The Ultimate Chocolate Chip Cookie

The best chocolate chip cookie recipe I’ve ever baked – and it just happens to be vegan AND gluten-free AND refined sugar-free.

  • 1/2 cup coconut oil (softened but not melted)
  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened applesauce or 1 banana (optional but recommended if you prefer a chewier cookie)
  • 1 flax (or regular if you’re not vegan) egg = 1 tbsp ground flax + 2.5 tbsp water
  • 2 tsp vanilla 

Combine the above ingredients in a medium sized mixing bowl. 

  • 1 1/2 cups gluten-free 1:1 all-purpose flour such as Cup4Cup Wholesome Blend (see note below)
  • 1 tsp baking soda
  • Large pinch sea salt

Combine the above ingredients and then add to the wet mix. 

  • 1/2 cup chocolate chips like Hu Kitchen gems (made with coconut sugar)

Stir in the chocolate chips. Spoon the cookie dough into a baking sheet, rolling into balls. 
Very important ~ DO NOT SKIP THIS STEP ~ refrigerate dough at least 90 mins or freeze for at least 15.  Bake at 350 for 9-12 mins depending on the size you made the cookies and preferred consistency.

*Note: Whole wheat all-purpose, regular all-purpose, and spelt flour all work well. Oat flour works but will result in a flatter cookie. If you use a gluten-free flour, make sure the blend includes xanthan gum; otherwise, you will need to add this yourself.

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