GF Vegan Chocolate Chip Cookies by Betsy Fish
"This is a gluten free vegan chocolate chip cookie made so those with food allergies/sensitivities can still enjoy this American favorite."Serves 12 cookies | Prep Time 45 min | Cook Time 12 min
Why I Love This Recipe
I love to bake for my friends and family, yet when I developed a sensitivity to gluten and dairy products, I had to relearn how to make some of my favorite recipes. I was happy to find this recipe, with simple ingredients and a satisfying taste.
Ingredients You'll Need
1/3 cup solidified coconut oil* (Can also substitute with all-Vegetable shortening like Spectrum Organic)
1/2 cup coconut sugar
2 teaspoons vanilla extract
2 tablespoons almond milk
1 cup almond flour (not almond meal)
1 cup oat flour**
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dark chocolate chips
Preheat the oven to 350°F then line a baking sheet with parchment paper.
In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and coconut sugar. Mix on high for 1 minute then add vanilla extract and almond milk. Continue to mix for another 30 seconds.
With the mixer running add the almond flour first. Next add the oat flour, baking soda, baking powder, and salt. Continue to mix for about 20 seconds, until a dough forms. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. If the dough appears dry and crumbly, try allowing it to mix for longer. If it’s still crumbly, try adding a tablespoon of milk. Stir in the chocolate chips at the end with a spatula.
Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Arrange them on the baking sheet with about 2 inches in between each. Bake in the oven for 12-13 minutes, until edges are light golden brown. Allow to cool for at least 15 minutes before serving. They will continue to firm up as they cool. Leftovers can be stored in an airtight container for up to 5 days. You can also freeze the balls before baking and bake from frozen when ready to eat.
*If your coconut oil is rock solid, microwave it (without the lid) for 10 seconds, or until just soft enough to scoop. If it starts to get liquid-like then you will have to refrigerate until solid again. It’s very important that coconut oil is solid for the recipe to work properly. Vegan butter will work in place of coconut oil but the texture is softer with coconut oil. You can also use a combo.
**Be sure to use certified gluten-free oat flour for allergies