Healthy Chocolate Chip Cookies (V & GF)

Easy to make and so delicious, these healthy free chocolate chip cookies are (almond) milks new favorite cookie. Made with simple ingredients, vegan, gluten free and ready to devour in 20 minutes!

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I’m kind of chocolate chip cookie obsessed, and can never turn down a butter and sugar filled classic, but sometimes you need something a bit healthier! Like these oatmeal chocolate chip cookies, this recipe is refined sugar free, vegan AND gluten free! But before I make them sound bland and boring, let me tell you they are DELICIOUS.

These healthy chocolate chip cookies are soft & chewy with a slightly crispy edge, perfectly sweet and with just the right amount of chocolate.

I will never understand the desire for crunchy cookies… I’m team chewy cookie until the day I die. But, you are welcome to bake these for a bit longer than the recipe calls for if you want a little crunch.

How to make this recipe

Preheat oven to 350 degrees Fahrenheit.

Beat together all wet ingredients until well combined.

Add in the dry ingredients, making sure to spoon and level the flours. Mix with a wooden spoon until combined. Fold in the chocolate chips.

Form into 1 – 1 1/2 inch balls using a cookie scoop, press lightly to flatten with your fingers, and place on a cookie sheet with enough space in between.

Bake for 12-15 minutes or until the edges are golden brown. They will continue to harden as they cool. Sprinkle with salt flakes & enjoy!

My favorite flour

In this recipe, we don’t need any xanthan gum, extra starch or any other ingredients commonly found in gluten free baking. I love using 1:1 GF flours for baking, but without eggs, things usually get kind of gummy. Oat and almond flours just keep things a bit more simple anyway!

The only flour you need for these vegan gluten free chocolate chip cookies is fine almond flour and oat flour. We’ll be using equal parts of both to get the best texture and flavor. If you don’t have oat flour, you can process 1 cup of oats in a blender or food processor until a fine flour forms. Easy!

Can you freeze the dough?

The best part about vegan baking is that you get to eat as much of the dough as your heart desires. I always crave a little something sweet after dinner, but don’t always feel like making a fresh batch of cookies.

To make life easier, you can make a double or triple batch of this recipe, roll it in plastic wrap, add it to a zip-lock bag, and freeze it for up to about 3 months.

When you’re ready to bake it, just let the dough thaw in the fridge overnight and bake it as usual in the morning. You can also roll the cookies into balls, flatten slightly, freeze, and bake right from frozen. You’ll need to bake for longer (about 5 minutes) to account for the frozen dough.

Do they keep?

Once baked, these cookies will last for about 5 days stored in an air tight container at room temperature. Be sure to let them cool completely before storing. I like to pop them in the microwave for about 10 seconds to re-melt the chocolate if they’ve been sitting out for a while.

They will continue to harden as they cool, so let them sit on the baking sheet for at least 20 minutes before serving to ensure they don’t crumble.

The best chocolate

I’m pretty picky about chocolate chips, especially since so many contain milk. For this recipe I used Lily’s Sweets dark chocolate baking chips since they’re sweetened with stevia and a bit healthier than other brands.

I also love Guittard or Enjoy Life for allergy friendly baking!

Try these next!

• Cake Batter Energy Balls
• Oatmeal Chocolate Chip Cookies
• Chocolate Caramel Truffles
• Chewy Paleo Chocolate Chunk Cookies

Lastly, if you try this recipe, leave a comment below and let me know how it turned out! Be sure to follow me on instagram for more recipes and daily eats!