The cookie recipe that I’m about to share with you is one that I was surprised by. They’re gluten free vegan cookies…that actually taste good! Like really, really good.

Like good enough that I had my husband and one of his friends try them and they both approved them!

On top of being vegan and gluten free cookies, there is also no refined sugar or soy in the cookies. They’re plant based and totally delicious.

Something else super cool is that you get to make a flax “egg” for this recipe!

I’m always striving to eat better, and I love cookbooks. When we moved a few months ago, I had paired down my cookbook collection to only the ones I actually use, and it had been a hot minute since I’d bought a cookbook (because I had no place to store them when we were trying to sell our old house.) Anyways, I had been seeing this one really pretty cookbook called One Part Plant at various bookstores and the concept intrigued me: you eat one plant-based meal each day.

I went ahead and bought the book and feel in love with its recipes, vibrant colored photographs and different tips on eating plant-based meals. As I looked up the author Jessica Murnane, I loved that on her website the description of the book was “Jessica has a friendly request: that you eat just one plant-based meal each day. There’s no crazy diet plan with an anxiety-inducing list of forbidden foods. Or pages filled with unattainable goals based on an eating philosophy that leaves you feeling hungry and deprived. Instead, Jessica offers you the tools to easily and deliciously make plants the star of your plate—no matter how much junk food occupies it now.”

As I read through the recipes (I always love reading the little descriptions/headers of the recipes) I came across these cookies and read how this is the recipe the author makes for people who are skeptical about eating plant-based, no refined sugar, gluten containing foods. I have to tell you, the description is spot on. These are delish and don’t taste weird or healthy-ish at all.

Something interesting is that three of my top 10 most popular recipe posts (pumpkin loaf, the whole bowl with tali sauce-which I made last night-and coconut date energy bites) are gluten free and majorly plant based, this book has inspired me to see if I can make them totally plant based in the future.

This chocolate chunk gluten free vegan plant-based cookie recipe is only slightly adapted from the wonderful cookbook: One Part Plant. Hope you enjoy!

Yield: 24 cookies

Gluten Free Vegan Cookies...That Actually Taste Good!

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 3 tablespoons flax meal
• 1 tablespoon water
• 2 cups almond flour
• 1/2 cup oat flour (I make this by running oats through a food processor)
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1/2 cup pure maple syrup
• 2 teaspoons vanilla extract
• 1/3 cup coconut oil, melted
• 1 cup dairy free chocolate chips or chunks

Instructions

Preheat oven to 375 degrees and line 2 baking sheets with parchment paper or silicone baking mats and set aside.

Make a flax egg: mix the flax meal and water in a small bowl or glass and set it aside for at least 10 minutes (it will come together into an almost paste-like substance.)

Whisk together the flours, salt, and baking soda in a medium-size bowl.

Combine the maple syrup, vanilla, and flax egg in a large bowl.

Begin to pour the flour mix into the bowl of liquids a little at a time, stirring as you go. When it is all incorporated, pour in the coconut oil and chocolate chips and give it a few more stirs.

Use a tablespoon scoop to drop the dough onto the prepared baking sheets. These cookies won't spread much, so you can put them pretty close together and flatten them a little.

Bake the cookies for 10 minutes, then check on them. They should be slightly brown on top and still feel a little bit doughy. If they're not there yet, you can bake them for a minute or two longer, but you don't want to overcook these.

After they've cooled, they'll harden a bit. Store them refrigerated in an airtight container for up to one week or in the freezer for even longer.