Otherwise known as, “The Cookie to End All Cookies,” “The Cookie of My Cookie-Lovin’ Dreams,” and “I Might Have Eaten the Whole Batch in One Night Cookies.”
Friends, they’re that good.
I kind of whipped these cookies up spur the moment as the result of an intense chocolate craving, but I am – and you will be – so very glad I did.
You see, my mom is a teacher, and one of her student’s mom made these M&M chocolate chip cookies every Christmas when I was a kid. These were the kind of cookies that you looked forward to every single year.. And when my mom came home with that green box every year, I shrieked with delight, as I knew I’d be sinking my teeth into the softest, chewiest, and pillowiest cookies I’ve ever had.
I never dreamed I’d be able to create a gluten free, let alone vegan, version of my all-time favorite cookie (although I have made some kick-butt cookies on the blog). And, in fact, I never really tried because I thought this feat would be nearly impossible.
But once I sunk my teeth into one of these chocolate chunk cookies, warm and gooey from the oven? I was taken back to my childhood. And let out those same shrieks that graced the Christmastime air so many years ago.
Just so you know they’re good enough to stand up to your “everyday” chocolate chip cookies, my dad, the meat-lovin’ all-American man, had about half of a batch on his own. My brother had the other half. And I’m inching to whip up another batch or two ASAP.
These cookies are the real.freakin’.deal.
It all starts out with the flour. We’ll only need two, unlike a lot of other gluten free baked goods! Almond flour makes these cookies outrageously chewy, while coconut flour gives them that melt-in-your-mouth, fluffy texture. AND! Both are relatively easy to access – I grabbed a giant bag of almond flour off of Amazon, and Trader Joe’s sells a delicious coconut flour that’s perfecto for these cookies!
Next up, the wet ingredients. Coconut oil, nut butter (I used peanut butter), maple syrup, vanilla – DONE. Seriously. I love that. Four wet ingredients that are almost guaranteed to be in any gluten free-er’s or vegan’s kitchen! Not to mention that a refined sugar-free treat is always an a-OK option in my book.
We mix ’em, we pour ’em, and we dump a mess of chopped dark chocolate on top. Because all cookies should come with a mess of dark chocolate on top, right?! We’re obsessed with the Organic Dark Chocolate from Trader Joe’s, which is 73% cacao. They even have a version with almonds if you’re feeling zany. Whatever you choose, you MUST have one of these cookies when they’re ooey and gooey, right out the oven. NOTHING will compare to getting chocolate all over your hands and face as you sink your teeth into a soft, warm cookie.
I MEAN LOOK AT THAT MELTY CHOCOLATE.
I understand that there’s nothing really all that exciting and innovative about a chocolate chunk cookie. It’s been done before; it’ll be done again.
But these chocolate chunk cookies…they’re really something special, friends.
Are they the best ever? I’ll let you decide. But please know that by the time I was done writing this post, I had already gotten up to whip up another batch.
Enjoy this chocolatey goodness, friends!
The Best Damn Gluten Free Vegan Chocolate Chunk Cookies
|Prep:||Cook:||Yield: 11-12 cookies||Total:|
These Gluten Free Vegan Chocolate Chunk Cookies are made from 7 healthy whole food ingredients, and they completely MELT in your mouth!
- 1 and 1/2 cups almond flour (spooned and leveled)
- 3 Tbsp. coconut flour (spooned and leveled)
- 3/4 tsp. baking soda
- pinch salt
- 2 Tbsp. melted coconut oil (make sure it isn't hot!)
- 3 Tbsp. peanut butter (or your favorite nut butter)
- ¼ cup + 2 Tbsp. pure maple syrup
- splash pure vanilla extract
- about 2 and 1/2 oz. vegan dark chocolate, chopped (I used 3/4 of an Organic Trader Joe's bar)
- coarse salt to top, optional
- Preheat the oven to 350 degrees F.
- Add almond flour, coconut flour, baking soda, and salt to a large bowl and whisk to combine. Be sure to remove any large almond flour lumps.
- In a small bowl, add melted coconut oil, peanut butter, maple syrup, and vanilla, and mix to combine.
- Add your wet ingredients to your dry, and mix. When it's almost combined, add in your chopped chocolate. The batter will be stiff.
- Measure out 2-Tbsp. of dough, and shape it into a thick, flat circle. These cookies won't spread, so be sure to shape them how you want them to look. Place your cookies on a baking sheet, and put the sheet in the freezer for 10 minutes.
- Remove sheet from freezer and bake for 11 minutes, until slightly golden brown. Sprinkle with coarse salt if desired.
- Allow cookies to cool for 5 minutes on the baking sheet, then carefully move them to a cooling rack to cool completely. Store at room temperature.
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