A healthy chocolate chip cookie recipe that is vegan, gluten-free, and sweetened with date sugar.
If you are trying to reduce highly processed sugar from your diet or just eat healthier while still enjoying some sweetness, this gf vegan chocolate chip cookie recipe is for you.
Ingredients
Here is what you will need to make gf vegan chocolate chip cookies:
- coconut oil
- date sugar
- vanilla extract
- egg substitute - ground flaxseeds & warm water
- gluten-free flour
- oat flour
- vegan chocolate chips
See the recipe card for quantities.
Equipment: baking sheet + parchment paper.
Instructions
How to make gf vegan chocolate chip cookies:
Start by preheating the oven to 350°F (175°C).
Make the egg substitute by mixing together the ground flaxseeds and warm water. Mix well and then set aside and let the mixture thicken.
In a mixing bowl, mix together the melted coconut oil, date sugar, and vanilla extract.
In a separate mixing bowl, combine the gluten-free flour, oat flour, salt, baking powder, and baking soda.
Add the flax egg substitute to the wet mix until combined.
Fold the wet mix into the dry mix and mix until a cookie dough forms. Add in the chocolate chips and any other add-ins.
Roll the cookie dough into 12 balls.
Chill the cookie dough in the fridge for about 7-10 minutes. This helps the cookies from burning.
Line a cookie sheet with parchment paper. After the dough has chilled, press the cookies flat onto the cookie sheet.
Bake the cookies for 10-12 minutes.
Once golden, remove from cookies from the oven and let them cool.
Enjoy your cookies with some homemade cashew milk.
Recipe
GF Vegan Chocolate Chip Cookies Recipe with Date Sugar
Equipment
- baking sheet
- parchment paper
Ingredients
- ⅓ cup coconut oil melted
- ¾ cup date sugar
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseeds
- 2 ½ tablespoons warm water
- ¼ cup gluten-free flour
- ¼ cup oat flour
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup chocolate chips
Optional Additions
- ¼ cup cacao nibs
- 1 teaspoon ground cinnamon
- ¼ cup nuts or seeds
- ¼ cup shredded coconut
Instructions
- Start by preheating the oven to 350°F (175°C).
- Make the egg substitute by mixing together the ground flaxseeds and warm water. Mix well and then set aside and let the mixture thicken.
- In a mixing bowl, mix together the melted coconut oil, date sugar, and vanilla extract.
- In a separate mixing bowl, combine the gluten-free flour, oat flour, salt, baking powder, and baking soda.
- Add the flax egg substitute to the wet mix until combined.
- Fold the wet mix into the dry mix and mix until a cookie dough forms. Add in the chocolate chips and any other add-ins.
- Roll the cookie dough into 12 balls.
- Chill the cookie dough in the fridge for about 7-10 minutes. This helps the cookies from burning.
- Line a cookie sheet with parchment paper. After the dough has chilled, press the cookies flat onto the cookie sheet.
- Bake the cookies for 10-12 minutes.
- Once golden, remove from cookies from the oven and let them cool.
Notes
- For a "no sugar added" use a chocolate chip like Lily’s Dark Chocolate Chips that are sweetened with erythritol and stevia extract.
More Vegan Gluten-Free Dessert Recipes
- Try this healthy vegan apple crisp recipe, with tenderly baked apple filling that is naturally sweetened with dates (sugar-free) and topped with a gluten-free pecan and oat topping.
- Try these no-bake rice crispy treats they are vegan, gluten-free, and naturally sweetened with dates.
- Try these chocolate brownies that are vegan, gluten-free, and sweetened with date sugar and bananas.
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