• Kat

Vegan Gluten Free Chocolate Chip Cookies


Here is my third and final vegan and gluten-free cookie recipe from the Holidays! I made these Vegan Chocolate Chip cookies along with Vegan Lemon cookies and Vegan Ginger Cookies and I made up platters of them to bring to all the Christmas & Holiday gatherings I was attending this year. They were a hit and people were always surprised to hear that they were grain free, dairy free, egg free, gluten free and were sweetened with only a little bit of maple syrup, honey and/or organic coconut sugar! It is a great way to open up a conversation about healthy eating! I was also happy to indulge in a Holiday tradition of baking cookies without having to worry about all the unhealthy ingredients that are usually found in sweet treats!

I follow the Medical Medium protocol and have been for almost 2 years, so I really wanted to stay on track with my healing process! I indulged in a few of these cookies, which fulfilled any cravings, but I didn't overdo it as my health is a priority!

I hope you enjoy this recipe, all my additions are in Red Italics!

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins

Serves: 12-15 cookies (Mine came out to 17 cookies)

Ingredients

*½ cup coconut oil (I used organic refined and melted in a toaster oven in a small glass container) *1 cup brown sugar (I used ⅓ cup of organic coconut sugar, or real maple syrup could be used as a sweetener) *¼ cup almond milk (½ cup of organic unsweetened coconut milk) *1 tablespoon vanilla extract (you can skip this, if you are on the MM protocol, or use straight vanilla bean) *2 cups all purpose flour (I used 1 cup of almond flour and because I ran out, the second cup was organic sprouted garbanzo bean flour which worked great, but would recommend 2 cups of almond flour) *1 teaspoon baking soda (aluminum free) *1 teaspoon baking powder (aluminum free) *½ teaspoon salt (I used Eden sea salt) *1 cup vegan chocolate chips (I used only ½ a cup and that was plenty! - I used the Enjoy Life brand semi-sweet dairy, nut and soy free mini chips.)

Instructions

*Pre-heat oven to 350 degrees

*Cream (aka thoroughly mix) together the coconut oil & brown sugar (or maple syrup), then add the almond milk (or coconut milk) & vanilla. The mixture may be really "liquidy" this is OK.

*In a separate bowl mix the flour, baking soda, baking powder and salt.

*Combine the wet & dry ingredients (it WILL BE crumbly - this is OK), then fold in the chocolate morsels & any other mix-ins of your choosing. (Mine was not crumbly)

*Roll into Tbsp sized balls & place them on an un-greased cookie sheet (or on a sheet of parchment paper on the baking sheet), then flatten them out a bit with your palm. The dough may be a little crumbly, but just smoosh it together and it will work fine! (I always use parchment paper)

*Bake for 7-10 minutes. (I did 10 minutes which was perfect)

*This recipe yielded 17 cookies and they were delicious! YUM!

Happy & Healthy Baking!

Love,

*All photos by Kat

*I found this recipe on http://www.dailyrebecca.com/2013/03/the-best-vegan-chocolate-chip-cookies/ She credits the original reciep author here: veganhousewives.com

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