Expert Tips

Because there’s no gluten in these cookies, you don’t risk overworking the dough or making your cookies tough. However, there are a few tricks to ensuring your cookies have the perfect texture.

• To make the best healthy vegan cookies, I strongly recommend using a nonstick baking mat or parchment paper. They can be somewhat delicate, especially right as they come out of the oven and you’ll risk breaking them if you try to scrape them off of foil or directly from a baking pan surface.
• Next, as you’re placing your vegan cookie dough onto the baking sheet, if you run into any issues with dough sticking to your hand, try refrigerating or rolling with lightly damp hands. Work quickly, as the heat in your hands does warm the dough as well. Make flat cookie-shaped discs, keeping in mind they will spread a little bit.
• Finally, make sure you pull them from the oven before they’re fully cooked. They will continue to cook on the baking sheet for several minutes. If they don’t seem firm enough at first, wait until they cool.
• If you’re making cookies on a hotter day, you may find your dough a little sticky. If so, you can add a touch of additional oat flour (by the tablespoon) or refrigerate the dough for about 10 minutes before prepping to bake.

Swaps & Substitutions

• Be aware that any substitutions will impact the final outcome of your cookie. Please do your best to follow the recipe steps to a tee for the best results.
• In a pinch, you can swap out the almond butter for tahini, cashew butter, or peanut butter. However, I find that roasted unsalted almond butter works the best. Peanut butter will impact the flavour so your cookies taste mostly like peanuts. Cashew butter tends to be a bit on the drier side, and tahini a little looser.
• Because this is an eggless chocolate chip cookie recipe, there are no eggs included. While there are many other egg replacements out there, this recipe has been tested specifically with a flax egg, so if you try a different replacement, keep that in mind!

Storage Tips

• Once cooled completely, store these healthy chocolate chip cookies at room temperature in an airtight container for up to five days.
• You can also freeze the raw vegan cookie dough for up to six months. I recommend shaping the dough into cookie-sized balls before freezing. Then you can pop them directly into the oven, just add a few extra minutes to the baking time.