Gluten-Free Vegan Chocolate Chip Cookies

Can you say – yum?

I’ve been working on this Gluten-Free Vegan Chocolate Chip Cookie recipe for some time, adding and deleting ingredients until my healthy-dessert palate was content. I couldn’t resist sharing this recipe with you and hope you will enjoy it as much as we do.

These cookies are fun because they’re easily amenable to your favorite ingredients. I love that they aren’t crumbly without typical gluten-free starches and xanthan gum (which can cause an upset stomach). The delicate balance of liquid and flour ingredients is vital with gluten-free baking. Whether you’re intolerant of gums and starches, or not, these cookies are for you.

Shh! There’s a secret in this gluten free recipe. An entire block of silken tofu is in these bad boys (if you don’t tell your kids they’ll never know). I love stuffing a few of these in my bike jersey to avoid processed bars while cycling.

You’ll also find a tiny jar of organic applesauce in the ingredient list, which gives you good reason to shop in the baby isle – or you can make your own. There’s nothing wrong with having a bonus glass jar to pack snacks in when you’re all done.

Gluten-Free Vegan Chocolate Chip Cookies

Dry Ingredients:

1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2 tbsp almond flour
2 tbsp brown rice flour
1/4 c. oat flour
1/4 cup sweet rice flour
1/4 c raw sunflower seeds
1 tbsp chia meal
2 tbsp flax meal

Wet Ingredients:

1 package Mori-Nu silkened tofu (non-refrigerated item – extra-firm)
1/3 c. melted coconut oil
2.5 ounces organic applesauce (baby food jar)
1 tsp vanilla extract
1/2 c cane sugar (coconut sugar, sucanat, or your favorite can substitute well)
1/2 c organic brown sugar (this adds flavor depth – but feel free to use your fav)
2 tbsp almond butter

*plus:

2 1/2 cups gluten free oats

Add-ins:

1/2 c. vegan chocolate chips
1/4 cup almond slivers

Instructions:
Add all of the wet ingredients into a bowl together, using a hand blender or Vitamix puree the ingredients.
Pour the mixture into a bowl and add in the oats.
Mix the dry ingredients together.
Add the wet to the dry, mixing with a large spoon until well combined.
Add in chocolate chips and almond slivers until combined.
Using a small ice cream scoop, place 20 cookies onto an unlined, ungreased cookie sheet (the cookies don’t spread so it’s fine to place them close together on the sheet).
Cook until golden brown – start checking around 8-10 minutes, it always takes longer where I live at 7,000 ft. elevation.