Description
These easy vegan chocolate chip cookies are made in one bowl with a mix of almond flour and oat flour, keeping them gluten-free while delivering the perfect chewy texture with crispy edges. You won’t need another vegan cookie recipe after this one!
Ingredients
Scale
Wet Ingredients:
- 3/4 cup (160g) packed brown sugar (or coconut sugar)
- 1/2 tsp vanilla extract
- 1 tbsp flaxseed meal
- 3 tbsp almond milk (or any dairy-free milk)
- 1/3 cup (75g) melted and cooled coconut oil
Dry Ingredients:
- 1 cup (112g) blanched almond flour
- 1 cup (92g) gluten-free oat flour*
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (90g) chocolate chips
Instructions
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Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
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Mix Wet Ingredients:
- In a large bowl, whisk together brown sugar, vanilla, flaxseed meal, and almond milk.
- Add melted coconut oil and whisk until smooth and creamy (about 1 minute).
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Add Dry Ingredients:
- Stir in almond flour, oat flour, baking soda, and salt.
- Mix with a wooden spoon until combined.
- Fold in chocolate chips.
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Form Cookies:
- Use a cookie scoop or hands to form 2-tablespoon-sized balls.
- Place 2 inches apart on the baking sheet.
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Bake & Cool:
- Bake for 10-12 minutes until edges are golden.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
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Enjoy!
- Store in an airtight container for up to 1 week.
Notes
- To make oat flour: Blend gluten-free oats in a food processor until finely ground.
- For extra chewiness: Refrigerate dough for 30 minutes before baking.
- Want nut-free? Substitute oat flour for almond flour in a 1:1 ratio.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg