Vegan Chocolate Chip Cookies


These cookies have more sugar than my usual.  I developed this recipe for a crowd who are not really into cleaner and lower sugar eating, but I still wanted to make it as clean and healthy as possible.

The objective was to resemble the texture of regular slightly crunchy/chewy cookies while using good quality ingredients.  For that reason, I used four different types of gluten free flours.

Vegan Chocolate Chip Cookies

(makes 22 small cookies)

Preheat oven at 350F


1/4 cup refined coconut oil measured while soft (used refined to achieve a neutral taste)
1/4 1/8 cups organic cane sugar
1/4 cup organic cane sugar
1 TBS vanilla
1/8 cup almond milk
1/8 cup almond butter
1 TBS flaxmeal
1/8 cup water
1/4 cup quinoa flour
1/4 cup brown rice flour
1/4 cup tapioca flour
1/4 cup almond flour
1 tsp baking powder
pinch salt (about a bit more than 1/8 tsp)
1/4 cup mini chocolate chips


 1. Melt in a small pan:
– coconut oil
– only 1/4 1/8 cups organic cane sugar
– vanilla
– almond milk

2. Get off the heat, then add:
– almond butter
Mix well with a whisk .

3. Mix well in a bowl:
– flaxmeal and  1/8 c water
Then add:
– 1/4 cup organic white sugar

4. Combine coconut oil/sugar mixture with flaxmel/sugar mixture

5. On a separate bowl mix well:
– 1 tsp baking powder
– 1/4 c quinoa flour
– 1/4 brown rice flour
– 1/4 c tapioca flour
– 1/4 c almond flour
– pinch salt (about a bit more than 1/8 tsp)

6. Incorporate dry ingredients into wet ingredients.

7. Then fold in:
– 1/4 c mini chocolate chips

Cover a cookie baking sheet with parchment paper.  Use a cookie scooper to make 22 small balls.  Flatten with your hand and bake on preheated oven at 350F for 10 mins.

Cool in cookie rack.


That’s all for now!



2 thoughts on “Vegan Chocolate Chip Cookies

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