CHOCOLATE CHIP COOKIES- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free

Is there anything better than the smell of cookies baking in the oven?

Chocolate Chip Cookies

Probably not, which is why these cookies are a beautiful thing! Free from gluten, corn, dairy, eggs, refined sugar, oil, butter, margarine…I could go on, or I could just share the recipe…

Chocolate Chip Cookies

Soft and chewy chocolate chip cookies with batter so delicious it’s hard to resist devouring it all before it even makes it to the oven!

Serves 24

Ingredients:

  • 1 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1/2 tsp baking soda
  • 1 tsp xanthan gum
  • 1/4 tsp sea salt
  • 1/4 cup erythritol (any granulated sugar will work)
  • 1/4 cup coconut sugar (any granulated sugar will work)
  • 1/3 cup almond butter
  • 1/3 cup unsweetened applesauce
  • 1/4 cup unsweetened non-dairy milk (I used almond)
  • 2 tsp vanilla extract
  • 3/4 cup dairy-free chocolate chips

Instructions:

  1. Pre-heat oven to 350 degrees. Prepare baking sheet by lining with parchment paper. 
  2. Add rice flour, starches, baking soda, xanthan gum and sea salt to a small bowl and mix until combined.
  3. In a second bowl cream together erythritol, coconut sugar, almond butter and applesauce until the sugar is completely dissolved.
  4. Add the non-dairy milk and vanilla and stir until combined.
  5. Slowly add the flour mixture, stirring until a dough forms.
  6. Fold in chocolate chips and pinch the dough to form balls. Place the balls of dough on the parchment paper lined baking sheet and flatten to desired thickness. Note: the cookies do not spread when they cook. 
  7. Bake for 8 minutes, remove from oven and let cool for 5 minutes on the baking sheet.
  8. Grab a glass of non-dairy milk and start dipping!

xoxo Erin

Nutritional Information:

Calories: 100, Fat: 4.4 g (1.7 g saturated), Carbohydrates: 16.2 g, Fiber: 1.2 g, Sugar: 7 g, Protein: 1 g

Nutritional information is based on serving size of 1 cookie. Nutritional information was calculated using this

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UPDATE! This recipe has been submitted to Slightly Indulgent TuesdaysGluten-Free Fridays, Gluten-Free Wednesdays,  Allergy-Free Wednesdays and Melt in Your Mouth Mondays.

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16 thoughts on “CHOCOLATE CHIP COOKIES- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free

  1. OOOOooooo, these look great! Making me hungry! Thanks for kicking off a great party this week! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    We have a giveaway next week!!

    Cindy from vegetarianmamma.com

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  5. Hey Erin! My friend and I made your cookies last night! They tasted pretty great! We didn’t add the almond butter so they had more of a mellow taste. Check out my blog post that I wrote about recreating your cookies!

    Hannah C.

  6. Pingback: DOUBLE CHOCOLATE COOKIE DOUGH CAKE- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free | Sift, Stir & Savour

    • Chewy, yes…tough, not ideally. I wondering if the almond butter you used was thicker than what I used? I would suggest trying a runnier type of almond butter so that you do not have to over stir the batter to combine it.

      • I actually subbed coconut oil cause of nut allergys. was wondering if the texture was the same as the originals.Taste was great though

  7. Pingback: CHOCOLATE CHIP SANDWICH COOKIES- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free | Sift, Stir & Savour

  8. Pingback: Top 10 Recipes & Goodbye 2013 | Sift, Stir & Savour

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