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    Home » Recipes » Dessert

    Small Batch Vegan Chocolate Chip Cookies

    Published: Aug 25, 2022 · Modified: Sep 22, 2022 · by Puja Verma

    Jump to Recipe Print Recipe

    Make a small batch of chewy vegan chocolate chip cookies with this simple recipe that requires no eggs, no flour, no refined sugar. It's a guilt-free treat packed with protein and healthy fats! So don't need to hide these from the kids.

    Four stalked up chocolate chip cookies with a glass of milk.

    Kids or no kids, we all have a soft spot for chocolate chip cookies. They give us a sense of comfort and happiness. But let's admit, cookies are at their best when they are fresh out of the oven. They aren't the same experience when they been stored in the pantry for days. Making a small batch gives you that pleasing satisfaction when we take a soft bite out of that sweet chocolaty cookie, which slowly melts in your mouth as you chew. This small batch of chocolate chip cookies will give you just 8 to 10 cookies without having to use unhealthy ingredients.

    These cookies are very easy to make and they are super healthy. This simple recipe is a modified version of Megan Gilmore's recipe, Detoxinista. If you’re looking for more incredible recipes with all-natural ingredients, check out her website!

    Why We Love These Small Batch Vegan Chocolate Chip Cookies

    • Making a small batch of chocolate chip cookies makes for only 8 to 10 freshly baked cookies without having to save extras for days.
    • With almond flour and coconut oil being its primary ingredients, these cookies are paleo, gluten-free, and vegan.
    • They are also loaded with protein, healthy fats, and fiber; so there’s zero guilt in snacking on these babies. Just one cookie is enough keep you full until your next meal.
    • The best part about these small batch chocolate chip cookies is that there is no need for any electronics or kitchen appliances. You can mix the dry and wet ingredients together with a silicon spatula.
    • Also, the dough is freezable! You can shape the dough into small discs and freeze them in an air-tight container to save for later.

    Ingredient Notes and Substitutions

    Seven different ingredients laid out in separate bowls.
    • Almond Flour - Blanched almond flour (almonds with the skin removed). 
    • Coconut Oil - You can substitute for melted vegan butter of your choice.
    • Maple Syrup - Coconut Nectar, coconut sugar or brown sugar will work as a sweetener too.
    • Chocolate Chips - Check label to make sure the chocolate is dairy-free. To be safe, 100% dark chocolate chunks are inherently vegan.
    • Vanilla Extract
    • Baking Soda
    • Salt

    Step by Step Instructions

    Dry ingredients mixed in almond flour in a mixing bowl.

    Step 1 - In a bowl, whisk together all the dry ingredients: almond flour, baking soda and salt.

    Wet ingredients mixed in a mixing bowl.

    Step 2 - In a separate, whisk together all the wet ingredients; coconut oil, maple syrup, and vanilla extract.

    Top view of cookie dough in a mixing bowl.

    Step 3 - Incorporate dry mixture into wet ingredients and keep folding, using a silicone spatula, till it forms into a dough.

    Top view of chocolate chip cookie dough in a mixing bowl.

    Step 4 - Then fold in the chocolate chips.

    Chocolate chip cookie dough in small discs on a lined baking sheet.

    Step 5 - Using a cookie dough scoop or small ice-cream scoop, scoop out about 3 table spoons of dough and arrange it on a baking sheet lined with parchment paper. You can flatten them into small discs, if you prefer, because they won't spread on their own in the oven.

    Chocolate chip cookies on a cooling rack.

    Step 6 - Bake 8-10 cookies at 350°F for 10 to 12 minutes. Let the cookies cool down before diving in.

    Quality details are in the recipe card.

    Is the cookie dough edible?

    Oh yea! This vegan cookie dough is completely safe to eat raw unlike regular cookie dough. Traditional cookie dough usually has raw eggs or all-purpose flour; which can contain bacteria. But these vegan chocolate chip cookies have no egg and they are completely flourless.

    How to freeze this cookie dough?

    You can make several batches and freeze them for later use. Simply freeze small disc like shapes in an air-tight container. Place a piece of parchment paper as a divider if you are stalking them; to avoid them from sticking together. Pop them out of the refrigerator 2 hours before baking. If you like them extra crispy, then you bake them straight from the freezer.

    Chocolate chip cookie with a bite taken out of it.

    More Vegan and Gluten-free Sweet Recipes

    • Best Tropical Mango Smoothie with Frozen Fruit (Vegan)
    • Vegan Strawberry Protein Shake
    • Vegan Coconut Peach Ice Cream
    • Easy Sweet Carrot Pie Filling Recipe (No Bake)
    A stalk of four chocolate chip cookies.

    Small Batch Chocolate Chip Cookies (Vegan and Gluten-free)

    5 from 3 votes
    Prep Time: 15 minutes mins
    Cook Time: 8 minutes mins
    Total Time: 23 minutes mins
    Serving Size: 8 cookies
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    Small batch of 8 to 10 freshly baked chocolate chip cookies are vegan, gluten-free & Paleo friendly. They are made from almond flour, which means they are a sweet treat filled with protein, healthy fats & lots of fiber. Just one will keep you full in between meals & its a lovely alternative for your kids’ snack.

    INGREDIENTS
     
     

    Dry Ingredients

    • 2 cups almond flour
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ cup vegan chocolate chips

    Wet Ingredients

    • ¼ cup coconut oil softened
    • 3 tablespoon maple syrup
    • 2 teaspoon vanilla extract

    Other Ingredients

      METHOD
       

      • Preheat the oven to 350°F. Line a baking tray with parchment paper.
      • In a medium bowl, whisk together all the dry ingredients except for the vegan chocolate chips. Set aside.
      • In a small bowl, whisk together all the wet ingredients.
      • Add the wet ingredients to the dry ingredients and mix well.
      • Fold in chocolate chips.
      • Using a rounded tablespoon, scoop the dough onto the baking tray lined with a baking sheet or parchment paper.
      • Bake for 8-9 minutes
      • Place on a cooling rack and resist all temptation until the cookies are cool enough to eat! Enjoy!

      NOTES

      Store cookies in the refrigerator to preserve freshness.
       

      NUTRITION

      Serving: 1cookie | Calories: 323kcal | Carbohydrates: 21g | Protein: 7g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 18mg | Fiber: 4g | Sugar: 14g | Calcium: 89mg | Iron: 2mg
      Course: Dessert
      Cuisine: American
      Keyword: almond flour cookies, vegan chocolate chip cookies, vegan cookies
      Tried this recipe?Let us know how it was!
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      Puja from Green Heart Love

      I’m Puja! I love creating, developing & exploring vegan recipes made entirely from whole food & plant based ingredients.

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