These lightweight gluten-free vegan chocolate chip cookies taste like they’re straight from the store-bought box, but au contraire! Not only are they paleo and animal-friendly, they contain no refined sugars! No guilt here! Each bite has you craving more. They’re great for kids and a healthy way to enjoy a sweet snack, only without the afterthought. Enjoy aside a tall glass of homemade almond milk.
Why these vegan chocolate chip cookies glow…
Oats: lowers cholesterol, boosts the immune system, lowers risk of diabetes, stabilizes blood sugar levels, contains avenanthramides (an antioxidant that protects the heart), doesn’t affect gluten-sensitive people as much (despite containing gluten), and prevents breast cancer.
Gluten-Free Vegan Chocolate Chip Cookies
Makes about 25 cookies
- 1 1/2 cups gluten-free oat flour
- 1/4 cup sorghum flour
- 1/2 cup + 1 tablespoon tapioca starch
- 1 teaspoon baking soda
- Dash of salt
- 1/2 cup coconut oil, melted
- 1 cup coconut palm sugar
- 2 tablespoon maple syrup
- 2 flax eggs
- 2 teaspoon vanilla extract
- 2 cups chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
In a medium bowl, combine the gluten-free oat flour, sorghum flour, tapiocha starch, baking soda, and salt. Mix.
In a large bowl, whisk together the coconut oil, coconut sugar, maple syrup, flax eggs, and vanilla extract.
Stir the dry ingredients into the wet ingredients. Fold in the chocolate chips.
Using a small spoon to place mounds of the cookie dough about 2-inches apart on the baking sheet(s). Pop the baking sheets into the oven and bake for 8-10 minutes, until thoroughly cooked and golden brown around the edges. Allow to cool on a wire rack.