The BEST Gluten-Free, Vegan, Chocolate Chip Cookies E V E R

In case the title didn’t get you hooked on attempting to immediately make and devour these, let me just re-emphasize… I HAVE NEVER TASTED A BETTER COOKIE.

I’ve been gluten free for about six years now, so I will say that my chocolate chip cookie consumption has gone down quite a bit since my glutinous days. However, I always found a few struggles with eating chocolate chip cookies (and even sweets just in general). Most of the CCC I’ve had in my life have def not been g-free, but in my glutinous days I’d eat them with reckless abandon. Even after one cookie, I’d feel my blood sugar levels spike up, I’d get a headache, nausea, be completely exhausted and more than anything regret eating the damn cookie.

Since I’d have this vicious cycle of desperately wanting the cookie, eating it, and then regretting it, I’ve kind of stayed away from this heavenly dessert in my not-so-new gluten free life.

Introduce me, bored on a Wednesday night, suddenly craving a chocolate chip cookie.

I immediately headed over to one of my fave foodie sites, earthyandy.com to see what I could find. Lo and behold, there it was… a coconut chocolate chip cookie recipe begging to be made.

I made some slight alterations to earthyandy’s recipe, and I plan to soon re-test this recipe with an even HEALTHIER modification (subbing mashed banana or apple sauce for some coconut oil), so stay tuned!!

For now, don’t go on a six year cookie sabbatical like I did – do yourself a favor and make these ASAP.

Healthy, Gluten-Free and Vegan Chocolate Chip Cookies

Prep time: 10 min

Cook time: 14 min

Ingredients

• 2/3 cup melted coconut oil
• 2/3 cup sugar
• 2/3 cup coconut sugar
• 1/2 cup almond milk (or coconut milk for an even more coconutty flavor!)
• 1 tbs vanilla
• 2 1/2 cups Gluten Free Flour (or All-Purpose Flour if not gf)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups chocolate chips (I used a mix of Ghiradelli milk chocolate chips and Enjoy Life semisweet vegan chocolate chunks. Use all semisweet chocolate chunks for vegan option)
• Optional additional add-ins (coconut flakes, candied pecans, sprinkles, the list goes on…)

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease baking sheets and sprinkle with flour so that they are well coated.
3. Add all ingredients up to (and including) the vanilla to a large bowl and mix.
4. Add the rest of the ingredients (except chocolate chips and any other add-ins) to a medium-sized bowl and whisk.
5. Add the dry ingredients to the wet ingredients and stir together.
6. Slowly mix-in the chocolate chips, and then any additional add-ins.
7. Using an ice-cream scoop, place your cookies on the greased and floured baking sheets, making sure each cookie is an inch or two away from another cookie.
8. Bake for about 12-15 minutes, until the top of the cookie looks cooked and the edges are very lightly browned.
9. Wait for the cookies to cool for a few minutes before transferring to a cooling rack.
10. ENJOY and don’t be surprised if you eat at least three cookies…. also, the uncooked dough is so so good (and safe to eat since there is no raw egg). Pretty sure I ate at least one cookie’s worth of dough just while baking. You are warned.