I’ve spent quite a while trying to make the perfect chocolate chip cookie that is gluten-free, vegan, and refined sugar free. It has taken many an attempt, tweak, and much experimentation but I really think you will agree that these cookies are, dare I say, perfection.
Here’s the best part— you can use this one batch of cookie dough to make your favorite type of cookie. This is why I call them perfect, because with a few tweaks you can make them into your perfect cookie. So, no matter what you voted as your preference in my what’s-your-favorite-kind-of-cookie poll, you will get to have your favorite!
1 1/4 cup almond flour
1/2 cup oat flour
1/3 cup creamy almond butter
1/3 cup softened coconut oil (not melted)
1/2 cup coconut sugar
1 chia egg
2 tbsp maple syrup
1 tsp baking soda
1/4 tsp sea salt
1 tsp vanilla extract
1/2 cup chocolate chips or chunks
flakey sea salt for topping (optional)
**to make a chia egg, mix 1 tablespoon of ground chia seed with 3 tablespoons of water
almond butter– you can use any creamy nut butter, I’d recommend cashew or peanut butter.
softened coconut oil—- you can use softened butter, ghee, or vegan butter
chia egg– you can use a flax egg or a regular egg
oat flour–you can use all purpose flour instead of oat flour (I haven’t personally tried it but I know oat flour is 1:1 sub for AP flour)
coconut sugar— you can use brown sugar
1. Preheat oven to 350 degrees F. and grease or line a cookie sheet with parchment paper
2. Mix together the dry ingredients, 1 + 1/4 cup almond flour, 1/2 cup oat flour, 1 teaspoon baking soda, and 1/4 teaspoon sea salt.
3. In a medium sized mixing bowl, add coconut sugar and softened coconut oil (it’s important that it’s soft and not melted! if you need to, put it in the fridge for a few minutes to let it firm up) and whip the sugar and coconut oil together using a hand mixer or a stand mixer if you have one. Beat the sugar and coconut oil together until it is fully combined and somewhat creamy. Next, add in the remaining wet ingredients: almond butter, maple syrup, vanilla, and chia egg, and beat them together with the coconut oil and sugar mixture until everything is combined.
4. Add the dry ingredients into the wet, and stir together until a dough forms, then fold in the chocolate chips (info on chilling vs. not chilling the dough below.)
5. Bake for 12-15 minutes. I usually find 12 minutes is the sweet spot, but you may need to go up to 15 if you make really large cookies.
**feel free to make small or large cookies, just keep in mind that you should only do 4 at a time if you’re doing large, as they will spread.
DIRECTIONS BASED ON YOUR FAVORITE TYPE OF COOKIE:
Classic, Thick + Chewy:
Let your dough chill for at least 30 minutes before baking! The longer you wait, the better, but 30 minutes did the trick for me. Trust me, I’m very impatient, and I never want to ask you to wait (especially for cookies) but if you let the dough chill for a bit, the cookie will spread more slowly when baking, and you’ll get a thicker cookie. Also, when you go to bake, simply roll the dough into balls and place them on the sheet pan– these will spread out during the baking process unlike a lot of gluten free cookies I’ve baked before.
Thinner, slightly crisp on the outside, still chewy:
For these, you can bake right away, or let chill for 30 minutes– won’t make a big difference. The key here is that instead of making a round cookie dough ball, you will make that cookie dough ball and then smash it down a bit with your fingers. You want to press it down a bit so that it will spread more quickly and be thinner and crisper- but still chewy.
Thin + Crispy
Bake right after making the dough, no chilling necessary. Smash the ball of dough down so it’s already in the shape of a small cookie. The cookie will spread out a lot while baking and be very thin and crisp!
Cakey+ Firmer + Still Chewy
Simply use 1/4 cup of softened coconut oil or butter instead of 1/3 cup! You’ll need to press down the cookie dough balls a bit into a flatter cookie shape before baking.
I hope you enjoy these! Let me know if you have any questions.