Vegan Gluten Free Chocolate Chip Cookies. Full of protein and healthy fats, these cookies will give you (and your kids) great energy for hours! They simply taste like one of the best chocolate chip cookies ever, vegan or otherwise.
Vegan. Gluten free. High protein and healthy fats. Low in sugar. Rich, chewy, chocolatey, delicious homestyle chocolate chip cookies. These Vegan Gluten Free Chocolate Chip Cookies will keep your kids running at high energy levels for hours!
I love these Vegan Gluten Free Chocolate Chip Cookies for my kids because they are lower in sugar than most of their kind, they have no white flour, and they are packed with nutrition thanks to almond flour. I don’t know about your kids, but none of mine like almond butter or even just snacking on almonds. But chocolate chip cookies made with almond flour? Yep, they’re down with that.
This recipe is also great because it only calls for 8 ingredients and you can use 1 bowl! Talk about simple.
I usually get my almond flour in the bulk section at Winco. It’s around $6 per pound so it’s not the cheapest of ingredients, but that price is a lot better than some of the fancy almond flours you might find at Whole Foods. It’s also pretty cheap at Trader Joe’s if you have one near you. It’s no secret I love that store and do most of my shopping there! (update: I wrote a post about everything I buy at Trader Joe’s)
Enjoy! You won’t believe how yummy these cookies are without any butter, eggs or white flour. Try them today!
♦ If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram or find me on Facebook. Enjoy! ♦
The perfect chocolate chip cookie recipe that also happens to be quick and easy to throw together. Vegan and Gluten Free!
- 1 flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water)
- 1/4 cup brown sugar
- 2 tablespoon coconut oil, melted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 cups almond flour, see notes
- 1/2 cup dairy free chocolate chips
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
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Make the flax egg: In a small bowl, combine 1 tablespoon ground flax with 2.5 tablespoons warm water. Let sit for a few minutes.
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Cream together brown sugar and coconut oil with a wooden spoon in a large bowl.
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Add baking soda, salt, vanilla and the flax egg. Mix well.
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Add the almond flour to the bowl and mix until combined.
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Fold in the chocolate chips.
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Scoop the dough by heaping tablespoons and roll into about 12 balls. Place onto prepared baking sheet and flatten slightly with your hand.
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Bake for 10-12 minutes. Let cool for at least 10 minutes before moving to cooling rack or eating. They will firm up a bit as they sit.
Recipe makes about 12 cookies.
Just made these and really enjoyed them. They were nice and soft in the inside which is how I like my chocolate chip cookies. I’m definitely going to make these again because when I get the craving for chocolate chip cookies I go straight to the Tollhouse recipe but this is a good alternative because of the protein and fiber and it did satisfy that cookie craving. My only issue is I need to find a brand of almond flour that isn’t so pricy (I used Bob’s Red Mill). Thanks for the recipe!
I’m so glad you enjoyed the cookies! Thanks for letting me know. I wish almond flour was cheaper, too. I found it at Costco recently for a great price, so I’m stocked up for now at least!
These cookies are terrific! They are even more wonderful the subsequent days. Substituted maple syrup for brown sugar.
I’m glad you enjoyed the cookies! They do get better with time, well for a few days at least. Sometimes I freeze them. I have one son that likes to eat cookies straight from the freezer.