Irresistibly delicious gluten free and vegan chocolate chip cookies to satisfy your cravings! Trust me, no one will ever believe that they are gluten free and vegan!
Yield: 18-20 cookies
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 27 minutes
INGREDIENTS:
- 1 ½ cup Metta flour
- ½ cup almond flour or oat flour*
- ½ cup solidified coconut oil** (or vegan butter)
- ⅔ – 1 cup coconut sugar or any sugar
- 2 tsp vanilla extract
- 4 – 6 Tbsp almond or any non-dairy milk
- 1 tsp baking soda
- 2 tsp baking powder
- ¼ tsp salt
- ⅔ – 1 cup dark vegan chocolate chips
*You can also just use Metta flour alone. I prefer to add almond or oat flour for greater protein.
**If your coconut oil is rock solid, microwave it (without the lid) for 10 seconds, or until just soft enough to scoop. If it starts to get liquid-like then you will have to refrigerate until solid again. It’s very important that coconut oil is solid for the recipe to work properly. Vegan butter will work in place of coconut oil but the texture is softer with coconut oil. You can also use a combination of both.
DIRECTIONS:
- Preheat the oven to 325°F then line a baking sheet with parchment paper.
- In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and coconut sugar. Mix on high for 1 minute then add vanilla extract and almond milk. Continue to mix for another 30 seconds.
- Next add Metta flour and almond flour, baking soda, baking powder, and salt. Continue to mix for about 30 seconds, until a dough is formed. If the dough appears dry and crumbly, try allowing it to mix for longer. If it’s still crumbly, add a tablespoon of milk.
- Stir in the chocolate chips at the end with a spatula.
- I recommend putting the dough in the freezer for at least 10 minutes before the next step for optimum results and so the cookies spread nicely in the oven.
- Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Even if you did step 5, still flatten each scoop a little with your hand for a good spread. Arrange them about 1 inch in between each.
- Bake in the oven for 10-12 minutes. Allow to cool for at least 15 minutes before serving and enjoy :).
- Leftovers can be stored in an airtight container for up to 5 days. You can also freeze the balls before baking and bake from frozen when ready to eat.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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