If you’re searching for a new vegan gluten-free chocolate chip cookies recipe, look no further! Loaded with chocolate, walnuts, and coconut, these cookies have some serious flavor. With more of a crumbly than chewy texture, they pair especially well with a cup of coffee.
These cookies are inspired by the chocolate chip cookies I grew up eating at my grandmother’s house every year around this time. My grandmother passed away earlier this month, so I made these to celebrate her memory. I plan to continue the tradition of making and sharing them with my family as the years continue.
Vegan Gluten-Free Chocolate Chip Cookies with Coconut and Walnuts Recipe:
Makes 20-24 Cookies
Ingredients
- 1 cup oat flour
- ¼ cup coconut flour
- ¼ cup brown rice flour
- ¼ cup arrowroot flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp xanthan gum
- ¾ vegan butter
- 1 cup coconut sugar
- 1 tbsp creamy almond butter
- 1 tbsp vanilla extract
- 2 tbsp water
- ½ cup chocolate chunks
- ½ cup chopped walnuts
- ¼ cup coconut flakes
Directions
- Preheat oven to 350-degrees Fahrenheit. In a medium mixing bowl, whisk together the oat flour, coconut flour, brown rice flour, arrowroot, salt, baking soda, and xanthan gum.
- Using a stand mixer or electric mixer in a large bowl, beat together the vegan butter, coconut sugar, almond butter, vanilla, and water until combined and fluffy – about 2 minutes. Slowly beat in the dry flour mixture until fully combined. Using a spoon, fold in chocolate chunks, walnuts, and coconut flakes.
- Line two large baking sheets with parchment paper. Scoop about 2 tablespoons of the cookie dough onto the baking sheets, repeating for the rest of the dough, leaving 2-3 inches between each scoop.
- Bake for 12-13 minutes, or until the edges become golden. Let the cookies cool on the baking sheet before removing and serving.
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