• Alison Elliott

Salted Chocolate Chip Cookies (Vegan & Gluten Free)

We cannot get enough of these healthy and delicious cookies. We are sure you will feel the same way - enjoy!

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes

Wet Ingredients:

3/4 c. Maple syrup

1/3 c. Coconut oil (melted)

2 tbsp. Bob's Red Mill Egg Replacer

+ 4 tbsp. Water

3 tbsp. Plant milk (I use Oat milk)

1 tsp. Vanilla

Dry Ingredients:

3 c. Hazelnut flour

2 1/2 c. Oat flour

1 c. Almond flour

Option to use one type of flour.

1/2 tsp. Salt

1/2 tsp. Baking Soda

1 c. Chocolate Chips

Topping Ingredients:

4 tbsp. Chocolate Chips

2 tsp. Flakey sea salt


Preheat the oven to 350 degrees. In a medium bowl combine the maple syrup, coconut oil, plant milk, and vanilla. In a small bowl combine the bob's red mill egg replacer powder and the water. Stir together and then add it to the wet mixture.

Next, add the dry ingredients to the bowl: hazelnut flour, oat flour, almond flour, salt, and baking soda. Mix all the ingredients together. Finally, stir in the chocolate chips.

Line a baking sheet with parchment paper. Form a medium sized ball when making each cookie and they them in a row of three on the baking sheet. Press additional chocolate chips into the cookie before baking and sprinkle with flakey sea salt. Bake for 15 minutes and enjoy warm.

Serving Size: 24 Cookies

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