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Healthier Bakery-Style Chocolate Chip Cookies (vegan)

December 8, 2020

Healthier Bakery-Style Chocolate Chip Cookies made with all gluten-free, nut-free and vegan ingredients. These taste just like the sea salt chocolate chip cookies from the local bakery and have the best soft gooey center.

Healthier Bakery-Style Chocolate Chip Cookies made with all gluten-free and vegan ingredients. These taste just like the sea salt chocolate chip cookies from the local bakery and have the best soft gooey center.

Every time we go to a bakery to pick up some desserts – I get a sea salt chocolate chip cookie every single time. It is by far my favorite dessert and truly never fails.

I love the gooey chocolatey centers with just the touch of sea salt on top. And the outside of the cookie should be a little crunchy while the inside melts in your mouth and is a little chewy. There is seriously nothing better and I could gladly eat a big ass chocolate chip cookie every single day.

I made these bakery-style giant chocolate chip cookies for us. And to be honest, they are so addicting in the best way ever. They have a little bit of a chewy consistency to them and the outside gets that epic crunch we crave.

And the best part? They are made with all gluten-free, vegan AND nut-free ingredients. They are so simple and easy to bake. Almost too easy to the point where you will want to bake these over and over again. Just wait and see!

If you guys enjoy this recipe, let us know in the comments below and rate and review the recipe if you can! I love love hearing from you and seeing your delicious photos of my recipes over on Instagram too.

Healthier Bakery-Style Chocolate Chip Cookies made with all gluten-free and vegan ingredients. These taste just like the sea salt chocolate chip cookies from the local bakery and have the best soft gooey center.Healthier Bakery-Style Chocolate Chip Cookies made with all gluten-free and vegan ingredients. These taste just like the sea salt chocolate chip cookies from the local bakery and have the best soft gooey center.

What ingredients you need to make insanely good vegan and gluten-free giant cookies:

  • Coconut sugar – I don’t recommend maple syrup or honey but if you can also do 1/2 cup brown sugar and 1/2 cup cane sugar if preferred
  • Garden of Life Organic Extra Virgin Coconut Oil – solidified not melted. If yours isn’t solidified from being by heat or if temperatures are warmer by you and it is in liquid form, place in fridge for an hour or so before baking. The Garden of Life coconut oil is the best. Doesn’t add overpowering flavor and is so versatile for baking and cooking!
  • Non-dairy milk – any kind works. I used almond here but you can use anything.
  • Vanilla extract
  • Gluten-free oat flour
  • Dark chocolate – code RACHL for free shipping off my favorite

How to bake the best giant Bakery-Style Chocolate Chip Cookes

  1. In a large mixing bowl, cream together coconut oil, coconut sugar, milk and vanilla extract until creamy and smooth
  2. Mix in the oat flour and baking powder and mix again to fully combine
  3. Fold in dark chocolate chips to the dough then add the dough to the fridge for about 15 minutes
  4. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  5. Scoop the dough into 6 large cookies (I shape mine into a ball) space them apart well on the baking sheet (they spread a lot!) or you can make them into smaller cookies if you prefer
  6. Bake in oven for 15 minutes or so until edges are golden
  7. Allow the cookies to cool for a few then enjoy!

A few of my other go-to chocolate chip cookie recipes from the blog:

Healthy Double Chocolate Chip Cookies (gluten-free)

The BEST Chocolate Chip Walnut Cookies (gluten-free)

Gluten-free Chocolate Chip Olive Oil Cookies

Print

Healthier Bakery-Style Chocolate Chip Cookies (vegan)

Healthier Bakery-Style Chocolate Chip Cookies made with all gluten-free and vegan ingredients. These taste just like the sea salt chocolate chip cookies from the local bakery and have the best soft gooey center.

  • Author: Rachel
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 6 large cookies 1x

Ingredients

Scale

Instructions

  1. In a large mixing bowl, cream together coconut oil, coconut sugar, milk and vanilla extract until creamy and smooth
  2. Mix in the oat flour and baking powder and mix again to fully combine
  3. Fold in dark chocolate chips to the dough then add the dough to the fridge for about 15 minutes
  4. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  5. Scoop the dough into 6 large cookies (I shape mine into a ball) space them apart well on the baking sheet (they spread a lot!) or you can make them into smaller cookies if you prefer
  6. Sprinkle some sea salt on top if desired!
  7. Bake in oven for 15 minutes or so until edges are golden
  8. Allow the cookies to cool for a few then enjoy!

Notes

*Store in airtight container for 5 days or freezer for longer

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13 Responses

    1. hi! i followed the recipe exactly (used solicited room temp coconut oil instead of melted coconut oil) and the coconut oil clumped in the batter. I even tried a hand held mixer. Did I do something wrong? Thank you!

      1. the oil may be too hard! it should be the consistency of ghee/softened butter. so if it is too hard, it be stay chunky but often times the recipe still works ok even when that happens!

  1. Can you cut the recipe in half to make 3 cookies? Looks delicious

    Also, for your crumb cake (coffee cake) recipes, can you swap crumble/streusel toppings for another?

    Thks

    1. I love all of Rachel’s streusel toppings/swirls and have mixed them up with some of her other recipes. So far all have worked beautifully.

  2. These are amazing! I have made them everyday this week! So quick and amazing for this vegan!
    Has anyone had any luck doubling the recipe?
    I have had great luck with half a stick of vegan butter as well as the coconut oil 🙂

  3. I like how this recipe uses all oat flour! The oat flour gives the cookie more texture. Next time, I will add an egg or flax egg to the recipe because when these cookies are warm, they are super crumbly and messy to eat. I think this is because the coconut oil is the main binder in this recipe. When the cookies are cold, they hold together well and they have a crunchy texture which I like.

  4. Delicious!!! I have been air frying these at 320F for about 12 mins and they come out perfect! You can put the dough balls in muffin papers if you don’t want them to stick. Thank You!!!

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