The Best Soft Vegan and Gluten-Free Chocolate Chip Cookies – Using Metta Gluten-Free Flour

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Yield: 18 cookies                                                                    

Prep time: 15 minutes                                                                               

Cook time: 10-12 minutes

Total time: 27 minutes

INGREDIENTS:

  • 1 cup Metta flour/atta
  • 1 cup almond flour 
  • 1/3 cup solidified coconut oil* (or vegan butter)
  • 1/2 cup coconut sugar or any sugar
  • 2 tsp vanilla extract
  • 6 Tbsp almond milk
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup dark vegan chocolate chips

DIRECTIONS:

Preheat the oven to 350°F then line a baking sheet with parchment paper.

In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and coconut sugar. Mix on high for 1 minute then add vanilla extract and almond milk. Continue to mix for another 30 seconds.

With the mixer running add the almond flour first. Next add Metta flour, baking soda, baking powder, and salt. Continue to mix for about 30 seconds, until a dough is formed. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. If the dough appears dry and crumbly, try allowing it to mix for longer. If it’s still crumbly, try adding a tablespoon of milk. Stir in the chocolate chips at the end with a spatula.

Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Flatten each scoop with your hand a bit because this dough may not spread while baking in the oven. Arrange them on the baking sheet with about 1 inch in between each. Bake in the oven for 10-12 minutes. Allow to cool for at least 15 minutes before serving. They will be soft yet hold their shape. Leftovers, if they last, can be stored in an airtight container for up to 5 days. You can also freeze the balls before baking and bake from frozen when ready to eat.

*If your coconut oil is rock solid, microwave it (without the lid) for 10 seconds, or until just soft enough to scoop. If it starts to get liquid-like then you will have to refrigerate until solid again. It’s very important that coconut oil is solid for the recipe to work properly. Vegan butter will work in place of coconut oil but the texture is softer with coconut oil. You can also use a combo of both, if you prefer.

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