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.
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