Vegan Chocolate Chip Cookie Recipe

My mom was kind enough to bring me home some chocolate chip cookies the other day that I can actually consume without having my head in the toilet. Although I most certainly am not a vegan, foods that are free of gluten, dairy and egg are typically categorized as vegan because they do not contain any animal by-products. Considering these particular vegan chocolate chip cookies taste quite good, I thought I would look up a recipe to share with you in hopes of providing someone else with the same food intolerances as me with a small pleasure. This particular recipe makes approximately two dozen cookies, so feel free to freeze some (or just eat them all). This recipe comes from


  • 1/3 cup coconut oil
  • 1/2 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons almond or cashew milk
  • 1 cup almond flour (not almond meal)
  • 1 cup oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dairy-free chocolate chips

Begin by preheating your oven to 350°F and lining a baking sheet with parchment paper.

In a large mixing bowl combine the coconut oil and coconut sugar. Mix with an electric hand blender on the highest setting for one minute, slowly adding the vanilla extract and almond milk after one minute has passed.

With the mixer still running, add the almond flour followed by the oat flour, then the baking soda, baking powder, and salt. Continue mixing for approximately twenty seconds until a dough begins to develop. Scrape down the sides and bottom of the mixing bowl throughout the mixing process to ensure all of the ingredients are distributed into the dough. If the dough appears to be dry or crumbly, consider adding a tablespoon of milk. Once the dough is entirely mixed, stir in the chocolate chips with a spoon.

Scoop out one tablespoon of the dough mixture at a time and place on a baking sheet with approximately two inches in between each cookie. Bake in the oven for fifteen minutes and allow the cookies to cool for at least fifteen minutes prior to serving or eating.


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