Gluten free Vegan Chocolate Chip Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
12
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Calories
255 kcal
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Course
Baked Goods
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Cuisine
American
Gluten free Vegan Chocolate Chip Cookies
Description
The recipe combines wet ingredients including almond butter, almond milk, neutral oil, raw sugar, flaxseed meal, salt, and vanilla extract. Dry ingredients feature oat, almond, and buckwheat flours, starch, baking soda and powder, and cinnamon. After mixing, the dry ingredients are folded into the wet to form a soft, sticky dough, with vegan chocolate chips stirred in. Chilling the dough slightly helps with shaping and texture.
Baked on parchment-lined sheets, the cookies bake for 13 to 14 minutes at a moderate temperature until edges lighten to golden. Cookies emerge soft but firm up as they cool. This produces vegan, gluten-free cookies with a soft crumb and pockets of melted chocolate, suitable for those avoiding gluten and animal products.
Notes mention nutritional values are estimated per serving, helpful for dietary planning.
Ingredients
Wet
- 1/4 cup neutral cooking oil generic cooking oil
- 1/3 cup raw sugar or coconut sugar, ground
- 2 tbsp almond milk or other non dairy milk
- 2 tbsp almond butter heaped
- 1 tbsp flaxseed meal or chia seed meal
- 1/4 tsp salt
- 1.5 tsp vanilla extract
Dry
- 1 1/4 cup oat flour use certified gluten-free if needed
- 3/4 cup almond flour
- 1/4 cup buckwheat or sorghum or other gluten-freeflour
- 2 Tbsp starch such as cornstarch or arrowroot starch
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup chocolate chips vegan
- 1/4 cup vegan chocolate chunks
- 2 tbsp chocolate chips vegan, mini
Instructions
- In a bowl, combine all the wet ingredients, Mix well until well combined
- In a another bowl, combine all the dry ingredients except chocolate and whisk well.
- Add dry to the wet. Mix to make a soft somewhat sticky dough. (If the dough is too stiff, add in a bit more oil or non dairy milk). Fold in the chocolate chips and mix to distribute. Chill the dough for 10 to 15 minutes,
- Preheat the oven to 360 degrees F / 180ºc. Divide the dough in smooth balls. Place on parchment lined baking sheet. Lightly flatten the balls. Put a drop of water at the center of each cookie. Bake for 13 to 14 minutes. Bake until just about starting to get golden on the edges. Longer baking will make them crunchier.
- The cookies wil be soft when they come out of the oven but will harden in a few minutes while they cool. Cool completely before storing.
Notes
- If the dough feels too stiff, add a little extra oil or non-dairy milk to achieve a soft consistency.
- Bake cookies until edges just begin to brown for a tender, chewy texture.
- Allow cookies to cool fully to set the texture before storing.
- Use certified gluten-free oat flour to ensure the recipe is safe for gluten sensitivities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Sodium | 133mg | 6% |
| Potassium | 119mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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