Ok, today I'm sharing with you what I consider to be the perfect cookie texture. Crispy exterior, with a moist and chewy center. Chocolate Chip cookies are my favorite kind of cookie, making vegan cookies is fairly simple. These Best Vegan Chocolate Chip Cookies are a huge, huge reader fave. I absolutely love these though, because I love the extra crispy factor. These are the perfect cookie base to add in anything you like....nuts, dried fruit, obviously chocolate chips, and in today's case, lots of candied ginger. Since it's the holidays, here comes ginger overload. These are seriously some of the best cookies I've ever had in my entire life. I LOVE GINGER. But if you don't, simply omit and use any other dried fruit or nuts. Dried cranberries and cherries would be excellent! The base recipe for these chocolate chip cookies isjust 6 ingredients (+salt) and any optional add-ins.
PERFECT VEGAN CHOCOLATE CHIP COOKIES
These chocolate chip cookies are vegan, gluten-free and oil-free, yet you would never know based on the taste, that they are healthified. They truly are the Perfect Vegan Chocolate Chip Cookies. Did I mention that these cookies are just 6 ingredients???
The Perfect Cookie Texture
A perfect cookie to me should entail all of these qualities: Slightly crispy on the outside, soft and chewy on the inside, moist, sweet and have chocolate chips. These cookies contain all of that and more. They are bursting with the spice of ginger, which just so happens to be one of my favorite spices (cinnamon is my #1 favorite) and studded with chocolate chips. Chocolate and ginger are an amazing combo.
These have a nice spicy kick, thanks to both powdered ginger and crystallized ginger. However, they are not too spicy, as my 3 year old daughter had no complaints and was still happily eating them.
I love crystallized ginger. The combo of sweet and spicy is such a winning combo.
These take just 10 minutes prep, 1 bowl and about 12 minutes in the oven and boom, amazing cookies.
I have a ton of Vegan Gluten-free Chocolate Chip Cookies on the blog, check these out!
These Perfect Vegan Grain-free Chocolate Chip Cookies are JUST 6 ingredients, made in 1 BOWL, crispy, chewy and buttery thanks to using almond flour and tapioca. The perfect cookie texture. Just 6 ingredients and also gluten-free and oil-free!
10 minPrep Time
13 minCook Time
23 minTotal Time
4.8 based on 4 review(s)
1 1/2 cups blanched almond flour (168 g, I do not recommend Bob's almond flour, as it always produces flat/gritty results. I recommend Kroger Simple Truth Brand or King Arthur or HEB brand if in Texas)
1/4 cup tapioca starch (30 g)
1 teaspoon baking powder
Optional for a holiday spicy ginger taste: 1 tablespoon ground powdered ginger
1/4 teaspoon fine sea salt
1/2 cup (160g) pure maple syrup
2 teaspoons vanilla extract (2 tsp provides a strong vanilla flavor, use 1 if prefer a milder flavor)
Please note, this whole recipe is made with mostly almond flour, there is not a sub for almond flour that will produce the same results. When measuring your almond flour, a scale is always best for accurate results in baking. Make sure to scoop out the almond flour with your measuring cup and gently pat it down and then level off with your finger. Same with the tapioca. Please note: Storebought blanched almond flour is recommended here because they produce a softer/fluffier cookie as seen in the photos. Homemade almond meal will make them flatter and crispier and less moist.
Preheat an oven to 350 degrees and line a sheet pan with parchment paper. Dark metal pan will yield the best crispy exterior texture.
Add the almond flour, tapioca, baking powder, ground ginger (if using) and salt to a large bowl and whisk well.
Make a well in the center of the flour and pour in the syrup and vanilla. Give the liquid portion a quick stir. Pour the chocolate chips and chopped ginger, nuts or dried fruit (if using) on top and stir all of the ingredients together until it becomes a very thick batter. If it's not thick enough, add a little more almond flour. This will affect how they bake up.
Using a cookie scooper, drop large mounds onto the prepared sheet and space them about an inch apart. I fit all the cookies on the pan. For the tops, I gently pressed some extra chocolate chips on top of the cookies and slightly pressed the cookies down, but not fully. If your batter is thick enough and you want perfectly round cookies, then roll them into balls and flatten them about 1/4-1/2 inch thick. Please note that different brands of almond flour will greatly effect how thick or thin your batter is. If it is a looser batter, no need to press the batter down. They will bake up thinner and spread a lot. Bake for 12-13 minutes until beginning to turn golden on top. 13 minutes produced the perfect cookie for me, using a cookie scooper.
They will firm up a lot while they cool, so don't remove them while warm. Let cool just 5 minutes on the pan, then transfer to cool completely on a rack. Store wrapped tightly in plastic wrap or sealed container.
Nutrition per cookies (12): 170.2 calories, 9.5g fat, 20 carbs, 3.3g protein, 13.1g sugar, 2g fiber, 40.5mg sodium
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!