One Bowl Jumbo Chocolate Chunk Cookies (vegan + gf)

426 comments

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

4.8 from 121 reviews
Print

Jumbo Chocolate Chunk Cookies

Vegan, gluten-free

By

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

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).

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 426 comments… read them below or add one }

1 Melanie June 12, 2017

Do you think you could make these to the point of baking (ie shaped) and freeze them? I want to make fresh cookies for an event Friday but am swamped for time and can only make them Tuesday. Or should I just bake them Tuesday and freeze them? If I give it a test run (freeze and add a few minutes to bake time) I will let you know!

Reply

2 Angela Liddon June 19, 2017

Hey Melanie, I’m sorry I didn’t get back to you on this sooner! Did you end up doing the test run? I have tried freezing individually-portioned cookie dough scoops (frozen on a plate first, and then popped into a freezer bag with the air sucked out). I thawed them at room temperature fully, and then baked as directed. They turned our very similar, the main difference was that the cookies were a bit more oily when freezing and thawing. I just popped them onto some paper towels to absorb any excess, but I think it worked pretty good. Mind you, this was just one single attempt! I hope your event was a success. :)

Reply

3 stacie June 5, 2017

Hello,
Where ca
n I find Camino 55% dark chocolate bars. Having difficult finding it online.

Thanks,
Stacie

Reply

4 Angela Liddon June 26, 2017

Hi Stacie, I get mine at Organic Garage. You can also often find these chocolate bars in the natural foods/organic section of your grocery store. Really though, any kind of chocolate you enjoy should work! I hope this helps!

Reply

5 Shareen Ruddock June 1, 2017

These are amazing, counting the minutes until I can make another batch! I’m going to try my own homemade almond butter :) I’m not vegan either, but love all of your recipes!

Shareen

Reply

6 Angela Liddon June 2, 2017

Thanks for the love, Shareen! Happy cooking :)

Reply

7 Pamela May 1, 2017

Hi! Thanks for the recipe, they look amazing! One little question: can I use flax instead of starch? (I know you used starch because you were asked not to use flax :/ sorry!). If so, how much? Thanks again :)

Reply

8 Kristina April 29, 2017

Hi Angela! Do you mind sharing where you got that scoop from?

Reply

9 Angela Liddon May 3, 2017

Hey Kristina, I’m having a hard time recalling where I bought the scoop from! I think it was online from Amazon. :)

Reply

10 Julie April 27, 2017

Can I substitute the arrowroot flour/starch for something else, like regular flour? (I don’t need these cookies to be gluten free). Thanks! Can’t wait to try them :)

Reply

11 Angela Liddon May 2, 2017

Hey Julie, Arrowroot flour is actually a starch that helps bind these cookies together, so you’d need to swap it with another starch, like tapioca, corn, or potato. I haven’t personally tested this recipe using another starch yet, but I believe a number of readers have done so and had success. I’d suggest reading back through some of the comments for tips! I hope this helps, and that you enjoy the cookies once you get a chance to make them. :)

Reply

12 Jennie April 22, 2017
Recipe Rating:

Hi Angela, These cookies are THE BEST! I make them every week with my 3 year old… Sorry 3 AND A HALF year old. Recently due to some health stuff I have to go grain free (among, dairy, gluten, soy, msg free as well). Any ideas how I could still make something like this without the grains? Your blog, cookbook & app have transformed my life since last summer … I currently have some Maple baked Lentils with Sweet Potato in my oven as I type!

Reply

13 Angela Liddon May 3, 2017

Hey Jennie, Thank you so much for your kind words! I’m currently developing a grain-free version right now using cassava flour and almond flour (unfortunately I don’t have the recipe published yet). Have you used cassava flour before? I just started using it, and it’s amazing, and a 1:1 replacement for wheat flour in many recipes.

Reply

14 Bec April 19, 2017

It’s a big call but I’m going to say these are the best choc chip cookies I’ve ever made. So yummy and easy. I am similar in that I like a soft middle with slightly browned outside.

I didn’t have choc chips so I cut up an 85% dark block (100g rather than the recipes 150g). I think I’d do that again, there was plenty of choc and they are already sweet.

Didn’t have arrowroot so used tapioca and worked fine.

These will become a regular. Thanks so much!

Reply

15 Angela Liddon April 20, 2017

So glad you enjoyed the recipe so much, Bec! And it’s great to know the tapioca worked out well for you :) Thanks for sharing!

Reply

16 Doreen April 18, 2017

So… after having made these several times according to recipe… I finally tried it with half peanut butter/half almond butter… and they turned out GREAT!
I was reluctant at first since it was written that others tried it with peanut butter and the consistency didn’t turn out very well.. but I can confirm that half/half gave me a perfect consistency with a slightly peanut-y taste :) I used the peanut butter from a freshly opened jar and tried taking some from the middle (not too dry not to liquid), maybe that also made a difference.

Thanks again for this recipe!

Reply

17 Angela Liddon April 18, 2017

That’s fantastic, Doreen! That’s so much for reporting in :)

Reply

18 Sandi April 16, 2017
Recipe Rating:

I’m not vegan nor do I eat gluten free but the friend I made them
For does eat GF….I followed this recipe to the letter (I used the dairy free dark chocolate dream brand) and they were absolutely incredible. The perfect amount of sweetness and oh so very chewy and almondy:). I will definitely make these again and again because they are really that good. If there are any weight watchers out there I did take the time to calculate the points. If you make 12 cookies like I did they were approx 10 points a cookies (9.833 to be exact ) you can make them smaller for less points but they were worth it (I ate 3 cough cough). The next time I make them I’m going to use the Theo salted toffee 55% dark chocolate. Also, I saw someone mention doing the nutrition facts. It’s all on the packages. It might take you a little time but give it a try….

Reply

19 Raws April 14, 2017
Recipe Rating:

We made these cookies, and they are amazing. Try them!

Reply

20 Kellee April 11, 2017
Recipe Rating:

I made these yesterday, turned out great! I like a cakey chocolate chip cookie and ran out of oats to make oatflour so I subbed in coconut flour for oatflower. Worked out great! Cakey texture, held together great, but didn’t spread at all so I had to squish them down a little before baking.

Reply

21 Susan Crowley April 11, 2017

Can you leave out the chocolate? When I was a kid, my mom would leave out the chocolate chips from her Toll House cookies…My favorite. I am not a big chocolate fan, Bad, I know!

Reply

22 Angela Liddon April 20, 2017

Hey Susan, I can’t see why not! I totally love cookies without chocolate too. Please let us know how it goes if you give it a try!

Reply

23 Kimberly Vede April 10, 2017

I just made these, and I swapped the arrowroot for tapioca starch and they turned out perfectly :)

Reply

24 Angela Liddon April 11, 2017

That’s great to hear, Kimberly! Thanks for letting us know.

Reply

25 Kaila April 8, 2017

Hi Angela,

Maybe this has been answered before but I cannot find it. Where do you find non dairy chocolate? Thanks! Can’t wait to try them!

Reply

26 Angela Liddon April 10, 2017

Hey Kaila, You can usually find non-dairy chocolate in the organic/naturals section of your grocery store, or at a place like Bulk Barn (just check the labels to be sure). I tend to buy Enjoy Life brander Whole Foods 365 brand for chips/chunks. My fave dark chocolate bar is Green and Blacks Organic 70%. I hope this helps, and happy baking!

Reply

27 Katrina April 7, 2017
Recipe Rating:

Delicious! Only sub, because I didn’t feel like grinding up some oats for oat flour, is that I used some quinoa flour I have–and the cookies are great! I don’t think they spread quite as much as yours, but are pretty perfect. Thanks. (I used Enjoy Life mini chocolate chips.)

Reply

28 Susan April 6, 2017
Recipe Rating:

I love this recipe. I made a single batch first to check it out, then as soon as they cooled down enough to taste, I fell in love with this cookie. I quickly threw together another (double!) batch. This is a winner recipe.
A few things I did off-recipe: I ground up rolled oats in the food processor to get “oat flour.” A 1/2 cup of rolled oats yields about 1/4-1/3 cup of oat flour.
I subbed tapioca starch/flour for the arrowroot, and all was well.
My almond butter was down to the bottom of the jar, so not “runny” but more firm, so I just measured generous, rounded heaping spoons of coconut oil, to replace the missing fats.
All in all, a divine cookie. I’m going to share it right now with all my gluten-free friends.

Reply

29 Angela Liddon April 7, 2017

Thanks for sharing, Susan, and for spreading the cookie love!

Reply

30 AnnaLynn Morris April 2, 2017

I made these and the batter was absolutely AMAZING but my cookies turned out dry and crumbly. I followed your directions exactly with no substitutions…and cooked the 10 minutes since we like more “crunchy” cookies. They also didn’t spread out like yours did…Help please! I had plans to share with my doctoral classmate going through chemo and trying to eat vegan but they aren’t as good as I had hoped. (PS…all your other recipes have been amazing…so I’m thinking user error…I’m just not sure where I went wrong). Thanks!

Reply

31 Angela Liddon April 10, 2017

Hi AnnaLynn, That’s so sweet of you to think of doing that for your classmate, and I’m sorry to hear your cookies turned out on the crumbly side on this first attempt at the recipe. It sounds like you followed the recipe to a T, but do you think it’s possible your natural almond butter was a bit too dry? I find a really drippy consistency works best with these cookies, so you’ll want to avoid the harder stuff you get toward the bottom of the jar, especially. It’s really important that a drippy almond butter is used, the dough is mixed well, and the cookies cool before handling them (they are extremely delicate at first). If you try the recipe again, I hope you get better results! (In the meantime, it sounds like those crumbs might be begging to be used as a topping for some banana soft serve or a decadent PB smoothie…;))

Reply

32 Megan April 1, 2017
Recipe Rating:

Made these this evening… these things were freaking amazing!

Reply

33 Angela Liddon April 3, 2017

I’m so glad you enjoyed the treat, Megan!

Reply

34 Helena April 1, 2017
Recipe Rating:

I also subbed coconut oil with applesauce and they were still very soft & gooey!

Reply

35 Helena April 1, 2017
Recipe Rating:

Hi!
I ended up using Tapioca flour instead of arowroot because safeway didnt carry it, and they actually turned out SO good!! Literally the best GF, VG chocolate chip cookies Ive ever had since being vegan!!
Thanks for sharing this recipe and making it healthy!

Reply

36 Ann Marie March 31, 2017

Sorry if someone has already asked this but can you provide the brand of vegan chocolate you use? I have a hard time finding vegan chocolate bars (I can find the choc chips). Love your recipes!

Reply

37 Angela Liddon April 6, 2017

Happy to help, Ann Marie! I’m personally a big fan of Green & Black’s organic chocolate. Normally, I gravitate toward their 70% dark chocolate bar, but in this particular recipe the consensus in the Liddon household is that we prefer the milder 55% chocolate bar. Hope this helps!

Reply

38 Nina March 31, 2017

Hello!

I’m trying to make these for a some colleagues at work but one my co-workers is allergic to almonds.. I know you’ve mentioned not to substitute the almond butter, but could you recommend something else? Would xanthan gum do it justice?

Thanks!
N

Reply

39 Angela Liddon April 26, 2017

Hey Nina, Some readers have commented that they tried swapping in natural peanut butter and sunflower seed butter; while their cookies didn’t spread out as much (and in some cases were quite crumbly), they reportedly still tasted pretty good. I have used drippy sunflower seed butter with success in the past, and mine held together fine. I think you could probably do so and still generally expect to end up with tasty, if potentially“imperfect”, results. (And if they end up too crumbly to share with your colleagues, you’ll still get a great smoothie or banana soft serve topping out of it!). Just make sure that whatever kind of nut or seed butter you swap in, it’s drippy! I hope this helps. :)

Reply

40 Caroline LeBlanc March 30, 2017
Recipe Rating:

I love this recipe! Although I use natural peanut butter instead of almond butter to save money since almond butter is so expensive. I’ve also on occasion added chopped peanuts (minus the salt in the recipe) and had great results!

Reply

41 Angela Liddon March 31, 2017

Oh, thanks for sharing, Caroline! I can imagine those chopped peanuts add a great twist!

Reply

42 Mary Ann Constantinou March 27, 2017
Recipe Rating:

My husband is a vegan and also does no oils whatsoever or anything coconut. I substituted the coconut oil with unsweetened applesauce. They turned out perfect and taste exceptionally great. I also used 71% chocolate and they were awesome! Thank you. I have tried many of your recipes, have your book and passed it on to many friends.

Reply

43 Angela Liddon March 28, 2017

Thanks for sharing, Mary Ann! So great to know that swap worked out so well for you. And thank you for the cookbook love, too — I can’t tell you how much I appreciate it! :)

Reply

44 lily March 14, 2017
Recipe Rating:

I made these cookies this afternoon and they sure didn’t look like the picture on here but they tasted really good, mine were a bit hard and dry for some reason

Reply

45 Laura March 11, 2017
Recipe Rating:

I had tapioca starch and ‘enjoy life’chocolate chips. Had to sub smart balance ‘butter’ for the coconut oil since we have an allergy and these came out great. the best GF cookies we’ve had.

Reply

46 Leila March 1, 2017
Recipe Rating:

These cookies are amazing! I saw a few comments about replacing the arrowroot flour/powder with a flax egg and I’m happy to say that it worked well (it was actually about a one and half flax eggs). I have tried the recipe both ways and the texture is slightly different but both cookies are fantastic. Also added a bit of cinnamon and traded the chocolate chips up for raisins and they were just as good. Thank you so much for everything you do. I love that I can pretty much make anything off your site and it will be tasty.

Reply

47 Angela Liddon March 2, 2017

Thanks for the love, Leila! And thanks too for sharing that helpful info about swaps :)

Reply

48 MK February 21, 2017
Recipe Rating:

YUM! Amazing! My new favorite cookie recipe. Loving only using one bowl too! I subbed the arrowroot for cornstarch and it worked well in case anyone’s wondering :)

Reply

49 ruth February 20, 2017
Recipe Rating:

your recipes are always great. Thanks so much for all that you share. Kisses from Barcelona.

Reply

50 Jasmin February 13, 2017

Followed this recipe to a tee, and let me just say… best cookies I have ever eaten!!! I am a meat eater, gluten, dairy, you name it eater without restrictions… but even so, these are still the best cookies I ever made/eaten and even better, I feel good eating them!! Hats off to you for getting this so right!!!!

Reply

51 Angela Liddon February 14, 2017

Thanks so much for the glowing review, Jasmin! I’m thrilled to hear you’re loving the recipe.

Reply

52 Roxanne C. February 11, 2017
Recipe Rating:

Ohhh they are the best cookies ever!! i put a bar of 55% dark chocolate and half of the salted caramel crunch, also 55% from Camino. The mix of flavours is incredible and the almond butter really makes the difference. it takes 15 minutes top chrono to make and there’s no refined sugar and no egg. i could just make a batch to eat the cookie dough. this is officially my go-to cookie recipe. it’s just perfect!

Reply

53 JenK February 8, 2017
Recipe Rating:

These chocolate chunk cookies were a hit — especially warm and gooey from the oven. Thanks for sharing this recipe!

Reply

54 Terri February 3, 2017
Recipe Rating:

My favorite chocolate chip cookie recipe!
Thanks and yum

Reply

55 Gia February 3, 2017

These were sooooo good!! They hit the spot for that chocolate craving. Making another batch this weekend. They didn’t last more than 2 days in my house.

Reply

56 Angela Liddon February 3, 2017

Glad you enjoyed them, Gia! They don’t last long in our house, either ;)

Reply

57 Inez February 3, 2017
Recipe Rating:

Fantastic recipe, my guests LOVED them! Thank you :)
Made a few swaps, since I prefer to use what I have in the kitchen.
Used agave instead of maple syrup and corn starch (50gram) instead of arrowroot.
Worked just fine :)

Reply

58 Angela Liddon February 3, 2017

So glad to hear those swaps worked out well, Inez! Thanks for sharing.

Reply

59 Karina February 1, 2017
Recipe Rating:

I loved these! I made them with sunflower butter and honey instead of maple syrup and they turned out amazing and gooey and yummy!

Reply

60 Angela Liddon February 2, 2017

I’m happy to hear those swaps turned out so well, Karina! Thanks for sharing.

Reply

61 Lindsay January 30, 2017
Recipe Rating:

So happy I found this recipe! These are seriously the best cookies I have ever had! The maple syrup in place of cane sugar/any other kind of sugar is brilliant, I don’t get a sugar high and then crash after having one of these cookies.

Reply

62 Angela Liddon January 31, 2017

I’m glad you found it too, Lindsay! :)

Reply

63 Melissa January 27, 2017

These were absolutely fantastic!!!!! Your recipes are amazing. Thank you!! :)

Reply

64 Angela Liddon January 30, 2017

Aw, thanks, Melissa! I’m glad the cookies were a hit.

Reply

65 Erin January 27, 2017
Recipe Rating:

I’ve made these twice now and they are awesome! Thanks so much for this great recipe Angela!

Reply

66 Vanessa January 24, 2017
Recipe Rating:

This recipe was great! Thank you for posting it.

I used buckwheat flour instead of the oat flour and it worked perfectly. I actually find them a little sweet, so next time I’d use a little less maple syrup.

Reply

67 Tiana January 24, 2017

You’re amazing. This is my go to recipe for chocolate chip cookies. After making such drastic changes to my diet I didn’t think I’d ever be able to enjoy them again, and although I prefer to be oil free, an exception is made for these cookies.
The only thing that would be better is white chocolate macadamia nut, I suppose I can just swap out the chocolate chunks ?

Reply

68 Angela Liddon January 24, 2017

Yum, if you try that swap, please let us know how it goes!

Reply

69 Meredith January 22, 2017

Yum! These are so delicious!!

Reply

70 Laura January 22, 2017

Hi I was just wondering if there was a substitute for the oat flour as I cant seem to get it here in my local shops in Ireland?

Reply

71 Erin Burk January 27, 2017

Laura, you can just take oats and grind them up in a food processor or coffee grinder. That’s what I do and it works great!

Reply

72 Kate January 20, 2017
Recipe Rating:

I’ve been putting off making these for months, holding them out as a figurative carrot for myself for getting stuff done.
Today I decided that because a) it’s my birthday, b) it’s a crummy one given the events happening in nearby DC today, and c) I’m home from work due to said events, it was time to make them. I’ve learned to follow your recipes to a T since they really don’t need tweaking, which goes against my usual cooking and baking approach.

Trader Joe’s creamy salted almond butter worked perfectly, and I suspect their raw almond butter would work as well. I cut chunks from their Pound Plus chocolate bar and these cookies are AMAZING! So glad I finally made them. Now, to figure out a way to keep from eating half of them before taking my twin sister some tonight…

Also, thanks for the Android app! So thrilled I can get it now!

Reply

73 nina elle January 19, 2017

Hi! Thanks for the recipe :-D
Can we omit the arrowroot?

Reply

74 Angela Liddon February 22, 2017

Hi Nina, The arrowroot is a starch that helps bind these cookies together. I haven’t tested this recipe using another starch yet myself, but a number of readers have tried swapping in other starches like tapioca, potato, and corn starch and had success. Hope that helps!

Reply

75 nina elle February 22, 2017

Alrighty thank you

Reply

76 zen January 15, 2017
Recipe Rating:

Peanut butter worked beautifully, can sub desiccated coconut for almond flour too

Reply

77 Taylor January 14, 2017
Recipe Rating:

These are amazing! I’m waiting for the second sheet of them to come out of the oven and I’ve already eaten two! I think I oversalted them a little bit they’re so awesome I don’t even notice it! I’m obsessed.

Reply

78 Bernardette January 9, 2017

These look soooo yummy!! Will definitely give it a go :)

Reply

79 Sammie January 7, 2017

I don’t think I took into enough consideration just how much these would spread….LOL, I pretty much made a giant cookie! With that said, it wasn’t pretty, but the flavors were great. Guess I’ll try again!

Reply

80 Jessica January 6, 2017
Recipe Rating:

I made these and used bob’s red mill gluten free 1-1 flour and they didn’t spread at all…. don’t recommend using that. I will be retrying tomorrow with a different flour!!

Reply

81 Angela Liddon January 9, 2017

Thanks for reporting in, Jessica! I hope the cookies spread out a bit more with whatever flour you tried the next day. I’d love to hear!

Reply

82 Melissa January 4, 2017

For the almond flour — does it specifically need to be almond flour (i.e., the light-colored, blanched kind), or is almond meal (i.e., just ground up almonds) ok too?

Reply

83 Angela Liddon March 28, 2017

Hey Melissa, Great question! Almond meal is a little different than almond flour, in that it has a slightly coarser consistency; it’s not as finely ground and it uses the skins of the almonds. (As well, as you noted, it isn’t typically made from blanched almonds, whereas almond flour is.) You may find almond meal yields cookies with a slightly different texture than you’d get with the almond flour. I haven’t tried this recipe with almond meal myself, but if you decide to experiment with that swap, I’d love it if you’d report back. You can also check out my Crispy Peanut Butter Cookies on the blog and there’s a similar recipe in my first book, both of which use almond meal. :)

Reply

84 Ashley Starr January 1, 2017
Recipe Rating:

Thank you for this recipe. The cookies are amazing. Instead of using plain almond butter, I used Justin’s Hazelnut almond butter from Target.

Reply

85 Angela Liddon January 3, 2017

Hazelnut almond butter sounds delish, Ashley!

Reply

86 Dawn Marie DiMola January 1, 2017
Recipe Rating:

I think these are the BEST cookies I’ve ever had. I made them exactly as directed except I used a little less chocolate. They can be soft and chewy or crunchy if you bake them a bit longer. Finally a cookie that tastes great and is actually healthy. Awesome job! thank you ?

Reply

87 Laurel December 31, 2016

Thank you for such a wonderful vegan cookie recipe. These look amazing.
I followed the recipe exactly, using runny almond butter, and mine did not spread out at all. They are still tasty but I’m wondering where I went wrong?

Reply

88 Kayla Rankin December 23, 2016

What could I substitute for the oats and oatmeal? My husband loves my traditional chocolate chunk cookies, but he can’t have wheat or oats anymore. I’m trying to find a good recipe that he can devour.

Thanks!

Reply

89 Angela Liddon March 17, 2017

Hey Kayla, This is such a great question! I’m sorry that I don’t have a firm option for you at this time as I haven’t tried anything else yet, but I will be sure to update the recipe if I do. I would guess that quinoa flakes might work in place of the oats, and for the oat flour, you might be able to get away with swapping it for another flour. Please report back if you try anything out!

Reply

90 Sophie December 20, 2016
Recipe Rating:

Bam. Solid delectable recipe. I am also happy to report that my homemade (sufficiently drippy) hazelnut butter makes a good swap for the almond butter. I know you warned against subbing, but I was a rebel :)

Reply

91 Angela Liddon December 21, 2016

Glad to hear it worked out well, Sophie! Hazelnut butter sounds like a delish swap :)

Reply

92 Rina Grassotti December 19, 2016

HI Angela!

The mix came out very dry for me and when cooked the cookies completely fell apart. I definitely messed up by mixing all the dry ingredients together and then adding that mix gradually to the wet ingredients – do you think that was the cause? or perhaps my almond butter (Justin’s) was too dry? I’d like to try to make them again and don’t want to unknowingly make the same mistakes! Thank you!

Reply

93 Bre December 18, 2016

I’ve made these twice both for friends who are not vegan or gluten free and they lived it. I substituted arrow root starch an oat flour for trader Joes gluten free flour (1/2 cup) and it looked just like the pics

Reply

94 Angela Liddon December 19, 2016

I’m glad to hear the cookies were a hit, Bre!

Reply

95 Sylvie December 17, 2016

hi!
I am so frustrated because I’ve tried making these twice now and each time they spread out and are very very crumbly and the edges burn. I think it’s possibly because my oven is a bit crappy and I don’t have a thermometer to make sure the temp is accurate . . . I’ve also been blending my thicker almond butter with a bit of sunflower oil to get it super creamy and ‘drippy’ like you said, but perhaps this additional oil is throwing them off?
I will try try again bc these look so beautiful and delicious,
but any advice you could think of would be so helpful :)

Reply

96 Callie December 15, 2016

Hi! I was wondering if there was anything I could sub for oats and oat flour since I am allergic. These look amazing! Thank you so much!

Reply

97 Angela Liddon December 19, 2016

Hi Callie, I haven’t tried subbing the oats and oat flour myself, but I know a number readers have replaced the oat flour (with various alternatives) with some success—I’d suggest reading back over a few of the comments above to see what they did and what might work best for your! And I believe someone was thinking of swapping the whole oats for quinoa flakes, but I’m not sure how that went. If you decide to experiment, please report back and let us know how it goes! Hope this helps. :)

Reply

98 Cammy December 14, 2016
Recipe Rating:

Wow! These are amazing. I was getting so frustrated trying recipes off pintrest. I have been looking for a good holiday treat with wholesome ingredients. I would make recipes and they just weren’t tasty! Then I remembered your blog and of course you came through!!! Super yummy!!!
Thank you!

Reply

99 Angela Liddon December 14, 2016

I’m glad this recipe was a winner, Cammy! Enjoy :)

Reply

100 Jo December 12, 2016
Recipe Rating:

Sooo I’ve made these many timea already and they are my husbands + my favorites!!!

I just wonder how your chocolate chunks stay so perfect after baking them? Mine just melt all over the place!

xoxo

Reply

101 Rachel December 10, 2016
Recipe Rating:

BEST GLUTEN FREE VEGAN COOKIE EVER.

And without the hard sugars?

Brilliant!!!

Keep up the hard work!

Reply

102 Estella Dawn December 7, 2016
Recipe Rating:

Holy crap, it was snowing and I had no eggs and I really felt like a chocolate chip cookie, I decided to try your recipe but I only made a half batch because vegan and cookie are often not words that go well together…. But I wish I’d made a full batch, they are so delicious! My whole family is gluten free and I will hands down say this is a superior GF chocolate chip cookie to any that I’ve seen/made! Love them will definitely make again, thanks! :)

Reply

103 Angela Liddon December 8, 2016

Oh, I’m so happy they were a surprise hit, Estella! Thanks so much for the lovely comment. :)

Reply

104 Amy November 29, 2016
Recipe Rating:

These cookies are absolutely delicious. They are my new favorite!!!

Reply

105 Angela Liddon November 30, 2016

I’m glad you enjoyed them, Amy! :)

Reply

106 J Pod November 26, 2016
Recipe Rating:

Thank you for this recipe. I was looking to cook a dessert that didn’t have cane sugar in it. These were very good–not the sugar shock taste and feel with regular chocolate chip cookies. These hit the sweet spot more gently. I also appreciate that they are gluten free, just to vary our diet away from wheat everything. Also we usually eat vegan (though we have eggs from our chickens). So this recipe was perfect and without sacrificing taste or sweetness. This is not my first OSG recipe that I have enjoyed nor will it be the last I try!

Reply

107 Angela Liddon November 28, 2016

I’m so happy to hear you enjoyed the recipe so much!! :) Thanks for the lovely comment.

Reply

108 Tiana November 26, 2016
Recipe Rating:

By FAR the best vegan gluten free cookies I’ve made! These have been my go to recipe for all occasions, Thank you so much! I was able to make them refined sugar free by finding a chocolate bar sweetened with coconut sugar.
The only way they could be better is if they were oil free. If anyone has had Success with substituting the oil, let me know! Maybe apple sauce or more almond butter?

Reply

109 Doreen November 24, 2016
Recipe Rating:

I made these and they were DELICIOUS!

Simple to make and what I loved the most about these was their chewy texture, with a crisp edge! I used 72% chocolate but I am a dark chocolate lover and the cookies were still sweet enough for my husband and I! I would make them again, thanks for sharing this recipe :)

Reply

110 Angela Liddon November 24, 2016

I’m so pleased to hear they were a hit! :) I’m definitely a fan of their great texture, as well.

Reply

111 Samantha K November 24, 2016

These look amazing! I can’t wait to try them. We eat gluten free, and my husband is very allergic to oats (he can’t eat GF oats either). Can the oats be substituted with quinoa flakes? And if so, what would you suggest to replace the oat flour with?

Looking forward to making these!

Reply

112 Angela Liddon December 14, 2016

Hi Samantha, I haven’t tried subbing the oats with quinoa flakes myself, so it would be a bit of an experiment. If you try it, please do report back and let us know how it goes! In terms of subbing the oat flour, I think a few readers have replaced that with some success—I’d suggest reading over a few of the comments to see what they did! Hope this helps. :)

Reply

113 Tulsi November 23, 2016

* Thanksgiving :)

Reply

114 Tulsi November 23, 2016
Recipe Rating:

Hi Angela- I’ve just made these amazing cookies for our Thanksgiving feast tomorrow. Can’t wait to share them with some of my non-vegan family members. One question- I can’t seem to get 12 cookies out of the recipe. Just doesn’t seem to make enough batter for 12 2 1/2 tablespoon scoops. Could I be missing something? I love all your recipes. Thank you! And I hope you had a nice Tjanksgiving back in October :) Tulsi

Reply

115 Samantha November 20, 2016

These cookies are delish! I acacidentally have been omitting the almond flour and they were superbly gooey and wonderful. With the almond flour I noticed they are much more pillowy and compact! Just a note!

Reply

116 Angela Liddon November 22, 2016

Hi Samantha, thanks for sharing!

Reply

117 Goathead Thorn November 19, 2016
Recipe Rating:

I CANNOT get enough of these cookies. They are an absolutely amazing texture and flavor. I love the nuttiness and the oat flavor and the maple. I’ve given some to my non-gluten-free non-vegan friends and they are also big fans. I bakes mine for 12 minutes and they are lovely and crunchy but also still chewy. I cannot believe how wonderful these are. I am overjoyed. :) Thank you for the fantastic recipe!!

Reply

118 Angela Liddon November 22, 2016

Thank YOU for the fantastic review! I’m so happy to hear the cookie recipe is a hit.

Reply

119 Naomi November 18, 2016

These look divine… ;D

Would these work with other types of flour?

Reply

120 Angela Liddon December 14, 2016

Hi Naomi! Sorry for the delayed response – have you had a chance to try these cookies yet? I haven’t tried flour substitutions myself, but I know a lot of readers have—especially for the almond flour (many have reported back that various swaps for that— namely, gluten-free flour, oat flour, and all purpose flour—worked out fairly well). I’d suggest having a read through the comments to see what’ll work best for you and what you have on hand! Hope this helps, and that enjoy the cookies! :)

Reply

121 Marta Redmond October 31, 2016

can you tell me the nutritional information on these cookies?

Reply

122 Angela Liddon November 1, 2016

Hey Marta, I’m sorry, I haven’t calculated that info myself!! But you can quickly find out if you plug the recipe ingredients into a free online tool like caloriecount.com or nutritiondata.com. Hope this helps!!

Reply

123 Glenn October 26, 2016
Recipe Rating:

This was the first time I’ve ever made vegan cookies and they were amazing. My wife loved them. Thank you!

Reply

124 Angela Liddon October 27, 2016

I’m so glad you enjoyed them, Glenn!

Reply

125 Amy October 17, 2016

YUM!

Reply

126 Alexandra Burton October 17, 2016
Recipe Rating:

Hi there – has anyone had an issue with them being super super super sticky? I feel like I forgot something in the recipe, but checked back and did not. They are really stickky, so hard to handle I am loosing a lot of my dough on my fingers and the chocolate chips wont bind into the batter. Thoughts? User error?

Thanks!

Reply

127 Danielle October 17, 2016

If using flax eggs (love this idea) would I use 1/4 cup for the starch? Thank you.

Reply

128 Marcee October 12, 2016

These look so delicious. Anything I can sub the oats for?

Reply

129 Rebekah October 6, 2016

Can you substitute honey for the maple syrup?

Reply

130 Chessa October 3, 2016
Recipe Rating:

I like thick and chewy cookies so I put them in the fridge before baking them and baked them for 12 minutes. They ended up great.

Reply

131 Angela Liddon October 4, 2016

I’m glad they were a hit, Chessa!

Reply

132 Hailee September 29, 2016

Is there a sub for almond flour

Reply

133 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.

Reply

134 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.

Reply

135 Chrissy September 25, 2016
Recipe Rating:

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!!!

Reply

136 Angela Liddon September 26, 2016

Thanks for the recipe love, Chrissy!

Reply

137 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.

Reply

138 Angela Liddon October 7, 2016

Hi Lisa, I’d try vegan butter. I buy Earth Balance soy-free buttery spread, myself. Hope this helps!

Reply

139 Claudia Langevin September 22, 2016
Recipe Rating:

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!!!

Reply

140 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. ;)

Reply

141 Amber Quartermain September 20, 2016
Recipe Rating:

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!

Reply

142 Angela Liddon October 7, 2016

Hey Amber, Aw, thanks so much for the app love! I’m so happy you love it so much. :) Its been a huge labour of love for us this past year!

I’m so flattered that you’d like to feature one of my recipes. If you haven’t changed the recipe, I prefer that you simply link to the original post. You are welcome to use a photo of the cookies with credit to Angela Liddon below the photo, along with the link to the recipe. If you have changed the recipe significantly, however, feel free to post it along with your changes and a link back to the original recipe. I hope this helps and please let me know if you have any other questions!

Reply

143 Kierstan September 12, 2016
Recipe Rating:

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.

Reply

144 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! :)

Reply

145 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).

Reply

146 Angela Liddon September 12, 2016

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

Reply

147 Julia September 11, 2016
Recipe Rating:

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?

Reply

148 Jami September 21, 2016
Recipe Rating:

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!

Reply

149 Sara September 8, 2016

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

Reply

150 Ivana September 7, 2016
Recipe Rating:

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 ?

Reply

151 Angela Liddon September 8, 2016

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

Reply

152 nicole levy September 6, 2016
Recipe Rating:

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!

Reply

153 Angela Liddon September 7, 2016

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

Reply

154 Kara September 6, 2016
Recipe Rating:

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!

Reply

155 Angela Liddon September 7, 2016

Glad everyone liked the cookies, Kara!!

Reply

156 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?

Reply

157 Kristin August 29, 2016
Recipe Rating:

I made these last week and they were amazing. Great recipe. <3

Reply

158 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! :)

Reply

159 Therese August 28, 2016
Recipe Rating:

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!

Reply

160 Lisa August 25, 2016

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

Reply

161 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. :)

Reply

162 Melissa August 24, 2016
Recipe Rating:

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!

Reply

163 Caitlin August 24, 2016
Recipe Rating:

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!

Reply

164 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.

Reply

165 Lindsey August 23, 2016
Recipe Rating:

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!

Reply

166 Angela Liddon August 23, 2016

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

Reply

167 Elisabeth August 21, 2016
Recipe Rating:

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 !!!

Reply

168 Angela Liddon August 23, 2016

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

Reply

169 SJ August 20, 2016
Recipe Rating:

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!

Reply

170 Angela Liddon August 23, 2016

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

Reply

171 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.

Reply

172 Angela Liddon August 25, 2016

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

Reply

173 Bhajans August 16, 2016

Sounds delicious!

Reply

174 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!!

Reply

175 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. :)

Reply

176 Bethany Lunsford August 14, 2016
Recipe Rating:

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!

Reply

177 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!!

Reply

178 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?

Reply

179 April August 9, 2016
Recipe Rating:

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!!

Reply

180 Angela Liddon August 10, 2016

So glad they were such a hit, April!

Reply

181 Laura August 6, 2016
Recipe Rating:

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.

Reply

182 Angela Liddon August 8, 2016

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

Reply

183 Kathrin July 30, 2016
Recipe Rating:

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..

Reply

184 Angela Liddon August 2, 2016

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

Reply

185 Victoria July 27, 2016

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

Reply

186 Samantha July 27, 2016
Recipe Rating:

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!

Reply

187 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. :)

Reply

188 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!

Reply

189 Angela Liddon July 26, 2016

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

Reply

190 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?..

Reply

191 Solidworks July 24, 2016

These look amazing!!!

Reply

192 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.

Reply

193 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!

Reply

194 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?

Reply

195 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!!

Reply

196 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 ?

Reply

197 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.

Reply

198 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 :)

Reply

199 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.

Reply

200 Ursula July 17, 2016
Recipe Rating:

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.

Reply

201 Angela Liddon July 18, 2016

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

Reply

202 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

Reply

203 Jane July 13, 2016
Recipe Rating:

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 :)

Reply

204 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! :)

Reply

205 Jennifer Piwnicki July 12, 2016

Does this need to be adjusted for high altitude?

Thanks!!!

Reply

206 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!

Reply

207 Angela Liddon July 12, 2016

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

Reply

208 Daniel Assefan July 8, 2016
Recipe Rating:

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

Reply

209 Audrey July 7, 2016
Recipe Rating:

So good! Husband loved them.

Reply

210 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.

Reply

211 Angela Liddon July 11, 2016

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

Reply

212 Kate July 7, 2016
Recipe Rating:

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?

Reply

213 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!

Reply

214 Jill July 7, 2016
Recipe Rating:

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.

Reply

215 Angela Liddon July 8, 2016

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

Reply

216 Hayley July 3, 2016
Recipe Rating:

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

Reply

217 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.

Reply

218 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?

Reply

219 Aimee July 2, 2016
Recipe Rating:

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!

Reply

220 Shannon July 2, 2016
Recipe Rating:

Accidentally hit three stars ^ but the recipe is worth five (at least).

Reply

221 Shannon July 2, 2016
Recipe Rating:

I just made these, and I can’t put them down! Num num num delicious!

Reply

222 Karen July 2, 2016
Recipe Rating:

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.

Reply

223 Angela Liddon July 4, 2016

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

Reply

224 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.

Reply

225 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. :)

Reply

226 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

Reply

227 Kelley Trammell June 30, 2016
Recipe Rating:

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!

Reply

228 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

Reply

229 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!

Reply

230 Angela Liddon June 29, 2016

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

Reply

231 carolyn June 28, 2016
Recipe Rating:

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!

Reply

232 Angela Liddon June 29, 2016

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

Reply

233 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!

Reply

234 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.

Reply

235 Ravyn June 27, 2016
Recipe Rating:

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!!

Reply

236 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!

Reply

237 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!

Reply

238 Angela Liddon June 28, 2016

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

Reply

239 Marianne Zeitz June 27, 2016
Recipe Rating:

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!!!

Reply

240 Angela Liddon June 27, 2016

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

Reply

241 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.

Reply

242 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!

Reply

243 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?

Reply

244 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!!

Reply

245 Scoopify June 27, 2016

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

Reply

246 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 :)

Reply

247 Shayna June 26, 2016
Recipe Rating:

Delicious. Super easy. Took me less than 20 minutes to throw together, exactly as indicated. Thanks!

Reply

248 Melissa June 26, 2016
Recipe Rating:

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!!!!

Reply

249 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. ;)

Reply

250 Vicky June 25, 2016
Recipe Rating:

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!!!

Reply

251 Angela Liddon June 27, 2016

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

Reply

252 Rachel June 25, 2016
Recipe Rating:

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!

Reply

253 Angela Liddon June 27, 2016

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

Reply

254 Ambar Syed June 25, 2016

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

Reply

255 Angela Liddon June 27, 2016

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

Reply

256 Tegan June 25, 2016
Recipe Rating:

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.

Reply

257 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.

Reply

258 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?

Reply

259 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!

Reply

260 Julia June 27, 2016

Thanks Angela!

Reply

261 Annalise June 24, 2016
Recipe Rating:

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!

Reply

262 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

Reply

263 Teresa June 24, 2016
Recipe Rating:

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!

Reply

264 Angela Liddon June 27, 2016

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

Reply

265 Karin June 24, 2016
Recipe Rating:

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!

Reply

266 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!

Reply

267 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!!

Reply

268 Angela Liddon June 24, 2016

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

Reply

269 Anne June 24, 2016
Recipe Rating:

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?

Reply

270 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…)

Reply

271 Sarah Beirne June 23, 2016
Recipe Rating:

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!!! ???

Reply

272 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.

Reply

273 Maggie June 23, 2016
Recipe Rating:

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!

Reply

274 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!

Reply

275 Riley June 23, 2016
Recipe Rating:

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.

Reply

276 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. ;)

Reply

277 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: www.the-clean-method.com)

Reply

278 Rachel June 22, 2016
Recipe Rating:

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

Reply

279 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 :)

Reply

280 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!!

Reply

281 Meg June 22, 2016
Recipe Rating:

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

Reply

282 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!

Reply

283 Brooke June 21, 2016
Recipe Rating:

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!

Reply

284 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. :)

Reply

285 Tory June 21, 2016
Recipe Rating:

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!

Reply

286 Angela Liddon June 22, 2016

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

Reply

287 Kaitlyn June 21, 2016
Recipe Rating:

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.

Reply

288 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! :)

Reply

289 Daya June 21, 2016
Recipe Rating:

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 ~

Reply

290 Lauren June 21, 2016
Recipe Rating:

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!

Reply

291 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!

Reply

292 Amelia June 21, 2016
Recipe Rating:

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

Reply

293 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 :)

Reply

294 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.

Reply

295 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 !

Reply

296 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! ;)

Reply

297 Krista Williams June 20, 2016
Recipe Rating:

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
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.

Reply

298 Ashley June 20, 2016
Recipe Rating:

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!

Reply

299 Angela Liddon June 20, 2016

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

Reply

300 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!!

Reply

301 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!

Reply

302 Lisa June 19, 2016

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

Reply

303 Leanne June 19, 2016
Recipe Rating:

Oops forgot to rate this recipe.

Reply

304 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!!

Reply

305 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

Reply

306 Christy June 18, 2016
Recipe Rating:

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.

Reply

307 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!

Reply

308 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! :)

Reply

309 Shiva mantra June 18, 2016
Recipe Rating:

Oooo! This looks so good!

Reply

310 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?

Reply

311 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! :)

Reply

312 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.

Reply

313 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 :)

Reply

314 Angela Liddon June 20, 2016

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

Reply

315 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!

Reply

316 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?

Reply

317 Jen July 4, 2016
Recipe Rating:

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!

Reply

318 Allison June 17, 2016
Recipe Rating:

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!

Reply

319 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.

Reply

320 Angela Liddon June 17, 2016

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

Reply

321 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.

Reply

322 Angela Liddon June 17, 2016

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

Reply

323 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.

Reply

324 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!!!!

Reply

325 [email protected] 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.

Reply

326 Meghan June 16, 2016

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

Reply

327 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.

Reply

328 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!

Reply

329 Angela Liddon June 17, 2016

Definitely yes! Sometimes cookies are just necessary. :)

Reply

330 Jessica Eagle June 16, 2016
Recipe Rating:

Ohhhhhh my God…! Perfect and just too amazing. They are completely addictive. Thanks a thousand times for this wonderful recipe. Yummm…!

Reply

331 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…!

Reply

332 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

Reply

333 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!

Reply

334 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.

Reply

335 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.

Reply

336 Naaz June 16, 2016
Recipe Rating:

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

Reply

337 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. :)

Reply

338 Angela Liddon June 17, 2016

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

Reply

339 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.

Reply

340 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?

Reply

341 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! :)

Reply

342 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.

Reply

343 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. :)

Reply

344 Annaliese June 20, 2016
Recipe Rating:

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 :) :)

Reply

345 Naturally Healthy June 16, 2016

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

Reply

346 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.

Reply

347 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.

Reply

348 Angela Liddon June 17, 2016

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

Reply

349 Meah June 16, 2016
Recipe Rating:

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.

Reply

350 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.

Reply

351 JoAnn June 16, 2016
Recipe Rating:

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.

Reply

352 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.

Reply

353 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.

Reply

354 Angela Liddon June 16, 2016

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

Reply

355 Dani June 15, 2016
Recipe Rating:

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 :)

Reply

356 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!).

Reply

357 Debra June 15, 2016

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

Reply

358 Shannon June 16, 2016

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

Reply

359 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.

Reply

360 Cassidy June 15, 2016
Recipe Rating:

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!

Reply

361 Angela Liddon June 16, 2016

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

Reply

362 Leslie June 15, 2016
Recipe Rating:

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.

Reply

363 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!

Reply

364 Shannon June 16, 2016
Recipe Rating:

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!

Reply

365 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.

Reply

366 Nathalie June 15, 2016

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

Reply

367 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.

Reply

368 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 ?

Reply

369 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 ?

Reply

370 jen June 15, 2016

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

Reply

371 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!

Reply

372 Jenn June 15, 2016
Recipe Rating:

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!

Reply

373 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. :)

Reply

374 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 :)

Reply

375 Angela Liddon June 16, 2016

Sounds like the ideal weekend, Heidi! :)

Reply

376 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.

Reply

377 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! :)

Reply

378 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!

Reply

379 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.

Reply

380 Rachel June 15, 2016

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

Reply

381 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

Reply

382 Angela Liddon June 16, 2016

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

Reply

383 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!

Reply

384 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.

Reply

385 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! :)

Reply

386 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!!;)))

Reply

387 Angela Liddon June 15, 2016

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

Reply

388 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!!!

Reply

389 Angela Liddon June 15, 2016

So glad you like them, Lori!

Reply

390 Hannah June 15, 2016

Could one use peanut butter instead of almond butter?

Reply

391 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.

Reply

392 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.

Reply

393 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!!!

Reply

394 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.

Reply

395 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.

Reply

396 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.

www.whenhealthymettasty.com

Reply

397 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.

Reply

398 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!

Reply

399 Vanessa June 15, 2016

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

Reply

400 Lucy June 15, 2016

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

Reply

401 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!

Reply

402 Louise June 15, 2016
Recipe Rating:

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.

Reply

403 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?!

Reply

404 Miranda August 28, 2016
Recipe Rating:

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

Reply

405 Kristie August 14, 2016
Recipe Rating:

I subbed in tapioca flour today and they came out great! ❤️

Reply

406 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!

Reply

407 Jenna June 15, 2016

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

Reply

408 Heather J June 15, 2016

Vegan buttery spread would probably work.

Reply

409 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.

Reply

410 Angela Liddon September 21, 2016

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

Reply

411 Adele Halsall October 24, 2016

You could try 3 tbsp apple sauce/puree, I haven’t tried it yet but that’s what I’m going to use when I make mine!

Reply

412 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 :)

Reply

413 Angela Liddon June 15, 2016

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

Reply

414 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!

Reply

415 Angela Liddon June 15, 2016

I hope you enjoy them, Sara!

Reply

416 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!

Reply

417 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.

Reply

418 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.

Reply

419 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.

Reply

420 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!
www.sprinklesandsaturdays.com

Reply

421 Angela Liddon June 15, 2016

Haha go for it Julia! ;)

Reply

422 Izzy Bruning June 15, 2016

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

Reply

423 Angela Liddon June 15, 2016

I hope you enjoy them when you do, Izzy!

Reply

424 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.

Reply

425 Angela Liddon June 15, 2016

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

Reply

426 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

Reply

Leave a Comment

Previous post:

Next post: