No Sugar Added Vegan + Gluten-Free Chocolate Chip Cookies
For gluten-free flour blend:
- 1 ½ cups brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- ¼ cup white rice flour
For cookie dough:
- 2 ½ cups almond flour
- ½ cup Lily’s Sweets Dark Chocolate Baking Chips
- ⅔ cup gluten-free flour blend
- 1 tsp baking powder
- ¾ tsp kosher salt
- ⅓ cup erythritol or monk fruit sugar substitute OR 2.5 Tbsp granulated stevia
- ½ cup aquafaba ( liquid from 1-14oz can chickpeas)
- 3 Tbsp cold coconut oil
- 1 tsp vanilla extract
- Pinch of flaky sea salt (to finish - optional)
- Preheat the oven to 375°F. Line two sheet pans with parchment paper and set aside.
- In a medium bowl, whisk together the almond flour, gluten free flour blend, baking powder and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, or a medium bowl with an electric mixer, whip the aquafaba on high speed until it becomes foamy and increases in volume, roughly 5 minutes. Add the coconut oil, erythritol, and vanilla extract. Whip on medium speed until thick, creamy and well-incorporated. Scrape down the bottom and sides of the bowl.
- Add the premixed dry ingredients and chocolate chips to the coconut oil mixture and mix on low speed until a nice dough forms. Stop the mixer. Now it’s time to shape your cookies!
- Scoop the dough out by the 2 tablespoon measure onto the prepared cookie sheet, leaving 1.5-2 inches of space between cookies on the sheet. Press down the mounds of dough to flatten slightly. If your dough has become warm during mixing (if it’s not cold to the touch,) place the shaped cookies in the refrigerator to chill for 20 minutes, until the dough is cool.
- Bake the cookies in the preheated oven for 12-15 minutes, rotating the sheet pans halfway through baking, until the edges are golden and the centers of the cookies are no longer glossy. Remove the sheet pans from the oven. Sprinkle with a pinch of flaky sea salt if desired. Allow the cookies to cool completely on the cookie sheet. Cookies will keep in an airtight container for up to a week.