good morning my friends! hope everyone is doing amazing and having a great week. it’s about to get a whole lot better because we have Epic Vegan and Gluten-Free Chocolate Chip Cookies on the blog. these are probably some of the best cookies that i have ever created and you won’t believe how easy they are!
the texture is completely unreal! the outside is hard and then the minute you tear the cookie in half, sooo soft.
honestly, the ideal texture if you ask me. serve em up with a glass of dairy free milk and hot damn.
the ingredient list is really short AND you can make this in a food processor like me if you don’t have a mixer.
you’re just going to have to make sure the dough is completely blended and that there aren’t any chunks of butter left.
the reason being, we’re going to use cold vegan butter in this recipe, almost like we’re making a shortbread recipe.
for the base of the cookies, you’re going to need almond flour and gluten-free all purpose flour.
also, there aren’t any subs that i recommend as baking is super precise and there aren’t any subs that i have properly tried.
the almond flour is important as it adds some necessary fat to the cookies along with the vegan butter.
as for the other ingredients, everything is super simple and you probably have everything in your kitchen.
you’re going to need gluten free all purpose flour, almond flour, maple syrup, vegan butter, vanilla extract, baking powder and chocolate chunks or chips.
the cookie dough is really sticky but you can use a small ice cream scooper to evenly distribute the batter.
to get perfectly round cookies, well almost perfectly round haha, i ever so slightly wet the ends of my fingers and pressed the top and sides to even them out.
you definitely want to be careful to not wet your fingers too much because too much water can change the outer texture.
if you don’t want to do that, you can take a spoon and try to evenly shape them with the bottom side.
if you love my Epic Vegan and Gluten-Free Chocolate Chip Cookies, check out these other recipes too!
Vegan Pumpkin Chocolate Chip Cookie Skillet
Vegan S’mores Chocolate Chip Cookie Cups
Baked Chocolate Chip Protein Oats
Vegan Peanut Butter Chocolate Chip Blondies
Chocolate Chip Tahini Breakfast Muffins
Giant Vegan S’mores Chocolate Chip Cookie
The Best Gluten Free Chocolate Chip Cookie Skillet
Vegan Chocolate Chip Cake Cookies
Fudgy Vegan Banana Chocolate Chip Muffins
Peanut Butter Chocolate Chip Marshmallow Cookies
are you going to make my Epic Vegan and Gluten-Free Chocolate Chip Cookies?
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Epic Vegan and Gluten-Free Chocolate Chips CookiesCourse: Cookies, DessertsDifficulty: Easy
1 cup almond flour
1/2 cup gluten free all-purpose flour
1 tsp baking powder
1/3 cup maple syrup
4 ounces vegan butter
1 tsp vanilla extract
1/2 cup chocolate chunks or chips
- preheat the oven to 350 degrees.
- add all ingredients but the chocolate chips to a food processor or mixer. blend until a thick and super smooth consistency forms.
- there should be no chunks of cold butter left, it should be perfectly blended. add the chocolate chunks and combine well.
- use an ice cream scooper to evenly distribute. see text for how to get your cookies more round since the batter is sticky.
- bake at 350 degrees for 16 minutes if they’re smaller and 18 if your cookies are a little larger.
- store in the fridge in an airtight container and enjoy!