Vegan Choc Chip Cookies

imageHaving two best friends, one vegan and one allergic to nuts, I have found myself pestered with requests to make nut free things or vegan things. I made the Chocolate and Raspberry nut free brownies last week, so this week it was the turn of the Vegans.

I am super happy with this recipe, I did a lot of reading on xanthan gum so I thought I would add that and see what it does. Readily available in health stores and supermarkets, although in my Sainsburys it was hidden away a bit in the speciality foods section. It creates a more solid texture to your bakes apparently, its real use it to replace gluten in gluten free bakes, and I found just a pinch of it really added to the bake, so you will see it popping up again I am sure!

Perfect cookies for vegans and non vegans alike, great with a cup of tea to satisfy a craving. This recipe made me 7, but they were fairly large so you could definitely make them a bit smaller if you wanted.


  • 40g Almond Butter
  • 45g Pea Protein
  • 3tbsp Agave Nectar
  • 40g Gluten free oats (blended to a flour)
  • 5 tbsp approx Almond milk
  • 30g Vegan Chocolate (I just bought a bar from Sainsburys and made chunks from it)
  • 1/2 tsp xanthan gum


  1. Pre-heat the oven to 180degress/gas mark 4. Mix the almond butter and pea protein together.
  2. Add the agave, the blended gluten free oats, and the half teaspoon of xanthun gum.
  3. Add the chocolate chips.
  4. Slowly start adding the almond milk, do not use the whole 5tbsp if you don’t need it. Just add until the mix forms a dough that can be handled with your hands and separated into balls.
  5. Split the mix into 7 round balls, and flatten to bake on a prepared tray.
  6. Leave to bake in the oven for 15-20 minutes and allow to cool on the tray before removing and allowing to cool fully.

MACROS: 130kcal/ Fat 5.5g/ Carbs 13.3g/Protein 7.8g

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