I have tried and tested so many chocolate chip recipes as of late– not that I was complaining as each was delicious in their own ways! And honestly, as long as chocolate chips were in the mix, whether the cookies are soft, crispy, thin, thick, or chewy, I enjoyed them all. However, I encountered numerous recipes requiring wallops of nut butter, mandatory chill times, or had an extensive list of ingredients. Oh the woes of a plant-based baker.
But through each delicious batch, it was important for me to have a recipe that was not only easy to make, but had no fussy ingredients. I wanted something a bit more simple and a lot less finicky. Nothing is worse than searching for a recipe, getting excited as you check off the ingredients you have on hand, then the dreaded nut butter that is an absolute must, the non-negotiable vegan butter to have soft cookies, or the mandatory gluten-free flour blend to ensure “perfect” cookies, make their debut on the VIP list. Ugh.
I felt compelled to release this recipe, because everyone needs to have a good chocolate chip recipe in their repertoire. I wanted a cookie base that can be easily modified without sacrificing on quality or taste. I may have some chocolate chip chompers upturning their nose at the thought that all chocolate chip cookies can all be on the same playing field, but there is no need to chip cookies against one another, after all, comparison is the thief of joy. So whip out your aprons, bake a batch, and enjoy a plate of homemade chocolate chip cookies made from scratch!
What makes these 5 star chocolate chip cookies the best?
- Made with healthy and simple ingredients that are: gluten-free, dairy-free, egg-free, and peanut-free. Score for vegan and plant based food lifestyles!
- You only need two flour types to make these amazing gluten free cookies: almond flour and oat flour! If you don’t have oat flour on hand, but have oats, don’t lose hope yet!
- Easy to make, and best of all, requires no-chill time. Simply whisk dry ingredients then wet ingredients, fold in the chocolate chips, scoop, and bake! Ta-da!
I love this easy chocolate cookie recipe because it is made with a few ingredients, majority of which you may already have on hand, especially if this is not your first rodeo with plant based baking. Even better, if you find yourself short on an ingredient, this recipe is not fussy, allowing room for new experiments and experiences.
Ingredients to Make Chocolate Chip Cookies
Oat Flour: Highly recommend making your own oat flour from oats by simply blending any type of oats you have on hand in a high speed blender. Making your own oat flour lets you keep oats on hand for other recipes such as: classic oatmeal, crunchy granola, chewy oatmeal raisin cookies, quick energy balls, and more!
Almond Flour: Finely grounded, blanched almonds balance the texture of oats for a softer and slightly chewy cookie.
Sugar (of Choice): I have tested and had success with both brown sugar and coconut sugar. Use whichever you have on hand. I have not tested with a liquid sweetener.
Oil (or Full Fat Coconut Milk): I have tested and had success with both oil and full fat coconut milk.
Flax Egg (or Chia Egg): Works as a splendid binder to create structure and stability.
Baking Powder & Baking Soda: For lift and spread.
Salt: To enhance the sweet flavors of these delectable cookies.
Chocolate Chips: Afterall, it is a chocolate chip cookie!
Vanilla Extract & Nutmeg: Both of these are optional, but I find they add an amazing flavor profile to the cookies.
"Batch of chocolate chip cookies made with coconut sugar and full fat coconut milk. Slightly more chewy in texture, but still delectably soft!"
Step by Step Chocolate Chip Cookie Recipe
Prep Time: 15 Minutes | Cook Time: 15 Minutes | Total Time: 30 Minutes
Serves: 12 Cookies
Ingredients
- 1 ½ Cups Almond Flour
- 1 Cup Oat Flour (Notes: Blend 1 Cup of oats in high speed blender)
- ½ Tsp Baking Powder
- ¼ Tsp Baking Soda
- ¼ Tsp Nutmeg
- ¼ Tsp Salt
- ¼ Cup Oil (Substitutions: Full Fat Coconut Milk)
- ½ Cup Brown Sugar (Substitutions: Coconut Sugar)
- x2 Flax Egg (Substitutions: Chia Egg)
- 1 Tsp Vanilla Extract
- 1 Cup Chocolate Chips
Instructions
- Prep flax egg: Stir 2 Tbsp flax seeds to 6 Tbsp water. Set aside.
- Preheat oven to 350F: Line a baking pan with parchment paper.
- Add dry ingredients to a bowl: Whisk almond flour, oat flour, baking powder, baking soda, nutmeg, and salt.
- Add wet ingredients in a separate bowl: Whisk oil and sugar until combined. Add flax eggs and vanilla extract to the mixture, whisk until well combined.
- Add mixed dry ingredients to wet mixture: Fold dry ingredients into wet mixture until combined. Fold in chocolate chips until well dispersed through cookie dough mixture.
- Scoop balls of cookie dough: Scoop about two tablespoons of dough, form into a ball, and place on a baking pan lined with parchment paper.
- Pop into the oven: Bake for about 13-15 minutes. You are looking for slightly golden edges for doneness. Remove from the oven and allow to cool on the baking pan for about 5 minutes before transferring to a cooling rack.
- Enjoy!
These cookies keep for about a week. Store in an airtight container and leave on the counter or in the fridge.
Reflections by Sarah
Being able to enjoy timeless classics that not only tastes good, but feels good– a definite win in my recipe book! I honestly, I challenge you to give them a try, and importantly, let go of any notions of what a chocolate chip cookie “should” be, and allow your creations to simply be.