Chewy Chocolate Chip Cookies for Your Healthy Sweet Tooth

Chewy Chocolate Chip Cookies For Your Healthy Sweet Tooth {vegan, gluten-free}

I don’t know about you, but sometimes I really just want a cookie.

No green juice can satisfy my desire for a really good ooey gooey chocolate chip cookie. And I’m talking about chewy, melt-in-your-mouth good with the conscious enjoyment of something absolutely pleasurable.

This recipe gives you everything you want in a cookie. It’s crispy on the outside, chewy in the middle, and has chocolate, almonds, and sea salt. Need I say more? But the best part has to be that it’s completely vegan AND gluten free. You’ll even surprise your most skeptical friends. Trust me, these cookies are THAT good.

Yield: 10-12 cookies

Prep time: 15 minutes

Cook time: 12 minutes

What You’ll Need: 

Wet Ingredients:

• 1 tablespoon ground chia (or flax) mixed with 3 tablespoons of water
• 1/4 cup virgin coconut oil, ghee or Earth Balance vegan butter, melted
• 1/2 cup grade B maple syrup
• 1 teaspoon pure vanilla extract

Dry Ingredients: 

• 1 cup organic gluten free all purpose flour
• 1/2 cup organic gluten free rolled oats
• 1/2 teaspoon corn starch (or Xanthan gum)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup chopped roasted almonds
• 1 cup dark chocolate chips (or chunks)

How to Make It: 

1. Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
2. In a large mixing bowl, whisk chia (or flax) with water and set aside to thicken for a few minutes.
3. Once chia (or flax) has thickened, add the rest of the wet ingredients. Whisk until smooth.
4. Now, add in the dry ingredients (with the exception of the chocolate chips) and stir to combine. The dough should be sticky with the ability to roll into small balls.
5. Add in the chocolate chips and stir until evenly distributed. The goal is to have chocolate chips in every bite.
6. Gently form small balls about the size of 2 teaspoons or feel free to to drop the dough onto the parchment paper (for a more rustic looking cookie). Sprinkle each cookie with a pinch of sea salt before baking.
7. Bake for 12 minutes until lightly golden.
8. Remove from the oven and cool for 10 minutes. Cool for an additional 15 minutes on a cooling rack. Note: This is important since these cookies are very delicate and you want them to hold their shape when you eat them!
9. Enjoy with an iced chai latte or a cold glass of your favorite non-dairy milk.

Note: If you’re not a fan of gluten free all purpose flour, feel free to try gluten free oat flour or sweet sorghum flour.