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Vegan Chocolate Chunk Cookies (Wheat Free Option)

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“this is an awesome cookie recipe. took me a while to get it just right. i use a wheat free flour blend - but you can make it with regular flour just as well. they are pretty healthy too. low in sugar - high in fiber. i recommend using raw turbinado sugar - it really enhances the flavor. another tip: i use raw, chunky almond butter in this recipe - and i like to use high quality, 70% dark chocolate and chop it up myself for the cookies. also, unsweetened flake coconut is best - these cookies are sweet enough.”
READY IN:
17mins
SERVES:
24-30
YIELD:
24-30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. combine all dry ingredients in a large bowl.
  2. then add all wet ingredients and stir.
  3. add the chocolate chunks and optional stir-ins.
  4. form into 2 inch balls and smash them down on the cookie sheet.
  5. bake at 350 degrees for about 10-12 minutes.
  6. allow them to cool a few minutes on the cookie sheet before transferring them to a plate.
  7. note: if you use a gluten free flour blend, add in about 1/4 teaspoons xanthan gum to help hold everything together. i like to use a blend of rice flour, tapioca flour and potato flour - seems to work well.

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