Vegan Chocolate Chip Cookies and Weekend Fun

Are you having a good weekend? The weather's been great here - hot and sunny, just the way I like it!
Yesterday Nicole and I went blueberry picking. We're so lucky to have access to wild blueberries up here. They go for miles and miles and miles in the forest. We picked in the intense heat of the afternoon, but then went for a great swim in the lake at my parents place. No better way to cool down.

Wild blueberry bush. Aren't they pretty?

I did some baking this weekend too. I have many fond memories of my mom baking cookies from scratch when I was a little girl. I loved to help in the kitchen, and better yet, loved licking the bowl. Mmm cookie dough! Did you like to eat the cookie dough too? I have some friends who never ever did that and think it's gross. I just can't imagine NOT eating it, lol.


Who doesn't love freshly baked chocolate chip cookies?!

Thankfully there are healthy options for cookies these days. This recipe is vegan, gluten free, and absolutely delicious! They're so easy to throw together. You just need a food processor.

Vegan Chocolate Chip Cookies

What's better than a warm chocolate chip fresh from the oven? Have your cookie and eat it too with this healthy version!

These are: vegan, gluten free, and refined sugar free! 

1 1/2 cups blanched almond flour
1/2 cup oats (regular or gluten free)
1/2 cup rice flour
1/2 teaspoon baking soda
1/8 teaspoon himalayan salt
1/3-1/2 cup agave or maple syrup
1/2 cup melted coconut oil or avocado oil*
1/2 teaspoon vanilla extract
1 cup dark chocolate chips

In a food processor grind the oats. Add the almond flour, rice flour, baking soda, and salt. Pulse to combine.
Add the sweetener and oil. Process until incorporated. Transfer the dough to a bowl and stir in the chocolate chips.
Chill dough first, OR use a mini ice cream scoop and transfer each ball of dough onto a greased cookie sheet (or ungreased silpat, or parchment paper). Press down gently on each cookie or leave as-is. Bake at 350F for 5-6 minutes, or until golden brown around the edges.

*Note: coconut oil will yield a thicker cookie as where the avocado oil will make the cookies spread a bit more making them a bit thinner.

Yummy. Eat up!


Last night we went to our friend's place for a BBQ. Sparkling wine was in order! I decided to add some pomegranate juice to jazz it up even more.
There was a beautiful punch filled with fresh berries and mint leaves which I added to my drink. Oh yummm!!! Do you like adding fresh berries to your drinks in the summer? I love the way the fruit infuses into the drink.
We didn't need it with the heat, but we had a fire before moving inside to play Pictionary (never too old to play hehe). We get a little goofy!
I like this shot of the fire with the sun shining through the trees.
On a last note, anyone out there a Bachelorette fan?! I'll be watching the 3 hour finale tonight! I'm a dedicated watcher 🙂 Who do you think Emily will choose? I really like Sean... somehow Im hoping she'll bring him back - or he'll be the next Bachelor.
Have a great night!

Oh, and a reminder that the Vegan Ice Cream Sundae Challenge is happening! Check out all the details HERE.

About the Author

  1. July 23, 2012 at 00:18

    you look great! awesome cookie recipe! :) :)

  2. July 23, 2012 at 00:41

    Who on earth could ever think cookie dough is gross?! I'll take a spoonful of cookie dough over an actual baked cookie any day! Cookie dough is probably the only reason I ever even make cookies. ;) I'd LOVE a bite of one of these right now.<br /><br />Don't tell anyone, but...Matt and I are closet Bachelor/ette "fans." (!) Soooo we'll be watching too. Sean is painfully good-looking, haha...not my type personality-wise, but damn, he is fine. I think Jeff is sweet, but she and Ari have something pretty hot together...

  3. July 23, 2012 at 13:12

    Wow! Those cookies look amazing! Chocolate chip are my favorite. So hard to get a good gf vegan one too! I'll have to try your recipe. Great pics. Looks like you are having a wonderful summer!

  4. July 23, 2012 at 23:08

    For the first time ever, I found that I had all of the ingredients you listed in my cupboard. My food processor isn't working so I used my magic bullet. I had such a horrible sweet tooth for something other than fruit. This recipe was extremely easy and fast to make. I was smart and I only made at 7 in my toaster oven to start with. I would definitely only use 1/3 of a cup of agave in the future, happily sitting here snarfing gluten free chocolate chip cookies. Heather,thank you so much for the recipe.

Leave a Comment