Perfect Vegan Gluten-Free Chocolate Chip Cookies

Name: Perfect Vegan Gluten-Free Chocolate Chip Cookies
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 11 (Cookies)
Ingredients: 1 1/4 cup almond flour; 1/4 cup vegan dark chocolate chips; 1/3 cup gluten-free flour blend; 1/2 tsp baking powder; 1/4 tsp sea salt; 1/3 cup organic brown sugar; 1/4 cup aquafaba; 3 Tbsp coconut oil, melted; 1/2 tsp vanilla extract

User Reviews

4.8

249 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
57 mins
Servings
11 (Cookies)
Calories
211 kcal
Course
Dessert
Cuisine
Vegan

Perfect Vegan Gluten-Free Chocolate Chip Cookies

Valerie Marks

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Perfect vegan chocolate chip cookies made with simple methods and 9 ingredients. Tender, sweet, studded with chocolate, and undetectably gluten-free.

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Ingredients

Servings

1 1/4 cup almond flour (almond flour works best here as opposed to almond meal, which would give these more crunchy texture and nutty flavor // if avoiding nuts, see notes*)
1/4 cup vegan dark chocolate chips (we like Enjoy Life)
1/3 cup gluten-free flour blend
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup organic brown sugar (or sub muscovado sugar)
1/4 cup aquafaba (the brine/liquid in a can of chickpeas // measured before whipping)
3 Tbsp coconut oil, melted (or melted vegan butter)
1/2 tsp vanilla extract

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Instructions

In a large mixing bowl, stir together almond flour, dark chocolate chips, gluten-free flour, baking powder, salt, and organic brown sugar. Set aside.
In a separate mixing bowl, beat aquafaba using a handheld mixer until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then add to the dry ingredients and mix until just combined. You should have a firm, semi-tacky dough.
Loosely cover and let chill in the refrigerator for 30 minutes. In the meantime, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
Scoop out 1 1/2-Tablespoon amounts of dough (I like this scoop) and transfer to your lined baking sheet. Use the palm of your hand to smash the cookies down slightly into small mounds. They won’t spread much, so no need to leave a ton of room between cookies. There should be about 11 cookies (amount as original recipe is written // expect a different yield if altering batch size).
Bake for 12-15 minutes or until the edges are golden brown. Be careful not to burn (especially on the bottoms).
Remove from oven and let cool on the pan for 5 minutes. Then carefully loosen with a spatula and enjoy or continue to let cool.
Store cooled leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer. These are super delicious when warm and dipped in almond milk or hot cocoa!

Notes

*If avoiding nuts: try subbing a blend of oat flour, coconut flour, and ground flax or sesame seeds. Alternatively, we suspect the seed mixture called Superfood Burcha from Feel the Lean would be a nice substitution. Feel free to mix and match any of these seeds. If using large seeds (like pumpkin or sunflower seeds), give them a blitz in a blender or food processor or chop finely with a knife before using. We have not tested this idea - it is just a suggestion. *Recipe adapted from our Trail Mix Cookies, originally adapted from the Sprouted Kitchen cookbook.*Nutrition information is a rough estimate.

Nutrition Information

Show Details

Serving 1Cookies Calories 211 (11%) Carbohydrates 23.5g (8%) Protein 3.9g (8%) Fat 12.5g (19%) Saturated Fat 4.9g (25%) Sodium 82mg (3%) Potassium 110mg (3%) Fiber 2.8g (11%) Sugar 6.8g (14%)