Go Back

Magical Chocolate Chip Cookies

Penny
Amazingly delicious vegan chocolate chip cookies! (They're also gluten free and oil free!)
Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Course Cookies, Dessert
Cuisine Gluten free, Oil free, Vegan
Servings 11 -14 cookies

Ingredients
  

  • Dry Ingredients
  • 1 cup 147g Bob's Red Mill 1:1 Gluten Free Baking Flour
  • 1/4 cup organic cane sugar
  • 1/4 cup organic light brown sugar Can sub for more cane sugar instead.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3-1/2 cup vegan chocolate chips I use Enjoy Life

  • Wet Ingredients
  • 1/4 cup creamy almond butter
  • 1/4 cup + 1 Tablespoon plant milk I usually use Soy

Instructions
 

  • 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.)