The Best Vegan GF Choc-Chip Cookies

Soft, chewy, and naturally sweetened—these gluten-free cookies will change your mind about GF and vegan baking.

Makes: 12–14 cookies
Prep Time: 10 minutes (+30–60 min chill time)
Cook Time: 10–12 minutes
Total Time: ~50–75 minutes

Ingredients

• 2 cups almond meal (or almond flour)

• ½ cup pure maple syrup

• ¼ cup coconut oil, melted

• 1 tbsp ground flaxseed

• 2½ tbsp water (for flax egg)

• ½ tsp baking powder

• ¼ tsp fine sea salt

• ½ cup dark chocolate chips or chopped dark chocolate

• 1 tsp vanilla extract

Instructions

1. Start with the flax egg:
   In a small bowl, mix 1 tablespoon of ground flaxseed with 2½ tablespoons of water. Stir well, then set aside to thicken for 5–10 minutes. This will act as your egg replacer.

2. Mix the dry ingredients:
   While the flax egg thickens, whisk together the almond meal, baking powder, and salt in a large mixing bowl.

3. Combine wet and dry:
   Once your flax egg has thickened, add it to the bowl along with the maple syrup, melted coconut oil, and vanilla extract. Stir everything together until a soft, sticky dough forms. Fold in the chocolate chips or chunks.

4. Chill the dough—don’t skip this step!
   Place the dough in the fridge for at least 30 minutes (up to 1 hour). This helps the cookies hold their shape during baking—otherwise they can spread too much and lose that chewy café-style texture.

5. Bake:
   Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper. Scoop out 1–2 tablespoon-sized portions of dough, roll into balls, and gently flatten them on the tray. These won’t spread much on their own.

6. Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.

7. Cool:
   Let the cookies cool on the tray for 10 minutes before transferring to a wire rack. They’ll firm up as they cool.

Tips & Variations

• For extra chew: Chill the dough for up to an hour before baking.

• For extra richness: Add 1 tablespoon almond butter or tahini to the dough.

• For a sweeter cookie: Increase maple syrup to ⅔ cup and reduce almond meal by a couple tablespoons.

Storage

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. They also freeze beautifully.