The Best Dang Vegan Chocolate Chip Cookie
If anyone knows me (Tessa) they would recall I am OBSESSED with vegan chocolate chip cookies and they have to be made with quality / healthy ingredients. I think chocolate chip cookies are the standard American nostalgic cookie that reminds everyone of their childhood boxed lunches, grandmas cooking, a treat, to make you feel better, learning to bake for the first time as a child and overall happy memories. Perhaps this is why I love them…well now I love the healthy version and instead dipped in almond milk. And our dear friend and former client wrote this amazing recipe Abrah Hunter. She has a great vegan and gluten free bakery business called Sweet Abes. She does custom requests and for those non-vegans you would never know these are lacking the milk and butter. All of her treats are amazing!
These cookies are tender and a bit fragile. Full of meltled chocolate chunks, rolled oats and that “traditional” cookie taste! This is not a dull vegan cookie by any means.
If you are more of a cookie dough kinda gal (like myself) or guy then you might not even want to bake them… because that dough will be gone! One spoon turns to five to…well, a clean bowl!
Don’t say I didn’t warn ya! I mean look at this dough!
Ingredients.
1/3 cup natural smooth almond butter (no subs)
1/4 cup pure maple syrup
3 tablespoons virgin coconut oil, softened but not melted
3/4 teaspoon pure vanilla extract
For the dry ingredients:
5/8 cup gluten-free rolled oats
1/4 cup gluten-free oat flour
1/4 cup arrowroot flour/starch
1/4 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon pink Himalayan salt (ground)
Dash of cinnamon
1 bar of non-dairy dark chocolate (semisweet) – chopped
Instructions
Preheat oven to 350° and line baking sheet with parchment paper.
In a large bowl stir wet ingredients.
Then stir in dry ingredients until just combined. The dough will be wet/oily and this is normal.
Chop the chocolate and set aside a small handful (this will be used to top the cookies later).
Mix in the chocolate.
Scoop mounds of dough, (I like to use a retractable cookie scoop) about 2 tablespoons of dough per cookie and place on baking sheet.
Press the remaining chocolate chunks on tops of cookie mounds and lightly press.
Bake 8-10 min. (8 min for a softer, more gooey cookie, longer for a more crispy cookie)
Cool cookies directly on baking sheet for about 5 minutes. Then transfer cookies off pan to a wire rack to completely cool and they will firm up even more.
Yields about 8-10 cookies.
Enjoy my friends!
XO Tessa
