Chocolate Chip Cookies (Gluten-free + Vegan)

Everyone needs a classic chocolate chip recipe! I love that this recipe is both vegan and gluten-free. I also love how easy it is to make. These cookies have just the right amount of bite to them, and the almond flour gives them a wonderful chewy crumb. While these are so good on their own, my kids and I sometimes add a dollop of coconut milk ice cream on the top as well. These are a favorite treat to take to parties, and they get eaten up quickly!

Important Ingredients

• Almond Flour — Almond flour is the main ingredient that provides the flavor to the dough. This helps lessen the need for as much sugar to combat the, dare I say, boring taste of gluten-free flour blends.

• Gluten-Free Flour Blend – King Arthur Measure for Measure Flour does a great job of binding the flour blend in this recipe.

• Chocolate Chips – If you have a Costco near you, they sometimes carry the Kirkland brand of chocolate chips, one of which is dairy-free and comes in a big bag at a reasonable price. Double check the ingredients however, because some Kirkland chocolate chips are not dairy-free. Otherwise, Enjoy Life Chocolate Chips are great as well.

How to Make this Recipe

Melt the coconut oil. In a large bowl, melt the coconut oil in the microwave on a low power, checking every 30 seconds until melted.

Mix sugars and salt. Add the white sugar, brown sugar, and sea salt to the bowl of coconut oil and stir with a fork till combined. Feel free to use a hand or stand mixer if you prefer.

Add coconut milk and vanilla. Add the coconut milk and vanilla and stir to combine.

Add dry ingredients. Add the almond flour, King Arthur Measure for Measure gluten free blend, and baking soda to the bowl with the coconut oil/sugar. Stir with a fork till well incorporated but don't overmix.

Add chocolate chips. Add the chocolate chips and fold them into the dough with a spatula.

Chill the dough. It's important to chill your dough for at least 15 minutes and up to 30 minutes. Chilling the dough solidifies the coconut oil, making for fuller cookies that don't spread out too much on the pan. That being said, some people like their cookies thinner and crispier, so adjust your chill time to your preference. A longer chill time will produce a rounder, less spread out cookie.

Preheat oven. Preheat your oven to 350 degrees.

Form cookie balls. Scoop a spoonful of dough and roll it between your hands till it has a smooth surface. Place it on the cookie tray and partially flatten the dough so it is not perfectly round but resembles a thick disc. Because there is xanthan gum in the gluten-free blend, the cookies tend to stay in ball shape unless partially flattened. Fill the tray. There will probably be leftover dough for a smaller, second batch. This recipe makes more than twelve but fewer than twenty-four cookies depending on how large they are.

Bake. Bake for 11 to 14 minutes or until the outside of the cookie forms a very delicate crust and they turn slightly golden. They will seem soft and delicate until fully cooled. Take your elevation into account for baking time. A lower elevation tends to cook more quickly while a higher elevation could need an extra minute or two.

Cool. Allow cookies to cool fully before removing them from the tray.