These vegan chocolate chip cookies are the best cookies I’ve made this year. They are fudgy and soft on the inside and the outside is just slightly crispy. Add to that, these cookies are gluten-free and packed with protein. Insert me dancing in the kitchen eating chocolate chip cookies!
I wanted to make chocolate chip cookies that reminded me of baking with my mom as a little girl. I’m sure right now everyone’s had the classic Tollhouse cookie recipe, that’s what I was trying to create with these cookies. I know, I took out all the good stuff, the eggs, the butter, the sugar and brown sugar. I’m sure you are wondering what is left to make these cookies taste good?
Well lucky for you, I’ve had lots of time to experiment with baking with protein powders and gluten-free flours and taking the unnecessary fat out of my favorite recipes. Not that fat is a bad thing, but I preferred to use fruits like bananas and applesauce to substitute for fat whatever I can. Trust me the chocolate chips and coconut oil make these cookies plenty filling!
What kind of sugar is used in these vegan chocolate chip cookies?
Instead of using the traditional white sugar and brown sugar, I’ve decided to use coconut sugar in this recipe. Have you tried coconut sugar yet? You really should! It taste just like brown sugar and it’s a low glycemic index food (which means it doesn’t spike your insulin as much as traditional sugar). It also has minerals like iron, zinc, calcium and potassium, short chain fatty acids, polyphenols and antioxidants. Coconut sugar is easy to find, check out your local Trader Joe’s, national grocery store or Whole Foods.
Where to find dairy free chocolate chips?
Let’s not overlook the star of the recipe… chocolate chips. And these aren’t just any chocolate chips, these are dark chocolate chips. And just like when I would bake with my mom as a little kid, I didn’t skimp on chocolate in these chocolate chip cookies.
If you are a practicing vegan or avoiding dairy, please check your chocolate chips to be sure they are dairy free. Enjoy Life or Pascha Chocolate (affiliate link) is a great option and are readily available online. I often see them at specialty stores like Whole Foods, EarthFare (here in the South), or Sprouts.
Vegan Chocolate Chip Cookies Recipe Tips
I love baking with Nuzest protein powder. It mixes very easily and doesn’t clump. The vanilla protein powder adds just enough sweetness without tasting fake. I like to bake with protein powder because it replaces some of the flour in the recipe and helps add more protein, which is more satisfying.
If you don’t want to bake with protein powder, that is ok! Simply swap out the protein powder for your favorite gluten free flour. Each serving is 1/3 cup of flour. So for this recipe you will use 2/3 cup of gluten free flour instead of protein powder when making these vegan chocolate chip cookies.
You can make your own oat flour by simply placing oats in a high speed blender and blending them into a fine powder. You can also buy oat flour in the store or online. If you cannot find oat flour you can substitute your favorite gluten free flour.
If you love this recipe for Vegan Chocolate Chip Cookies you should try:
- Vegan Black Bean Brownies
- Chocolate Mini Gluten Free Donuts (vegan)
- 5 Ingredient Homemade Snickers Bites
- Vegan Quinoa Coconut Banana Muffins
Vegan Chocolate Chip Cookies
- 3 tbs. ground flax mixed with 9 tbs. hot water let sit 5 minutes
- 1 banana mashed
- 2 servings vanilla vegan protein powder Nuzest
- 1 tbs coconut oil
- 2 tbs. coconut sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup oat flour gf certified
- 2 tbs. oat bran gf certified
- 2 tbs. coconut flour
- 2 tsp. vanilla extract
- 3 tbs. dark chocolate chips
- 1 tsp baking powder
- 1/2 tsp. baking soda
- preheat oven 350F.
- In a large bowl, combine the ground flax withi hot water. Let sit 5 minutes.
- Add banana and mash.
- Add coconut oil, coconut sugar, protein powder, applesauce and stir to combine.
- Add oat flour, oat bran, coconut flour and vanilla extract. Mix well to combine all ingredients.
- Stir in chocolate chip cookies.
- Add baking powder and baking soda.
- Line baking sheet with parchament paper. Drop cookies (about 2 tbs. each) onto the parchament paper.
- Bake at 350 for 13-15 minutes or until lightly brown.
- Allow to cool 5 minutes before transferring to wire rack to finish cooling.