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November 26, 2014

Best Vegan Chocolate Chip Cookies

“These cookies are high protein, low sugar, vegan, and naturally gluten-free. Plus with no grainy gluten-free flours, these cookies stay moist and gooey in the center for days.” – Niki, Active Vegetarian 

Vegan Chocolate Chip Cookies


Best Vegan Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 18 cookies

Serving Size: 2 cookies


  • ½ cup packed pitted medjool dates (about 6 to 8 dates)
  • ¼ cup hot water
  • ¼ cup virgin coconut oil
  • ¼ cup maple syrup or agave
  • ¼ cup ground flax seeds
  • 2 teaspoons vanilla
  • 1 cup almond butter
  • 1 cup coconut flour
  • ½ cup almond meal flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ to ½ cup mini chocolate chips or cacao nibs


  1. Preheat oven to 350 degrees F.
  2. Lightly grease a large cookie sheet with coconut oil.
  3. Place the pitted dates and water in a blender and let them soak for about 5 minutes. Then add the coconut oil and maple syrup. Blend until very smooth, about a minute.
  4. Transfer date-oil mixture to a medium-sized mixing bowl (scooping out every last bit) and add ground flax seeds and vanilla; beat on high with an electric mixture until combined. Add almond butter and beat again.
  5. Sprinkle the coconut flour, almond meal, baking soda, and salt over the almond butter mixture, beat again until well combined.
  6. Drop dough by the large spoonful onto the greased cookie sheet. Lightly press each cookie down with the palm of your hand or fork.
  7. Bake for about 10 to 12 minutes.
  8. Remove gently with a thin spatula and transfer to a wire rack to cool.
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Recipe submitted by: Active Vegetarian
Original recipe can be found here: Best Vegan Chocolate Chip Cookies, GF


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