The Ultimate Soft + Chewy Cookie formula – 3 Ways! (GF, Vegan)

By Ashley | Dessert

Apr 13

Nothing compares to a warm, gooey homemade cookie – ima right?? It’s one of those nostalgic experiences that instantaneously brings us bliss =)

And if you’re anything like me a sad, disappointing cookie (lacking flavor and textural contrast) is a fine way to ruin that beloved cookie experience! That’s why I worked long and hard to create a healthier cookie that still checks all the boxes for being delish!!! 


A few key ingredients for a flavorful soft and chewy cookie made that’s both gluten free and plant-based:

  • A combo of oat and almond flour (the ratio here is important – and I’ve found the same to be true for cakes)
  • AQUAFABA – The liquid leftover after cooking beans – lol! This is what provides the meringue-like texture that aerates the cookies and also contributes to the “chewy” factor. For the sake of ease and consistency, use sodium-free canned beans; organic is best. 
  • Some kind of sugar (cane or coconut) – maple syrup has the yummiest flavor but doesn’t caramelize and create the same structure as sugar crystals which is why we use both sweeteners 😉
  • Healthy Fat – the butteryness of almond flour combined with 2 tbsp vegan butter is what makes these “real” cookies. Melted coconut butter works if you prefer oil-free.
  • The bells + whistles – As in lots of high quality dark chocolate for CCC, plenty of cinnamon sugar for snickerdoodles, etc. Don’t skimp on these glorious additions!

And now for the fun part – It’s time to bake, eat + repeat!

But wait – don’t forget to tag @thenakedfoodlife #tnfl on Instagram + Facebook and I’ll share your creations in my stories 😉

The Ultimate Soft + Chewy Cookie formula – 3 ways!

Ingredients:

3/4 c almond flour

1 1/4 c fine oat flour, or sub sorghum flour

1 1/2 tbsp ground flax seed

1 tsp baking soda

1/3 c aquafaba (I recommend liquid from chickpea, pinto, or cannellini beans)

1/3 c organic cane sugar or packed coconut sugar

2 tbsp pure maple syrup

2 tbsp melted Vegan butter such as Miyoko’s Creamery or coconut butter for oil free

1 tsp orange juice

1/2 tsp almond extract or 1 tsp vanilla extract

Optional: chopped hazelnuts, powdered sugar

For chocolate chip: stir in 3/4 c dark chocolate chips (I like Pascha chocolate) + flaky sea salt

Oatmeal raisin/date or dried pear: stir in 3/4 c rolled oats + 1/2 c dried fruit of choice 

For White Choc Macadamia: mix in 1/2 c chopped macadamias and 1/2 c white chocolate

For snickerdoodles: add 3/4 tsp cream of tarter. Roll into balls add coat in a mix of 2 tbsp orange cane sugar + 1/2 tsp cinnamon.

Method:

Using a handheld mixer, whip orange juice and aquafaba until frothy. Stir in maple, orange juice, and extract.

Stir the dry ingredients together.

Stir wet into dry ingredients. 

Stir in mix-ins of choice.

Roll in balls (1 to 1.5 tbsp).

For medium sized cookies: Bake at 350 degrees for 10 min (or slightly longer if dough is chilled) For larger cookies: Bake at 350 degrees for 10 min, then 300 degrees for an additional 3-4 minutes.

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