The Best Gluten-Free Vegan Chocolate Chip Cookies (Nut-Free)
These amazing Vegan + Gluten-Free Chocolate Chip Cookies are made with sunflower and/or pumpkin seeds for a delightful texture, flavor, and added nutrition! No almond flour is to be found in this healthy cookie recipe that is fun, easy to make, nut-free and perfectly chewy, too!
Servings: 16 cookies
- 1 cup unsalted sunflower seeds or pumpkin seeds or a blend
- 1/2 cup brown rice flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon acacia fiber or psyllium husk powder optional, see tips section above
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon optional
- 1/4 teaspoon sea salt or pink salt
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil avocado oil or olive oil
- 1/2 cup chocolate chips of choice
Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
In a food processor or blender add the seeds. Blend until a coarse flour-like powder forms.
Pour the seed flour, brown rice flour, tapioca flour, baking soda, baking powder, salt and optional cinnamon + acacia/psyllium. Stir to combine.
Pour maple syrup and oil into flour mixture. Whisk until smooth.
Fold in chocolate chips.
Roll into approximately 16 golfball sized rounds. Place each round on the parchement paper lined cookies sheet. Flatten each round with the palms of your hands.
Bake for 13 minutes or until the edges are beginning to brown and all is turning golden.
Remove from the oven and let cool before serving.
Serving: 1g | Calories: 192kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Sodium: 647mg | Fiber: 2g | Sugar: 9g