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Freshly baked vegan gluten free chocolate chip cookies cooling on a rack

Vegan Gluten Free Chocolate Chip Cookies

sam
These vegan gluten free chocolate chip cookies are soft, chewy, and crisp-edged crafted for everyone to enjoy, whether you’re managing allergies or simply craving a better-for-you treat. No butter, no eggs, no wheat just delicious inclusivity in every bite.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 16 cookies
Calories 145 kcal

Equipment

  • mixing bowls
  • hand mixer or spoon
  • measuring cups and spoons
  • baking sheet
  • parchment paper
  • wire rack

Ingredients
  

  • 1 tbsp ground flaxseed
  • 3 tbsp warm water
  • 1/2 cup vegan butter or coconut oil, softened
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup gluten free flour blend (with xanthan gum)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup dairy-free chocolate chips

Instructions
 

  • Mix ground flaxseed and warm water in a small bowl and let sit for 5–10 minutes until gel-like.
  • Cream the vegan butter and coconut sugar until smooth and fluffy using a spoon or hand mixer.
  • Add the flax egg and vanilla extract to the creamed mixture. Stir well to combine.
  • In a separate bowl, mix almond flour, gluten-free flour blend, baking soda, and salt.
  • Gradually mix dry ingredients into wet ingredients until a dough forms. Don’t overmix.
  • Fold in the dairy-free chocolate chips with a spatula.
  • Chill the dough in the refrigerator for 30 minutes to help the cookies hold their shape.
  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Scoop tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
  • Bake for 10–12 minutes or until golden on the edges.
  • Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Notes

You can freeze the dough by scooping it into balls, freezing for an hour, and storing in an airtight bag. Bake from frozen with 2–3 extra minutes. Make nut-free by swapping almond flour for oat flour. Perfect for lunchboxes and bake sales!

Nutrition

Calories: 145kcalCarbohydrates: 14gProtein: 2gFat: 10gSaturated Fat: 4.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 85mgPotassium: 85mgFiber: 2gSugar: 8gCalcium: 40mgIron: 1.2mg
Keyword chocolate chip cookies, gluten free baking, vegan dessert, vegan gluten free cookies
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