I declare this to be THE best gluten-free vegan cookie recipe. And to be sure my claim was true I tested the recipe three times in the last two weeks 😉 It feels pretty much no-fail, and to make things even easier we tried it as a bar cookie recipe and it was fantastic. We can all thank Alexa Peduzzi for taking the time to test and share this on her Fooduzzi blog.
Here you go…
- 1 and 1/2 cups almond flour – I used a mixed nut blend by Pamela’s that also worked well (spooned and leveled)
- 3 Tbsp. coconut flour (spooned and leveled)
- 3/4 tsp. baking soda
- pinch salt
- 2 Tbsp. melted coconut oil (make sure it isn’t hot!)
- 3 Tbsp. peanut butter (or your favorite nut butter)
- ¼ cup + 2 Tbsp. pure maple syrup
- splash pure vanilla extract
- about 2 and 1/2 oz. vegan dark chocolate, chopped or in chip form
- coarse salt to top, optional
- Preheat the oven to 350 degrees F.
- Add almond flour, coconut flour, baking soda, and salt to a large bowl and whisk to combine. Be sure to remove any large almond flour lumps.
- In a small bowl, add melted coconut oil, peanut butter, maple syrup, and vanilla, and mix to combine.
- Add your wet ingredients to your dry, and mix. When it’s almost combined, add in your chopped chocolate. The batter will be stiff.
- Measure out 2-Tbsp. of dough, and shape it into a thick, flat circle. These cookies won’t spread, so be sure to shape them how you want them to look. Place your cookies on a baking sheet, and put the sheet in the freezer for 10 minutes.
- Alternatively, press into a rectangular baking dish and follow the same directions from freezer to oven.
- Remove sheet from freezer and bake for 11 minutes if in cookie form and 15 if in a pan, until slightly golden brown. Sprinkle with coarse salt if desired.
- Allow cookies to cool for 5 minutes on the baking sheet, then carefully move them to a cooling rack to cool completely. Store at room temperature.