These vegan chocolate chip cookies are the best soft batch style you'll eat. Made with whole foods and gluten-free. Plus simple and easy!
This post was originally published on June 9, 2014.
These are not only super easy to make but they are amazing! I love the soft batch texture and that they are made with whole food ingredients.
The Best Cookies
Getting the perfect cookie texture takes a lot of trial and error. There are so many ways to make cookies, so deciding what you are looking for is the first place to start. For these, I wanted a little softer of a result.
The end result was amazing! Perfectly soft, and fluffy and all around amazing.
Ingredients
To get the perfect soft batch texture, I used the following base ingredients:
- Almond flour
- Oat flour
- Almond butter
- Maple syrup
- Apple sauce
How To Make Vegan Chocolate Chip Cookies
- Mix the dry ingredients.
- Add in the wet ingredients.
- Add in the chocolate chips.
- Put spoonfuls on a cookie sheet.
- Bake.
- Serve!
Mix in ideas
While simple chocolate chip cookies are my favorite, you can definitely add in other things! Here are some ideas:
- Raisins
- Pecans
- Walnuts
- Almonds
- Sunflower seeds
- M & M's
- Sprinkles
- Crushed oreos
- Butterscotch or peanut butter chips
- Peanut butter cups
- Marshmallows (these vegan marshmallows are delish)
Tips and Tricks
This is a pretty full proof recipe, but here is some info to help you along the way!
- For the best texture you need accuracy with the flours. Which is why I include precise weights. If you don't have a scale, then you can purchase this fairly inexpensive one.
- If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
- These are meant to be softer. If you want a chewy result, try these grain free chocolate chip cookies.
- You can prep these ahead of time by making the dough and storing in an air tight container in the fridge. Make sure to allow the dough to return to room temp by leaving it out for a few hours before using. This will help them spread more.
- You can also freeze the dough. I like to freeze in balls so I can take out however many I want to bake whenever I want.
- My favorite dairy free chocolate chips are from Enjoy Life. You can buy them on amazon in bulk. It's often cheaper to do it this way.
- While I don't really worry to much about the pan I use, I do make sure to use parchment when baking cookies. It helps get a nice crisp on the bottom!
Common Questions
Any cookie can be made vegan! As long as no animal products are used, then you are good to go. This includes butter and any sugar that is not vegan.
You can add just about anything. Keep the amount of add ins around the same so that you retain the texture. See the post for ideas.
Yes! See the tips section for more info, but I prefer freezing the dough in individual balls.
Store it in an air tight container in the fridge for up to 7 days. For longer shelf life, put in the freezer.
Yes! I like to keep them out for the first day. Once they are completely cook I store in an air tight container to avoid them getting stale.
More Vegan Cookies You Might Like:
- Oatmeal raisin pecan cookies
- Chunky monkey cookies
- Oatmeal chocolate chip cookie dough balls
- Chocolate chip raisin macadamia nut oat lactation cookies
- Healthy Vegan Cookie Dough
- Vegan Pumpkin Chocolate Chip Cookies
The Best Vegan Chocolate Chip Cookies
Ingredients
- 1 cups fine ground almond flour
- ½ cup oat flour , gluten-free if needed
- 2 teaspoons baking soda
- ¼ teaspoon sea salt
- ½ cup creamy almond butter , see note
- ½ cup maple syrup
- 5 tablespoons apple sauce
- ½ - ¾ cup chocolate chips , can use more for extra chocolatey
- ½ cup chopped pecans , optional (see note)
Instructions
- Preheat oven to 350 F/ 175 C.
- Put flours, baking soda, and salt in a bowl. Whisk well to remove clumps and combine.
- Make a well in the middle and add almond butter, maple syrup and apple sauce.
- Stir to get everything mixed well.
- Add in chocolate chips and pecans (if using) and mix to combine.
- Bake on a parchment lined cookie sheet for 17-19 minutes. Until golden.
Notes
- If you want a softer cookie use 1 ¼ cups almond flour (120 g) and ¼ cup oat flour (31 g) and bake 1-2 minutes less.
- If your almond butter is dry, you will not get cookies that spread as well. You could add a touch of oil to get it creamy, or more apple sauce.
- You can use other nuts if you prefer.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sylvia Murphy
Made these tonight and my picky 14 year old thought they were delicious. She loves any kind of nutbutter and applesauce so together they were a hit! Thank you!
veggiesdontbite
I am so happy they are kid approved Sylvia!
Sarah
I just loooove these! There are periods in time that I make these more than once a week!
veggiesdontbite
Yay! So thrilled you love these as much as we do!
Emi
I have one last question could I use peanut butter instead of almond butter?
veggiesdontbite
Hi Emi! Yes, you can for sure, but the flavor will obviously be different. The texture may be affected a little as well since they are different in amount of fat and texture but will still be tasty!
Emi
Hi this recipe looks amazing! But I have one question about the flours. Is there any way I could sub some of the almond flour for more oat flour? I find that almond flour can be quite expensive.
veggiesdontbite
Hi Emi! Thanks so much! You definitely can, I tested these over and over with different amounts of almond and oat. The more oat you add, the less they will spread and the more dense they become. The flavor is still good, but the texture will be affected. So you can just know the texture will be different.
Katie
These are yummy! I was worried that my dough was too thin but they came out great.
Tina
These cookies are delicious!!! Definitely one of the best I have tried!!!
veggiesdontbite
Thank you so much Tina!!! I am thrilled you like them!
Doris
Can you sub something else for the coconut oil? I am whole food plant base and oil free living and have been looking for a great whole food cookie recipe but need it to be oil free. If you could recommend a sub for the coconut oil it would be appreciated!
veggiesdontbite
Hi Doris!! This is actually an old recipe that I am revamping! The new one is very different, but the best chocolate chip cookies ever. Oil free, using whole food fats. If you want to send me an email, I'd love to have you test a version out for me! sophia@veggiesdontbite.com
Emily Kemp
Yay, finally cookies I can eat and have no guilt whatsoever haha
Balanced Food
I've made these cookies once before, and I think they'd go great with Nadamoo salted caramel ice cream! I make them with walnuts for a match made in dessert heaven 🙂
veggiesdontbite
Sounds awesome!!! Salted caramel is one of my favorites!
Dina
They look yummy!
veggiesdontbite
Thank you!! They were. I'll make more and let you taste test!
Konstantina Tsoukas
I love the pic, very artistic!
veggiesdontbite
Thank you!!