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RECIPE: Chocolate Chip Cookies - Organic, Gluten-Free, Grain-Free, Vegan!

  • Organic, Gluten-Free, Grain-Free, Vegan Chocolate Chip Cookies

Chocolate Chip Cookies! Organic, Gluten-Free, Grain-Free, Vegan-friendly

Oh, yes! They exist! Finding healthy, organic, gluten-free, grain-free, vegan-friendly chocolate chip cookies doesn't have to be the unicorn that so many of our beloved grocery store retailers make it out to be. These guilt-free goodies are simple to make and easily fulfill those mid-day chocolate cravings without tasting like cardboard. All you'll need are your standard cookie making tools, a refrigerator, a few simple ingredients and your Nate's Raw Harvest Chocolate Chip Cookie Baking Mix ( Yes, they are dairy-free).

What you'll need:

  • 1 large Mixing Bowl
  • 1 Wooden (optional) mixing spoon
  • Measuring Cups
  • Measuring Spoons
  • Parchment paper and a baking sheet
  • Cookie scoop 

Ingredients:

  • 2 Cups Nate's Raw Harvest Chocolate Chip Cookie Mix (firmly packed)
  • 1 tsp Baking Soda
  • 1/4 Cup Coconut oil (liquid, but NOT hot/too warm or it will melt chocolate chips and cause cookies to spread)
  • 1/4-1/2 C Maple Syrup or Raw Honey (depending on if you prefer Vegan or Vegetarian)
  • 2 tsp Vanilla
  • 1-1.5 tsp white or apple cider vinegar

Directions:

  • Preheat your oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, mix 2 cups (firmly packed) of Nate's Raw Harvest Chocolate Chip Cookie Mix and 1tsp baking soda with wet ingredients until just combined. Line a cookie sheet with parchment paper and using a cookie scoop, scoop out 12 cookies spaced about 1 inch apart, gently pressing each cookie down just a tad with your fingers to assist with a more even bake. 
  • Place the cookies in the preheated oven and bake for 8-10mins or until the tops and bottoms of the cookies are just golden brown. Remove from the oven. 

Allow the cookies to cool and ENJOY!

Tip:

  • For thicker, more cake-like cookie, allow the dough to rest up to an hour in the fridge before scooping and baking. For flatter, chewier cookies, add up to 1/2 C coconut oil to the dry mix. 
  • When storing your cookies, do your best to store them in an air-tight container in a cool place in order to maintain moisture.  They should last around 2 weeks when kept refrigerated.
  • For READY TO EAT cookie dough, feel free to omit the vinegar and baking soda, chill in the fridge and then enjoy!

Makes approximately 36 cookies.