Gluten-Free Vegan Chocolate Chip Cookies You'll Love to Devour

I'll start by saying these cookies have a coconut flavor.

If you're not a fan of coconut, move on to the next recipe.

If you, like me, love coconut, stay right here 🙂

Great, I'm glad you stayed with me.

Since I returned from India several years ago, I developed a special fondness for coconut, and specifically coconut flour.

There's something about that texture and tropical flavor that warms my heart (and stomach).

Today, you can find a variety of wonderful products in supermarkets made from this amazing nut, such as:

Coconut cream, coconut milk, coconut flakes, coconut flour, and more.

In this recipe, if you're wondering, I used Tnuva's Almond-Coconut drink (who also participated in creating this recipe) and coconut flour.

Regarding the flour: working with it can be very challenging, especially in vegan recipes,

because coconut flour doesn't contain gluten, it isn't sticky, making it very hard to bake with. Additionally, it has a high tendency to absorb liquids — in short, a problematic flour (but nutritious, I'll get to that soon).

My advice for using coconut flour in vegan recipes — don't overcomplicate it.

Stick to simple recipes with 5-6 ingredients.

Bind the flour with almond butter, peanut butter, or tahini, add some tasty bits like chocolate or nuts, and pop them in the oven.

My attempts to add more steps and techniques ended in disappointment and a full trash can.

So why insist on it?

I particularly like coconut flour because of the nutritional values it contains:

Check this out!

100g of coconut flour contains about 21g of protein, only 16g of carbohydrates, and a very high amount of dietary fiber.

However, note that it also has a high calorie count — around 300 kcal per 100g.

It's a great way to add calories from a high-quality, healthy source to your daily diet (perfect for toddlers and endurance athletes, for example).

A bit about the gluten-free vegan chocolate chip cookies:

These cookies are soft and crumble easily (you can definitely dip them in a drink, but do so carefully).

These cookies don't require a long baking time, mainly because coconut flour has a tendency to burn. Therefore, a light toast in the oven will do the trick.

I used Tnuva's Almond-Coconut drink (Full disclosure: they participated in creating the recipe), which provides a subtle and pleasant taste of coconut and almonds. You can replace it with Tnuva's soy or almond milk.

For sweetness, I used maple syrup — you can replace it with the same amount of silan.

I used some dark chocolate chips — you can add more or swap them for nuts you like or finely chopped fruit.

For binding and as a good source of fatty acids, I used high-quality almond butter — you can replace it with the same amount of tahini or peanut butter. (Note that whole tahini can turn slightly bitter in baking, so it's better to use raw, non-whole tahini).

Nutritional values by clinical dietitian and fitness coach Noam Bechar:

One cookie out of 15 cookies (30g each) contains:

• 141 calories
• 3g protein
• 12g carbohydrate
• 9g fat (of which 1g is saturated fat)

Want another chocolate chip cookie recipe?

Gluten-Free Chocolate Chip Cookies

3g protein per cookie

Keyword coconut flour, gluten-free, chocolate, cookies

Prep time 4 minutes

Bake time 9 minutes

Servings 15 cookies

Calories 141 kcal

Ingredients

• 3/4 cup almond butter 200g
• 1/3 cup maple syrup 100g
• 1/4 cup Tnuva Almond-Coconut drink 60 ml
• 1/4 cup coconut flour 30g (6 tbsp)
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/3 cup chocolate chips 60g

Instructions

1. Preheat the oven to 180°C

2. In a deep bowl, mix the almond butter with the maple syrup until a uniform mixture is obtained

   

3. In winter or if the room is cold, heat the almond butter for a few seconds in the microwave or over a pot of boiling water

4. Add the vanilla extract, almond-coconut drink, and salt, and mix well

   

5. Add the coconut flour and baking powder and mix well until all liquids are thoroughly absorbed by the flour

6. Add the chocolate chips to the cookie dough and mix

   

7. Using your hands, form balls the size of ping-pong balls and flatten them into cookie shapes

   

8. Place them on a baking sheet and bake for about 10 minutes

9. Let them cool for about 15 minutes

   

10. Best eaten within 2-3 days when stored in the refrigerator