I’m wholeheartedly bamboozled over how wonderful these cookies are. Like, all dietary preferences aside, they’re just REALLY GOOD COOKIES at heart that happen to made with healthy stuff. Melt in your mouth, ooey gooey, super easy to make chocolate chip cookies. I’m in love with a cookie! That’s all there is to it.
How to make
The dough texture for these stellar vegan cookies is soft and mushy versus crumbly; that’s normal!
What makes these cookies perfect
Made in 1 bowl. What more could you need?! No chilling required. These are thick puffy clouds sans freezing. Hallelujah! Made with good-for-ya ingredients. Who would’ve guessed that almond and coconut flour plus coconut sugar would yield the most scrumptious result? The flavor of these is seriously STUPENDOUS! Ok, now I’m yelling.
Substitution ideas
Flour: So sorry to say that there is not a good flour substitute here since gluten free flours are so finicky to work with. Stick with super fine blanched almond and coconut flour here and you’ll be golden! Coconut oil: You can sub vegan butter. Coconut sugar: You can sub brown sugar, but coconut sugar actually adds these delish caramel notes that I really adore.
How to freeze cookie dough
You can surely freeze cookie dough for cookies on demand! Freeze dough balls in an even layer and then transfer to a freezer-safe baggie. Bake cookies for 1-2 minutes more right from frozen. YOU’RE GONNA LOVE! FREEZE: You can also freeze dough balls in an even layer and then transfer to a freezer-safe baggie. Bake cookies for 1-2 minutes more right from frozen.
