Everything in moderation, including moderation – right? Baking cookies reminds me of SO many things – snow days, the holiday season, a “just because” snack – and let’s be real, nothing beats a homemade, fresh out of the oven cookie! While it’s hard to narrow it down to just one, here’s a favorite gluten free + vegan chocolate chip cookie – inspire by Chocolate Covered Katie – that I am confident will become a family favorite of yours as well! Be sure to send us your selfies for a chance to win our giveaway of the week!  

Jillian’s Favorite {Vegan + GF Chocolate Chip} Cookie Recipe

Makes 15-20 cookies, based on size preference

Note: you can double the recipe and freeze half to skip the mess drama down the road 😉 

Ingredients

• 1 cup + 2 tbsp oat flour (option to DIY in a food processor)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 4 tbsp coconut sugar/brown sugar
• 4 tbsp regular sugar (ideally unrefined)
• 1/3 cup chocolate chips, mini/regular size works best
• optional toppings: 1/3 cup in total of chopped walnuts, almonds, macadamia birthday sprinkles, or an additional option of your choice!
• 1 tsp pure vanilla extract
• 2 tbsp melted coconut oil
• 3-5 tbsp non-dairy milk of choice, preferably unsweetened

Kitchen Equipment

• Mixing bowls
• Spatula
• Measuring cup/spoon
• Cookie Sheet
• Small pot/skillet

Directions

1. Preheat oven to 380°F 
2. Place coconut oil in a small pot/pan to melt at low-medium heat until completely liquified, stirring occasionally. Set aside to cool (not harden) for a few minutes. 
3. In the meantime. Combine dry ingredients in a large bowl and set aside. Combine vanilla, milk and cooled coconut oil in a small bowl. When fully combined, add the wet into the dry ingredients – stirring gently until fully mixed yet being conscious to not overmix. Form a large ball with the mixing process. 
4. Make 15-20 little balls from the dough with your hands. (PRO TIP: gently wet your palms and fingertips before picking up the dough to help prevent it from sticking on you!) 
5. For softer cookies, refrigerate the little dough balls until cold first, then bake. For crispier cookies, skip the refrigerator and place your dough balls directly onto the cookie sheet. (NOTE: if you’re freezing the dough, be sure to still form them into balls prior to freezing – it is not recommended to skip this step)
6.  Bake cookies for 7 minutes, or until a tint of golden but still may look a little undercooked. The PRO TIP here is to let them cool about 10 minutes on the cookie sheet before removing – this will ensure they continue to cook but not overcook as they cool.
7. Storage: For softer cookies, store in a reusable plastic container with a lid, sealed tight. For crispier cookies, store in a reusable glass container with a lid, sealed tight.
8. Enjoy, take a selfie and tag us on the ‘gram!