Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour will also work, but be extra careful when measuring it!

For the gluten-free option, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

It’s extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your cookies turn out dry or crumbly.

Light brown sugar may be substituted for the coconut sugar.

Any milk may be substituted for the unsweetened cashew milk.

For a vegan version, use vegan butter, like Earth Balance sticks (my favorite!) and vegan-friendly miniature chocolate chips, like Enjoy Life. I do not recommend substituting coconut oil because its melting temperature is much lower, which negatively affects the texture of these cookies.

This recipe is easily doubled!

If you prefer cookies that are crunchy on the outside and slightly chewy in the center, bake the cookies for 15-18 minutes instead.

For more information, please see the Nerd Alerts #1-9 in the blog post above.

{gluten-free, clean eating, low fat, vegan option}