Vegan Chocolate Chip Cookie

Vegan Chocolate Chip Cookies

Nothing is better than a fresh-baked delicious chocolate chip cookie! My family loves them, but I struggle with making my traditional cookie and fitting into my healthy lifestyle. I end up devouring more than I should, because who can just eat one?

Vegan Chocolate Chip Cookie

So, I found a terrific recipe that contains no dairy, not refined sugars and is flour-free. Why is this so important? Well, after going through an few weeks of an elimination diet, I learned that gluten is not my friend. As I introduced gluten into my diet, my ears began to ring and my old shoulder and wrist injuries began to ache terribly. I woke in the middle of the night in pain and with a high-pitched squeal in my ears. What had changed? Gluten, I indulged in my go-to chocolate chip recipe that the family loves. Up to that point, during the elimination diet, I had touched any sort of inflammatory, therefore knowing that I had introduced flour that evening and waking in the morning, I had discovered gluten didn’t love me.

I found this recipe in the Sweet Laurel cookbook. I made an adjustment and added pecans in my cookies, had to alter the ingredients a bit, but in the end very similar and delicious cookie to the Sweet Laurel version. Most importantly, the cookies were dairy-free, grain-free and refined sugar free!

The mixture works great, the only difference is you have to “push down” the dough on the cookie sheet so that it resembles a cookie shape and will bake all the way through. The other trick is to visit you local health food store and purchase vegan chocolate chips. You could use traditional chocolate chips if you’re not concerned with your refined sugar intake, but if you read about refined sugars and the impact on your body, you’ll want to search out the vegan brand!

Below is the delicious recipe and macros for these wonderful chocolate chip cookies.

Enjoy the bake!

Vegan Chocolate Chip Cookies

2 cup Almond Flour

3/4 tsp Himalayan pink salt

1/4 tsp baking soda

1/4 tsp baking powder

1/4 cup maple syrup

1/4 cup coconut oil, melted

1/2 cup chopped pecans

1 cup vegan chocolate chips

Mix together the dry ingredients in a medium bowl. Add the maple syrup and coconut oil slowly while mixing with a hand-held whisk. The mixture will begin to come together and cookie batter consistency.

Using a spatula, clean the whisk and fold in the pecans and chocolate chips. I had to use my hand to finish the process. If you need a bit more moisture, I would use a little more coconut oil and maple syrup. 1 tsp of each at a time. I only add one of each to help with the pecans taking up the moisture of the mixture.

Drop 1 tbs of batter onto a parchment lined cookie sheet. Press down with a spoon. Bake for 13 minutes at 350 degree convection oven.

Enjoy the bake!

Nutrition Facts
Servings: 24
Amount per serving
% Daily Value*
Total Fat 4.9g6%
Saturated Fat 2.5g12%
Cholesterol 0mg0%
Sodium 28mg1%
Total Carbohydrate 4.6g2%
Dietary Fiber 0.6g2%
Total Sugars 3.5g
Protein 0.8g
Vitamin D 0mcg0%
Calcium 5mg0%
Iron 0mg2%
Potassium 17mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by VeryWell

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