What makes these cookies magical? Well not only are they out of this world delicious, they’re also vegan, gluten free, and oil free! And they only require 8 ingredients (or 7 if you use all cane sugar).
Right out of the oven these cookies are a little crispy on the outside and melt in your mouth/doughy in the inside, but they’re also even more amazing after cooling.
I always end up eating some of the cookie dough too because it’s so good (and doesn’t contain eggs).
I tried subbing brown rice flour for the gluten free flour, and that didn’t work, but you may be able to sub another gluten free flour mix (please comment and let me know if you do.) Any plant milk works fine (I’ve used soy, almond, and coconut), and I like to use Enjoy Life semi-sweet mini or dark chocolate chips. 1/3 cup chocolate chips is plenty, but I like to do 1/2 cup because I like my cookies almost excessively chocolaty. If you don’t have brown sugar, you can use all cane sugar instead.
If you make these, let me know how they came out and/or post a photo and tag me on Instagram!
- Dry Ingredients
- 1 cup (147g) Bob's Red Mill 1:1 Gluten Free Baking Flour
- ¼ cup organic cane sugar
- ¼ cup organic light brown sugar (Can sub for more cane sugar instead.)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓-1/2 cup vegan chocolate chips (I use Enjoy Life)
- Wet Ingredients
- ¼ cup creamy almond butter
- ¼ cup + 1 Tablespoon plant milk (I usually use Soy)
- Preheat oven to 350 degrees F (176 degrees C).
- Mix flour (I recommend weighing the flour for the most accurate results), cane sugar, brown sugar, baking soda, and salt in a medium bowl until there aren't any lumps left. Stir in chocolate chips.
- In a small bowl, mix together almond butter and plant milk until thoroughly combined.
- Pour wet ingredients into dry ingredients and stir until a dough begins to form, then use your hands to continue mixing the dough until combined.
- Roll dough into discs (see photo) and place a few inches apart on a silicone baking sheet or parchment paper.
- Bake at 350 degrees F for 11 minutes or until tops of the cookies are cracked--they will look slightly under-cooked but will firm up after cooling and are amazing the next day. (Cool for at least 10 minutes.)
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