Heather Wall | That Dairy Free Mom

Vegan Flourless Chocolate Chip Cookies

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by

Heather Wall
in

Vegan, Gluten Free Chewy Chocolatey goodness

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Tools
Mixing Bowl
Stand Mixer
Baking Sheet
Silicone Mat

Servings
12 Cookies

Time
Prep: 15 minutes
Baking: 10 minutes
Total: 25 minutes

Ingredients

  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 stick Country Crock Plant Cream unsalted butter, softened
  • 1 1/2 Tablespoons flax seed meal
  • 1 1/2 Tablespoons water
  • 1 3/4 cups peanut butter
  • 1/2 Tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 cups gluten free rolled oats
  • 1 cup vegan mini chocolate chips

Instructions

  1. Pre-heat oven to 350°F. Line a baking sheet with silicone baking mats.
  2. Mix water and flax seed meal together and let sit to create a flax egg
  3. In a stand mixer bowl, use the paddle attachment to cream the sugar, brown sugar and butter until light and fluffy.
  4. Beat in the flax egg.
  5. Add in the peanut butter, vanilla, baking soda and salt until well combined.
  6. Add the the oats and mix until combined, then add the mini-chocolate chips.
  7. Using a small scoop, place two mounds of the dough on top of each other on the prepared baking sheets, spacing the mounds at least 2 inches apart.
  8. Use clean hands to mold the scoops into cookie shape – they will not grow significantly while cooking.
  9. Bake the cookies for 10-12 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.

Enjoy!

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