These gluten-free cookies are light, fluffy, gooey and literally the best d*mn vegan cookies you will ever have!
Not to brag or anything but I’m pretty sure this is my best recipe to date. Maybe I should practice some humility, but you GUYS, I can’t! This recipe is just too good!
I grew up on fluffy, gooey, buttery chocolate chip cookies that had more chocolate chips than flour. They were bad day savers, memory makers and everything in between. Whenever my children go over to their Mimi’s house they get the same treatment. Cookies, memories, sugar rushes and chocolate kisses. Dairy, eggs, cane sugar and all-purpose flour. The good stuff. Also, things that I try to keep for moments, not for the norm.
I’ve been on the hunt to find a recipe that resembles hers for years! And there have been So. Many. Failed. Attempts. We’re talking 100’s of fails. Not all of them were necessarily bad, some of them were god awful and some were good… if we’re talking of the gluten-free/vegan category.
Because of the extensive list of fails, I was eager to see what my son would think of this recipe. When I made these last week I definitely had my doubts. He has been the most resistant in our transformation to a healthier lifestyle. And by resistant.. I mean he will talk himself into getting sick just to not eat something.
Good freaking times.
However, when he tried these cookies, he said the most magical thing.
“Did you make Mimi’s recipe Mom?”
CRYING ALL THE HAPPY TEARS. No child, they are just a result of many years trying, failing and trying again.
These cookies are magical but there are three things that need to happen!
- You have to create a cylinder shape. *See above picture
Super easy peasy. You literally get the amount of dough you need (in this case it’s 1 1/2 tbsp), use your fingers to mold it into a shape that is about double in length than width. I measured mine to be 3/4th inch x 1 1/2 inch. When placing them on the baking sheet, you want to make sure they are standing tall! You won’t get the gooey texture otherwise.
- The dough needs to be chilled! I don’t start preheating my oven until after the formed dough has been placed in the freezer. I usually let the dough chill for 20-30 minutes. This is crucial!
In the recipe I call for you to use solid coconut oil. I do this because if the coconut oil is liquid, the dough has a really hard time staying in that cylinder shape that we love so much. Unfortunately, when we are forming that beloved shape, our hands melt the coconut oil. To solve this problem, we chill the dough! Chilling the dough also allows time for the coconut flour to wick up the coconut oil and thicken. These are all good things.
- Smoosh them down! It’s a word, I promise.
After the cookies have been baking for 9-10 minutes, it’s time to pull them out and slightly flatten them. The funny thing about almond flour is that it doesn’t spread. Which is great if you know how to work with it. Not so great if you don’t. Luckily for us, we do!! It is our job to act as the smooshers. You can do this with a spatula or if your brave, your fingers will do the trick. I used my fingers, I like to live on the edge… and also lick the chocolate. Once they are smooshed, we pop them back in the oven for 2-3 minutes to finish cooking.
I bet you are wondering why we need to create the cylinder shape if we’re just going to flatten them! Having the cylinder shape allows the outer edge to get a crust with a gooey inside. Smooshing them down slightly allows the cookies to actually look like… well, cookies. Kind of important you know?
After you finish these three steps you’re done! Viola! Perfect gluten-free, vegan, memory making cookies.
Best D*mn Vegan Chocolate Chip Cookies
- 3 tbsp Cashew Butter
- 2 tbsp Coconut Oil *not melted
- 1/2 cup Coconut Sugar
- 1 tsp Vanilla Extract
- 1 1/2 cup Almond Flour
- 3 tbsp Coconut Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2-4 tbsp Dairy-Free Milk // I used 2 tbsp
- 1/2 cup Dairy-Free Chocolate Chips
- Line a baking sheet with parchment paper and set aside.
- In a standing mixer, whisk together the cashew butter, coconut oil and coconut sugar until combined. You want the solid coconut oil to break down slightly and incorporate with the cashew butter.
- Add the rest of the ingredients except for the milk and chocolate chips. Mix together for an additional 1-2 minutes.
- With the mixer on, CAREFULLY pour in the milk a tbsp at a time. The dough will be at the right consistency when it is no longer crumbly and starts to form together. You don't want this dough overly wet!
- Scoop out 1 1/2 tbsp of the dough and roll the dough into a cylinder shape. (*See picture) The cookie should be longer than it is wide. Put the cookie dough down on the baking sheet so that it is standing up. Repeat with the rest of the dough (you should be able to get about 12 cookies.)
- Place the baking sheet in the freezer for 20-30 minutes. While the cookies are freezing, preheat your oven to 350 degrees F.
- Once the oven is preheated, bake the cookies for 10 minutes. Pull the cookies out and lightly press them down with a spatula. These cookies will not spread but baking them first in the cylinder shape is what makes them extra fluffy (and gooey)!
- Pop the cookies back in the oven to finish baking for 2-4 minutes. Make sure not to overcook them! Mine took exactly 2 minutes more.
- Let the cookies cool for 5-10 minutes on the baking sheet before enjoying.
I REALLY hope you love this recipe as much as my family does! If you decide to make them, please share it on Instagram by tagging #ahealthyharmony @ahealthyharmony. Your support means the world and I’d love to show you mine!