Chocolate Chip Cookies {gluten-free & vegan}

How I stumbled upon this recipe, I will never know. Let’s call it favor.

Sarah from Making Thyme for Health calls it The Best Vegan and Gluten-Free Chocolate Chip Cookies. Of course I didn’t believe the hype. A lot of

people say theirs is the best. But after scanning her ingredient list, I decided to give it a shot. Honestly, I missed my Honey Chocolate Chip Cookies by

Pastry Affair.

WHOA. They blew my mind. My husband about melted on the floor when he tried these. My friends rave about them and make them on their own now.

Nobody else follows my specific diet, so when the general consensus between everybody is like, “These are amazing!” … I’m inclined to think that Sarah

is right: these really are The Best Vegan and Gluten-Free Chocolate Chip Cookies!

Thank you for making these and sharing them, Sarah.

RECIPE (from Making Thyme for Health):

1/3 cup coconut oil, solidified at room temperature

1/2 cup coconut sugar

2 tsp vanilla extract

2 tbsp plant milk

1 cup almond flour

1 cup oat flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup vegan chocolate chips (I use Equal Exchange)

METHOD:

Preheat the oven to 350F and line two baking sheets with unbleached parchment paper or aluminum foil.

Using either a stand mixer or hand mixer, combine the wet ingredients first.

Add the dry ingredients and mix until a dough forms.

Stir in chocolate chips with a spatula.

Using a spoon or an ice cream scoop, scoop out the dough and roll it between the palms of your hands to create a small ball. Place onto baking sheet.

Bake for 12-13 minutes until the cookies are golden brown.

Cool on a rack.