Vegan and Nut Free Chocolate Chip Cookies

Vegan and Nut Free Chocolate Chip Cookies
Baking Steel

Prep time:
Cook time:
1 Rating

Vegan Chocolate Chip Cookies


  • 230 grams AP Flour
  • 20 gram shredded coconut
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 100 grams palm sugar
  • 100 grams light brown sugar
  • 170 g dark chocolate chunks
  • 1/2 cup avocado oil
  • 1/4 cup water
  • 1 tsp chia seeds and 3 tbsp of water, mixed and chilled for 15 minutes. (chia mixture is replacing the eggs)


  1. Mix oil, water and sugars with a whisk for 1 minute until fully combined. Add chia mixture and mix together.
  2. Mix all dry ingredients including chocolate chips.
  3. Combine both mixing with wooden spoon until no visible dry flour.
  4. Refrigerate for 24-48 hours. (this is brutally tough)
  5. Ball-up dough into golfball size portions, place on a sheet tray even spaced and freeze for 15 - 20 minutes.
  6. Preheat your oven at 350 F with your Baking Steel on top rack. About 30 minutes.
  7. Remove sheet tray from freezer. Top each cookie with sea salt (recommended), and place tray directly on top of Baking Steel. Bake for 8 minutes. Open oven and carefully lift cookie sheet and drop directly on Baking Steel. We are doing our best to flatten cookies.
  8. After 2 more minutes, repeat. Bake for 3-5 minutes and remove. Allow to cool for 10 minutes. Then eat.