefully once it is around 12 minutes, also it all depends on the size of your cookies.

I made about 18 cookies but they were on the big size if you are concerned about calories, make 36 instead.

 

 

Per 100g
Energy:
181 kcal / 757 kJ
Fat:
99 g
Protein:
3 g
Carbohydrate:
23 g

Ingredients

For: 18 Cookies
Cooking:
15 min
Ready in:
15 min

Instructions

  1. Preheat oven 350 degrees F. Line baking sheet with parchment paper and set aside. Set aside.
  2. Prepare flax egg by mixing together ground flax seeds with water in a small bowl and set aside for 5 minutes.
  3. In a large bowl, combine gluten-free flour, almond flour, coconut sugar, baking powder, salt. In a medium bowl, mix coconut oil, almond milk, vanilla and flax egg.
  4. Mix wet ingredients with dry ingredients until fully combined, fold in chocolate/carob chips.
  5. Scoop out about 2 tablespoons of dough onto the cookie sheet and press to flatten with a fork. Bake for about 15 minutes or edges are brown . Remove baking sheet from oven and allow to sit for 5 minutes to firm up then transfer to a cooling rack to completely cool and firm up more.

Notes

Vegan and Gluten Free Chocolate Chip Cookies