Chocolate Chunk Cookies. Vegan. GF.


Chocolate chunk cookies hot from the oven. Vegan & gluten free.

This recipe was adapted from Oh She Glow‘s one bowl chocolate chunk cookies.  I revamped this recipe to prep all in a food processor and with less ingredients/sugars.  I’ve been making these cookies for what seems to be FORever!  My girls drool over these when they’re in the oven & safely assume that they don’t last very long on the counter.  I also adapted these sans chocolate chunk so that my husband, who is allergic to chocolate, can enjoy as well.  Both versions work perfectly.

This week I’ll be sharing a recipe a day for your super bowl party this weekend.  All will be vegan and gluten free but oh-so-delectable that none of your guests will know.  I’m all about healthy options that don’t look like celery sticks and throw everyone into a tizzy.  Super Bowl parties are supposed to be filled with stick to your ribs kinda food… my food line-up this week promises to do just that!

So no time to waste… let’s get this week started!


Wet ingredients you can add to one smaller bowl:

1/2 cup smooth almond butter (please don’t substitute other nut butters)
1/4 cup pure maple syrup
3 tablespoons virgin coconut oil, I used NowFoods 
1 teaspoon pure vanilla extract

Dry ingredients to go into your food processor:

1/2 cup of gluten free oatmeal (blend down to a flour with 6-8 pulses)
1/4 cup of oatmeal left in tact
1/4 cup of arrowroot flour or starch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large dark (3.5 oz), vegan chocolate bar, roughly chopped


Preheat your oven to 350 degrees and line your baking sheet with parchment or Silpat liners and set aside.  Into your smaller bowl, add your almond butter, syrup, oil and extract.  You can microwave for 1 minute or warm on the stovetop in a saucepan.  You don’t want the mixture hot yet warm and able to be whisked together to blend nicely.

Next, into your food processor, pulse your oats down to a flour (1/2 cup).  Then add your other oats, starch, baking soda and salt.  Pulse a few times to blend.  Then add your wet ingredients and pulse several times.  In the meantime, roughly chop your chocolate bar and add that to your mixture.  I pulse quickly for 4-6 times to blend.

With a small scooper, scoop out your dough and place the cookie balls onto your prepared pan leaving a good distance apart as these cookies spread a good bit.

Bake for 9 minutes then remove.  After 1 minute, place on a cooling rack carefully and let cool completely.  Enjoy or store in an airtight container if any remain.
Are you drooling yet?  I am!  These will be the perfect grab and sit back down to watch the game treat for Super Bowl Sunday!

Last week I finished out the week with 35 miles and 3 hours of strength training. This week, thus far, looks like this:

Sunday:  10.38 miles (Achieved 3 records on my newer Garmin Fenix 3 HR – fastest mile, fastest 5k and 10k plus a new Vo2 of 52!

Monday: 1h 20m strength training, kettle bell workout, functional moves for my knee recovery and stretching.

Happy Monday!

— Knead to Cook

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