Vegan Gluten Free Chocolate Chip Cookies
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These Vegan Gluten Free Chocolate Chip Cookies are lower in sugar than most, high in protein, and ultra delicious! Simple to make in just 1 bowl, 8 everyday ingredients and 20 minutes.
Meet my other favorite chocolate chip cookie (SEE Perfect Vegan Chocolate Chip Cookies), except these babies are gluten free and quite a bit healthier. But don’t worry, “healthy” does not equal poor taste here! These cookies are chewy, nutty, and SO easy to make. Oh! And full of chocolatey melty goodness.
I love these cookies for my kids because they are lower in sugar than most and are packed with nutrition thanks to almond flour. My twins play a lot of sports, and they rely on quick nutritious food they can grab while heading out the door, or after practice. Cookies like these are PERFECT, because they love them and I can feel good about the nutrition they’re getting to fuel their many activities! Win, win.
This recipe is also great because it only calls for 8 ingredients and you can use 1 bowl! Talk about simple. You will be eating delicious cookies in 20 minutes.
How do you make Vegan Gluten Free Chocolate Chip Cookies?
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, combine 1 tablespoon flax with 2.5 tablespoons water and set aside to thicken.
Meanwhile, cream together the brown sugar and coconut oil (only 2 tablespoons) with a wooden spoon in a large bowl. Now add the baking soda, salt, vanilla and the flax egg and mix well, for a few minutes until smooth.
Dump in the almond flour and mix until combined into a thick dough.
Fold in the chocolate chips, using your hands if necessary! Scoop the dough by heaping tablespoons and roll into about 12 balls. Place on the prepared baking sheet and flatten each ball slightly with your hands (they won’t spread too much in the oven).
Bake for 10-12 minutes, and then let them cool for about 10 minutes before moving to a cooling rack. They will firm up as they cool.
Where can I find almond flour?
Almond flour does wonderful things for baked goods, especially gluten free recipes.
You can find it on Amazon, and many stores carry it as well. I’ve even found it at Costco for a great price! Trader Joe’s carries it in my area, and my discount store usually has it in bulk. Look around for the best price, because some stores charge a ridiculous price for it!
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How should I store Vegan Gluten Free Chocolate Chip Cookies?
Keep leftover cookies in a covered container at room temperature for 3-4 days, or a week in the refrigerator. They are perfect for freezing, so make a double batch and have cookies ready whenever a craving strikes! I freeze cookies in a large ziplock freezer bag or a covered freezer safe container.
Vegan Gluten Free Chocolate Chip Cookies
Ingredients
- 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
- 1/2 cup dairy free chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- 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.
- Cream together brown sugar and coconut oil with a wooden spoon in a large bowl.
- Add baking soda, salt, vanilla and the flax egg. Mix well.
- Add the almond flour to the bowl and mix until combined.
- Fold in the chocolate chips.
- Scoop the dough by heaping tablespoons and roll into about 12 balls. Place onto prepared baking sheet and flatten slightly with your hand.
- 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. Store in a covered container for 3-4 days at room temperature, or longer in the refrigerator.
Notes
Nutrition
*This post was updated on February 13th, 2019 with new photos. Thank you!
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46 Comments on “Vegan Gluten Free Chocolate Chip Cookies”
My cookies came out very dry. Do you have any advice?
They shouldn’t be very dry. Make sure you are measuring everything correctly so you don’t accidentally add too much flour. You can always add a tablespoon or two of non-dairy milk if the dough is very crumbly.
Nora, great recipe! Just what I needed. Used monkfruit sweetener instead of brown sugar and that worked out well. Thank you!!
I’m glad the substitute worked out well. Thanks for sharing!
In case you need a substitution for flax egg, I made this recipe with 1/4c applesauce + 1tsp baking powder for an ‘egg substitute’ and they came out amazing!
Thank you, Jess!
These are excellent. Thank you!
This just might be my other go-to CCC recipe! It’s so much healthier than my other and just as good! My 9 year old baby girl was impossible to converse with earlier as she was too busy making yummy noises and stuffing her face! ? Thank you so much for your recipes, Nora!
You’re welcome!
Hi, these sound pretty easy and delicious 🙂
Could I make these in an air fryer? If so, do you know the temp/time? Thanks!
I bet you could but I have never tried it! I would try 350 degrees for 8 minutes, then cook a little longer if needed. Thanks!
Great healthy cookie option. I love that they are not too sweet. I used almond butter instead of oil and added a little almond milk just to make the dough come together. I baked the cookies 7 minutes and then turned the oven off and left them in for an additional 10 minutes to evaporate extra liquid. Worked beautifully. Thank you.
You’re welcome!!
Hi. Can you use brown rice flour?
Sorry, I don’t think it will work the same here.
Do you think subbing the coconut oil for another oil or almond butter will work?
Another oil would probably work okay, though I haven’t tested it. Almond butter actually might work here as well.
Can you use almond meal instead?
Yes, that is fine to use, the cookies just won’t be as light in color. Thanks!
I just made these and they’re delish! …do you think subbing the oil for applesauce will work? (trying to watch those calories lol)
It might, yes, but I haven’t tested it!
Hi Nora I made the vegan lasagna for easter it was delicious. The vegan chocolate cake is a big hit at my house, I have made it several times even non vegans like it.
Thank You
That’s so good to hear, thank you!
I don’t have flax meal, but I do have eggs (I’m “flexegan” lol). Do you know if I can use eggs instead/how many? #quarantinebaking
It would probably work with 1 egg. Thanks!
Can I use honey/maple syrup/coconut sugar instead of brown sugar ?
I would stick with a granulated sugar, so coconut sugar would work. The liquid sweeteners are trickier because they throw off the wet to dry ratios.
Can I use regular flour?
Not for this recipe, they specifically work with almond flour. If you want regular chocolate chip cookies, make my Perfect Vegan Chocolate Chip Cookies instead.
Can coconut flour be used as a substitute? It’s what I have on hand.
I’ve never tested it but I have a feeling it wouldn’t work unfortunately. Coconut flour is quite different to work with, so I’m not sure how it will turn out, sorry!
This recipe looks great, however I am allergic to flaxseeds. Do you have a suggestion for a replacement?
Can you have chia seeds? If so, I’d use ground chia seeds (or whole, but you might taste whole chia seeds in your cookies). You may be able to leave them out entirely and add a little more oil or a few tablespoons of non-dairy milk, though I haven’t tried it. Thanks!
Hi, would oat flour work ,? Is what I have.
Thanks
Made these cookies for my daughter who is expecting her second child. She has a sweet tooth like me and I’m always looking for a healthier alternative. We loved them and also my husband and my daughter’s friend devoured them. Unfortunately they were gone within a few hours. Love your recipes.
Love these cookies! Super easy, great flavor and texture. The cookies get crunchy as they cool but stay soft on the inside. I’m always looking for healthy recipes without too much sugar. These are low sugar. Will be making these again!
Yes, these cookies have a nice texture! Glad you enjoyed them. Thank you!
I LOVE the taste of these cookies. However, I find the amount of almond flour too great. I reduced by half and it made such chewy, moist, melt in your mouth cookies! Thank you for this wonderful recipe!
Omg! These are the best gluten free cookies I have tried! I just made them for a party and everyone were like these cookies!!! And no one could tell they were gluten free! So going to keep this recipe! Its one of the websites I can trust with my eyes closed and never regret making the recipes! Thank you so much! My family loves all the recipes!
Aw thank you so much for this kind comment Aisha! I haven’t made these cookies in a while, and you’ve reminded me that I need to because they are delicious. 🙂 I’m so glad you’ve found recipes you and your family love here!
OMG. Thank you so much. These are wonderful. I put coconut sugar and they turned out great!
I’m so glad you enjoyed the cookies!
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.
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!