Gluten free chocolate chip cookies are crisp on the outside and chewy on the inside. These vegan cookies are perfect for dunking into a glass of almond milk for a delicious snack or dessert!
These, my friends, are my favorite cookies in the world. My kids’ too. And I don’t feel bad one bit about always having them in the freezer, ready and waiting to be eaten. This is because they’re free of gluten, dairy and soy, and full of delicious flavor. The ingredients can be swapped to make a grain-free and nut-free cookie. I’ve made every version, and every version is delicious.
There are so many terrible gluten-free baked goods out there, that when I bake gluten-free goodies people are always skeptical. So, I just omit telling people that they’re gluten-free until after they’ve had their first serving. Because, of course, they always go back for more. These vegan gluten free chocolate chip cookies are my favorite introduction to these skeptics.
I am the chef at a bed & breakfast and I strive to create a goodies that everyone can eat. I keep these gluten free chocolate chip cookies stocked at all times because they hit the two biggest dietary restrictions I see: gluten and dairy. If I know ahead of time that someone with a nut allergy will be staying with us, I swap the almond flour for oat flour (after carefully sanitizing the entire kitchen, of course). It is my greatest joy to see people people’s faces light up when they realize they can eat safely and deliciously in my kitchen. Everyone has a right to eat tasty food. Especially cookies.
How to Make Gluten Free Chocolate Chip Cookies
These vegan chocolate chip cookies are easy to make. Start by making a flax egg and setting it aside to thicken up. Next, in a stand mixer or handheld mixer, cream your butter or coconut oil with nut butter and sugars until fluffy. This will take 3-4 minutes, but be patient as this will give your cookie a wonderful texture. Add the flax egg and mix another 2 minutes. Add the remaining ingredients, except the chocolate chips and mix until combined. Stir in the chocolate chips.
Line a sheet pan with parchment paper. Scoop two tablespoons of dough onto the prepared cookie sheet and flatten slightly with the palm of your hand. Repeat with the remaining dough. Bake for 10-12 minutes until browned on the top and around the edges. Remove to a cooling rack and enjoy warmed or room temperature.
Substitutions in Gluten Free Cookie Recipe
- Make it nut free – Use 2 cups of oat flour. omit the almond flour
- Make it grain free – Use 2 cups of almond flour, omit the oat flour
- Use white sugar in place of the coconut sugar
- I know you’re going to ask, so yep, you can use a real egg in place of the flax egg. Omit the water flax and water if using a real egg.
Gluten Free Chocolate Chip Cookies
Ingredients
- 1 tablespoon ground flax*
- 3 tablespoons water
- 1/4 cup solid coconut oil OR vegan butter l like soy-free Earth Balance
- 1/4 cup nut butter OR sunflower butter
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) sugar or coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup (112g) almond flour**
- 1 cup (100g) gluten-free oat flour***
- 1/4 cup mini-chocolate chips allergen-free if necessary
Instructions
- Preheat oven to 350F. Line 2 cookie sheets with parchment paper and set aside.
- Make the flax egg by mixing the flax and water (see note), and set aside. In the bowl of stand mixer fitted with the paddle attachment (or a hand mixer will work too), beat the oil or vegan butter, nut or sunflower butter and both sugars. Beat for 3-4 minutes until light and fluffy. Add the flax egg and beat for another 2 minutes until fully combined.
- In a medium bowl whisk together the baking soda, powder, salt and almond or oat flour. Use the whisk or your hands to break up any big chunks of almond flour. Add the dry ingredients to the bowl of the stand mixer and mix on low speed for 1 minute to thoroughly combine. Add the chocolate chips and mix another 30 seconds to fully incorporate.
- Use a scoop or spoon and drop 2 tablespoons of dough approximately 2 inches apart onto the prepared cookie sheets. Flatten slightly with the palm of your hand. Baking one cookie sheet at a time, bake for 10-12 minutes, or until slightly browned on top and around the edges. Place on a cooling rack and enjoy warm or cooled!
Notes
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If I can’t have but butter can I just omit this? Also, can I use any flour or must it be oat flour for the best results. Thank you!
Hi Amy! You can use sunflower seed butter in lieu of the nut butter. I’ve only tried this recipe with oat and almond flours and think other flours would behave differently. What flour are you looking to replace it with?
These look delicious! Can you use more coconut sugar instead of brown sugar.
Hi Sandra! Yes, you can definitely use more coconut sugar in place of the brown sugar. They may be a little more crispy versus a soft cookie, but it will work. Great question!