Just like the classic granola or banana bread – a good vegan chocolate chip cookie is a must in every blog.
I was always hesitate to post a chocolate chip cookie recipe because there are a looooot of them. They’re all so delicious but after making several batches over the years, I realized these cookies either a) use ladles of oil only to end up hardening like a rock after a few hours or b) are super healthy that the taste is compromised for a guilt-free conscious.
Don’t get me wrong, they were still delicious and I ended up eating every single cookie. (Don’t judge – it was for “research!”) But I wanted to create a recipe that fixed the two problems. Basically, a cookie that I could enjoy everyday. And yes, I have been enjoying them everyday! (See my note how it’s for research…so no judging!)
And best of all, there will be no judging as these cookies are oil-free and gluten free – making them more on the healthy side. But don’t worry – this recipe does not contain “1 cup of guilt-free conscious” on the ingredients list – meaning taste is not compromised!!
These cookies will be your new favorite vegan chocolate chip cookie!! The texture of these cookies is crunchy while being crumbly in the inside so it melts in your mouth afterwards!
quick notes
- Because these cookies are gluten-free and oil-free, they do not spread in the oven like regular cookies. Make sure to shape and flatten the cookies before baking.
- After shaping the dough, try putting a few pieces of chocolate on top of the dough before putting them into the oven. This will guarantee those beautiful chocolate bits to show on top!
- Almond meal and almond flour can usually be used interchangeably. The main difference is almond meal tends to be unblanched (skins unremoved) compared to almond flour (blanched).
VEGAN CHOCOLATE CHIP COOKIE
serves 10 2 inch cookies
Dry ingredients
- ½ cup (60g) almond meal flour
- ¾ cup (78g) oat flour
- ½ tsp baking soda
- ¼ tsp salt
Preheat oven to 350 F degrees. Combine and whisk dry ingredients together and set aside.
Wet ingredients
- 1 tbsp (16g) apple sauce
- 2 tbsp (40g) maple syrup
- 1 tbsp (17g) nondairy milk
- 1 tsp vanilla
Toppings
- 1/2 cup dark chocolate, chopped
Combine wet ingredients and mix with the dry ingredients until dough forms into a ball. Gently fold into the chocolate.
Grab small pieces of dough and roughly shape them onto baking sheet.
Alternatively, to achieve perfect circles, lay dough on parchment paper. Grab another piece of parchment paper and sandwich the dough and roll it down using a rolling pin. Remove the top layer of parchment paper and use cookie cutter to cut into small round squares.
Bake for 15-18 minutes, or until evenly brown.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
