Vegan Chocolate Chip Cookies with Coconut Flour (Gluten-free)
Crunchy on the outside and slightly soft on the inside, these Vegan Chocolate Chip Cookies made with coconut flour are one of the healthier and delicious snack options of all time!
1/8tsppink saltor sea salt, omit if using salted peanut butter
4Tbspdark chocolate chipsor chocolate chunks
Instructions
Preparation: Preheat the oven to 176 °C (350 °F). Line a baking sheet with parchment paper.
Prepare the flax “egg”: Mix the ground flaxseed with water in a small bowl. Let it sit for 3 minutes.
Make the cookie dough: To a big bowl, add melted coconut oil, peanut butter, and coconut sugar. Use a whisk to mix them all together for 1 minute.
Add vanilla extract and the flax “egg” to the peanut butter mixture. Mix to combine.
Add coconut flour, oat flour, baking powder, baking soda, and salt. Use a fork to incorporate all ingredients until them form into cookie dough.
Add in the dark chocolate chips. Stir to distribute them evenly.
Shape the cookies: Use a tablespoon to scoop out cookie dough. Then use your palms to roll them into round balls. This recipe makes about 9 cookies.
Place the cookie dough balls on the baking sheet and press down with your palms into around 1.2 cm (1/2 inch) thick. Smooth the edges with your fingers if they crack.
Bake: Place them into the preheated oven to bake at 176 °C (350 °F) for 15–18 minutes until they are firm to the touch.
Transfer the baking sheet onto a wire rack to cool down completely. Then dive in!
Notes
*Peanut butter: You can also use any nut butter or seed butter if you’re allergic to peanuts. Just keep in mind that the nut butter/seed butter you use will give itself away in the cookies.
**Sugar: I personally like to use coconut sugar, mainly because of its caramel taste. Also, its lower GI index will less likely to give you a sugar spike. But technically, you can use any type of sugar. Organic sugar or brown sugar is usually my second choice.
Storage: Once the cookies are completely cool down, store them in an airtight container at room temperature. They should be able to last for 5–10 days.