Vegan and Gluten Free cookies that are soft, yet chewy. These cookies are made with natural ingredients, found in most gluten free and vegan pantries.making them an easy go-to for anyone who wants a cookie quick, delicious and always tasty!
I would like to formally welcome you all to this snappy recipe that makes for a low fodmap (easily digestible) chocolatey, wholesome cookie that takes the edge off a sweet tooth.
For all the vegans and non-dairy people out there please use dairy free chocolate chips and for the gluten free folks out there feel free to use any chocolate you prefer.
Additionally, when it comes to the sweetener of choice used in this recipe feel free to tailor that to your liking. I decided to go with coconut sugar since I like the hint of coconut it has as well as the added benefits such as potassium (more than a banana) and other added nutrients.
Honey for non-vegans can easily be substituted with a 1:1 ratio, so feel free to swap the 1/2 cup +2 Tbsp of coconut sugar for that exact amount of honey.
It’s also important to note these cookies do not spread much. This simply means you must flatten them to about 1/4 inches, give or take a bit bigger or smaller based on what youfancy of course.
The picture above displays my test batch…AKA not flattened, but if you like an extremely thick cookie that mimics a ball of dough go for it. It’s your world we are just living in it so do what you please.
To make these cookies perfectly soft and chewy I have a huge secret that may be frowned upon…
I under-bake them…dare I say
I know, it’s downright taboo! However these cookies contain no eggs which means there is no reason not to! If you prefer not to do that feel free to bake the cookies at the longer time displayed in the baking time area of the recipe card below.
For those of you who need to visually conceptualize the difference the flattened vs non-flattened cookies are shown above.
I don’t know about you but staring at all these pictures are making me rather hungry so let’s get to it!
Ps…I highly recommend pairing these with almond milk and a best friend along with binge watching your favorite show. I am obsessed with the newest season of 13 Reasons Why so if you are in need of a show, consider this my gift to you 😉
5 Ingredient Vegan Chocolate Chip Cookies
Snappy cookies that will aim to please your vegan and gluten free friends while you binge watch your favorite shows together.
Preheat the oven to 350 and spray a cookie sheet with non-stick spray.
Sift the oat all of the dry ingredients above into a large bowl. When done sifting give it a few mixes to make sure the flour is combined with the baking soda and powder.When complete set aside.
Combine the whipped butter with the coconut sugar, and cane sugar together with a stand or portable mixer set on a low-medium speed. Once the ingredients are fully combined add in the remaining wet ingredients (vanilla and non-dairy milk).
Slowly add all of the dry ingredients into the stand or portable mixer set to medium-speed and add the dry ingredients about 1/2 cup at a time to avoid clumps. The batter will be ready once it is thick and can easily be rolled into a ball without sticking to your fingers. If this happens add in more flour.
Roll into 1-1/2 inch balls and flatten them to 1/4 inch (since these don't spread) and bake for 10-15 minutes. Once they come out of the oven feel free to add another dash of sea salt to the cookies to intensify that savory flavor.
Let the cookies cool for 5-6 minutes and then dig in with your bestie!
Nutritional Information: 7F/12C/2P = 119 calories
*Please note these cookies are on the smaller size so if you would like to make them bigger the recipe may yield less cookies, resulting in a change in the nutritional information.