Dang Good Healthy Chocolate Chip Cookies (vegan and gluten-free)

Sorry I’ve been MIA recently. This new baby of mine has kept me busy and tired! I’ve had this cookie recipe that I have wanted to share for quite some time. It might be my new favorite vegan chocolate chip cookie. It’s healthy, gluten-free, refined sugar free, and vegan. Best part is, you can’t even tell! I think I could eat all of them in one sitting if I let myself. They freeze well too and make for a great dessert when you are short on time. Not to mention, they can be made in ONE bowl. You can’t get easier than that! These cookies are SO dang good because they are perfectly nutty and sweet. Also, what can be better than biting into a cookie filled with ooey gooey dark chocolate?! Mother’s Day is just around the corner and these babies will definitely please those hard working mommas. 🙂 Dang Good Healthy Chocolate Chip Cookies
Makes about 16-20 cookies

2/3 cup plus 1/2 cup oat flour
1/4 cup rolled oats
1/4 tsp salt
1/2 tsp baking soda
1/4 cup coconut sugar
1/4 cup pure maple syrup
1/3 cup chopped macadamia nuts or walnuts
1/4 to 1/2 cup dairy free dark chocolate chips or chocolate chunks
1 tsp pure vanilla extract
2 Tbsp melted coconut oil
3-5 Tbsp unsweetened almond milk, as needed

Preheat oven to 375 degrees F. Combine all dry ingredients and mix very well. Then add the wet ingredients, combine well, and form into a big ball. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake 7-8 minutes, or until they’ve spread out and look just a little undercooked. Remove from oven when they’re still a little undercooked. It’s important to let cookies cool for at least 10 minutes before trying to remove from tray, as they’ll continue to cook while cooling. For soft cookies, store in a lidded plastic container. For crispy cookies, store in a lidded glass container. You can also freeze the dough balls for a quick dessert later. Enjoy!

(Recipe adapted from Chocolate Covered Katie)


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