Super Doughy Vegan Chocolate Chip Cookies that are grain free, gluten free and so easy to make!
Back in December I hosted a healthy holiday baking class in NYC. It was seriously so much fun to hang out with some of you guys and bake together. About 40 people were there and we made cookies, truffles, chatted and ate all these Chocolate Chip Cookies.
It still is mind boggling to me that I even “taught” a baking class. With no background in the baking, cooking or nutrition fields, it is definitely not something I would have expected ever doing. But I cannot wait to plan some more interactive events and classes with everyone. Hopefully more to come this year in NYC and even in other cities over the country.
It is on my bucket list with J to travel as much as we can to places we haven’t been before. Chicago, Boulder, Hawaii, etc. Places in the USA. It is crazy to me I traveled all over Europe, vacationed at a handful of islands, yet haven’t been to the central part of the country.. insane! How cool would it be to bake with you guys anywhere we go?
At the NYC class, we made these Super Doughy Vegan Chocolate Chip Cookies and they were a hit. I promised I would share them on the blog afterwards so anyone can enjoy them forever, even after the class. And that way, everyone can make them too.
They are vegan, gluten and grain-free and so so simple to make. Theses cookies are the ultimate milk and cookie “cookie” and they melt in your mouth when you eat them fresh out of the oven. You also need minimal patience for these cookies because they take less than 25 minutes start to finish. It doesn’t get better than that.
WHAT YOU NEED
almond flour (do not recommend a sub)
coconut flour (do not recommend a sub)
baking powder
almond butter (can use any nut butter you’d like)
coconut oil (get liquid coconut oil, it is a game changer)
maple syrup (or honey)
vanilla extract
your favorite dark chocolate chips or chunks
The only pain in the tush part about this recipe is having to chill the dough in the fridge. But it only takes 10 minutes and it really is crucial. It helps the cookies form and stay together when baking. Luckily they only take 10 minutes to bake, so you will be eating cookies in no time.
QUICK NOTES
- If you want these cookies to be doughy (how I like them) bake for 10 minutes or less
- If you want these cookies to be on the crispier side, bake for about 12 minutes (how my parents like them)
- I do not recommend subbing any flours here, use the exact measurements of almond and coconut flour listed below
- These taste really good frozen BTW 😉
Super Doughy Vegan Chocolate Chip Cookies (grain-free)
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
Yield: About 9 cookies 1x
Ingredients
Dry ingredients:
- 1 and ⅓ cup almond flour
- 3 tablespoons coconut flour
- 3/4 teaspoon baking powder
Wet ingredients:
- ⅓ cup creamy almond butter
- 2 tablespoons of coconut oil, melted and cooled
- ¼ cup + 2 tablespoons maple syrup
- ½ teaspoon vanilla
Mix-in’s:
- ⅓ cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees
- In a medium bowl, stir together almond flour, coconut flour and baking powder and set aside
- In another medium bowl, mix together almond butter, coconut oil, maple syrup and vanilla extract
- Add wet ingredients and dry and mix again until well combined
- Fold in chocolate chips
- Line a baking tray with parchment paper and grease lightly with coconut oil
- Form into cookies (about 2 tablespoons each)
- Pop in fridge for 10 minutes
- Bake in oven for 10-12 minutes or until golden brown
Notes
*Will stay good for 5-7 days or freeze for longer!
- Category: vegan, grain free, gluten free
- Cuisine: dessert
xx, Rach
Share this recipe
Emily
Those cookies were making me hungry when you were making them for that baking class; super doughy sounds super good! 🙂 What an incredible blessing for you to be able to make all those cookies for all your friends! 🙂
marti @fitwithheart
THESE LOOK AMAZING! i know what i’ll be doing this weekend!
Rachel
yay hope you love! xx
Terhi
Thank you Rachel for yet again a super delicious recipe. Tried and tested it, so easy and so good 🙂
Hope you have a great weekend!
And greetings from Finland!
Rachel
yay thank you so much! xx
Laura
Hey Rachel! Does peanut butter work as a substitute for these cookies or does it have to be almond butter? 🙂
Rachel
PB will work! xx
Lauren
YESSSSSS! Come to Chicago, you’d love it!
Rachel
umm would LOVE to! 🙂
Sarah
So good! I followed the recipe exactly (with the exception of swapping maple syrup for honey) and baked for 10 minutes. While still delicious, mine turned out a little dry. Do you have any suggestions for making them a bit more gooey/moist next time around?
Rachel
hi sarah! how odd, i have only made these with maple syrup so perhaps the honey consistency is a bit too thick compared to maple syrup. next time use maple syrup instead or if you still use honey, bake for 8 minutes instead! xx
Ali
Can you use all coconut flour?
Weekly Web Edit – 2.12.17 – Styled by SkylarStyled by Skylar
[…] Super Doughy Vegan Chocolate Chip Cookies […]
Meg
Hi! What can I sub for coconut flour?
Rachel
i dont reco any subs but just add a little more almond flour and see if that works
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Caitlin P
Hot outta the oven! I added 2 tbsp cacao powder, reduced the maple syrup by 2 tbsp, and left the chocolate chips out! I left them in ball form not cookie form but hey, I don’t discriminate! HahaYASSS!
Jen
I followed your recipe exactly…and well, mine stayed in the form of a ball ? Any idea why this might have happened?!
Jen
So I followed your recipe exactly and formed them into 2 tablespoon balls and after 11 minutes they were STILL in the ball form! The only thing I could think of was that I used super fine almond flour? Any ideas?!
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Rachel
Can I sub almond meal for almond flour?
Rachel
I have only used a finer almond flour for this. almond meal may work but they may be a bit grainy!
Parker dunlavey
This recipe is the absolute best chocolate chip cookie recipe that I’ve made! Not just because it doesn’t have any added unnatural sugars But because the texture and taste is just so great! Disclaimer- I didn’t have any coconut sugar so I just used almond flour and they were still delicious and soft and chewy. This was my first recipe I have made of yours and I am so excited to try more!
Rachel
AWW thank you so so much!!
Anna
These are my absolute favourite cookies. I probably make them once a week! Fool proof and in my oven 13 minutes makes them perfect. I urge any cookie lover to try these ?
Rachel
yay thank you!!!