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Gluten free Vegan Chocolate Chip Cookies
5 from 15 votes

Gluten free Vegan Chocolate Chip Cookies

These Gluten Free Vegan Chocolate Chip Cookies blend oat, almond, and buckwheat flours with vegan chocolate chips. The recipe uses almond milk, almond butter, and flaxseed meal to bind and add moisture. The dough is chilled slightly before baking at 360°F until the cookies are just golden on the edges but still soft, resulting in tender, chewy cookies with melty chocolate chunks and a subtle cinnamon note.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12
Calories: 255 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. In a bowl, combine all the wet ingredients, Mix well until well combined
  2. In a another bowl, combine all the dry ingredients except chocolate and whisk well.
  3. 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,
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 255

% 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.