My FAVORITE chocolate chip cookie recipe. These cookies are soft sweet, and loaded with melty chocolate chips! They’re gluten free, fruit sweetened, and made with just 5 ingredients.
Happy day after thanksgiving, friends! I hope you all had a fun day with loved ones and ate plenty of amazing vegan food. I’ve found that as time goes on, the longer your’e vegan the easier, and more joyful thanksgiving can be. But I know that especially if you’re a new vegan, Thanksgiving can be a difficult holiday, so I’m sending you lots of love and hugs if you had a tough day. I hope that you feel encouraged and hopeful, and know that the world is changing, and that you’re making such a big difference by choosing not to eat animals.
Now that thanksgiving is over, you know what time it is…
THE MOST WONDERFUL TIME OF THE YEAR!!!!!!!!!!!
I wish I could explain in words just how much I love Christmas time, but I wouldn’t be able to do it justice. So instead, let’s talk about vegan chocolate chip cookies. I’ve made several different variations of chocolate chip cookies for the blog, including this soft batch style cookie that I’m still obsessed with. The only down side to that recipe is that a lot of you don’t have buckwheat flour or are hesitant to buy it just for one recipe, which I get (but also it’s WORTH IT for those cookies, trust me).
Anyway, I had yet to come up with a recipe for classic, go to, vegan chocolate chip cookies. Being that Christmas is the time for all things cookie related, I knew this had to be my first cookie recipe of the holiday season, and I am SO excited to share them with you!
Ingredients for vegan chocolate chip cookies
- Almond flour: almond flour keeps the cookies really soft and gives a great chewy texture.
- Date sugar: date sugar is simply dried dates that have been ground up, and it gives the cookies natural sweetness all from fruit.
- Applesauce: unsweetened applesauce helps the cookies maintain a soft, moist texture.
- Vanilla extract: vanilla helps flavor the cookie dough.
- Vegan chocolate chips: I like the PASCHA unsweetened or Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.
Tips for making vegan chocolate chip cookies
- Mix the dry ingredients first. Depending on the almond flour and date sugar you use, there may be lumps to work out with a fork before mixing in the other ingredients to make sure everything in the cookie dough is incorporated.
- Use clean hands to work the cookie dough together. The dough isn’t super wet, so after using a spoon or spatula for a bit, using clean hands makes it easier to get everything mixed together.
- Let the cookies cool on the sheet after baking. These are incredible straight out of the oven, but be sure to let them cool for at least 10 minutes so that they don’t fall apart when you move them from the baking sheet.
I’m so, so, SO freaking happy I finally have a go to recipe for vegan chocolate chip cookies. The fact that they’re made with 5 simple, healthy, easy to find ingredients is just a plus! These are absolutely divine straight from the oven, or of course, dunked in a glass of nondairy milk. They’re soft, sweet, chewy on the outside, and just gooey enough on the inside. The perfect addition to your cookie tray this Christmas!
And, obviously, to Santa’s plate on Christmas eve.
Xo,
Sara
Vegan Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- 1 cup date sugar – I used the Date Lady brand
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla extract
- 1/4 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the almond flour and date sugar. Use a fork to break up any lumps in the almond flour or date sugar before measuring.
- Add the applesauce and vanilla extract, and stir to combine into a thick dough.
- Add the vegan chocolate chips and mix thoroughly.
- Portion about 2 tablespoons for each cookie, and carefully set them on a lined baking sheet, pressing them gently with your hands to get them into a circular, even shape.
- Bake the cookies for 20 minutes, then let them cool on the pan for 10 minutes before carefully removing.
- Store in a tupperware in the refrigerator or at room temperature. Due to the moisture and natural oil in the cookies, they will soften a bit when stored.
