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One thing that’s tough to make vegan, gluten-free AND oil-free is a chocolate chip cookie. I’ve tested several (and I mean SEVERAL) rounds of chocolate chip cookie recipes on friends and family and finally landed on one that even has a seal of approval from my omnivore-not-sweettoothed boyfriend.
This cookie recipe is gluten-free, made with a combination of oat and almond flour. Almond flour gives it back some of the moisture since we are not using oil in this recipe.
Instead of oil, I added some nut butter for fat and moisture, which is essential in most baked goods. You can really swap this out for your preferred nut or seed butter of choice! If you prefer tahini, you can also check out my Tahini Maple Cookie recipe.
These cookies taste best when fresh, but can be stored for about 2 days in an airtight container. I ended up with about 8 larger cookies, or 10 smaller ones, but it all depends on how you like your cookies.
Without further ado, here’s the recipe! Don’t forget to serve with your favourite plant milk 🙂
Preheat your oven to 350F while you prepare your dough
Make your flax egg by combining ground flax + water in a small bowl. Set aside to thicken for about 5 minutes.
In a mixing bowl, whisk together oat flour, almond flour, salt and baking powder and make sure there are no clumps. Alternatively you can sift the mixture to rid of any clumps.
In another bowl, combine your almond butter, maple syrup, vanilla extract, and thickened flax egg, stirring to combine.
Add your dry ingredients to your wet ingredients and mix until a dough forms. The dough should be on the moist side, but pull away from the sides of the bowl. Add chocolate chips.
Line a baking sheet with parchment paper or baking mat and roll golf ball sized cookie dough balls and slightly press down. These cookies won’t spread too much when baking.
Bake for about 10-12 minutes, until tops are just barely golden brown, and remove from oven. Keep in mind they will continue to cook and firm up after you remove them from the oven, so don’t be afraid to “underbake” them. Since they’re oil-free, I recommend underbaking slightly.
* most chocolate chips do contain some amounts of oil–opt for cacao nibs or an oil-free chocolate chip to keep completely oil-free.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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