This is my current go-to vegan and gluten-free cookie recipe.  I have many cookie recipes on this blog but here are the reasons I am loving this one now:

1. The BEST consistency – they are soft-baked but ever so slightly crispy on the outside.  They stay together perfectly and do not crumble.
2. Healthy and allergy-friendly but no crazy ingredients like arrowroot powder, apple sauce or flaxseed.  I’ve used these in the past and they work great but not everyone feels comfortable baking with these ingredients or has them on hand at all times.  I wanted to create a classic cookie recipe that tastes like the real deal with nutritious ingredients that you would be more likely to have in your pantry.  The flour for this recipe is a 50/50 combo of  almond flour and whole grain oats.  Together, it provides the perfect consistency, flavor and nutrition profile offering whole grains, plant-based protein and healthy fats.  I also went for vegan butter instead of almond butter which I use in many other cookie recipes.  Almond butter would work great too but I find the vegan, soy-free butter makes it a bit more decadent.
3. Refined sugar-free and perfectly sweetened – I used just 1/4 cup of maple syrup in the entire batch and was pleased with the level of sweetness.  Maple syrup is unrefined making it a great option for a healthier cookie.  Of course your chocolate chunks contain sugar so just go for a darker chocolate which usually means less added sugar.

I make cookies at least weekly with my girls.  They love to measure, stir and of course lick any leftover cookie dough.  Since this recipe is egg-free it is perfectly safe.

A batch of these cookies never lasts more than a day or two in our household.  I have served these to non-vegan, non-gluten-free crowds and have been asked for the recipe every time.  People are always shocked to learn how healthy they are.

The salty, chocolate-y combination never disappoints.  Put into cookie form and you have a winning dessert every time.

This cookie recipe is vegan, soy-free, gluten-free, peanut-free and refined sugar-free.  If you give it a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations.

Gluten-Free and Vegan Chocolate Chunk Cookies with Sea Salt

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• Author: Elaine Gordon
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 15 1x

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Description

These soft-baked gluten-free and vegan cookies are a classic in our household. They taste like the real deal and yet are refined sugar-free and full of whole grains, healthy fats and plant-based protein.

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Scale 1x2x3x

Ingredients

• 1 cup gluten-free oats
• 1 cup super-fine blanched almond flour (not almond meal)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup + 1 tablespoon melted coconut oil or vegan, soy-free butter, softened
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/3 cup vegan and refined sugar free dark chocolate chips or chunks (plus more for topping)
• sprinkle of flaked sea salt (optional)

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Instructions

1. Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
2. Place oats in a blender and blend until a fine flour forms.  Transfer to a medium-sized mixing bowl along with the rest of the dry ingredients (almond flour, baking soda and salt) in a medium-sized mixing bowl and stir to fully combine. Add the wet ingredients (melted coconut oil [or softened butter], maple syrup and vanilla extract) and combine using a hand mixer. Mix in the chunks of dark chocolate.
3. Using a retractable cookie scoop, make 15-16 cookies (about 1.5 tablespoons in size each) and place on your prepared baking sheet. Add extra chocolate chips or chunks on top if desired. Bake for 10 minutes. Remove from oven and sprinkle with flaked sea salt. Allow the cookies to cool directly on the baking sheet for 10 minutes before moving to a cooling rack to fully cool. They will harden as they cool so be sure to wait to handle them until they have fully cooled. Enjoy after they have fully cooled or store in an airtight container for up to 5 days.

Notes

* For best results I make my own oat flour in my high speed blender. To make your own oat flour, simply add 1 cup of gluten-free rolled oats to a completely dry high-speed blender and process from low to high speed for 45-60 seconds until a fine flour forms.  No whole oats should be visible.

• Category: Dessert
• Method: Oven Baked
• Cuisine: American

Keywords: vegan and gluten-free healthy chocolate chip cookie

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