Oh the chocolate chip cookie quest! It's a road well travelled and it's led you here! This chewy vegan chocolate chip cookie stole our hearts and we're pretty confident it will at least give yours a flutter!
This vegan & gluten-free chocolate chip cookie is:
Loaded With Mini Chips
Super Soft
Perfectly Chewy
Slightly Crispy On The Outside
And It's Just So Tough To Have Only One!
No Mixer Vegan Chocolate Chip Cookies
The beauty of this cookie for us is that it requires no mixer! There's something about pulling out a mixer that just seems a little more time consuming to me than pulling out a bowl, throwing in ingredients, giving it a stir, and having your cookie dough ready for baking.
Its not exactly one bowl, you do need a second smaller bowl to stir up the wet ingredients but still, much easier in my mind! This recipe is:
- Easy To Follow
- No Mixer Required
- 25 Minutes Start To Finish
- And No Hassle Clean-Up
The Chewy Cookie Secret
Almond flour! All the nutty warm flavour you love from your almonds in soft chewy cookie form!
Almond flour is made from ground blanched almonds and has a much crumblier texture and sweeter taste than wheat flour. I was definitely hesitant to try out almond flour because its price tag is heftier than wheat flour. BUT it sure is tasty! And using 2 cups of almond flour, this recipe costs us:
CAD $5.30 for 16-18 small cookies (roughly $0.30/cookie). When put that way, the tastiness and simplicity of this recipe are worth the extra cost. *If we made a more traditional chocolate chip cookie recipe it would likely cost us the same $5.30 but for 24 cookies. So we get roughly a half dozen less with this recipe BUT we save some time, some mess, and get a bunch of extra protein!
That's really the only downside for me! Knowing that almond flour packs these cookies with a great dose of nutrition it's even harder to not devour them straight out of the oven! They're hardly even a cookie right... ?
If you're new to using almond flour and interested in the nutritional details check out this Healthline article on all its benefits. And if you don't have almond flour but have some blanched almonds and you want to make these immediately head to Minimalist Bakers how-to.
The Credit
We absolutely need to credit The Vegan Six for this one! Corey has a delectable soft baked almond flour chocolate chip cookie that sparked this flame in us. Corey's recipe produces an unbelievably tasty soft cookie that you're sure to love too. So why did we mess with it?
I've developed a pet peeve about using melted coconut oil in recipes that call for milk, like this one. Coconut oil is solid at room temperature and I just don't have the patience to wait as long as needed to make sure the warm, melted coconut oil has cooled enough to not turn solid again when mixed with cold milk!
I've learned the hard way why room temperature ingredients are a baking basic! But every time I think I've waited long enough, only to end up with a clumpy mess of re-hardened coconut oil in my cookie batter, a little steam comes out of my ears.
So... melted butter is our swap! It won't return to a hardened state and it gives these cookies a wonderful richness without the slight coconut flavour. We also use cane sugar which is quite sweet so we cut the amount of sugar down a bit and opt for loading these up with mini chips! We also increase the cooking time slightly to get a nice golden, crispy, exterior and gooey, soft middle!
If you're looking for a cookie recipe with wheat flour for now, The Vegan Six also has a Once-A-Week Chocolate Chip Cookie. We haven't tried that one yet but it uses all-purpose flour.
Grab some tasty sweet almond flour and give this super chewy vegan chocolate chip cookie a try! Let us know in the comments below if it becomes your favourite too!
If you're a chocolate chip fan then make sure to sprinkle a few in your breakfast with this delicious PB Banana Chip Overnight Oats recipe!
Print
Chewy Chocolate Chip Cookie - Easy, Vegan & GF
- Total Time: 25 minutes
- Yield: 16 cookies 1x
- Diet: Vegan
Description
Our easy vegan chocolate chip cookie! Crispy outside, soft & chewy inside, no mixer required, and just 25 minutes to cookie bliss!
Ingredients
- 2 cups almond flour (spooned & levelled, 180 g)
- ½ tsp baking soda
- ⅓ cup cane sugar
- ⅛ tsp sea salt
- 3 tbsp vegan butter, melted
- 2 tsp baking powder
- 2 tbsp soy milk or other non-dairy milk
- 1 tsp vanilla extract
- ¼ - ½ cup dairy-free chocolate chips (I like mini chips in these, 60-120 g)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Then start by taking your milk out of the fridge and melting your vegan butter. You can melt the butter in a small bowl in the microwave for about 20 seconds (give it a swirl if there are any pieces that haven't melted... this helps to make sure you don't overheat the butter. Use the heat of the melted portion to melt the remaining). Alternatively, you can melt it in a small pot on the stovetop. Once melted, set aside to cool slightly.
- In a large bowl, combine almond flour (make sure to lightly spoon it into your measuring cup and don't pack it down... no need to use too much!), baking soda, cane sugar, and sea salt. Stir to combine.
- To your melted butter; whisk in 2 teaspoon baking powder, non-dairy milk, and vanilla. The mixture will foam up as you whisk it.
- Once it’s nice and foamy, fold it into the dry ingredients until just combined. The dough will be quite crumbly. Fold in the chocolate chips.
- Using a small cookie scoop, scoop the dough, and turn out onto your prepared baking sheet. These cookies don't spread as they bake so for flatter cookies press the dough down slightly with your fingers and tidy the edges. (If you don’t have a cookie scoop, use a small spoon and form the cookies with your hands). *We have kept these cookies in the ice cream scoop shape and baked them for the same amount of time and it also works!
- Bake for 8-12 minutes until lightly browned around the edges. We find 10 minutes on the upper middle rack is perfect! They will still be quite soft when you take them out but they will firm up when cooled. Allow to cool completely on the baking tray, then remove, and devour accordingly!
Notes
Approximate cost: CAD $5.30 for 16-18 small cookies.
This chocolate chip cookie recipe is perfect for making Jumbo Heart Cookies because the cookie dough doesn't spread. I like to shape this batter into two separate heart cookies (you can make one massive one if you prefer). Shape the cookie dough into the heart shape with your hands and pat down until it's flat. Bake at 375 degrees F for roughly 15-18 minutes. Enjoy!
Using slightly less than ½ cup mini chocolate chips can make the crumbly cookies easier to form… but I always load them up! Don’t be afraid to pack the batter with your hands to form the cookies on your cookie sheet.
On the upper middle rack we keep these cookies in for 10 minutes. If we bake them on the lower middle rack, 12-14 minutes gets them a little more browned and crispy. If you eat them right out of the oven they will be super duper tasty but you may think they are slightly underdone. They do set and harden up when you let them sit.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Dolly L
I had to tell you I've made these cookies a number of times and I absolutely love them. They are so easy and the only problem is that they don't last long enough in my house! I actually even made the jumbo heart shaped cookie that you suggest in the notes for a friend who needed a lift. Thank you dearly.
Kathryn Alexandre
I'm so glad you noticed that note and made the jumbo heart cookie! I love doing that for a Valentine's treat and what a kind gesture to make it for a friend in need of some comfort. Thank you for letting me know that these cookies have been a repeat for you and you have a hard time making them last! I really appreciate the lovely review and star rating.