The most incredible Grain-free Vegan Chocolate Chip Cookies you’ve ever made or had that are also gluten-free and oil-free! These are pure decadence in every bite and made with a very special secret ingredient to give it the most incredible flavor and crispy edges! Made with almond flour, cashew butter, tapioca starch and coconut sugar!
Hi, Cookie Monster here again. I promised y’all last week on Instagram that these Grain-free Vegan Chocolate Chip Cookies were coming and today is the day! As I mentioned on Instagram, due to these Grain-Free Chocolate Coconut Cookies becoming so popular, in fact, the #1 cookie recipe I’ve ever posted, it sent in requests for more grain-free cookies–particularly ones without chocolate as the base, so there would be more options.
SO, naturally, a classic chocolate chip cookie was in order. I already have these Crispy Vegan Chocolate Chip Cookies which are delicious, but these new ones are about 50 times better and taste more like a truly classic chocolate chip cookie.
ALMOND FLOUR CHOCOLATE CHIP COOKIES
To create these Grain-free Vegan Chocolate Chip Cookies, I went to my one of my first ever grain-free cookies, these 4 Ingredient Peanut Butter Cookies. That recipe uses almond flour, peanut butter, maple syrup and coconut sugar. But, instead of maple syrup as the base of sweetener and peanut butter as the nut butter, I used all coconut sugar in these and cashew butter. I tested these with almond butter and just NO, it made them wayyy too almond-y for me, not to mention, the flavor just wasn’t as good to me (didn’t even compare) or give me that classic chocolate chip cookie taste that I was after. This is because a good amount of nut butter is used (1/2 cup).
Do you like super crispy edges and exceptionally chewy centers in your cookies? Well these are that by definition. A surprising but magical ingredient in these is orange juice! It plays 2 roles here: it gives an amazing depth of flavor and sweetness that your guests won’t be able to put their finger on (it doesn’t taste like orange) but just will notice the to-die-for flavor. In addition, it makes these babies have magical crispy edges! My daughter gasped at his yummy they were and said “I just can’t ever stop eating these!” LOL
HOW DO YOU MAKE GRAIN-FREE VEGAN CHOCOLATE CHIP COOKIES?
First, you need some grain-free ingredients, like almond flour and tapioca starch. You will just need 8 easy ingredients:
- blanched almond flour
- tapioca starch/flour
- raw cashew butter
- coconut sugar
- orange juice
- vanilla extract
- baking soda
- vegan chocolate chips
Step 1. Combine the dry ingredients.
Step 2: In a separate bowl, you will will mix the cashew butter, orange juice and vanilla and then add them to the dry ingredients along with the chocolate chips.
Step 3: Mix the batter until a very thick, sticky and stiff dough forms. This will take a few minutes of continuous stirring and pressing the batter together.
Step 4: Form into balls.
Step 5: Flatten each ball to 1/2 inch thick and space 2 inches apart on the pan. Bake 10-11 minutes until the edges are starting to turn golden brown.
Cool 10 minutes on the pan and then 10 more minutes on a cooling rack. As you can see, they puff up beautifully. Magically crispy edges with the most fudgy and chewy center of your cookie life!
Other Grain-Free Vegan Desserts to try:
- Grain-free Vegan Chocolate Coconut Cookies
- Grain-free Vegan Cranberry Bundt Cake
- 4 Ingredient Vegan Peanut Butter Cookies
- Vegan Snickerdoodles
Grain-Free Vegan Chocolate Chip Cookies
The most incredible Grain-free Vegan Chocolate Chip Cookies you've ever made or had that are also gluten-free and oil-free! These are pure decadence in every bite and made with a very special secret ingredient to give it the most incredible flavor and crispy edges! Made with almond flour, cashew butter, tapioca starch and coconut sugar!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1 cup (112g) blanched almond flour
- 7 tablespoons (84g) coconut sugar
- 2 tablespoons (16g) tapioca starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 1/2 tablespoons (38g) FRESHLY squeezed orange juice (do not use pre-made)
- 1 teaspoon (5g) vanilla extract
- 1/2 cup (128g) raw cashew butter (see NOTE)
- 6 heaping tablespoons (90g) dairy-free semi-sweet chocolate chips
- I always make my own raw cashew butter at home since it can be very hard to find raw cashew butter at the stores without added oils or sugar or are roasted. You definitely want raw for the best flavor. To make, just add 2 cups raw cashews to a food processor and process for about 10 minutes. You'll need to scrape the sides down a few times during, particularly in the beginning as it will go through chunky stages. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter and dripping off of a spoon easily. Just when you think it's done, keep going. It should be like a smooth buttercream frosting texture basically. Let it cool a bit to room temperature and then just use 1/2 cup for the recipe as listed.
- Line a sheet pan with parchment paper and preheat the oven to 375ºF (190ºC)
- To a large bowl, add the almond flour, coconut sugar, starch, baking soda and salt and whisk very well and break up any lumps.
- To a small bowl, add the orange juice, vanilla and cashew butter and whisk until smooth.
- Add the cashew mixture to the dry ingredients and the chocolate chips. Stir everything together until it comes together into one sticky, very thick dough, pressing the mixture together with the back of the spoon. This will take a few minutes because it’s so thick and will seem too dry at first, but keep mixing and DON'T add liquid. I like to use my hands at this point to press the dough together and knead and rotate it many times until it is all moist and easily forms into a large ball.
- Use a cookie scooper 2 tablespoons worth of dough and place on the pan OR use a spoon to scoop up the dough and form into balls with your hands. Place all the cookie dough balls on the pan 2 inches apart (they will spread and puff up) from each other. Press each cookie down to 1/2 inch thick and piece the edges together into a round shape, if any cracks form. You may have to press any loose chocolate chips back into the balls.
- Bake for 10-11 just until the edges are starting to turn golden brown and they have puffed up nicely and spread a bit. Be careful about over-baking or the edges can burn.
- Cool on the pan 10 minutes before moving to cool another 10 minutes on a cooling rack. If you try to remove them early they will fall apart. They will firm up a ton as they cool and get the most amazing crispy edges and super chewy and fudgy center!! Keep these covered on a plate with foil, as opposed to a sealed plastic container, that way they will remain crispy a bit better.