Vegan Grain-Free Chocolate Chip Cookies

Vegan Grain-Free Chocolate Chip Cookies
Vegan Grain-Free Chocolate Chip Cookies

Healthier cookies = more cookies for everyone. Raw cookies are naturally the healthiest choice, but I don’t always like eating gooey, cold things. No offense raw brownies (my one true love). Don’t get me wrong, raw cookies and desserts reserve a special ginormous place in my heart, but sometimes I just need a warm, crunchy cookie. Like, with CRUMBS AND STUFF. Ya know?

I scored big time with this recipe. It happened kind of like this: I was craving chocolate chip cookies, I went into the kitchen and threw a bunch of things in a bowl, baked it, it came out as cookies, they were amazing, they were gone, the end. The best part about the whole thing is that they are healthy cookies! No grains, no refined sugar, no dairy, and no eggs. (Not that all of those things are necessarily unhealthy…ahem.) They are delightfully nutty, not too sweet, and crunchy-chewy at the same time. I’m in love.

 


 

Chocolate Chip Cookies (Vegan/GF/Grain-Free) with cup of almond milk  Chocolate Chip Cookies (Vegan/GF/Grain-Free) dipped in almond milk

 

Vegan Grain-Free Chocolate Chip Cookies

A healthy grain-free vegan chocolate chip cookie that is crunchy, chewy, and perfectly sweet. The best part is they actually fill you up because they are made with real ingredients.

  • 1 cup almond meal
  • 1 cup cashew meal
  • 1/4 cup tapioca flour
  • 3/4 cup coconut sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 flax egg ((1 TB flax meal + 3 TB warm water whisked and let sit for 5 mins))
  • 1 pinch sea salt
  • 1/4-1/2 cup melted coconut oil or vegan butter ((cooled to room temperature))
  • 1/2 cup vegan chocolate chips
  1. Preheat oven to 375 degrees F. Line cookie sheet with parchment or silpat baking mat. Make your flax egg and let sit. If making your own, go ahead and make your almond & cashew meal by whizzing almond and cashews in a food processor until you get a fine meal.

  2. Whisk together all dry ingredients in a bowl. Whisk together all wet ingredients in a separate bowl, then incorporate into the dry mix until combined.

  3. Scoop cookies, about a heaping Tbsp, and flatten by hand or with utensil (they don’t melt down like some cookies). Bake for about 10-12 minutes until the edges are golden brown. Let cool on sheet for five minutes before transferring to a cooling rack.

 


 

 

Written by

Leave a Reply

Your email address will not be published. Required fields are marked *

Hi! I'm Olivia.

Adopting a plant-based lifestyle can be a bit overwhelming, but I'm here to make it easier for you by sharing easy-to-follow recipes, and tips on holistic wellness & mindful living.
Instagram did not return a 200.
follow me on instagram @moon.kale
Instagram did not return a 200.