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.
- 1 cup gluten-free quick cooking oats
- 1 cup super-fine blanched almond flour (not almond meal)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegan, soy-free butter, slightly softened (I love Miyoko vegan butter or you can sub coconut oil)
- 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)
- Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- You can leave the oats whole if you are using quick cooking oats. Or, place oats in a blender and blend until a fine oat 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 (softened butter or coconut oil), maple syrup and vanilla extract) and combine using a hand mixer. Mix in the chunks of dark chocolate.
- 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 8 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.
- Category: Dessert
- Method: Oven Baked
Keywords: vegan and gluten-free healthy chocolate chip cookie