Best Vegan Chocolate Chip Cookies, GF

PBChocolateChipCookies

Almond Butter Chocolate Chip Cookies

These cookies are high protein, low sugar, vegan, and naturally gluten-free. Plus with no grainy gluten-free flours, these cookies stay moist and gooey in the centre for days. I use roasted almond butter which gave the cookies nice nutty flavour. For the ground flax, I grind my own in my Vita-Mix from golden flax seeds. A coffee grinder also works to grind seeds. The first time I made these I used cocao nibs which made the overall cookie not very sweet. When made with chocolate chips, the cookies taste sweet with a lovely chocolate flavour.
 
Yield: 18 cookies

 Ingredients:

  • ½ cup packed pitted medjool dates (about 6 to 8 dates)
  • ¼ cup hot water
  • ¼ cup virgin coconut oil
  • ¼ cup maple syrup or agave
  • ¼ cup ground flax seeds
  • 2 teaspoons vanilla
  • 1 cup almond butter
  • 1 cup coconut flour
  • ½ cup almond meal flour (I grounded raw almond in my VitaMix)
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ to ½ cup mini chocolate chips (or cacao nibs)

Directions:

  • Preheat oven to 350 degrees F. Lightly grease a large cookie sheet with coconut oil.
  • Place the pitted dates and water in a blender and let them soak for about 5 minutes.
  • Then add the coconut oil and maple surup. Blend until very smooth, about a minute.
  •  Transfer date-oil mixture to a medium-sized mixing bowl (scooping out every last bit) and add ground flax seeds and vanilla; beat on high with an electric mixture until combined.
  • Add almond butter and beat again.
  • Sprinkle the coconut flour, almond meal, baking soda, and salt over the almond butter mixture, beat again until well combined. 
  • Drop dough by the large spoonful onto the greased cookie sheet.
  • Lightly press each cookie down with the palm of your hand or fork.
  • Bake for about 10 to 12 minutes.
  • Remove gently with a thin spatula and transfer to a wire rack to cool.
PBChocolateChipCookies2
 
The cookies will be slightly fragile when hot but will hold together very well after about 5 minutes of cooling. Enjoy with a glass of fresh, raw almond milk!

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