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best vegan grain free chocolate chip cookies on a tray with milk in the background

Best Vegan Grain Free Chocolate Chip Recipe

Emmy
Ready for the best vegan grain free chocolate chip cookies around? Check out this recipe hand crafted for all you plant based chocolate chip cookie lovers
Prep Time 15 mins
Cook Time 15 mins
Freeze Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12 Cookies
Calories 350 kcal

Equipment

  • Oven
  • Parchment paper

Ingredients
  

  • 1 1/4 cup Almond Flour
  • 1/2 cup + 3tbps Potato Starch (Could sup tapioca starch but not recommended)
  • 1/4 cup Arrowroot Flour
  • 1/4 cup Green Banana Flour (could sub with coconut flour)
  • 1 tbps Neat Egg mix - not pre mixed  (could sub for flax egg - 1bps ground flaxseed + 2tbps water sit for 15min) 
  • 1 tsp Salt
  • 1/4 tsp Cream of Tartar
  • ¾ tsp Baking Soda
  • 1/2 cup Miyokos Vegan Butter
  • 3/4 cup Coconut Sugar
  • 1/4 cup Maple Syrup
  • 1 tbps Alcohol Free Vanilla Extract
  • 2 tbps water (to help make neat egg skip if did flax egg)
  • 1+ cup Chocolate chips or sub with raisins to make caffeine free

Instructions
 

  • Preheat the oven to 350 degrees fahrenheit. Cover the cookie sheet with bleach free parchment paper, set aside.
  • Measure out vegan butter to let it soften.
  • In a large bowl mix together almond flour, potato starch, arrowroot, neat egg (not pre mixed), salt, cream of tar, baking soda and salt.
  • In a separate large blow, once vegan butter is softened (DON’T microwave it will ruin the butter), cream butter with a hand held blender.
  • Add coconut sugar, blend with hand held blender until smooth
  • Still using handheld blender add in maple syrup, vanilla extract and water. Combine well.
  • Slowly pour in dry ingredients into wet ingredients mixing with a handheld blender. Switch to a wooden spoon once dough starts to thicken.
  • Mix in chocolate chips or raisins add in more depending on how much you like
  • Place the bowl in the freezer for 5-10 minutes or fridge for 30 minutes. DON’T skip this step.
  • Using 2tbps cookie scoop or a spoon, spoon out cookies on to your prepared pan. Place a row of 3 or 4 spacing equally apart to allow for them to expand in the oven.
  • Bake for 12-15 minutes or until slightly done, edges will look slightly brown but not predominantly brown.
  • Remove from oven let cool on pan for 5 minutes
  • Move to the cookie cooling rack. Let cool. Enjoy

Notes

These vegan chocolate chip cookies are great to freeze and reheat at 350 in a toaster oven for 3-5 minutes to enjoy again! But you may not make it to actually freezing any. I also love this because you can eat the vegan chocolate chip cookie dough raw!
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