These delicious chunky chocolate chip cookies are vegan and gluten-free and only sweetened with birch sugar and maple syrup. Perfect to dunk into a glass of hot plant-based milk or simply eat them hot off the tray. You guys, a chocolate chip cookie recipe seems simple enough, right? Gosh, it took me forever to really nail down the perfect recipe, to get the ingredient combo and the instructions (incl. chilling time) just right. Because in recipes with few ingredients and in which eggs and butter play a key role, a plant-based vegan alternative isn’t always so easy. But, I’m so happy how these Chunky Chocolate Chip Cookies turned out! Treat yourself to some warm cookies fresh from the baking tray and let me know how you like them.
By the way, have you seen my new extensive plant-based vegan baking glossary yet? I compiled a huge list of all the ingredients I use in my sweet vegan recipes. Have a look!
This recipe for vegan and gluten-free Chunky Chocolate Chip Cookies is:
- Plant-based, vegan
- Contains no nuts
- Sweetened with birch sugar and maple syrup
These delicious chunky chocolate chip cookies are vegan and gluten-free and only sweetened with birch sugar. Perfect to dunk into a glass of hot plant-based milk or simply eat them hot off the tray.
- 120 g glutenfree oats
- 2-3 pinches of salt
- 40 g soy flour
- 150 g rice flour
- 1 tsp baking soda
- 60 g soy yoghurt
- 130 g vegan butter at room temperature
- 50 g maple syrup
- 1 tsp vanilla essence
- 100 g birch sugar
- 80 g birch icing sugar
- 300 g vegan chocolate (you can mix different chocolate types or stick with your favourite brand)
Add the glutenfree oats to your food processor and grind them into fine oat flour. Sift together the rice flour, soy flour, salt and baking soda.
Chop the chocolate into small chips.
Cream the vegan butter, maple syrup, vanilla essence. Beat in the soy yoghurt. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand. Let the dough chill in the fridge for about 30 minutes.
Line two baking trays with parchment. Make 80g balls using the chilled dough. Break the ball in half and place them on the baking tray. Leave enough space between the balls as they will spread during baking. Place the tray with the cookies back into the fridge and chill again for 15 minutes.
Bake for 15 minutes until the edges are nicely golden. Take the chunky chocolate chip cookies out and leave them to cool off completely before removing them from the tray.
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Meet Miss Walter’s
Hi, I’m Jennifer. I create sweet vegan recipes and take semi-messy photos of food. I’m always hunting for good places to eat and where to go to for my next cup of Oat Latte. A supermarket is usually the first place I visit in a foreign place. I created Miss Walter’s so that you can wow your vegan an non-vegan friends alike with decadently delicious vegan recipes. Also, I’ll share my favourite foodie spots from my travels with you.