Wheat-Free Vegan Chocolate Chip Cookies
Quick and easy, thin and crunchy vegan chocolate chip cookies.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Dessert, Snacks
Cuisine: American
Keyword: allergy-friendly, chocolate chip oat cookies, dairy-free, dessert, egg-free, gluten-free, gluten-free vegan, thin chocolate chip cookies
Servings: 8 Cookies
Calories: 181kcal
Author: Mary
- 1 cup oat flour
- 1/2 tsp baking soda
- 1/4 salt
- 1/4 sugar
- 1/4 cup brown sugar
- 1/2 tsp vanilla
- 2 tbsp coconut oil or butter melted
- 2 tbsp non-dairy milk
- 1/4 cup mini semi-sweet chocolate chips or 1/3 cup regular size
- 1/4 cup finely chopped walnuts omit if nut-free or if extra calories are not desired
- optional Reese’s Pieces to press on top before baking not vegan or dairy-free
Preheat oven to 325
In a medium size-mixing bowl add first 5 ingredients. Mix well.
In a small bowl microwave coconut oil or butter on low a few seconds to gently melt.
Make a well in the center of dry mixture.
Add vanilla and milk product into the well and mix well.
Pour in melted (or super soft) coconut oil or butter and mix to combine.
Stir in chocolate chips and nuts.
Drop by 2 tbsp onto a silicone or parchment paper lined baking sheet.
Bake for 11-12 minutes. Remove from oven and let rest for about 10 minutes to set. Carefully transfer cookies to a cooling rack. Do not store cookies until completely cooled.
Serving: 1Cookie | Calories: 181kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 101mg | Potassium: 129mg | Fiber: 2g | Sugar: 10g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg