These cookies are a lifeline for vegan’s with a sweet tooth. The recipe is a slight adaptation of the Chips Ahoy! recipe from Erin McKenna’s cookbook, Babycakes.
Erin McKenna is a vegan, gluten-free baker with storefronts in NYC, Orlando, and LA. She is a fabulous resource for those seeking fool-proof recipes for traditional desserts and bread.
Erin’s go-to chocolate chip brand is Enjoy Life – Semi-Sweet Chocolate Mega Chunks. While I also appreciate Enjoy Life, I prefer Guittard – Semi-sweet Chocolate Chips. When cooking in Canada, my ultimate favorite vegan chocolate chip brand is President’s choice.
Here are a few more vegan chocolate chip options:
Nestle Toll House – Simply Delicious Semi-Sweet Morsels
Kirkland – Semi-Sweet Chocolate Chips
Thrive Market – Organic Dark Chocolate Chips
Simple Organic Truth – Semi-Sweet Chocolate Chips
Chocolate Chip Cookies
Ingredients
- 1 ½ cup oat flour
- 1 cup gluten-free all-purpose flour
- 1 cup monkfruit sugar
- ¼ cup flax meal groun
- ¼ cup arrowroot powder
- 1 ½ tsp xanthan gum
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup coconut oil melted
- ½ cup unsweetened applesauce
- 2 tbsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 325 degrees Fahrenheit.In a medium bowl, mix together the dry ingredients – flours, sugar (of choice – I used monk-fruit, but coconut would be great), flax, arrowroot, xanthan gum, baking soda and salt.In a small bowl, whisk together the wet ingredients – coconut oil, applesauce and vanilla extract.Using a rubber spatula mix the wet ingredients with the dry ingredients until a thick dough is formed. Add in a bit more gluten-free flour if the dough appears to be too wet. Stir in the chocolate chips until evenly distributed.Using a cookie scoop, place the dough on parchment lined cookie sheets 1 ½ inches apart. Bake in the oven for approximately 15 minutes – rotating the sheet halfway through the
cooking time. Enjoy!