This vegan chocolate chip cookie recipe is the one I use when I sell these cookies at festivals. They are a crowd favorite, and the best compliment that I hear often? This is my favorite chocolate chip cookie ever. Did I mention they’re also gluten free?
So why share the recipe now?
Well, the thing is…they’re really good. And what’s the point of keeping the recipe to myself if only those whom I’m baking for can taste them? This same mentality was my reasoning last week as well when I shared my black bean brownie recipe that I’ve been using for the past four years. They’re just really good.
My love of cookies is nothing new. At any given point, there’s usually at least one kind of cookie sitting in a container on my counter. Usually they’re the extras from baking for other people, but when I’m doing the baking for myself, I always make chocolate chip with pecan cookies. Always.
If you try this recipe, let me know by commenting and rating it!
- 2 cups oats, ground
- ⅓ cup coconut oil
- ⅓ cup raw sugar (coconut sugar works nicely too)
- 2 Tbsp maple syrup
- 2 tsp pure vanilla extract
- generous pinch (1/4 tsp) salt
- ¾ cup semi-sweet chocolate chips (I like enjoy life brand)
- ½ cup pecans, chopped (walnuts work too, and of course you can leave the nuts out entirely)
- Preheat oven to 350 degrees F/175 C.
- In a large pot on simmer/very low heat, add the coconut oil. (If your coconut oil is already in the liquid state, omit this step.)
- While the oil is slowly melting, in a high speed blender blend 2 cups of oats until a powdery flour forms.
- Turn off the heat once the coconut oil is melted. Add the sugar, maple syrup, vanilla, and salt to the pot with the coconut oil and mix.
- Add the blended oats (now a powder) to the pot, and then finally the chocolate chips and nuts. Mix well. (Note: I like adding all the ingredients to the warm pot because it melts the chocolate chips and the cookies have chocolate swirled throughout. If you would rather keep the chocolate chips in tact, simply pour the coconut oil into a bowl along with all the other ingredients.)
- Using a round ¼ measuring cup (not necessary but useful), pack the batter into the cup and then place onto a cookie sheet (no need to spray or grease it). Flatten each cookie with your hand. Bake for 11-13 minutes. Remove and let set for 15 minutes.