These are the best vegan chocolate chip cookies…EVER.
The holidays are upon us, and to me holidays like Christmas are synonymous with chocolate chip cookies. I vividly remember spending time in the kitchen with my mom making chocolate chip cookies for the holidays, and I always thought her cookies were the absolute best. I also thought that she had some secret family recipe, although I would later come to find out that the recipe came from the back of Nestle Toll House chocolate chips.
Now that I have a daughter, it is important to me to make those memories with her too. I now realize that helping my mom early on in the kitchen is what fostered my love for cooking and creating recipes. This recipe is for the best vegan chocolate chip cookies. For this recipe I used cashew butter, but you could also use almond butter or peanut butter. The only requirement is that it’s the runny kind of nut butter.
Vegan Cashew Chocolate Chip Cookies
- 1 cup Cashew Butter
- ½ cup Maple Syrup
- 6 Tbs coconut oil (soft)
- 1 tsp vanilla extract, or vanilla powder
- 1 cup Old Fashioned Oats**
- ½ cup Oat Flour
- ½ cup King Arthur White Whole Wheat Flour**
- ½ cup Arrowroot Flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ packs Enjoy Life Chocolate Chunks
Preheat your oven to 350 °F, and line a large baking sheet with parchment paper. Next, combine all of the wet ingredients into a bowl. This includes the cashew butter, maple syrup. Coconut oil, and vanilla extract. Then add your dry ingredients and mix. Finally, add the chocolate chips.
**If you are gluten intolerant make sure that you use gluten free rolled oats. Also, instead of whole wheat flour you would use almond flour.