Have you tried my recipe for vegan and gluten-free Strawberry Vanilla Cookies yet? Strawberries are not in season? More of a chocolate fan? Well, here is a version that uses chocolate chips and is just as yummy! 🙂
These choc chip cookies have a deliciously soft and chewy texture. As always they are vegan, gluten-free and without refined sugar.
I don’t use chocolate chips that much because it is hard to find sugar-free ones. So it’s more of an occasional thing for me. These cookies aren’t too sweet, feel free to add some more sweetener of your choice.
Vanilla Choc Chip Cookies (Vegan, Gluten-free, No Refined Sugar)
These choc chip cookies have a deliciously soft and chewy texture. As always they are vegan, gluten-free and without refined sugar.
Ingredients
- 140 g rice flour
- 35 g buckwheat flour
- 1/2 teaspoon baking powder
- 70 g cashews ✳ Affiliate link: When you click on one of these links and make a purchase through the partner website, I receive a small commission from your purchase. This helps me keep my blog running. Thank you for your support! 😊
- 3 tablespoon coconut sugar
- 125 ml water
- 1/2 teaspoon vanilla essence or paste
- 1 handful of chocolate chips alternatively chopped chocolate
Instructions
- Sift rice flour, buckwheat flour and baking powder into a bowl.
- Blend cashews ✳ Affiliate link: When you click on one of these links and make a purchase through the partner website, I receive a small commission from your purchase. This helps me keep my blog running. Thank you for your support! 😊 , coconut sugar, water and vanilla essence in a powerful mini-blender until smooth.
- Transfer the mixture to the bowl with the dry ingredients and mix to dissolve. It should form a moist ball of dough. Cover and place in fridge for 20 minutes. In the meantime, preheat oven to 200°C (top/bottom heat).
- Take dough out of fridge and knead until it is soft and easy to form. Gently fold in the chocolate chips.
- Using a spoon, scoop small portions into your hand and form the cookies. Should it be sticky, dip your hands into cold water and clean off any dough.
- Place on baking paper lined tray and bake covered with a piece of baking paper, aluminium foil (which you can reuse several times) or an oven-proof lid, for approx. 15 minutes or until the cookies turn golden.
- Enjoy warm or store in fridge.
Notes
Enjoy! 🙂
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
Hi 🙂
You have got so many delicious looking recipes without oil! I am so glad I found your site.
I don’t really like the taste of buckwheat, so I was wondering if I could substitute it with oat flour or spelt flour? Or if you have ever used another flour and had great results, which one did you use?
Thank you
Hi Mary,
First of all apologies for my very late reply. Due to personal and health-related reasons I had to take a long break from my blog.
Thank you so much for your lovely comment and feedback, really appreciate it 😊
While my reply comes very very late, I’ll still leave it here in case it can help you or others.
When I first started out baking gluten-free, I also didn’t like the flavour of buckwheat and used a lot of sorghum flour, which works quite well. Over the years I got accustomed to the buckwheat flour taste. I also find that it tastes better the fresher it is.
All the best and warm regards
Jana 😊