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Hi Bold Bakers!
As an expert on healthy baking and guilt-free desserts, I am here to show you that even the most decadent sweets and treats can be made with wholesome all-natural ingredients that actually nourish your body while still tasting big & bold – and these vegan chocolate chip cookies are no exception!
These thick bakery style chocolate chip cookies are free of refined sugar, flour, gluten, and dairy. Instead, they are packed with nutrients and healthy fats from my go-to ingredients like almond flour, coconut flour, coconut oil and of course chocolate!
How to make vegan chocolate chip cookies
While these cookies look and taste arguably better than a regular cookie, they are made of a perfectly balanced list of plant-based ingredients that you most likely already have on hand.
There is no need for dairy or eggs in these cookies as they are perfectly bound together with sticky and sweet maple syrup and coconut oil. The little bit of coconut flour used in these cookies really holds them together and creates that chewy middle and crisp outer edged. Who could say no to an indulgent chocolate chip cookie that is actually full of nourishing ingredients? Truth is these cookies are for everyone, not just for those that are vegan.
How to make coconut flour
Coconut flour is not a flour at all, it’s really just dried shredded coconut ground into a fine powder then used in place of other flours and starches. This is a super healthy swap for flour that can be used in raw or baked desserts. The flavor is very neutral and a little goes a long way as coconut flour absorbs liquid ingredients very quickly. It’s perfect for my Vegan Chocolate Chip Cookies!
Making the perfect vegan cookie
While my vegan chocolate chips cookies do combine some things you may have never used before, the method is foolproof. Just like any other cookie, you mix the dry ingredients into the wet and from there add in your flavorings. I of course added loads of chocolate chunks but feel free to add in your favorite nuts and dried fruit!
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Vegan Chocolate Chip Cookies
Ingredients
- 1/3 cup (21/2floz/57ml) coconut oil, melted
- 1/4 cup (21/2oz/71g) maple syrup, Lakanto Maple Flavored Syrup or honey
- 2 teaspoons vanilla
- 1 1/2 cup (6oz/172g) almond flour
- 1/3 cup (11/3oz/37g) coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons coconut sugar or Lakanto Golden Monkfruit Sweetener Feel free to use Brown Sugar if you don't have either
- 3/4 cup (41/2oz/128g) chocolate, roughly chopped
- Optional Add-ins -
- 1/4 cup (11/4oz/35g) chopped nuts or your choice
- 1/4 cup ( 11/4oz/35g) dried fruit of your choice
Instructions
- Preheat your oven to 350 oF (180oC) then line a cookie sheet with parchment paper and set aside.
- Melt your coconut oil in a large microwave-safe bowl.
- Whisk the maple syrup and vanilla into the melted coconut oil.
- Next add the almond flour, coconut flour, coconut sugar, baking soda, and salt to the coconut oil mixture. Fold all ingredients together with a spatula until the dough just comes together. Fold in chocolate chunks.
- Allow cookie dough to set in the fridge for 20 minutes before scooping.
- Once the cookie dough has rested scoop into 2 tablespoon sized balls. Place about 1 inch apart on your lined baking sheet. Gently press each cookie down slightly until they are about 2 1/2 inches across.
- Bake for 12 -14 minutes or until golden brown.
- Remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.
- Once cooled the cookies can be covered and stored at room temperature for 3-4 days.
Hi Gemma, I’m not vegan, but I just bought all the ingredients required to make this cookie as I’ve always been curious about how a vegan baked good would taste. Can this recipe be doubled? I’m excited to try it out. Will definitely send pics once I’ve attempted it.
I made these cookies but instead of coconut oil, I used pumpkin puree, and I added some fall spices and candied pecans and it was really tasty. This cookie recipe is the best one I’ve ever tried, even compared to “normal” recipes. Thanks Liv! Also, what happened to Liv baking? I liked her recipe videos.
Hi Gemma, these cookies are wonderful! Perfect taste.
Hello. Any substitute for almond flour? I am from Philippines and almond flour here is expensive. Can I use whole wheat flour instead? Thanks
Gemma, if you’re adding chocolate chunks, how are these cookies dairy free? Doesn’t chocolate have milk in it? Thank you.
Great job, Liv!! Those were fantastic cookies.
Gemma.
Hi Gemma! Can I use regular oil instead of coconut oil? How much quantity to be used?
I have finally found a good vegan cookie recipe! I have tried so many other recipes. So many variations. All so dry and too grainy.
THANK YOU!
I now have a Gluten-Free, Dairy-free and even sugar-free cookies!????
Hi Gemma, thank you for this vegan healthy cookie recipe. It’s generally hard to find one that is vegan and healthy at the same time 🙂 Before I start the recipe I (the perfectionist in me) have a few questions: 1) 1/3cup(21/2floz/57ml) coconut oil, melted – My coconut oil is already melted (it’s warm here), so do I just measure out 57ml of melted coconut oil? 2) I read your piece about aging the dough, so is it better if this dough ages more than 20 minutes? Or would it dry out after 20 minutes? 3) The oven should be… Read more »
Hi Gemma, I’m from Indonesia, can I use cassava flout instead of almond flour? And pls advise, what if I use Dates paste as sweetener?
Many thabks