Sugar-Free & (GF, Vegan) Chocolate Chip Cookies

This past week was the worst week of my life. Without starting this post of really negative, we had a really scary thing happen with our sweet baby dog. She’s been with us for 4.5 years and truly my best friend. She’s all I have and has been my rock. We have moved to California together, Utah, Florida, back to Utah and now Montana with each other.

Wednesday, 1/8

Last week she started feeling really sick and so we took her to the emergency vet, she spent 3 nights in the doggie hospital and pulled through. All I felt like doing last week was crumbling into a million pieces. I couldn’t eat, I couldn’t sleep and Drew and I were just a puddle of fear. Our baby is home with us now. She is resting and recovery and we are just holding her so close to our hearts now that she is back in our arms.

I was restless and started baking. Since I personally gave up refined sugars, I baked these and had some friends try them and let me know how they tasted! For sugar free January this year, I gave up stevia and 0 calorie sweeteners as well, but if you are looking for a refined sugar free cookie, these are your cookie!

These chocolate chip cookies, are ideally sweet, soft and bendy but full of chocolate chips. Let’s get to baking!

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Sugar-Free & (GF, Vegan) Chocolate Chip Cookies

  • Author: Paige
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 40 cookies 1x
  • Category: cookies
  • Method: baking

Description

sugar free, gluten-free and vegan chocolate chip cookies! did I mention these are also low carb?! they are!


Scale

Ingredients

  • 1/2 of a ripe banana
  • 1/4 cup of sugar free maple syrup or maple syrup
  • 1/2 tsp of salt
  • 1 tsp of vanilla extract
  • 1/4 cup of flax meal
  • 2 tbsp of creamy natural peanut butter
  • 1/2 cup of cashew milk (almond milk works too!)
  • 1/2 tsp of baking powder
  • 1 cup of almond flour
  • 1/2 cup of sugar free chocolate chips ( I like Lily’s brand)

Instructions

  1. preheat your oven to 350° F and line your baking sheet with parchment or a silicon mat
  2. in a bowl with a fork, mash your banana into delicate chunks
  3. add in your maple syrup, salt, baking powder, vanilla and peanut butter until well combined
  4. next add in your 1/2 cup of cashew milk and stir until the dough has loosened
  5. add in your flax meal and almond flour until the dough combines and becomes thicker, this batter will be looser than most cookie dough
  6. add in your chocolate chips and combine until evenly distributed
  7. place cookie dough into the fridge to chill for about 30 minutes
  8. after you have chilled your dough, with a cookie scoop, scoop out your cookies
  9. bake for 15-20 minutes until cracked on the surface
  10. enjoy!

Notes

*you can use any dairy alternative

*honey is a great option if you aren’t vegan


Nutrition

  • Serving Size: 1 cookie

Keywords: vegan cookies, gluten free cookies, sugar free cookies, sugar free january

These are so delish (from what I have heard from my taste testers!). Super soft and easy to munch on, but not bad for you in the slightest!

Try them and see how you like them! Sugar free January or not! For the next foreseeable future, I will be snuggling my best friend and cherishing all the moments of my little warrior! <3

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Gluten-Free & Vegan Peppermint Chocolate Chunk Cookies

There is a trend with me and chocolate cookies. I absolutely love chocolate cookies that are tender and sweet but also really taste the cocoa!

Christmas seems to be the time where you get endless tins of mediocre peppermint bark in varying shapes, thickness and more. I am starting a trend where we give out these cookies instead! They are still full of peppermint and chocolate flavor but will switch up the annual cookie or sweet give!

These cookies are so easy to make, soft on the inside with a brownie like crunch on the outside! The soft peppermint filling in the cookie chunks add a delicious peppermint flavor to the chocolate flavor of the cookie.

Print

Gluten-Free & Vegan Peppermint Chocolate Chunk Cookies

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 28
  • Yield: 60 cookies 1x
  • Category: cookies
  • Method: baking

Description

sweet, bright and full of rich cocoa flavor! 


Scale

Ingredients

  • 1/2 cup of melted coconut oil
  • 1 cup of granulated sugar
  • 1/4 cup of almond milk
  • 1 tsp baking powder
  • 2 tsp of vanilla extract
  • 1/2 cup of almond flour
  • 1/2 tsp of salt
  • 3/4 cup of cocoa powder
  • 10 gluten-free & vegan peppermint sandwich cookies (I got mine at Trader Joes)
  • 1 3/4 cup of gluten-free flour

Instructions

  1. preheat your oven to 350°F and line your baking sheet with parchment or a silicon baking sheet
  2. in a food processor or a blender, pulse your 10 peppermint sandwich cookies
  3. in a separate bowl, mix your melted coconut oil with your sugar and almond milk
  4. next, add in your baking powder, salt and vanilla extract
  5. fold in your almond flour, cocoa powder and your gluten-free flour to form a cookie dough
  6. add to your finished dough your pulsed pieces of cookies and lightly fold into the dough
  7. using a cookie scoop or a spoon, spoon 2″ dough balls onto a cookie sheet and bake for 12-15 minutes until slightly cracked 
  8. remove the sheet pan and finish baking the rest of the cookies
  9. eat and enjoy!

Keywords: gluten-free and vegan chocolate peppermint cookies

This recipe yields about 60 cookies that are perfectly bite sized. Due to the yield you can fill your friends, co-workers and family with a huge batch of these cookies during the holiday season!

The perfect cookie for any holiday gathering! Bake up a big batch and share them on instagram! Tag me so I can see your creations!