One Bowl Jumbo Chocolate Chunk Cookies (vegan + gf)

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onebowljumbochocolatechunkcookiesohsheglows-4259

Having my mom here for the last several days was such a treat. I’ve felt a bit like a basket case lately as we’re dealing with some behavioural issues (the munchkin, not the mom!), and having her here made the world of difference. As I’ve written about in my birth story, the presence of other women who’ve been through it before (childbirth, raising a family, etc.) is a comforting feeling. There is strength to be found in hearing someone else’s child-rearing war stories (which are often hilarious in hindsight…seriously hilarious!). Sometimes you just need someone to tell you that everything is going to be ok, despite feeling like you’re doing most things wrong, unable to find solutions to ongoing issues, or worse yet, creating lifelong bad habits. I’m starting to realize that it’s ok not to have an immediate answer, to sift through the highs and lows of parenting, to do my best each day while troubleshooting through it all, and know that in the end love wins. We have so much love and laughter in this house—I have to remind myself not to lose sight of that. When my mom says to me that soon she’ll be grown and past these phases I find myself welling up with tears because I don’t want this time to pass, yet some days I’m at a loss as to how to get through them. “We are given what we’re able to handle,” she reminds me. Parenting is a humbling experience, and I laugh at my former self who had a long list of “things I’d never do as a parent”. Well, that list has been a running joke around here of late.

onebowlveganchocolatechunkcookies

Cookies have felt so right lately, in every way possible. I’ve gotten lost in the testing of this recipe, probably 12 times in a few weeks (as you may have witnessed on Snapchat and Instagram!), and I’m so thrilled with how they turned out. I can’t even deal with how delicious these are, and how much joy they’ve brought into our lives. Total comfort food, right here.

Here are some things I love about these cookies:

+ They are jumbo (so glad I didn’t go with my original idea—mini cookies…temporary lapse in judgement, clearly.), chewy, and gooey (thanks to big chunks of chocolate and a short bake time) with a crispy edge (aka: my cookie nirvana).

+ They are vegan and gluten-free with a perfect texture…so pretty much unicorns of the cookie world given how amazing they taste.

+ Much like my beloved Crispy Peanut Butter Chocolate Chip Cookies, they have a wholesome base made up of oats and almonds.

+ They are sweetened with pure maple syrup rather than cane and brown sugar (this is a big request I’ve had!).

+ You only need ONE bowl! And everything is stirred by hand—no electric mixer required!

+ They only contain a few tablespoons of virgin coconut oil—there’s no vegan butter to speak of, but the flavour isn’t compromised one bit.

+ They are bursting with gooey chunks of dark chocolate! I started my testing with 100 grams, then tried 125 grams, and finally settled on 150 grams of chocolate in this recipe. Trust me on this one. Normally, I gravitate toward this 70% dark chocolate, but we all preferred a slightly milder bar in this recipe—Camino 55% dark chocolate bars. Feel free to experiment and find your perfect chocolate in this recipe!

+ Arrowroot flour/starch helps bind these cookies rather than a flax egg (some of you requested a vegan/gf cookie without flax due to flax allergies so I’m happy you can enjoy them too!).

+ They are super fun to photograph (hence, the million pictures). Try it yourself and tag them #ohsheglows on social media so I can see!

+ Did I mention they’re the cookies of my dreams? Ok, I’ll stop now.

ohsheglowsveganchocolatechunkcookies

Jumbo Chocolate Chunk Cookies

Vegan, gluten-free

By

4.8 from 51 reviews
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These vegan and gluten-free chocolate chunk cookies will blow your mind! The cookie dough is sweetened with pure maple syrup—you'd never know they don't contain any granulated cane or brown sugar (aside from the chocolate, of course). Almond butter, oats, almond flour, and a small amount of coconut oil form the hearty and nutritious base of these irresistible cookies. Prepare yourself for an addiction. We love these warm, but they're also great straight from the freezer or fridge! This recipe is inspired by The Bojon Gourmet.

Yield
12-13 jumbo (4-inch) cookies
Prep Time
Cook time
Total Time

Ingredients:

For the wet ingredients:
  • 1/2 cup (120 g) natural smooth almond butter (no subs)*
  • 1/4 cup plus 3 tablespoons (105 mL) pure maple syrup
  • 3 tablespoons (45 mL) virgin coconut oil, softened but not hot**
  • 1/2 teaspoon pure vanilla extract
For the dry ingredients:
  • 1/2 cup (50 g) gluten-free rolled oats
  • 1/4 cup plus 2 tablespoons (50 g) gluten-free oat flour
  • 1/4 cup (33 g) arrowroot flour/starch
  • 1/4 cup (25 g) almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pink Himalayan salt
  • (150g) 55% non-dairy dark chocolate (about 1 1/2 bars)***

Directions:

  1. Preheat the oven to 350°F (180°C) and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper.
  2. In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth.
  3. Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.
  4. Chop the chocolate into small chunks. Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.
  5. Using a large retractable cookie scoop (or simply a spoon and your hands), scoop mounds of dough (about 2 1/2 tablespoons of dough per cookie). Add each onto the baking sheet, about 3 inches apart, as they'll spread a lot while baking.
  6. Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.)
  7. Bake for 8 to 10 minutes (I prefer 8 1/2 to 9 minutes for gooey and soft cookies), until the cookies are spread out. If you prefer a crispy cookie, bake for about 12 minutes.
  8. Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled. Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they'll firm up even more. (It's normal to have a small amount of oil on the bottom of the cookies due to the almond butter. If this bothers you, simply place them on a couple sheets of paper towel.) Serve and enjoy! Allow the cookies to cool completely before storing.

Tips:

  • * It's important to use natural smooth almond butter that has a fairly "drippy" consistency. Be sure to stir it very well before measuring and avoid using the dry/hard nut butter at the bottom of the jar as it's too difficult to mix with the other wet ingredients. Some readers have also said that using peanut butter resulted in cookies that didn't spread out and didn't hold together, so I wouldn't recommend subbing the almond butter.
  • ** What is softened coconut oil? During the warm summer months, coconut oil is the perfect "softened" consistency at room temperature; it's neither solid nor completely melted. If you do need to use melted coconut oil, just be sure that it's not hot/warm or it could melt the chocolate.
  • *** I prefer Camino 55% dark chocolate bars in this recipe, but feel free to use the chocolate of your choice.
  • Tip: These cookies spread out a lot and are fairly thin. If you prefer a thicker cookie you can try chilling the dough before baking. (I haven't tried this yet myself.)

ohsheglowscookiesbest

COOKIE FAQs:

I posted this recipe to the Oh She Glows Recipe App over the weekend, and I’ve already had some questions about these cookies that I will share here:

Can I sub natural peanut butter for almond butter? Some readers have commented that they tried this swap and it didn’t work out so well. The cookies didn’t spread out and they were very crumbly. So I wouldn’t recommend it.

Can I make these nut-free? I haven’t tried a nut-free version yet, but if I do it will likely involve trying out sunflower seed butter and finely ground toasted sunflower seeds. Obviously the flavour will change a lot and might be overpowering. The cookies might not spread out, too. If you try anything out, please leave a comment and let us know how it turns out!

Can I swap the arrowroot for another starch? Arrowroot flour is a starch and it helps bind these cookies together. I haven’t tested this recipe using another starch yet (such as tapioca or potato starch), so I can’t say for sure. Again, if you try anything out please report back!

Can I make regular-sized cookies as opposed to jumbo? You sure can!

How do you store these cookies? After cooling completely, I typically store these cookies in a zip bag or container in the fridge (where they’ll firm up even more thanks to the coconut oil solidifying) for a few days. You can also store them in a freezer-safe bag in the freezer (likely for up to 1 month, but we’ll probably never be able to verify this).

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{ 292 comments… read them below or add one }

1 Pure Ella June 15, 2016

Wow!! These look amazing and I so resonate with you on the behavioural issues from a two year old (and I’ll add an 8 year old in there too)
All I can say is enjoy that cuteness before the attitude days start ;)

ps. you’re making me miss my mom too… it will be months until her next visit. Grandmas are just the best and even better WITH a plateful of chocolate chunk cookies! :)

*hugs* ella

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2 Caitlyn @ SoDamnGood June 15, 2016

So glad you went with jumbo and not the mini’s!! I don’t know what it is but I have sad SUCH a sweet tooth lately when I’m normally a salt person. Cannot wait to try these babies out.

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3 Angela Liddon June 15, 2016

I hope they hit the right spot Caitlyn. :) (They definitely do for me!)

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4 Izzy Bruning June 15, 2016

Wow they look amazing!
I will defiantly have to try them! :)
Izzy | https://plantbasedizzy.wordpress.com/

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5 Angela Liddon June 15, 2016

I hope you enjoy them when you do, Izzy!

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6 Julia @ Sprinkles & Saturdays June 15, 2016

Um can I have one of these for breakfast? They look to die for and especially loving those huge chocolate chunks. Would love to try it with some flaky sea salt on top too!
http://www.sprinklesandsaturdays.com

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7 Angela Liddon June 15, 2016

Haha go for it Julia! ;)

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8 Lori June 15, 2016

Hi. I am trying to eat healthy but watch calories/fat after having baby#4. Do you post nutritional information anywhere? Also I would like to refer patients to you but many are diabetic and also watching weight so they need to keep track of macros.

Thank you!

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9 Laura June 18, 2016

My Fitness Pal has a feature where you can copy and paste a recipe URL or the actual recipe ingredients, and it will calculate the nutritional information and macros breakdown. Login to My Fitness Pal, click the Food tab, then click the Recipes tab, and either enter the URL or manually enter the recipe. On the next screen, you will hit “match ingredients.” Just make sure to double-check their suggestions for ingredients and number of servings as sometimes they get it wrong. For example, for whatever reason, it thought the almond butter was basil (haha). Hover over the ingredient you want to edit, and the ability to do so will appear. Save and you can use it for daily food tracking.

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10 Angela Liddon July 29, 2016

Hi Lori, Big congrats on baby #4! What an exciting time for you and your family (and slightly busy, I imagine!). With respect to your question, you’ll find some older recipes have nutritional information available. I’m also happy to let you know that the nutritional info for all of the recipes in my second cookbook, Oh She Glows Every Day, will be available on my website by the time the book launches this September. For recipes on the blog and in my first cookbook that don’t currently have nutritional info available, I recommend using a free online tool like NutritionData.com or CalorieCount.com, or an app like MyFitnessPal.

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11 Willow August 20, 2016

So…if she does what you want (adding nutritional info), you will refer people to her page? Interesting way to put it.

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12 Sara June 15, 2016

i’ve been waiting (not so patiently!) for this recipe since i first saw the cookies on snapchat! thanks for putting in all the hard work of perfecting them ;) definitely going to make a batch this week, hooray!

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13 Angela Liddon June 15, 2016

I hope you enjoy them, Sara!

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14 Heather J June 15, 2016

I’ve been waiting for this blog post so I can comment on how good these cookies are! I made them as soon as it was posted in the app. Time saver: I used Enjoy Life chocolate chunks so I could skip the chocolate-chopping step :)

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15 Angela Liddon June 15, 2016

Thanks for the lovely comment Heather! It’s so great to hear you’ve been enjoying them. :)

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16 Jenna June 15, 2016

Can we omit the coconut oil in this recipe? I’m allergic to coconut, I’d love an alternative!

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17 Heather J June 15, 2016

Vegan buttery spread would probably work.

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18 Laura June 18, 2016

I used ghee (not vegan) when I made these for my sister who is allergic to coconut, and they turned out great. If you still want to make it vegan, I agree with Heather J. that vegan buttery spread would do. I recommend using Earth Balance Vegan Buttery Sticks (Soy-Free) for baking as I’ve had good results with these in the past.

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19 Angela Liddon September 21, 2016

Hi Jenna, I’d suggest trying a vegan butter like Earth Balance. (I buy the soy-free buttery spread.)

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20 Heather J June 15, 2016

Also, I made regular sized cookies (I got 22 using just a single dollop from a cookie scoop) and baked them for 9 minutes… still good!

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21 Vanessa June 15, 2016

These look amazing! Is there anything that would work as a substitution for arrowroot powder?

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22 Lucy June 15, 2016

I wonder that, too–can we use corn starch, or make a flax egg?

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23 Angela Liddon June 15, 2016

Hi Vanessa, I haven’t tested this recipe using another starch to bind the cookies together yet (such as tapioca or potato starch), so I can’t say for sure. If you try something, I’d love it if you’d report back!

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24 Louise June 15, 2016
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I tried these with tapioca starch (all I had) and they worked out perfectly!
I also used cashew butter instead of almond as I was all out of that too… I could have gone to the supermarket but couldn’t wait any longer for these babies.
They were delicious. I had one in my lunch bag for work today and ate it on the way in for breakfast. I have no willpower at the moment (I have a daughter around the same age as you Angela and I’m sure we’re going through the same things!) Plus she’s not a fan of sleeping at the moment so there’s that too :) Thankyou for your mum’s reminder that “we are given what we’re able to handle” makes me feel so much better.
And thanks for the recipe, it’s my new favourite cookie.

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25 Angela Liddon June 24, 2016

Hey Louise, That’s great the tapioca starch swap worked out well for you! It’s something I’ve been wanting to try myself, so thanks for letting us all know! I’m glad these cookies put a smile on your face during what sounds like a challenging time (oh, toddlers). I had to laugh at your mention of eating the cookie on the way in for breakfast. I’ve definitely done the same! Wait. Is it even possible not to eat one the next morning?!

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26 Miranda August 28, 2016
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I just made these and used corn starch, all I had in the cabinet. They came out perfect!

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27 Kristie August 14, 2016
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I subbed in tapioca flour today and they came out great! ❤️

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28 Caroline June 15, 2016

Every time I make a batch of your cookies they always end up being the best cookies ever! You’re amazing.

http://www.whenhealthymettasty.com

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29 Angela Liddon June 15, 2016

Aw, you’re too sweet Caroline! I hope you love these cookies just as much when you give them a try.

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30 Laura June 18, 2016

Caroline, I completely agree! One of my all-time favorite of Angela’s cookies are the Nutcracker Cookies from 2011. An oldie, but a goodie!

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31 Amanda June 15, 2016

These look amazing! Question though… is there a difference when subbing chocolate chips? I never quite understand the difference between chocolate chunks and chocolate chips.

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32 Laura June 18, 2016

In my opinion, the main difference between chips vs. chunks vs. chopped is the chocolate distribution. Chips are classic small bits of chocolate vs. chunks being a massive chocolate flavor in the middle of the cookie vs. chopped resulting in the most even distribution of chocolate throughout the cookies, making it taste richer, though not too chocolatey.

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33 Karen June 15, 2016

My son is only a few months older than your daughter. And I totally get what your saying. I never know if I’m doing it right or not. If I’m being too strict or not strict enough. Other parents say not to worry about it so much. This one mom from my park has a son who is in grade 1. I asked her about what she did. She said she does t even remember the stage were in anymore. But said now that her son is I school it’s a lot easier. She said when you can rationalize with them it’s not as bad and it’s easier to get them to listen. So now I keep that in mind. I don’t think you can really mess up too much at this stage. Just do what you think is right. And as they’re language develops and you can rationalize a bit more I think clarity in parenting becomes more Apparant. At least that’s what I think. I’m sure your doing great! Just like those cookies you posted! Yum!!!

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34 Hannah June 15, 2016

Could one use peanut butter instead of almond butter?

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35 Laura June 18, 2016

Hannah, the answer to this question is included in the COOKIE FAQ at the end of the recipe right before the comments begin.

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36 Angela Liddon June 23, 2016

Hi Hannah, I wouldn’t recommend it: a number of readers have commented that they tried this swap and it didn’t work out so well! The cookies didn’t spread out and they were very crumbly.

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37 Lori June 15, 2016
Recipe Rating:

These cookies are absolute perfection! I made these the day you uploaded to the app because I’ve been drooling over them on Snapchat. I used the Enjoy Life brand of chocolate chunks to skip the step of chopping the chocolate. So delicious!!!

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38 Angela Liddon June 15, 2016

So glad you like them, Lori!

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39 cecile June 15, 2016

Thank you so much for posting this recipe on the blog as well, I follow your snapchats and was afraid to not be able to get the recipe!! And boy you were torturing us with the pictures;))But I knew you wouldn’t have the heart to do that to your die hard fans who cant buy the app!!;)))

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40 Angela Liddon June 15, 2016

I hope you love the cookies when you try them, Cecile!

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41 Stephanie June 15, 2016

Thank you for this recipe! I made these last night from your app using half the batter with cocoa nibs instead of chocolate chunks to make it refined sugar-free for me – delicious.

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42 Angela Liddon June 15, 2016

Hi Stephanie, I’m so glad you like the recipe (and it’s great to hear it works well with cocoa nibs!). Enjoy! :)

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43 Marie @ Flying Frog Nutrition June 15, 2016

I just made a batch with a few substitutions, so I thought I’d report back! I used potato starch instead of arrowroot, used regular butter instead of coconut oil (we are not vegan) and chilled the cookies while preheating the oven. They have the best texture of any non-refined-sugar-sweetened cookie I have ever made! They are still a bit on the crumbly side, which could be due to using potato starch or to having thicker cookies after chilling. Nevertheless, they tasted delicious!

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44 holly jade June 15, 2016

These pics had my DROOLING! i NEED to give these a go!!!

Love Holly jade at http://www.thelittleblogofvegan.com

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45 Angela Liddon June 16, 2016

Hey Holly, I hope you love them if you give them a try!

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46 Rachel June 15, 2016

I was going to work out after work but…..I think I will make these instead!! Recipe looks divine :)

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47 Kate June 15, 2016

I really need cookies at this stage in my life as well. Our kids are a few months apart and I feel ya – they are starting to become toddlers and go nuts!! Love mine to bits but she is always testing me lately and definitely has a mind of her own. So excited that these cookies also don’t have a ton of different expensive flours. Super excited to try them. Hope you’re feeling good otherwise! Love reading your updates.

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48 Lisa June 15, 2016

Ohhhh Angela, these look AHmazing!!! I can’t wait to try them as soon as I get home from my honeymoon! If they’re anything like your Crispy Peanut Butter Chocolate Chip Cookies… I know they will be divine! A question for you though…I have an almond intolerance so what would you suggest to substitute the almond flour with? I thought I could use natural peanut butter instead of the almond butter.

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49 Jessie June 16, 2016

Lisa! Just my 2c ~ I blitz peanuts in my blender or grinder (careful not to go overboard) to make my own peanut flour. It’s cheap, quick and easy. I hope that helps! :)

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50 Angela Liddon June 23, 2016

Oh, I hope you’re enjoying your honeymoon, Lisa! :) I haven’t tried a substitution for the almond flour yet, but you could try using finely ground toasted sunflower seeds. For the almond butter, a number of readers reported that swapping with peanut butter resulted in cookies that didn’t quite work out — they didn’t spread out and ended up being crumbly (though, apparently they were still quite tasty–yay!). So I’m not sure what I’d recommend there. If you experiment, I would love it if you’d report back and let us know how it goes!

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51 Heidi Kokborg June 15, 2016

I must be so lovely to be with your mom. I don’t have children but I am sure they can be challenge sometimes and a little help and advice from your mom must be just wonderful!
And the cookies look so good. I have seen them on both Snapchat and Instagram and have been waiting for you to post the recipe. They just look so delicious. Hopefully, I’ll have the time to bake this Friday or Saturday – these would be the perfect weekend treat. Especially because I am home alone so I am dreaming of cuddling up with a book, a cup of tea, and one of these amazing chocolate cookies. The perfect Saturday :)

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52 Angela Liddon June 16, 2016

Sounds like the ideal weekend, Heidi! :)

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53 Jenn June 15, 2016
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So I made these today after seeing them. I LOVE that they are one bowl. That made me want to try them even more. I did not have arrowroot so I did sub tapioca starch and it worked wonderfully! I got huge, as big as my hand delicious chocolate chunk cookies. Edges were perfectly crisp and the middles soft and gooey perfection!

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54 Angela Liddon June 16, 2016

Thanks for reporting back on the tapioca sub, Jenn! It’s great to hear it worked out, and that the cookies were a success. :)

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55 Emily June 15, 2016

I made these after you posted on the app. I used smooth natural peanut butter instead of the almond butter because I was out. They were very tasty but didn’t spread out. They also seemed a bit on the drier side. We still enjoyed them! I made them again following the exact recipe today and wouldn’t substitute again– much better how you made them!

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56 jen June 15, 2016

Yum! Can I use GF all purpose flour instead of oat flour?

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57 Shannon June 15, 2016

Yaaaaahhssss jumbo vegan cookies!!!! I’ve been (impatiently) waiting for the recipe since I follow you on Snapchat and even almost tried my own recipe yesterday since I was dying for some chocolate chunk cookies, but I’m so glad I waited! I bought my man a dark chocolate bar last week as a special treat that he still hasn’t opened, so I think we both know where it’s now going 😁

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58 Shannon June 15, 2016

Yaaaaahhssss jumbo vegan cookies!!! I’ve been DYING to make these since I spotted them on your snapchat! I got my man a big dark chocolate bar last week that he somehow hasn’t touched, so I think we both know where it’s going now 😁

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59 Nathalie June 15, 2016

can we substitute almond butter for peanut better? i’m allergic to almond.

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60 Angela Liddon June 23, 2016

Hi Nathalie, I haven’t tried the swap myself, but a few readers have commented that they tried using peanut butter and it didn’t work out so well. Though I believe the cookies still tasted alright, they didn’t spread out and were very crumbly! So I’m not sure I’d recommend it.

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61 Sarah @ Making Thyme for Health June 15, 2016

It’s been torture watching you tease us with this recipe on Snapchat over the past couple of weeks, haha! They look even more heavenly in this post. YUM.

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62 Stephanie June 15, 2016

Our family seriously loves every recipe you post! Thank you! I made these as soon as they hit the app…in a double batch because I’ve learned it’s always worth it;)

Question…they didnt spread out at all and they are super crumbly. I did sub peanut butter for almond butter because that’s all I had. It was however a new jar so it was drippy and smooth. Do you think that could have cause this?

Note…they still taste amazing…but I want them to be thin and chewy like yours!

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63 Shannon June 16, 2016
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Hey Stephanie! I used PB in mine as well and they turned out great! I also subbed in corn starch for the arrow root and it worked wonderfully! Only problem was I almost burned them…ooops! That’s why I can only cook alone, I get distracted otherwise! Perhaps the doubling of the batch shifted the ingredient ratios? That’s the only other cause I can think of. Hopefully your next batch goes better!

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64 Leslie June 15, 2016
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I made these as soon as they came out on the app and they are fabulous! Non-vegan hubby loved them too. Here’s the real question though, if you tested these 12 times, what did you do w them all, bc you sure don’t look like you’ve eaten 12 dozen cookies in a week. Do you give them to your friends or anyone that works in a large office? Freeze them for later and pray for some will power? Inquiring minds want to know.

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65 Cassidy June 15, 2016
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These are great!! I made with natural peanut butter rather than almond butter and used tapioca flour instead of arrowroot. They have a delicately crisp exterior and a soft crumb inside . Yum!

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66 Angela Liddon June 16, 2016

Thanks for sharing the successful subs, Cassidy! I’m so glad you enjoyed the recipe.

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67 Debra June 15, 2016

I’m allergic to coconut. What would suggest as a substitute?

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68 Shannon June 16, 2016

I would sub any other light tasting oil that you are comfortable using…perhaps canola? Plain vegetable?

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69 Angela Liddon September 21, 2016

Hi Debra, Have you given a substitute a try yet? I’d love to hear back if you have!! If not, I’d suggest trying a vegan butter like Earth Balance.

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70 Dani June 15, 2016
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When I was reading through this post and saw l….you only need one (bowl) I thought you meant cookie! I just made a batch of these bad boys and have already eaten two (yes in under 5 minutes) they are amazing! I did the recipe from your app. It’s so beautiful and easy to use, loving it! Thanks for sharing :)

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71 Angela Liddon June 16, 2016

Thanks so much for the kind words, Dani! It’s great to hear you’re enjoying the app (and the cookies too, of course!).

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72 Jessica June 15, 2016

As soon as I saw these my mouth was watering!!! I have to try them! I love all your amazing recipes (and I’m not even vegan). It’s great to have alternatives to traditional cooking sometimes.

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73 Angela Liddon June 16, 2016

Thanks for the lovely comment, Jessica! I hope you love the cookies when you give them a try. :)

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74 Glen June 16, 2016

Cornstarch is meant as a binder to keep the cookies from spreading out, and staying thick. It’s no doubt working here, and why OPs cookies are puffy like that. This leads to a doughy center most times in chocolate chip cookies. The bread flour improves the overall gluten percentage. General purpose flour has less gluten, and therefore breaks down sooner. This makes a crumbly cookie. the more glucose, the chewier (for the right reason) the cookie. Your mouth will know the difference.

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75 JoAnn June 16, 2016
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Thank you for this recipe! I will try them for sure!
I remember when my son was going through the same stage as your daughter. He was such a pill and I worried if I was doing things right. Well now he is 22 and is headed off to grad school to be a physical therapist. He is still spunky and has that same determination but it is serving him well to help him reach his goals. I am also a kindergarten teacher of 25 years and I have seen a lot of kids grow up. I know you are doing a good job. The main thing kids need is love and it is obvious you are giving her lots of love.

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76 Meah June 16, 2016
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Oh my goodness these look amazing! We’re have a rainy weekend coming up where I live, so they’ll be perfect for some cozy baking. I adore my cookie nice and crispy. It makes them perfect for crumbling on top of coconut milk ice cream which has been my favorite treat as of late. I may not be a parent yet, but from babysitting I’ve definitely ecpirienced some tricky times with little kids. When in doubt, my strategy is always to turn on some music and declare a dance party.

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77 Angela Liddon June 17, 2016

That sounds like an awesome strategy! Who doesn’t love an impromptu dance party? :) I hope the cookies help chase away any rainy day blahs.

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78 Michelle June 16, 2016

Sometimes I wish for an 8th day in the week devoted solely to making amazing things from Oh She Glows. This recipe clearly needs to be added to the rotation.

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79 Angela Liddon June 17, 2016

Aw, you’re too sweet Michelle! I hope you like the cookies when you try them. :)

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80 MonicaP June 16, 2016

I’m going to give these a try, but I find that arrow root powder gives baked goods a gritty, metallic taste in things that I’ve tried … but perhaps all that chocolate chunk goodness will mask the flavor.

M.

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81 Naturally Healthy June 16, 2016

These cookies look amazing ! I’m definitely trying them !

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82 Annaliese June 16, 2016

Oh wow! These have shot up to the “make in the next day” on the to-do list! My sister is visiting next week, and I think these will be a perfect treat. I am going to go out on a limb, and try extra smooth, homemade sunbutter in place of almond (even despite your note!). I make it in our Vitamin, tamping the crap out of it to get it super duper smooth. I’ll let you know how it goes :) Unless you’ve already tried it…then you can just sake your head in shame at me, haha!! And yeah, moms are awesome. I realize this more and more as I ripen into my late 20s.

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83 Angela Liddon June 17, 2016

I hope you and your sister enjoy the cookies, Annaliese! I look forward to hearing how the sunbutter works out. :)

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84 Annaliese June 20, 2016
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Yes! Success. Homemade, very smooth, sunflower seed butter (made with 3 cups raw sunflower seeds, freshly toasted, blended with 2 tsp virgin coconut oil and a few dashes sea salt in the Vitamix) worked! I also added a good pinch of cinnamon to the batter, and also a few sprinkles of Maldon sea salt on top prior to baking! Woooo!!! Thanks for the recipe :) :)

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85 alicia June 16, 2016

can I sub in the flax egg for the arrowroot? I just happen to have that on hand? Sub in one flax egg?

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86 Angela Liddon June 17, 2016

Hey Alicia, unfortunately I haven’t had a chance to try a substitution for the arrowroot myself, yet. If you give the flax egg a try, I hope you’ll report back on how it goes! Good luck and happy baking! :)

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87 Julia Santy June 16, 2016

These look wonderful! I love your recipes and your blog. All the recipes I make from you blog and book always turn out so good, thank you.

Also, I receive your emails and I thought you might like to know the recipe text is always overlapping and hard to read. I just jump over to the blog, but thought you might like to know. I use an Android and Gmail.

Hope your pregnancy goes well! We have 4 kids now and being a vegan while pregnant makes pregnancy so awesome!!! I always felt well nourished and energized.

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88 Jess June 16, 2016

I’ve made your “One Bowl Double Chocolate Chunk Cookies” almost every Friday over the last year. My hubby and I love them! I can’t wait to try the new one bowl cookie recipe! …so happy tomorrow is Friday. :)

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89 Angela Liddon June 17, 2016

I hope you love this new recipe just as well, Jess! Happy Friday. :)

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90 Naaz June 16, 2016
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I’m a long time reader and fan, but first time commenter! I had to leave a note to tell you how amazing these cookies were! I made a few tweaks to the recipe as I prefer my desserts not too sweet – 2 tbsp less maple syrup than was called for, a little more spelt flour as I had didn’t have enough oat flour, added in 1 tbsp of almond milk to make the dough that wet / oily consistency like you described. I also only used about a 3/4 bar of chocolate.

Somehow I ended up with 6 cookies (apparently I thought they should be mega-jumbo sized haha) but they were honestly, truly, the BEST cookies I have ever had in my life!! I had a little cookie anxiety when they were going in the oven, because I really wanted them to turn out, but I didn’t need to worry. The recipe is foolproof!

They are incredible, and a cookie recipe that I know will become one of those I keep for the rest of my life and serve at the special moments and the ordinary days. Truly. I just finished eating the batch today and I’m off to the store to buy more almond butter so I can make another batch!

Thank you for all you do Angela! Your cookbook and app has become something I refer to daily and is really helping me to become the best version of myself. xo

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91 April June 16, 2016

Ha! I have a 14-month-old and I said I was never going to let him wander around with snacks in his hand. No sirree, he was going to sit down to eat his meals and not put his sticky hands all over my house! *Sigh* Except it keeps him happy and quiet (read: not clinging to my leg and crying) so that I can actually prepare the meal, which he will then not be hungry for. Toddler life.

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92 Jessica Eagle June 16, 2016
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Ohhhhhh my God…! Perfect and just too amazing. They are completely addictive. Thanks a thousand times for this wonderful recipe. Yummm…!

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93 Jessica Eagle June 16, 2016

Ohhh…Angela, I’m wondering if you have calculated the nutrition informations for these cookies ? If yes, it is possible to know the calorie per cookies, for a batch of 12 ? Thanks.

Yummm…!

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94 Cara June 16, 2016

Angela doesn’t usually post calorie counts. Try copy-pasting the recipe here: https://www.caloriecount.com/cc/recipe_analysis.php

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95 Angela Liddon June 17, 2016

Hi Jessica, unfortunately I haven’t personally calculated the nutritional info, but if you head to an online tool like caloriecount.com or nutritiondata.com, you should be able to plug in the recipe and get the calorie count pretty quickly! I hope this helps. Enjoy the cookies!

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96 Jessica Eagle June 17, 2016

Hi Angela and Cara,
Thanks for your reply. I’ll try these tools :)

And your cookies are just too amazing !!! Soooooooo good…!!! My husband and I really had to control ourselves last night not to eat the whole bunch. A huge hit here !!! Thanks a thousand time. Actually, all your recipe is always a bit hit here. I’m a huge fan of all your work Angela.

I usually don’t comment on English blog since my English is not very good, but I sincerely admire everything your doing. It is always a success. And can’t wait to have your second book in my hands :)

Have a nice weekend.

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97 Sara @ saralouyoga June 16, 2016

I LOVE the chunks of chocolate in these! I’ve been missing cookies lately…store bought ones just don’t do it justice.

We need to treat ourselves every now and then, yes? Can’t wait to give these a try!

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98 Angela Liddon June 17, 2016

Definitely yes! Sometimes cookies are just necessary. :)

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99 Meghan June 16, 2016

Any suggestions for subs for almond meal and butter? I’m allergic.

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100 Laura June 18, 2016

You could try sunflower seed butter or peanut butter for an almond butter replacement. A common substitute for almond meal is hazelnut flour. Of course, these would all change the flavor of the cookie.

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101 Olena@iDOODreal June 16, 2016

These look SO good! I love that they are so thin and have spread out. They look chewy which I could never master without sugar. No wonder you did like 12 batches. I got so inspired by the sight of your chopped chocolate that I chopped mine and made banana zucchini chocolate chunk muffins. They were delish. Not vegan but with whole wheat flour and maple syrup.
Your mom is right. 10 years later and my sleep after having kids is never the same. No, I sleep well. Really well. No sleepless nights anymore. But I wake up at 6-7 am no matter what time I go to bed. I can’t sleep in. No more of that worry free sleep. My mind is racing as soon as I wake up. I miss that. But you will definitely start sleeping comfortably again. In about 3-4 years. Sorry.:) Enjoy your mom’s visit while you can.

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102 suzanne June 16, 2016

Oh my goodness – you have done it again! I am salivating looking at these pics! I almost bought more almond flour yesterday – will do so asap or maybe make my own tomorrow!!! My boyz have a soccer tournament this weekend and these will be perfect!

So glad you had your mom there – what a gift. I have teenagers and the comfort of talking with other moms is a GODSEND! (& I think these cookies will help too! ;-))

Thank you Angela!!!!

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103 Ellen June 16, 2016

These look incredible! Definitely going to try them this weekend. I have an almond allergy, so I might have to try them with sunflower seed butter.

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104 Angela Liddon June 17, 2016

If you do, I’d love to hear how the sunflower seed works out, Ellen! Enjoy :)

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105 Ellen June 19, 2016

They didn’t spread much at all, but they were delicious! Sounds like similar results to what people found when they used peanut butter. I also substituted coconut flour for the almond flour.

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106 Proud Vegetarian June 17, 2016

These cookies look delicious, It inspires me to make some of these cookies with pumpkin seed butter for the complete protein.

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107 Angela Liddon June 17, 2016

Oh, if you give it a try I’d love to hear how they turn out!

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108 Allison June 17, 2016
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I made these last night and they turned out AMAZING. Definitely the best vegan/gluten free cookies I’ve ever had…and probably some of the best cookies I’ve ever had, period. I did chill my dough slightly before baking so my cookies didn’t flatten out as much when I baked them. It’s now the morning after and they are still incredibly soft and chewy. So impressed with this recipe. Will be making them again…and again!

One question – given the amount of maple syrup in these and the cost of it, would it be ok to sub for sugar? (cane, brown, coconut, or otherwise?) If so, how much? Tks!

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109 Annalise Gustafsson June 17, 2016

Between the crispy almond butter chocolate chip cookies and the irresistible trial mix cookies, we always have some delicious gluten free cookies around here. I’ve made those recipes so many times that I’ve memorized them! It’s so great to have reliable cookie recipes that everyone loves.

I’m so exciting to give these a try, but I don’t have any arrowroot on hand at the moment. Would potato starch work?

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110 Jen July 4, 2016
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Hi Annalise – I made them with potato starch and they turned out great. They didn’t spread very much, but I think my almond butter wasn’t runny enough. Regardless, they were amaaaaazing. I will be making these a lot. Can’t stop thinking about them!

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111 Erin June 17, 2016

I made these with the gram weight measurements and they never spread out, they ended up being puffy ball cookies. I’m wondering if the conversion might be off? Still tasted good though go!

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112 justanotherbogger June 18, 2016

Oh my god – this looks sooo good. I have to try them as I’m looking for a good, healthy cookie-recipe :)

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113 Angela Liddon June 20, 2016

I hope you enjoy them if you give them a try!

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114 Rebecca beesley June 18, 2016

I came here for this recipe today but what you’ve said about family life has really struck a chord. I recently heard rob parsons speak and he said a quote about “the days are long but the years are short” when it comes to children growing up and that has stuck in my mind so much as it really does reflect how each day can be so difficult whether it’s troublesome toddlers or teenagers we are dealing with and yet they grow up so quickly.

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115 Dawn D. June 18, 2016

Chocolate chip cookies are definitely one of our family favorites! Making them with a healthier base would definitely take some of the guilt out of consuming one too many (which always happens!). With our son’s autism diagnosis, we’re doing our best to eliminate gluten, dairy, and soy from his diet, and this recipe is exactly what we needed, thanks!

Do you think it would be ok to substitute some or all of the maple syrup with xylitol?

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116 Angela Liddon June 20, 2016

Hi Dawn, I’m so glad you found this recipe! I’m not sure how that substitution would work, as I haven’t tested it myself. But I hope that if you decide to experiment, you’ll report back! :)

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117 Shiva mantra June 18, 2016
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Oooo! This looks so good!

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118 Cynthia June 18, 2016

Can’t wait to try these! Btw- your perfect granola recipe disappeared from the app, hoping it comes back as it was a hit (made it 4 times) and I can’t find it on your site either.

Thanks for all the yummy recipes!

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119 Angela Liddon June 20, 2016

Hmmmm, I’m not sure why the recipe would have disappeared, Cynthia! Is it showing back up for you, yet? Maybe double check to make sure all your filters are cleared, as that could be the culprit. Please keep me posted! :)

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120 Christy June 18, 2016
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I just made these and love them!! Now, mine did not really spread, so the don’t look like Angela’s, but they still look and taste great! The only change I made was using whole wheat flour instead of oat flour, because I was too lazy to grind oats. Even being disorganized and not prepping my ingredients (fetched them as I went along), I was eating a chewy delightful cookie within 30 minutes of starting. I can see myself turning to this recipe repeatedly in the future, because it is so easy. I used Guittard Super Chocolate Chips, which are large discs. I’m sure I’ll try using cornstarch in them eventually, because I keep that on hand more than arrowroot.

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121 Melissa June 18, 2016

These look so delicious!!! Bummed its another cookie recipe I can’t eat since I’m allergic to almonds 😭 if you feel inspired a good wheat free cookie recipe without almonds would be very appreciated

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122 Leanne June 19, 2016

Angela, another great recipe! These cookies were a hit in our house. Made these in the morning and by lunchtime they had disappeared. My biggest problem is wanting to eat the entire batch myself. Thank you!!

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123 Leanne June 19, 2016
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Oops forgot to rate this recipe.

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124 Lisa June 19, 2016

Another GREAT recipe! I love all your desserts, thank you SO much for sharing them with us!

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125 Lisa June 20, 2016

I made these cookies today and they are delicious!!! My nearly six year old great-nephew did ALL the stirring while I measured and dumped! Very quick and easy! I did sub corn starch and Enjoy Life regular chocolate chips. We will make these again!!

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126 Angela Liddon June 20, 2016

So great to hear they turned out well with the cornstarch, Lisa! Thanks for sharing. :) I’m glad you and your little helper enjoyed the cookies!

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127 Ashley June 20, 2016
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I made these last Thursday night after a serious cookie craving struck, and they were seriously AMAZING! Crisp edges, soft + chewy interiors, and almost bendable (in the best of ways). The entire batch was devoured in 48 hours (by just two of us!), and I’m already tempted to make them again!

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128 Angela Liddon June 20, 2016

I’m so glad the cookies were such a hit, Ashley! :)

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129 Krista Williams June 20, 2016
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These look insanely good! I was looking for a good cookie recipe so I am so glad to have found this!
Love it!
xoxo
Krista
http://www.hundredblog.com

My favorite part:
“We are given what we’re able to handle,” she reminds me. Parenting is a humbling experience, and I laugh at my former self who had a long list of “things I’d never do as a parent”. Well, that list has been a running joke around here of late.

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130 Ln June 20, 2016

Question for friday faqs: i often make half or quarter batches of your dessert recipes because otherwise i will eat the whole thing. Just wondering what you do with the many batches of dessert you make? Even if i store it in the freezer i find i am always going back to eat more until it is done !

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131 Angela Liddon June 24, 2016

I like to give away some of my baked goods to family and friends—it’s not unusual for my local friends to find little packages on their doorstep. We have a lot of people in the house lately, so I make a point to offer things whenever someone is around. That said, we don’t buy many packaged/processed or store-bought desserts or snacks, so we also don’t feel guilty eating our fair share of homemade treats—which we do often! ;)

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132 Alastair June 21, 2016

These look gorgeous! I can’t wait to try them myself – thanks for the tips.

Please could I feature this recipe on the Vegan+ section of my website? I’m aiming to post a vegan recipe every monday for MeatFreeMonday, and inspiration is always welcome! Thanks :)

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133 Angela Liddon June 29, 2016

Hi Alastair, Yes, you certainly can! If you have not changed the original recipe I prefer that you simply link to the original. If you have changed the recipe significantly, feel free to post it along with your changes and a link back to the original recipe.

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134 Amelia June 21, 2016
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These are so delicious! I really liked your other cc cookie recipe, but prefer this one without the flax egg. Even the non vegans in my house thought were wonderful (a true test). Thank you, thank you for sharing the new recipe. You outdid every yourself. Looking forward with anticipation to your next cookbook. <3

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135 Cassie June 21, 2016

Even as an 18 year-old who is just starting work and putting in more time and effort into my blog, I still find myself clueless in certain situations where I wouldn’t know how to gain traffic while balancing life! I try to enjoy the journey and really listen for signs! Anyways, these cookies look absolutely fantastic and I cannot wait to try them when I get more almond butter!

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136 Lauren June 21, 2016
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Angela, I’ve followed your blog for years, own your cookbook, and love a number of your recipes. That being said, I’ve never been compelled to comment…until now! I made these last Friday and took them to an event. Not only was the “dough” delicious, they turned out perfectly and everyone at the event loved them. Thank you for creating such amazing gluten free vegan recipes. Keep up the incredible work!

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137 Daya June 21, 2016
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I’ve been baking batch after batch of cookies this past month! Hmm.. Must be something about being a pregnant mom of a toddler that makes cookies that much more irresistible 😜 Cheers to doing our very best with the information, awareness, and energy we have available to us at any given moment ~

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138 Kaitlyn June 21, 2016
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I just made these and they didn’t turn out very well for me. My coconut oil was completely melted due to the temperature right now where I live, and I had to use all purpose flour as I didn’t realize I was out of almond flour, however everything else I used was the same as the recipe…thinking my almond butter wasn’t “drippy” enough, because after mixing the dry ingredients into the wet the mixture was dry and didn’t look like the photos here. Could have been the different flour I used too. They also didn’t flatten out very much. Still taste good though! Maybe next time.

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139 Angela Liddon June 22, 2016

I’m so sorry to hear to hear you ran into some trouble with the cookies, Kaitlin! If your almond butter was on the dry side, my guess is that that probably did have an impact (maybe the flour substitution, too — I haven’t tested the recipe with another flour myself yet, so I’m not sure how that would affect things). Great to hear the cookies still tasted good though! :)

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140 Tory June 21, 2016
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Made these yummy cookies today! Successfully subbed out the arrowroot starch for cornstarch and maple for honey. A tad bit sweeter than I would have wanted (but that’s what happens when you run out of maple half way through the recipe…woops!) Thanks, Angela!

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141 Angela Liddon June 22, 2016

So glad to know those subs worked out, Tory! Thanks so much for sharing.

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142 Brooke June 21, 2016
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These are SO tasty! I’ve eaten way too many of these in the past 24 hours of having baked them. Plus my bf loves them and I’m always happy to get him stoked for vegan baked goods.

I didn’t have almond flour and I felt too lazy to throw oats in my food processor to make into a flour so I just added extra oats and then used GF flour and threw in some shredded coconut to boot. They still came out great. Glad you mentioned that the oily batter is normal because I had my doubts they would turn out when I was rolling the dough into balls.

Oh and I did chill the dough in the fridge prior and it did make for plumper cookies. Great tip there!

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143 Angela Liddon June 22, 2016

Glad that tip helped, Brooke!! And thanks so much for sharing your substitutions – it’s wonderful and super helpful to know the cookies turned out well. :)

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144 Meg June 22, 2016
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Hi Angela!
I was just wondering if you could use agar agar as an alternative for arrowroot. I’m struggling to find arrowroot but have agar in the cupboard atm.
Thanks Meg
p.s bursting to try this recipe

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145 Angela Liddon June 23, 2016

Hi Meg, to be honest, I’m not totally sure! I haven’t tested the recipe using a different binding agent yet. If you decide to experiment, I’d love to hear how it goes!

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146 Catherine June 22, 2016

Thanks for the recipe! I’ve just cooked those cookies, and the oil separated from the almond butter! From the moment I added mapple syrup and “creamed” it together, I got a kind of hard paste floating in oil… To save it, I press all the stuff in a pan and got a huge cookie!
Delicious, though! Kids love it :)

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147 Angela Liddon June 22, 2016

Oh no! I’m sorry you had trouble with your almond butter. I wonder what caused that…maybe it needed to be stirred up a little more? But a giant cookie is still a happy ending, I think! :) I’m glad your family enjoyed the end result!!

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148 Rachel June 22, 2016
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Hi Angela- You are genius! I just made these cookies for company tonight- I’m afraid they won’t last – they look INSANE! I ended up with 6 XXL cookies- I didn’t have a cookie scoop so I used a tablespoon and clearly over measured- but they came out perfectly.

Thanks for your genius site and recipes. Can’t believe you are doing all this pregnant and with a toddler. Impressive!

Best,
Rachel

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149 Christina Lee June 22, 2016

Yum – these look heavenly. A must try. Love the fact that they’re gf & vegan — thank you for sharing! Xo Christina, Founder of The Clean Method magazine, dedicated to the best in clean food, fashion + fitness (See more: http://www.the-clean-method.com)

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150 Riley June 23, 2016
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Angela – these are the best cookies I’ve ever made/tasted! Thank you for this recipe, I’ve already made them twice!! And my family loves them as well.

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151 Angela Liddon June 23, 2016

I’m so happy to hear they’re a hit with the fam, Riley! I’m glad you all have been enjoying them–we definitely have been around here, too. ;)

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152 Maggie June 23, 2016
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Yes, these are EVERY BIT as good as they look! I could hardly believe it! We’ve been refined-sugar free for a while (I make an exception for chocolate!) but just recently switched to a plant based diet, so I was thrilled to find this recipe. So delicious. Chocolate chip cookies are my favorite dessert but I never thought I would find one as good as my regular sugar, flour and egg recipe. This is it! I followed the recipe exactly and they turned out just as pictured, and absolutely delicious. Thank you for creating and sharing this wonderful recipe!

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153 Angela Liddon June 23, 2016

Thanks for such a “glowing” (hah) review, Maggie! It’s awesome to hear that you’re enjoying the recipe so much. I hope you enjoy many batches of cookies to come!

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154 Sarah Beirne June 23, 2016
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I FINALLY tried this amazing recipe! The only thing I didn’t have was almond butter so I used creamy organic peanut butter and it turned out fabulous! I think I’m going to put brewers yeast in them once the baby comes to turn them into lactation cookies! Thank you!!! 🍪🙌🏻

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155 Angela Liddon June 23, 2016

I’m glad the cookies are a hit, Sarah! And it’s great to hear they worked out with the creamy peanut butter, too.

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156 Anne June 24, 2016
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I made these and had the issue that people who used peanut butter had but I used almond butter. They didn’t spread out and were crumbly. They were still tasty just not quite right. Any tips for next time?

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157 Angela Liddon June 24, 2016

Hmm…do you think it’s possible that your almond butter was a bit on the “too dry” side? I find a really drippy consistency works best with these cookies. I’m glad they still taste great, at least! (It sounds iike those crumbs might be begging to be used as a topping for some banana softserve or a decadent PB smoothie…)

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158 Jackie @ The Freckled Runner June 24, 2016

OMG these look amazing. I have a party next week and plan on making them :) Thanks for sharing!!

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159 Angela Liddon June 24, 2016

I hope they’re a hit at your party, Jackie! Have a great time :)

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160 Caroline June 24, 2016

Wow these look absolutely incredible. I have your cookbook but I still come to your site to find even more amazing recipes. Thank you!

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161 Karin June 24, 2016
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Approximately how much chopped chocolate is 150g? I don’t have a scale so would love an (approximate) measurement in cups so I have a general sense.

Also, I made the Ultimate Green Taco Wraps from the app last night and they were amazing! Is there any way to copy & paste the ingredient list? I am often texting my fiancé a grocery list so that would be easier, but when I tap down it crosses out an ingredient.

Thank you for the deliciousness!

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162 Teresa June 24, 2016
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I made these today and they are delicious! Totally have that yummy chewy quality that almond butter can supply. Plus, they are no-fuss and GF – a rare pairing! My almond butter was not so natural (it’s MaraNatha no salt no sugar) but they still turned out well; I used regular table salt instead of Himalayan; and I just chucked in 1/2 cup of chocolate chips instead of measuring by weight, and it was a nice amount for me. Thank you for the recipe, and I really appreciate your posting more often again!

PS the unbaked cookie dough is pretty loose, but firms up well in the oven, so don’t panic if it seems too thin!

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163 Angela Liddon June 27, 2016

I’m glad you enjoyed the cookies, Teresa!! :) Thanks so much for the great comment.

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164 Annalise June 24, 2016
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I followed the recipe exactly except I used quick oats instead of rolled oats (but the oat flour was made from rolled oats). The cookies were a bit disappointing; they spread out a lot and were very crumbly. Could the quick oats be the problem? The dough was pretty wet so I froze it for about 8 minutes. I noticed that there is no flax egg or other liquid binder in this recipe, why is that? On what do the cookies rely to hold together? Anyway, I still want to try them again when I have rolled oats on hand because they look so delicious!

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165 confi woman July 1, 2016

Hi Annalise,

It seems you are determined to make these cookies. wishing you best of luck and when you succeed please send me some.

Regards

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166 Julia June 24, 2016

Is there any subs for the almond flour? Could I use more oat flour or whole wheat? Also, could I use cornstarch in place of the arrowroot?

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167 Angela Liddon June 27, 2016

Hi Julia, I haven’t tried any of these substitutions myself, but I believe a number of readers have (in various combinations) with some success. Also, I haven’t tested it, but for the almond flour you might try using finely ground toasted sunflower seeds. I’d recommend reading through the comments to get a better sense of what might work best! And of course, if you experiment, I’d love it if you’d report back, too. Good luck!

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168 Julia June 27, 2016

Thanks Angela!

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169 Tegan June 25, 2016
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Absolutely amazing cookies! Thanks Angela for this delicious recipe. I made it for a work party and the whole batch was gone in 10 minutes. I used corn flour instead of arrowroot and it worked beautifully. Keep the beautiful recipes coming. Love all the hard work you put into them.

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170 Angela Liddon June 27, 2016

Thanks for the lovely comment, Tegan! I’m so happy to hear the cookies were a hit at your work party.

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171 Ambar Syed June 25, 2016

These look absolutely delicious – gotta love the jumbo sized cookies :)
Ambar | Her Little Loves

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172 Angela Liddon June 27, 2016

Right? Who doesn’t love a giant cookie. ;)

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173 Rachel June 25, 2016
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I just made these with sunflower seed butter instead of almond, and extra oat flour instead of almond again. They turned out AMAZING! Wasn’t trying to make them nut-free, just didn’t have the almond ingredients on hand. Perfect!

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174 Angela Liddon June 27, 2016

So glad to know the cookies turned out well with those subs, Rachel! Thanks so much for reporting back. :)

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175 Vicky June 25, 2016
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Hi Angela, I just made these cookies and they are by far the best cookies chocolate chip cookies! I did not have arrowroot powder and used cornstarch to bind them and they still turned out great!!!

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176 Angela Liddon June 27, 2016

So glad to hear the cornstarch worked out, Vicky! Thanks for letting us know!!

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177 Melissa June 26, 2016
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OMG these are the best chocolate chip cookies I’ve ever made!!!!! Trust me I’ve made a few. Hubby double checked with me that I have the recipe printed for another batch. These cookies did not last long in our house. Thank you for such a morish recipe!!!!

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178 Angela Liddon June 27, 2016

I’m so glad the cookies are a hit with you and the hubby, Melissa! I hope you enjoy all future batches just as well. ;)

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179 Shayna June 26, 2016
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Delicious. Super easy. Took me less than 20 minutes to throw together, exactly as indicated. Thanks!

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180 Melissa June 26, 2016

Hi Angela ! Can you recommend any of your amazing recipes that would work well for baby led weaning ?! I am running out of ideas and need some inspiration for easy finger foods !! I tried ur lentil loaf with my baby and he adored it !! ( it’s probably my fav recipe of yours and actually fav recipe ever !! ) thanks :)

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181 Scoopify June 27, 2016

Thanks for sharing the recipe. It looks so delicious. I will definitely try to cook at home for my family.

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182 Brandy June 27, 2016

I finally got the chance to make these cookies last night. SOOOOO good! I made my own Almond Butter- was worth the 20 minute wait since I waited this long to finally make these cookies anyways. Only subs I made were the flour, oats and chocolate chips – I used All Purpose Flour, regular Rolled Oats and regular chocolate chips. I enjoyed a warm cookie with a glass of milk and life is good! Only thing I will have to change for next time is doubling or tripling the recipe as 12 cookies is just simply not enough ;) Thanks so much for this healthy take on a traditional cookie.

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183 Angela Liddon June 27, 2016

I’m so happy to hear the recipe worked out (and worked out WELL, by the sounds of it! haha) with those subs. Thanks so much for sharing, and I’m so happy to hear you enjoyed the cookies!

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184 Lisa July 15, 2016

I’m going to be using regular flour too… did you still use arrowroot? Or did you need to add an egg? Or did you just sub all 3 flours with all-purpose?

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185 Brandy July 15, 2016

Lisa- I just subbed the gluten free flour for all purpose. I used arrowroot powder that I got at Bulk Barn. I only made 2 other subs in addition to using all purpose flour- regular roller oats and regular milk chocolate. Cookies were amazing!!

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186 Marianne Zeitz June 27, 2016
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I make these cookie yesterday and they are amazing! I, admittedly, am not a cook, but the recipe looked so good, I couldn’t resist! Thank you so much! Even my husband, who looked at me sideways when I said I was making cookies(since I NEVER bake!) is stealing them from the fridge! Delicious!!!

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187 Angela Liddon June 27, 2016

Aw, I’m so glad the recipe turned out to be such a hit, Marianne!! Enjoy! :)

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188 Diane June 27, 2016

Didn’t know where else to post, but just wanted to sway thank you! Just pre ordered your new cookbook that will arrive in time for my birthday😊 A pre birthday present to myself!

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189 Angela Liddon June 28, 2016

Happy early birthday, Diane! Thank you so much for the support – I hope you absolutely love the new cookbook. :)

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190 Ravyn June 27, 2016
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I’ve made these so many times now … it’s almost embarrassing! ;) Thank you so much for this recipe. I used the freshly ground almond butter from the store – so it’s not very thin or creamy – but also not super thick. It works really, really well. My cookies end up being between 1/4-1/2 inch thick (they are about 3.5 in rounds). They are perfection!!

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191 Angela Liddon June 28, 2016

I’m glad to hear you enjoy the recipe, Ravyn! No worries … I’ve made these cookies LOTS of times myself, haha. ;) Thanks for the comment!

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192 Sarah June 28, 2016

Hi Angela,

Do you have a way of substituting or leaving out oats in this recipe? I know you use them a lot in GF recipes but in Australia they are not classified as gluten free as they actually do naturally contain a small amount of gluten that average 1 in 4 coeliacs still react too, unfortunately I am one :(

Any suggestions on how your recipes can be made without the use of oats in any way would be amazing!

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193 Angela Liddon September 16, 2016

Hi Sarah, To be honest, I think subbing out oats (the whole oats in particular–I think a few readers have replaced the oat flour with some success) could throw off the cookies’ texture/thickness (and maybe dry them out a bit). But I also haven’t tried it myself! If you do, please report back and let us know how it goes.

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194 carolyn June 28, 2016
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These are the best cookies ive ever had!!!! I was out of almond butter, so subbed PB and didnt have any problems doing so….ive been eating 2-3 at a time (pregnant also! Lol) thank you for the recipe!

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195 Angela Liddon June 29, 2016

Congrats on your pregnancy, Carolyn! So glad you’ve been enjoying the cookies. :)

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196 Anne Sofie June 29, 2016

Wow – they look absolute amazing.
I must try them over the weekend and I have signed up to your newsletter as I will not miss another recipe from you!

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197 Angela Liddon June 29, 2016

Thanks for signing up for the newsletter! I hope you love the cookies when you try them. :)

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198 Jenna June 30, 2016

I can’t wait to try these! They look delicious! And LOVE the one bowl since clean up is the worst lol

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199 Kelley Trammell June 30, 2016
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OMG! Just stopping by to say I made these cookies the other night & was blown away! I’m a baker at heart but have taken a bit of a hiatus from it to focus on balancing my diet (more veggies, less brownies, etc.) After seeing this recipe & not being able to get it off my mind, I convinced myself they were practically a health food, so ok to take a shot at! I couldn’t summon enough patience for a trip to the store so decided to use what I had on hand. I ended up subbing corn starch for the arrowroot & just blitzed some almonds in the food processor for the almond flour. I used dark chocolate chips & got a little carried away with my subs & accidently added a flax egg too. I was worried I was going to be disappointed with the results but boy was I so pleasantly surprised! I’ve been raving about these cookies for two days & haven’t shared a one (maybe I’ll be more generous with the next batch!)

I’m not vegan or vegetarian myself but stumbled across your site a number of years ago & it has been a “go to” for me for inspiration to incorporate more plants into my diet. Anyway, I’m sometimes skeptical of some of the ingredients or how something will “really” turn out, but your recipes have never disappointed! So thank you! Can’t wait for the new book!

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200 confi woman July 1, 2016

This is a good recipe. I promise to make a cake for my husband during his birthday this year. send me more recipes.

Regards

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201 Morgan July 1, 2016

I’m not a huge sweet person but the recipe looked simple and the pictures amazing so I figured I’d try it out. They are the best cookies I’ve ever eaten, sooooo yummy ! I ended up doubling the recipe and freezing the majority of them.
P.S they taste better frozen.

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202 Angela Liddon July 4, 2016

Aw, I’m happy to hear the cookies were such a hit Morgan!! I’m so glad you decided to try them out. :)

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203 Karen July 2, 2016
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Amazing cookies!!! Thanks so much for this recipe. I tried it for the first time today, and I tripled the recipe because we’re going to a party. The cookies are GREAT! I let each of my kids try one and they keep begging for more. This recipe is a keeper.

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204 Angela Liddon July 4, 2016

I’m happy to hear the recipe’s a hit, Karen! Have fun at that party. :)

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205 Shannon July 2, 2016
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I just made these, and I can’t put them down! Num num num delicious!

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206 Shannon July 2, 2016
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Accidentally hit three stars ^ but the recipe is worth five (at least).

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207 Aimee July 2, 2016
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I tried these last night and they were delicious! I usually don’t crave chocolate, but after looking at those pictures I had to make these cookies. Plus, I appreciate the fact they are vegan and gluten free!

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208 Ruby July 2, 2016

How can I substitute whole wheat pastry flour for the flours listed if I don’t need these to be gluten-free?

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209 Wynnette July 3, 2016

I made these with coconut flour instead of the other flours. The cookies were delicious but looked more like snicker doodles. I think I need to use more of the wet ingredients if I use the coconut flour again.

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210 Hayley July 3, 2016
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Just done this recipe and can say a solid 4, a little dry but I think I over cooked them.

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211 Jill July 7, 2016
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What a great recipe… have just made them and they were a big hit.
Halfway through making them I realised I had run out of almond flour… so I whizzed up sunflower seeds into flour-like consistency which seemed to work luckily for me.

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212 Angela Liddon July 8, 2016

I’m glad to know the sunflower seeds worked out, Jill!! Thanks for sharing, and for the recipe love.

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213 Kate July 7, 2016
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Yum! I made a batch of these cookies and gobbled up 5 in under five minutes! Oops! Do you think I could try adding brewers yeast to the recipe to transform them into lactation cookies without affecting the delicious end result?

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214 Angela Liddon July 11, 2016

Hey Kate, I haven’t tested this myself! BUT, I do want to try some lactation cookies sometime! I really don’t know how it would impact the cookies as I haven’t worked with it before. Also, it might be helpful to look up some lactation cookies online to see how much they add to the recipe. Please let us know how it goes if you try anything!

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215 Sunshine Khawaja July 7, 2016

What kind of almond butter have you had success with? I bought some specifically for this that said smooth and creamy but I wouldn’t say that it is at all “drippy”, so I have hesitated to try it. I’m thinking I should buy a different brand.

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216 Angela Liddon July 11, 2016

Hi Sunshine, I use the roasted almond butter by “Nuts to You” brand. Hope this helps!

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217 Audrey July 7, 2016
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So good! Husband loved them.

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218 Daniel Assefan July 8, 2016
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The recipe is great but some of the products are hard to find. However, 100% I’m gonna try it, good job !

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219 Maria July 12, 2016

Your pics are so amazing I wish I could grab one of the cookies out of the screen right now!!! Can’t wait to make these, been having severe chocolate cravings lately. Been looking for a plant based chocolate chip cookie recipe with oats in them, this looks perf. Thanks!

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220 Angela Liddon July 12, 2016

Thanks, Maria! I hope the cookies satisfy your craving! :)

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221 Jennifer Piwnicki July 12, 2016

Does this need to be adjusted for high altitude?

Thanks!!!

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222 Jane July 13, 2016
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Just made these, and they’re — by far! — the best cookies I’ve ever made :)

I did use cornstarch in place of arrowroot, and I ran out of maple syrup, so used brown rice syrup in its place (probably only contained 1/8c of the maple syrup), and they still came out exactly as pictured, and described (baked them for 9 minutes). Anyway, thank you for this, and for all of your recipes! I received your cookbook as a gift last year, and love everything I’ve made from it (quite a lot, actually). Can’t wait for the next one :)

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223 Angela Liddon July 15, 2016

Thanks so much for the sweet comment, Jane! I’m beyond pleased to hear you’ve been enjoying the cookbook so much. (And these cookies too, of course!). Thanks also for sharing those subs! :)

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224 Seda Karaman July 14, 2016

This looks so good! I have a vegan and gluten free lemon drizzle cake recipe that I have just posted on my blog so feel free to check it out :) You can find it at http://sedakaraman.blogspot.co.uk/2016/07/moist-lemon-drizzle-cake-vegangluten.html Thanks xxx

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225 Ursula July 17, 2016
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Made this with the kids on the weekend and it was a huge hit. Did sub the almond butter for almond brazil and cashew nut butter (smooth), and not only did they turn out great, but it was hard to get everyone to not just eat the raw dough! Also, the arrowroot flour I purchased turned out to actually be tapioca starch when you checked the ingredients, and there was no issue with the cookies.

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226 Angela Liddon July 18, 2016

Glad to hear they turned out so well, Urusla!:)

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227 Nancy July 17, 2016

Ok, these cookies pushed me over the edge and I simply had to reach out and let you know the impact you have had on my husbands and my life. I have been meaning to connect with you for some time now but these cookies simply demanded a response and I knew the time was now.
We made the decision to go completely plant based about 8 months ago for environmental and social justice reasons. Since then I have also been reading the research on the health benefits of a plant based diet. Recently Dr Kim Williams President of the American College of Cardiology said “there are two kinds of cardiologists; vegans and ones who haven’t read the data.” And I simply just feel better. I previously followed a very healthy diet but it did include chicken, fish and skim milk products. I am more content now aligning my values with what I am taking in and buying.
I enjoy cooking and we don’t eat any processed food, however I wasn’t sure how to eat a balanced plant based diet. Between your website and your cookbook you have given us the confidence to make the transition seamlessly. Most nights we look at each other and say ” this tastes like something you would get in a restaurant. Only better” We cook together every night when we get home and plan our menu for the week. The only downside is that I am having to make the Glo Bars by the dozen now for my husband and his golfing friends!
Now, can we talk? These cookies are ridiculous! Oh my goodness. Thankfully it isn’t a large recipe. We are going camping in 4 days and hopefully I can hide them from myself so we have some left to take away with us,
I work as a chaplain and people often at the end of their lives look for the meaning in their life. When I look at the comments on your site it is clear to me that you have made a difference in many people’s lives, including mine. Thank you for your creativity, your passion and your willingness to coach those of us who want to live a gentler life.
I wish you all the very best and am very eager for your new cookbook. Please keep creating and I promise to keep reading and growing alongside you. With deep gratitude.

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228 Nancy July 17, 2016

PS As a university chaplain I often have events for our university community where we have a meal together. Over the last year I have been serving only plant based recipes (yours). I have been waiting for someone to ask me about it so I can open the conversation but the food is so good, I don’t think that anyone has noticed!
Any chance there is going to be a preview recipe from your new cookbook on the site? I saw the pic with the power bowl on the front cover and created it for supper that very night.

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229 Angela Liddon July 28, 2016

Hi Nancy, I can’t thank you enough for your lovely comment! Congrats on all of your amazing changes. I’m so happy that my blog and recipes have helped the transition! I’m considering sharing a book recipe sometime in August or early September so keep your eyes peeled for that :)

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230 Helen July 19, 2016

Hello, my first time at a question on a blog and first attempt at a healthy Vefan cookie. Unfortunately , they spread way to far , mixture tasted amazing not sure what I did wrong as followed recipe to the tea. Any ideas , will attempt again not sure if Australia. Measurement are different or cooking heat ?

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231 Wendy July 20, 2016

I’m testing the Vegan waters and I would like to make your cookies but I’m allergic to nuts. You have said not to use peanut butter, so what are other options?

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232 Angela Liddon July 20, 2016

Hey Wendy, You might try sunflower seed butter. I believe a number of readers have had success with that swap; though some reported their cookies didn’t spread out quite as much, they also said they were still delicious!!

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233 Ksenia @ At the Immigrant's Table July 21, 2016

These look great and almost perfect… Except I can’t do oats. I’m going to test these with a small amount of coconut flour and report back!

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234 Carrie July 23, 2016

So I followed this recipe to a T (which is unlike me) and they did not turn out right. The dough was very dry and crumbly- I had to add a little water to even form them into balls. I do live in Colorado at about 5000 ft but I don’t usually make altitude changes with baking. I’m wondering what went wrong. They looked so good! And the crumbs tasted good but not quite the same as cookies :). Maybe I’ll try with less flour next time. Do you have any ideas on how to adapt this for altitude? I’m afraid the usual changes might not work with vegan baking.

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235 Solidworks July 24, 2016

These look amazing!!!

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236 Solidworks July 24, 2016

Those look great. Question..can you leave oil out and use more nut butter for those if us that don’t use oil?..

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237 Donna July 26, 2016

OMG! x a billion. Just made the jumbo Chocolate Chunk Cookies. I died and went to heaven. They are so good!

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238 Angela Liddon July 26, 2016

So glad they were a hit, Donna!!:)

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239 Samantha July 27, 2016
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LOVE this recipe! Wanted to mention that I substituted with sunflower butter and regular flour instead of the two flours listed. I did two 1/4 cup portions of the regular flour. Came out GREAT. Didn’t spread out as thin as yours, but still tasted wonderful!

Thanks so much for sharing!

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240 Angela Liddon July 27, 2016

Thanks for sharing those subs, Samantha! So glad to hear the cookies were just as tasty even with the changes. :)

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241 Victoria July 27, 2016

Is there a good substitute for oats and oat flour? I am allergic.

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242 Kathrin July 30, 2016
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I just made these and for some reason I decided to half the recipe since it was my first time and they were just for my boyfriend and myself. Big mistake! I had to use major self-restraint not to eat all of the dough (okay maybe I had some of it…) and they are SOOOO good! My first vegan cookies and definately a big hit.

I didnt tell my guy that they were vegan, and he didnt notice. Thats the true test for a vegan cookie in my book..

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243 Angela Liddon August 2, 2016

:) I’m glad the cookies were such a hit, Kathrin!

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244 Laura August 6, 2016
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This morning, I had to sub out PB2 powdered peanut butter because I accidentally left almond butter off my list! The cookies did not splay out like Angela’s photos but were still quite tasty! I have made them with the correct ingredients and had more visually appealing results.

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245 Angela Liddon August 8, 2016

So good to know they still turn out fairly well with that sub, Laura! Thanks for sharing.

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246 April August 9, 2016
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Made these for a baby shower I went to last week and aside from Almond flour (cuz OMG expensive!) being subbed with spelt flour, I made them exactly as the recipe indicated….they were a hit! Everyone was really shocked once I told them they were vegan too (I always love that part). I had to make a second batch later in the week as my BF was so sad I took them all away ;) Awesome recipe!!

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247 Angela Liddon August 10, 2016

So glad they were such a hit, April!

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248 Jennifer August 14, 2016

These cookies look amazing! I want to make them, but I don’t have any Himalyan salt. Can I use 1/2 tsp sea salt instead or would that be too much?

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249 Bethany Lunsford August 14, 2016
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What is a good substitute for coconut oil in recipes? I really am not a fan of the taste but it seems like all alternative recipes call for it. Help!

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250 Angela Liddon September 20, 2016

Hey Bethany, This is such a great question. In recipes where coconut oil is counted on to help harden/thicken the end product (like in my Coconut Oil Chocolate Bark), it can be tricky to replace. However, in other desserts where that’s less of a concern, you can often substitute it with another type of oil, preferably one without a heavy flavour, like grapeseed oil. (In my Fail-Proof Vegan Chocolate Cupcakes, for example, you could use either coconut or grapeseed oil.) For these One Bowl Jumbo Chocolate Chunk Cookies in particular, however, I’d try vegan butter like Earth Balance. I buy the soy-free buttery spread. Hope this helps!!

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251 Shannon August 15, 2016

Hi! I was wondering if I could substitute gluten free flour for the oats and oat flour (so like 3/4 cup gluten free flour – I use the Jovial brand mix). Unfortunately I am allergic to oats, but these look incredible!!

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252 Angela Liddon September 16, 2016

Hi Shannon, To be honest, I think it could throw off the cookies texture/thickness (and maybe dry them out a bit), but I also haven’t tried it myself! If you do, please report back and let us know how it goes. :)

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253 Bhajans August 16, 2016

Sounds delicious!

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254 Tara August 17, 2016

You have outdone yourself with this recipe! These cookies are absolutely amazing!!! I have one left in my first batch and I see another batch happening this weekend, most likely a double batch.

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255 Angela Liddon August 25, 2016

So glad to hear you enjoyed the cookies, Tara!! Hope that second batch was just as tasty. ;)

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256 SJ August 20, 2016
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Best cookies I have had in a long time! I was out of almond butter, but I had some of this delicious hazelnut butter : https://www.prana.bio/en_ca/organic-hazelnut-butter-bulk
They don’t melt as much as described in the recipe, but I just press them down with a fork when I realized their non melting status in the oven.
Thank you!
Every recipe of yours is a sure success!

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257 Angela Liddon August 23, 2016

Yum – I’m sure the hazelnut butter added a delicious twist!!

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258 Elisabeth August 21, 2016
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When I first made these, there was just a little something missing for me. So, inspired by vegan Richa’s single serve cookie recipe, I added 3 tbsp orange juice and 1 tbsp nutritionnal yeast to this recipe and I was quite blown away by the slightly saltier, more complex flavours. If, like me, you’re into the sweet-salty combination too, I really recommend trying these alterations ! I particularly like how they make the cookies taste once cold. Fantastic recipe, thanks Angela !!!

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259 Angela Liddon August 23, 2016

That’s such a great twist, Elisabeth! I’ll have to try that sometime; thanks for sharing! :)

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260 Lindsey August 23, 2016
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These are crazy good! Made them last night and they turned out fluffy, crispy on the outside and gooey in the center. Expected them to flatten but they stayed fluffy and moist. I followed the recipe and used a 70% dark chocolate bar. I didn’t have any almond flour, so I added extra almonds to the food processor when I was making my almond butter and just took out 1/4 cup once it turned into a flour like consistency. Thanks for the recipe and look forward to trying more!

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261 Angela Liddon August 23, 2016

So glad to hear you enjoyed the recipe so much, Lindsey! :)

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262 Caitlin August 24, 2016
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These were so good! I used to bake a lot but haven’t really been baking lately because I don’t eat much sugar these days and most cookies don’t taste good to me any more. But I was inspired to make these and they’re SO delicious. I added walnuts and used flax meal instead of arrowroot and they still worked out. They’re my new go-to!

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263 Angela Liddon August 24, 2016

It’s great to hear you enjoyed the recipe, Caitlin! I bet the walnuts were a great addition, and it’s so great to hear the cookies worked out with arrowroot.

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264 Melissa August 24, 2016
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These were delicious!! Made them last night and ate them for dinner and breakfast and will likely have them for lunch as well, haha :) I threw in some chopped walnuts because I like a little crunch but next time I think I may cut down on the maple syrup just a smidge. My almond butter was pretty firm so I warmed up all the wet ingredients in the microwave for a few seconds and it all mixed together pretty well after that. I rolled a few balls of dough up and popped them in the freezer for when I need an ice-cream topping (pregnant with #2 and cravings have been cray cray!). I have a one year old who inhaled the tiny bit I gave her so I’d say they were well received by the entire family!

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265 Lisa August 25, 2016

The cookies look incredible! Unfortunately, I cannot have coconut or butter! Is there a substitute for the coconut oil?

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266 Angela Liddon September 21, 2016

Hi Lisa, If you’re able to have a vegan butter like Earth Balance, I think that’s what I’d suggest! I buy the soy-free buttery spread. Please let me know if this helps, or if vegan butter is out, too. If so, I’ll put my thinking cap back on. :)

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267 Therese August 28, 2016
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Made these yesterday and they are wonderful! We used a 70% and an 85% dark chocolate bar as my husband and I like the darker chocolate. We found that the chocolate chunks never hardened back up after baking, but stayed very soft. We used a good quality chocolate bar. I am wondering if you have any suggestions on why that may have happened. I couldn’t find anything on line as to why. I also looked through many comments but did not see it brought up as an issue with anyone…unless I missed it. We put them in the fridge to store them and the chocolate did firm up again. We will definitely make them again, but may try a lower % of dark as suggested. Thank you for a great website…we are looking forward to trying more of your recipes!

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268 Meli August 29, 2016

These are absolutely amazing! I made them on Saturday and my family and friends loved them! They couldn’t believe that they were vegan, they have the crazy idea that vegan food taste like cardboard but I prove them wrong! hehe Thank you for this great recipe! :)

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269 Kristin August 29, 2016
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I made these last week and they were amazing. Great recipe. <3

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270 Jenissa August 31, 2016

Hi Angela, I made these cookies today and they did not spread out very much. I was hoping for thinner cookies but instead got quite ones. I ended up pulling them out when the timer was done, squishing them down and cooking them for a couple more minutes. I did substitute cornstarch for the arrowroot powder, but in the past I’ve always found this substitute to be successful. Do you have any ideas of what might’ve gone wrong?

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271 Kara September 6, 2016
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these are my new favorites. Made them to take to a cookout and they were a huge hit. Thank you for crafting these perfectly! I don’t bake much bc we try not to eat sweets…but this recipe is perfection!

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272 Angela Liddon September 7, 2016

Glad everyone liked the cookies, Kara!!

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273 nicole levy September 6, 2016
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These are so good! I love them :) I didn’t have any almond flour, but ground up hemp, chia, and flax seeds and added wheatgerm to get lots of extra nutrition. They were delicious! Thanks so much for the recipe!

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274 Angela Liddon September 7, 2016

What a great idea, Nicole! So glad to hear it worked out so well, too! :)

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275 Ivana September 7, 2016
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Hi Angela!
I just wanted to come on here to thankyou for creating this recipe!
I’ve made it twice now in 3 days, because my husband begged me to make them again! They are delicious and also bring us joy and pleasure while eating them !
Thanks a bunches 😊

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276 Angela Liddon September 8, 2016

Thanks for the sweet comment, Ivana! So glad you and your husband have been enjoying the cookies.

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277 Sara September 8, 2016

Hi! Could I swap regular white flour for oat flour?

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278 Julia September 11, 2016
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Hi! I just made your cookies and they taste AMAZING! The only problem was they didn’t spread. I love thick cookies I was just wondering if you knew why?

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279 Jami September 21, 2016
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I have made a few batches of these delicious treats. My first batch looked identical to the picture but every batch after has not spread at all. Could it be too much mixing of the batter? Any ideas why they wouldn’t spread would be greatly appreciated! Either way these cookies are amazing and don’t last long!

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280 Mary September 11, 2016

These look so tempting – I’m oil-free so I’m planning to sub coconut cream (desiccated coconut processed to a liquid) in place of the coconut oil. Another time I may try macadamia nut butter and increase the amount to make up for the coconut oil (way higher fat content than both almond and cashew butters).

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281 Angela Liddon September 12, 2016

I’d love to hear how those swaps work out, Mary!! Please keep us posted. :)

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282 Kierstan September 12, 2016
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Hi Angela!
I made these today and had to let you know ASAP that they are fabulous!
I used whole foods 365 milk chocolate jumbo chips. Husband and I loved them.
Will make again with dark chocolate.

I got your new book and I made magical ice cream yesterday (AMAZING!)…and making 9-spice avocado toast tonight. =) Thank you for all you do.

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283 Angela Liddon September 12, 2016

Thanks for this lovely comment, Kierstan! I’m so glad you enjoyed the recipes. I hope you love the 9-Spice Avocado Toast tonight, too! :)

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284 Amber Quartermain September 20, 2016
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Hi Angela,

I’m a huge fan of your website and have been for years. I whipped up a batch of these last night and brought them into work. My Boss liked them so much, she would like to feature them as a post on our website, TipDigest.com, where we post about life hacks, cooking tips, etc. I will be sure to reference them (if you have a preference on how you prefer to be referenced, just let me know!). You can contact me direct as well.

Thanks!

PS- I also downloaded your APP – it’s wonderful! I love the layout of it, and the option to check off your ingredients as you add them. I’ll be making some Warm Golden Milk tonight – looks delicious!

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285 Claudia Langevin September 22, 2016
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Since trying this recipe last week I have made 4 batches of these cookies! They are absolutely to die for with the perfect combination of sweet and salty. every time I make them they barely last a day on the counter. Love love love!!!

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286 Angela Liddon September 23, 2016

Hi Claudia, I’m so happy to hear you love the cookies so much! We have a hard time making them last at our house, too, heh. ;)

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287 Lisa September 24, 2016

The cookies look great and I want to make them but my oldest is anaphylactic to coconut. Many of your recipes feature coconut or coconut oils. What could be used as a subsitiution for the coconut oil.

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288 Chrissy September 25, 2016
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These are possibly the best chocolate chip cookies I have ever made. They are amazing. I used cornstarch, and a tiny bit of peanut butter because I didn’t have enough almond. I hope when they cool they won’t fall apart so much. But even if they do, they are freaking amazing. The raw dough, too. Thank you for the recipe!!!

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289 Angela Liddon September 26, 2016

Thanks for the recipe love, Chrissy!

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290 Alexandra Huish September 26, 2016

Hahah oh man, I didnt have enough arrowroot powder and thought “oh well it’s okay!”. I essentially made one ginormous, delicious cookie! I’ll have to try these out again properly but the taste is out of this world!!! So delicious.

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291 Hailee September 29, 2016

Is there a sub for almond flour

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292 Angela Liddon September 29, 2016

Hi Hailee, I haven’t tried an almond flour sub myself, but my readers have experimented with various swaps. For a quick summary of their substitution “findings” for these cookies, check out this Friday FAQs post here! Hope this helps.

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