These are hands down the best gluten free vegan cookies I’ve made. Ever. They are sweet and buttery with a crunchy crust and soft core. The flavor is on par with classic chocolate chip cookies, and the dough can be shaped into endless variations.
COOOKIES! Cookies. Are you drowning in sugar and pine scented garland yet? If not, you will be. The twelve days of Christmas has begun and what better way to kick it off then with cookies! Ok, I’ll stop saying cookies. You’re welcome. Or it will become one of those words you say and see long enough that your brain is like wait what is that combination of letters and why does it look so weird?
I am postive you will take one bite and be transported to cookietopia (eh?). I made this recipe as simple as possible, because you will want to make this dough over and over. Plus- it’s the holidays, your kitchen will be cranking out enough cookies and you don’t need them to be complicated. You need them to be simple, easy, and take 20 minutes start to finish. That’s these!
A combination of almond flour (for moisture) and coconut flour (for fluffiness), I added coconut oil and coconut sugar to make them taste like the classic chocolate chip cookies we all know and love. Flax meal holds it all together. They taste nothing like coconut despite all of the coconut ingredients, and everything like happiness and nostalgia.
The best part is, they don’t fall apart AND the dough is super malleable, meaning I can shape them any way I want. Gingerbread men? Sure, add ginger and molasses. Sugar cookies? OK! Let’s frost ’em. Oatmeal, peanut butter, M&Ms added in? Absolutely. My mind is already buzzing with all the ways I’m gonna use this dough.
Quick cookie tip: freeze this. It’ll take 10 minutes to whip together, then roll them into individual balls and place them in a freezer bag. Next time you need cookies quickly, pop them on a tray and they will bake right up, tasting fresh and homemade. And then you win friend of the year.
Alternative: bake them and then freeze them, they won’t have that fresh baked feel, but they taste just as amazing and you can grab one out of the freezer whenever the craving strikes.
- 1 cup almond flour (NOT almond meal- almond flour is more fine)
- ¼ cup coconut flour
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil (NOT melted or the cookies will be oily) or softened butter
- ¼ cup coconut sugar or brown sugar
- 1 tsp vanilla extract
- 2 flax eggs (2 Tbspflax meal+ 5 Tbsp water , let sit for 5 minutes before adding) or use 2 eggs
- Chocolate chips, to taste
- Preheat oven to 350 degrees. Place parchment paper, silpat, or cooking spray on a large cookie sheet.
- Mix 2 Tbsp flax meal and 5 Tbsp water in a small bowl to make flax egg, let sit 5 minutes.
- Combine all ingredients besides chocolate chips in a large bowl. Add flax egg. Combine well.
- If you want chocolate chips through out, fold them in now. Otherwise you can top them just before baking like I did.
- Roll out 1 Tbsp balls of dough (I used a measuring spoon) and press down slightly for a cookie shape (the pictures above don't reflect this, but the cookies DO NOT spread so shape them the way you want, making sure to compress the dough so they stick together well)
- Top with chocolate chips.
- Bake 11-12 minutes until golden brown.
- Let cool 10-20 minutes for optimal crispness.
Freeze dough uncooked in individual balls and bake straight from freezer, if desired.
I did not try these cookies with any other flour combinations, although I think regular flour would work just fine- use 1½ cups.
Don’t forget the milk.