Soft, chewy in the middle, crisp on the edges, rich with vanilla and nostalgic sweetness. This cookie is all heart—vegan, gluten-free, and full of memories.
Ingredients
Prep: Preheat oven to 350°F, line oven sheet with parchment paper. Grab an ice cream scoop. Makes about 6 large cookies.
Wet Ingredients
• 95g coconut oil (soft to the touch, not melted)
• 60g cane sugar
• 62g coconut sugar
Egg Substitute
• 13g chia meal*
• 51g water (room temp)
• 4g vanilla extract
Dry Ingredients
• 87g oat flour
• 84g sorghum flour
• 2g baking powder
• 2g baking soda
• 1g sea salt or Himalayan salt
• 70g vegan chocolate chips
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Instructions
1. Weigh all your ingredients first.
This step keeps your flow smooth and mess-free.
2. Cream the fats and sugars:
• In a mixing bowl, combine the softened coconut oil, cane sugar, and coconut sugar.
• Mix using the paddle attachment on high speed for 30–60 seconds, depending on how soft the oil is.
• You’re looking for a pasty, sandy texture—this is your foundation.
3. Make the chia egg:
• In a small bowl, whisk 13g chia meal with 51g water. Stir until thick and pudding-like.
• Add 4g vanilla extract to this mixture and set aside.
4. Mix the dry ingredients:
• In a separate bowl, whisk together oat flour, sorghum flour, baking powder, baking soda, and salt.
• Make sure everything is well incorporated. This ensures an even bake.
5. Combine wet ingredients:
• Add the chia-vanilla mixture to the creamed coconut oil and sugars in the mixer.
• Mix on high speed for about 30 seconds.
• Pause to scrape down the sides and bottom with a spatula.
6. Add the dry mix:
• With the mixer on low speed, add the dry ingredients to the wet. Mix for 30–45 seconds, just until everything comes together.
• Add the chocolate chips and mix for another 10–15 seconds.
7. Scoop & shape:
• Transfer the dough to a clean bowl.
• Using an ice cream scoop, portion out the cookies onto a parchment-lined tray.
• Gently flatten each scoop with your fingers into discs. These cookies won’t spread much in the oven, so give them their shape now.
8. Bake:
• Bake at 350°F (175°C) for 18 minutes.
• Let them cool on the tray before transferring. They’ll firm up as they rest.
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Notes
*How to access Chia Meal?
Just get chia seeds at the store and blend them in a blender. That will give you chia meal. We want to use the chia meal because it incorporates better with the flours instead of leaving those little seeds. Sometimes we use the whole seed.
Why two sugars?
I like combining sugars because of flavor and structure. Cane sugar is a staple. It melts, it adds moisture, it adds crisp, while the coconut sugar dries the flour a little bit and adds a delicious caramel-like flavor.