These Vegan Chocolate Chip Cookies are all-natural while still tasting big & bold!
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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- 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
- 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.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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