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The best Chewy Gluten-free Chocolate Chip Cookies

If you adore amazing chewy chocolate chip cookies then these gluten-free cookies are exactly what you need. This chocolate chip cookies recipe produces  We are breaking out the big cookie scoop for the best chewy gluten-free chocolate chip cookies. Think dark chocolate chunks and melt-in-your-mouth chewy cookies and you know exactly what this cookie recipe is all about.  Getting the right cookie consistency with just the right amount of crunchy and chewy isn’t always easy…and add the need for the cookie to be gluten-free then it’s almost impossible. Usually, that is. Because this recipe is here to prove that delicious, crunchy on the outside, and chewy on the inside vegan and gluten-free chocolate chip cookies exist. And it’s not just addictively good, it’s also incredibly easy to make. Munchyesta.com
If you adore amazing chewy chocolate chip cookies then these gluten-free cookies are exactly what you need. This chocolate chip cookies recipe produces 
We are breaking out the big cookie scoop for the best chewy gluten-free chocolate chip cookies. Think dark chocolate chunks and melt-in-your-mouth chewy cookies and you know exactly what this cookie recipe is all about. 
Getting the right cookie consistency with just the right amount of crunchy and chewy isn’t always easy…and add the need for the cookie to be gluten-free then it’s almost impossible. Usually, that is. Because this recipe is here to prove that delicious, crunchy on the outside, and chewy on the inside vegan and gluten-free chocolate chip cookies exist. And it’s not just addictively good, it’s also incredibly easy to make.
Simone - Munchyesta.com
Prep Time 15 minutes
Cook Time 15 minutes
Serving Size 15 cookies

Ingredients

  • 1 cup Almond Flour blanched Super fine
  • ¼ cup Coconut Flour
  • ¼ cup Arrowroot Starch
  • ½ cup Coconut Sugar
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ¼ cup Coconut Oil Melted
  • ½ cup Cooked Chickpeas Canned or cooked until very soft
  • ¼ cup Maple Syrup
  • 1 Flax Egg
  • 1½ tsp Vanilla Extract
  • ¾ cup Vegan Chocolate Chips I like to use dark chocolate

Instructions

  • Preheat the oven to 350F and line a baking sheet with baking paper. 
  • In a mixing bowl mix together all the dry ingredients (almond flour, coconut flour, arrowroot starch, coconut sugar, baking soda, and salt).
  • Next, pour the drained chickpeas into a blender along with melted coconut oil, maple syrup, and vanilla extract and blend until the chickpea purée is completely smooth. Add the flax egg and blend until everything is combined. 
  • Pour the blended chickpea purée into the mixing bowl and mix everything together until all the ingredients are combined. 
    Finally, add the dark chocolate chunks and combine one last time.
  • Use a cookie scoop or ice cream scoop to scoop the cookie dough into cookie 1 1/2-inch balls. Place the cookie balls on the lined baking tray 2-inches apart to give them room to melt a little. 

Notes

Store cookies in a cool place in an airtight container for up to 7 days