Yes, today we are gonna make some plant-based gluten free chocolate chip cookies! I craved them just as much as I crave a good night’s sleep. Since the sleep was a little trickier to make happen midday, I opted for the cookies.
To me, comfort food is sipping on a cashew milk latte, eating a bowl of oven-baked mac n cheese, slurping down some spicy veggie ramen or biting into a warm chocolate chip cookie. They are all tied for first place in my book.
This time, I went for the cookie idea.
I decided to up the health factor this time, so I pulled out my friend Kathryne’s plant-based recipe book Love Real Food. She has a Peanut Butter Chip Cookies recipe that looks amazing and had to be healthier than the back of the Nestle Tollhouse morsels bag one I’ve been using since I was like 8 years old.
Turns out her gluten free chocolate chip cookie recipe that ditches refined sugar for coconut sugar and contains ONLY 6 ingredients. Now, this is my kind of recipe! Kathryne uses peanut butter in her recipe, but mentioned you could swap it for almond butter… and you know I did that. Almond butter is my jam and much better on the digestive system since it’s made from nuts (almonds), rather than legumes (peanuts).
How to make gluten free chocolate chip cookies
Since the lil’ rawkstars were gonna eat these too, I decided to splurge and get the $10 Barney Butter, which is so so so creamy and has a better texture than some other brands. I also used Nutiva coconut sugar and Nestle (yes Nestle!!!) actually has an organic chocolate chip line now, so I had to get those to vote with my dollar. The vanilla is from Costco and the eggs are straight out of my backyard, aka: Hansard Farm.
After I mixed it all up and dropped them on the tray— I baked them and the smell wafted through the whole house. It was so therapeutic! When I pulled them out of the oven, they looked amazing. As hard as it was to let them cool for 5 minutes, I did it— because I wanted the pics to turn out nice! But if I wasn’t taking pics, I would have devoured them the second they came out! My self control level with my comfort foods is very low… so this was amazing that I could take pics before diving in!
I thought it would be nice to make this cookie occasion even more special by enjoying it with some Elmhurst cashew milk and do a little bit of journaling. While I was at the photoshoot in New York last week, I met with Naomi’s coach Tim Adams and he talked about upper back tension (which I totally have) and said journaling could help me let go of the stress and pressure I feel about… well… everything. I’m that mama bear who carries the weight of others and can’t release it. I hold on to it and of course, always try to fix it. So journaling is my new jam…. and now I can enjoy it with an almond butter chocolate chip cookie. 🙂Print
This plant-based, six-ingredient gluten free chocolate chip cookie recipe is adapted from Love Real Food by Kathryne Taylor.
- 2 cups coconut sugar (lightly packed )
- 2 eggs
- ½ tsp vanilla extract
- 1/4 tsp sea salt
- 16 oz almond butter (smooth)
- 1 cup vegan semi-sweet chocolate chips
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, combine the coconut sugar and eggs and whisk until smooth. Whisk in the vanilla and salt until blended.
- Add the almond butter and whisk until the dough is smooth and the almond butter has completely blended into the batter (you might need to switch to a big spoon toward the end, which you’ll need for mixing in the chocolate chips, anyway). Add the chocolate chips and stir until the chocolate chips are evenly incorporated.
- For cookies that stay perfectly mounded, chill the dough for 15 minutes before proceeding. Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheets, leaving 1 to 2 inches of space around each one. Chill any remaining dough while you bake the first batch.
- Bake until the cookies are golden at the edges but still just a little underdone in the center, 11 to 13 minutes. Let the cookies rest on the hot baking sheet for 2 minutes before transferring them with a metal spatula to a cooling rack to cool completely. Repeat with the remaining dough.
- These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months.
You can swap out the almond butter for peanut butter if you prefer.
Keywords: gluten free chocolate chip cookies, almond butter cookies