Add all ingredients (except the chocolate chips) to a medium size mixing bowl and using a fork and/or your fingers, mash everything together until it's a wet, crumby texture.
Add the chocolate chips into the mixture and gently stir in until they are evenly distributed.
Take out about a tablespoon at a time, squeeze it in the palm of your hand to make it compact, flatten in with the palms of your hands into a disk shape and then use your fingers to smooth the edges. They should be approximately 2 inches in length.
Add the cookies to a baking pan lined with parchment paper and bake for approximately 12-15 minutes, or until they become golden brown around the edges.
Allow to cool completely before removing from the baking pan.
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The photographs for "Grain-Free Vegan Chocolate Chip Cookies" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
Recipe by The Healthy Family and Home™ at https://thehealthyfamilyandhome.com/gluten-free-vegan-hazelnut-nutella-ice-cream-with-chocolate-chip-cookie-chunks/