Vegan + Gluten-free Chocolate Chip Cookies from Café Gratitude

Serves 12 cookies

These vegan gluten-free chocolate chip cookies are the famous version from Café Gratitude. It's moist, chewy, and delicious.

By Café Gratitude
Prep

15 minutes

Cook

25 minutes

Categories

dairy-free, gluten-free, vegan, vegetarian


Ingredients

  • 3/4 cup Gluten-Free All-Purpose Baker Flour Blend
  • 3/4 cup vegan semisweet chocolate chips
  • 1/2 cup raw walnuts, chopped
  • 1/2 cup rolled oats
  • 1/2 cup cane sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon himalayan sea salt
  • 1/4 teaspoon baking soda
  • 1/3 cup coconut milk
  • 1/3 cup maple syrup
  • 1 tablespoon chia seeds
  • 1/4 cup coconut oil, softened
  • 1/2 cup almond butter

Instructions

  1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, combine the flour blend, chocolate chips, walnuts, oats, sugar, baking powder, cinnamon, salt, and baking soda. Mix gently until combined.
  3. In a blender, combine the coconut milk, maple syrup, and chia seeds. Blend until the chia is fully dissolved, about 1 minute. Add the wet blended mix to the dry mix, along with the coconut oil and almond butter. Mix until everything is fully incorporated and forms a soft dough.
  4. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheets, spacing each cookie 5 inches apart, and flattening each cookie slightly. Bake for 20 to 25 minutes, until the edges are golden brown. Transfer to a cooling rack. The cookies should still be a little soft when you remove them, but they'll firm up as they cool. Store the cooled cookies in an airtight container at room temperature for up to 3 days.