Vegan & Gluten-Free Chocolate Chip Cookies
These vegan and gluten-free chocolate chip cookies have crisp edges, soft centers, and melty chocolate chips. Made with oat flour, almond flour, and coconut sugar in 30 minutes!
Ingredients
Wet Ingredients
- ½ cup coconut sugar
- ¼ cup vegan butter, melted, see notes
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup almond flour
- 1 cup oat flour, use certified gluten-free if needed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Make the flax egg: In a small bowl, combine the ground flaxseed and water. Stir and let it sit for about 5 minutes until it thickens.
- Mix the ingredients: In a large bowl, whisk together the coconut sugar, softened vegan butter, flax egg, and vanilla extract until combined. Fold in the almond flour, oat flour, baking powder, baking soda, salt, and chocolate chips. Mix until a dough forms.
- Scoop the cookies: Use a cookie scoop to scoop tablespoon-sized amounts of the dough onto the prepared baking sheet. Press down with your hands to slightly flatten the cookies.
- Bake: Bake for 10 minutes, then carefully remove the tray and give it a tap on the counter to help the cookies flatten slightly and get those perfect chewy edges. Return to the oven and bake for an additional 2–5 minutes (13 minutes is usually my sweet spot).
- Let cool: Let the cookies cool on the baking sheet for 5-10 minutes to set properly. This is a crucial step. Since the cookies are made with almond flour, they need to set properly. Finally, move the cookies to a wire rack to cool completely. If desired, sprinkle with flaky sea salt. Enjoy!
Video
Notes
- Use blanched almond flour: Blanched almond flour is made from skinless almonds, resulting in a light and soft texture. Regular almond flour can make the cookies slightly darker and more dense. FYI: most store-bought almond flour is already blanched, but double check anyway.
- Pay attention to your butter temperature: Softened vegan butter creates thicker, chewier cookies. Melted (or warm) butter will make them spread more and create a thinner cookie. So, adjust accordingly depending on preference.
- Tap the tray: A few minutes before the cookies are done baking, remove the tray from the oven and tap it on the counter. This helps the cookies spread slightly. Return them to the oven for the remaining bake time.
- Let them cool: Gluten-free cookies are very delicate when they come out of the oven, so let them cool on the baking sheet for at least 5–10 minutes before transferring them to a wire rack.
- Storage: Place in an airtight container and store at room temperature for 3-4 days.
Serving: 1cookie, Calories: 188kcal, Carbohydrates: 19g, Protein: 4g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 204mg, Potassium: 43mg, Fiber: 2g, Sugar: 8g, Vitamin C: 0.003mg, Calcium: 46mg, Iron: 1mg
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