Perfectly Chewy Vegan Chocolate Chunk Cookies
Ok my fellow cookie monsters: this may just be your new favorite cookie. Today’s recipe for perfectly chewy, slightly gooey vegan chocolate chunk cookies is my absolute favorite cookie recipe. Something about the combination of almond flour, oats, almond butter, and maple syrup is just yields the most perfectly chewy chocolate chunk cookies cookies. They are super addicting and they will go fast!
Full confession. I actually have to hide these cookies from myself sometimes because I basically have no self control around them. Actually, I’ve twice made a batch with the intent of sending them to my mom and they’ve never quite made out of our kitchen…. woops! (sorry Mom, I promise it will happen eventually!). But first, just one last cookie…
Perfectly Chewy Vegan Chocolate Chunk Cookies
Preheat the oven to 350 F. Line a baking sheet with parchment paper, and set it aside.
Add wet ingredients (maple syrup, coconut oil, almond butter, and vanilla) to a medium bowl, and mix well until the mixture is smooth.
One at a time and in order, add and mix to incorporate: baking soda, flax, cinnamon, almond flour, oats, and lastly flour. Do not over-mix the dough once the all-purpose flour has been added or it will become tough as the gluten is activated.
Add dark chocolate and stir gently to combine.
Portion the dough out with a tablespoon, and roll the dough into balls. Do not flatten the dough.
Bake at 350 F for 6-8 minutes. Seven minutes is usually perfect for me (both in large and small ovens).
Cool the cookies on the tray for 2-3 minutes before transferring to a cooling rack. Allow the cookies to cool at least 20 minutes before serving. Because of the coconut oil, the cookies will be extremely soft when they come out of the oven and will appear under-done, but they will become considerably firmer the longer they sit so bear this in mind when experimenting with cooking times in your oven.
A note on modifying the recipe
If you’re anything like me, you’re probably always eyeing dessert recipes and wondering if they can be made any healthier. So I’ll let you in on my thoughts in hopes that they help.
For this recipe, I’ve reduced things like the maple syrup, coconut oil, and almond butter as much as I think is possible while maintaining a true cookie experience. So if you do want a true cookie (or you’re serving them to others) I recommend sticking to the recipe.
If, however, you are looking for a less sweet cookie (more like a snacking cookie or an energy bite than dessert), you can absolutely reduce the maple syrup in this recipe all the way to 1/4 cup, and still have very tasty results. If you think you might like it that way, I recommend starting with 1/4 cup and making the dough. Then just taste it and add more maple syrup as needed until it reaches just the right level of sweetness for you. Just be gentle with the mixing and keep in mind that cookie dough always tastes sweeter before baking. If you do decide to reduce the maple syrup to 1/4 cup, I would also recommend reducing the flour to 1/2 cup. Happy experimenting!
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Serving Size 1 cookie
Servings 20
- Amount Per Serving
- Calories 180
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 0mg
- Sodium 6mg1%
- Potassium 115mg4%
- Total Carbohydrate 19g7%
- Dietary Fiber 3g12%
- Sugars 8g
- Protein 5g10%
- Calcium 16%
- Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350 F. Line a baking sheet with parchment paper, and set it aside.
Add wet ingredients (maple syrup, coconut oil, almond butter, and vanilla) to a medium bowl, and mix well until the mixture is smooth.
One at a time and in order, add and mix to incorporate: baking soda, flax, cinnamon, almond flour, oats, and lastly flour. Do not over-mix the dough once the all-purpose flour has been added or it will become tough as the gluten is activated.
Add dark chocolate and stir gently to combine.
Portion the dough out with a tablespoon, and roll the dough into balls. Do not flatten the dough.
Bake at 350 F for 6-8 minutes. Seven minutes is usually perfect for me (both in large and small ovens).
Cool the cookies on the tray for 2-3 minutes before transferring to a cooling rack. Allow the cookies to cool at least 20 minutes before serving. Because of the coconut oil, the cookies will be extremely soft when they come out of the oven and will appear under-done, but they will become considerably firmer the longer they sit so bear this in mind when experimenting with cooking times in your oven.
Chewy Vegan Chocolate Chunk Cookies
Ingredients
for the wet ingredients…
- 3/4 cup maple syrup
- 1/4 cup + 1 Tablespoon (60 grams) refined coconut oil
- 3/4 cup (125 grams) “drippy” 100% almond butter
- 2 teaspoons vanilla extract
for the dry ingredients…
- 1/2 teaspoon (4 grams) baking soda
- 1 Tablespoon (10 grams) flax
- 1/2 teaspoon (2 grams) cinnamon
- 1 cup (73 grams) almond flour
- 1 1/4 cup (138 grams) old fashioned oats
- 3/4 cup all purpose flour
- 1/2 cup dark chocolate, roughly chopped
- optional: 1/4 cup tart dried cherries
- optional: 1/4 cup walnuts
Preparation
- Preheat the oven to 350 F. Line a baking sheet with parchment paper, and set it aside.
- Add wet ingredients (maple syrup, coconut oil, almond butter, and vanilla) to a medium bowl, and mix well until the mixture is smooth.
- One at a time and in order, add and mix to incorporate: baking soda, flax, cinnamon, almond flour, oats, and lastly flour. Do not over-mix the dough once the all-purpose flour has been added or it will become tough as the gluten is activated.
- Add dark chocolate and stir gently to combine.
- Portion the dough out with a tablespoon, and roll the dough into balls. Do not flatten the dough.
- Bake at 350 F for 6-8 minutes for a soft chewy center and slightly crisped exterior. I’ve found that 6-7 minutes is perfect in our very small RV oven as well as in most larger ovens. Cool the cookies on the tray for 2-3 minutes before transferring to a cooling rack. Allow the cookies to cool at least 20 minutes before serving. Because of the coconut oil, the cookies will be very soft when they come out of the oven and will appear under-done. but they will become considerably firmer the longer they sit so bear this in mind when experimenting with cooking times in your oven.
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