The best vegan and gluten-free chocolate chip cookies made in one bowl! These cookies are deliciously chewy with crispy edges and tender middles.
3/4 cup coconut sugar
1/2 teaspoon vanilla extract
1 tablespoon flaxseed meal
3 tablespoons almond milk (or dairy free milk of choice)
⅓ cup melted and cooled coconut oil
1 cup packed fine blanched almond flour
1 cup gluten free oat flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegan chocolate chips
Preheat the oven to 350F. Line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk together the brown sugar, vanilla, flaxseed meal and almond milk until well combined and wet. Next, whisk in the melted and cooled coconut oil until completely smooth and creamy, about 1 minute.
Add the dry ingredients to the bowl: almond flour, oat flour, baking soda and salt. Mix with a wooden spoon until well combined. Fold in chocolate chips.
Use a scoop, spoon or your hands to grab about 2 tablespoons of dough and roll into a ball. Place cookie dough 2 inches apart on the baking sheet to prevent cookies from baking into each other. If your batter is more runny, no need to press down. If it is quite stiff, I like to press them down a bit.
Bake for 10-12 minutes. Allow cookies to sit on the baking sheet for at least 10 minutes before removing them from the pan.
- If not vegan you can substitute the flaxseed meal for 1 egg, and the coconut oil for unsalted butter.
- If you prefer thicker cookies, consider refrigerating the dough for 10 minutes before baking.