These vegan and gluten free chocolate chip cookies are delicious. They’re the right amounts of soft and chewy, with a bit of delicious chocolate in each bite. I’ve tried these a few times, and I think this recipe is finally perfect. My favorite part is that you don’t need a mixer, you don’t need to flour your hands at all, and you don’t even need two separate bowls. I guess you can call these one-bowl chocolate chip cookies as well.
You start by adding your almond flour, salt, and baking soda to a medium size mixing bowl. The trick is to use super fine blanched almond flour. Almond meal will be too coarse. Mix to combine, then add all of the wet ingredients and mix until a dough forms.
Next, fold in your chocolate chips. I know. When you dump those chocolate chips in you’re thinking, “There are as many chips here as there is dough.” Well, the first few times I made these I was using 1/4 cup of chocolate chips, because the idea of 1/2 cup just seemed like overkill. But the chocolate chips were far too sparse, and when you make chocolate chip cookies you want CHOCOLATE CHIP cookies. Right? So I increased the amount of chocolate chips and found it to be the perfect amount. Trust me. Fold those babies in. No one will complain.
I highly recommend using mini chocolate chips. They always seem to yield a better chocolate to cookie ratio, so that you have chocolate in every bite! Enjoy Life Foods has mini semi-sweet chocolate chips that are allergy friendly. This is what I usually buy for a healthier option. I like the ingredients much better than standard chocolate chips, and you can find them in many stores now.
After your ingredients are all incorporated and you’ve taken a little bite of the dough (we know who we are), you can start rolling it into balls. I use a cookie scooper, which is about the size of a table spoon. You don’t need to wet your hands before doing this, because these have a good amount of olive oil! The dough doesn’t stick to my hands, which is big plus in my book.
Use your table spoon or cookie scoop and start making some dough balls! They won’t all be perfectly round little spheres, but that’s the beauty of homemade cookies, is it not? Place them about 1 to 1.5 inches apart on your lined baking sheet.
DO NOT FORGET THIS PART, because I forgot to photograph it. Before baking, you need to press these down about halfway with your hand. This is crucial, because these won’t spread as much as other cookies.
Sprinkle with some sea salt. Bake at 350 for 12-15 minutes. Let cool for 10 minutes in the pan before moving to a cooling rack.
I love these cookies so much, especially since they’re made with healthier ingredients. No butter, no refined sugar, no gluten, and no eggs. They’re incredibly easy! I hope you enjoy them as much as we do!
These vegan and gluten free chocolate chip cookies are delicious. They’re the right amounts of soft and chewy, with a bit of delicious chocolate in each bite.
- 2 cups almond flour
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup pure maple syrup
- 1/4 cup extra virgin olive oil
- 1 tsp pure vanilla extract
- 1/2 cup mini chocolate chips (dairy-free)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium mixing bowl, mix almond flour, salt, and baking soda. Add all of your wet ingredients (maple syrup, olive oil, and vanilla extract) and mix until all ingredients are combined. Fold in chocolate chips.
- With a cookie scoop or tablespoon, scoop dough and roll into a ball in your hands. Place dough balls about 1.5 inches apart on lined cookie sheet.
- Flatten dough balls about halfway with your fingers.
- Bake for 12-15 minutes. These will not brown like other cookies, and they won’t seem done when you remove from the oven. Just let them cool in the pan for 10 minutes, then move to a cookie sheet. They will firm up a bit. Store in an airtight container.