Best Vegan Gluten-Free Chocolate Chip Cookies

Best Vegan Gluten-Free Chocolate Chip Cookies

The Best Vegan Gluten-free Chocolate Chip Cookies. These are classic in taste and texture, chewy and rich and also happen to be gluten-free and oil-free as well! You only need 8 ingredients to make these. These wow everybody who has them and also shock them that there is no all-purpose flour or butter or white sugar!

BEST VEGAN CHOCOLATE CHIP COOKIES

The most perfect classic chocolate chip cookie with the most amazing texture. There isn't anything better than a chocolate chip cookie, except when it is made with good ingredients and still tastes like a traditional (but better) cookie that is filled with eggs, white flour and sugar. These are it. These are the best vegan and gluten-free chocolate chip cookies I've ever sunk my teeth into, and they are oil-free! One of my other favorite cookies, when I'm craving crispy, is my 6 Ingredient Perfect Vegan Crispy Chocolate Chip Cookies. Easy, fast and delicious!

GLUTEN-FREE CHOCOLATE CHIP COOKIES

They are also oat-free! The reason for an oat-free cookie? Well, my heart hurts a little everytime I post a recipe and several of you say that you can't eat it because of an allergy or a specific reason, which a lot of times, it is the oats. I spend quite a bit of time in the kitchen creating a couple of versions (sometimes 3) to share with you all on my desserts and baked goods. I do this because there are often questions about subs and while all my recipes are gluten-free, I often provide a regular all-purpose flour version for those that want to just make them with regular flour. I try to provide 2-3 version to suit mostly everybody.

So, even those these are Oat-Free, I really call them my favorite chocolate chip cookies I've ever had. They are moist, fudgy, full of flavor, amazing texture and the fact that they are healthier than the crap-filled ones I used to eat (oil, butter and eggs), makes them almost miraculous.

However, on the recipes that I use oats (which is fairly often because I love oat flour), and provide the alternative all-purpose version, that doesn't fly with some of you because you need the recipe to be both oat-free and gluten-free. Well, friends, today is a day of celebration. I have created the classic chocolate chip cookie and made it vegan, gluten-free, oil-free and oat-free. They also are just 8 ingredients (+ salt and a tad of water) and only take about 10 minutes prep. Not only are these classic vegan chocolate chip cookies free of many allergens, they are unbelievably delicious. To say these are the bomb would be an understatement.

When my husband, Mr. Picky, said they were "perfection, don't change a thing", I knew they were good.

These vegan cookies are rich and the perfect cookie texture. What is the perfect cookie texture? Well, it should be super moist and chewy with a soft, yet firm exterior. I love all types of cookies, but the perfect cookie is that wonderful chewy center that you get from regular gluten flour, brown sugar and eggs....which is the traditional way....but these have that same taste/texture with none of those ingredients. These have a firm, slighty crisp exterior and the most amazing soft, chewy texture. It's like a dream.

For these Vegan Chocolate Chip Cookies, you'll only need these simple 8 base ingredients:

  • brown rice flour
  • roasted almond butter
  • maple syrup
  • molasses
  • coconut sugar
  • baking powder
  • vanilla
  • chocolate chips

The magic of these cookies is the combo of brown rice flour, almond butter and a small amount of molasses. It produced a result that blew my mind. Throw in both maple syrup and coconut sugar for flavor and texture and these beauties were singing hallelujah. Why molasses you ask? Well, molasses does a few things, it gives wonderful chew to the cookies, a beautiful exterior texture and a deep flavor to the cookies. It also acts as the "egg" in these...it has wonderful binding characteristics. A little goes a long way.

These were inspired by my Mini Peanut Butter Chocolate Chip Cookie Cakes. Those are made with lots of oat flour and peanut butter and totally delicious, but I wanted to change up that recipe quite a bit and make a full-on cookie reminiscent of the classic chocolate chip cookie and without oat flour.

After just using brown rice flour the other day in my previous post, Enchilada Sauce and Enchilada Baked Fingerling Potatoes, I had that flour on my mind. I have never used brown rice flour in cookies before and the few times I've tried them in cakes, the results weren't all that great....too gritty and fragile. I'm more inclined to try again now. But I had a hunch that using them in cookies (instead of oat flour) would give them substance, chew and lend to the firm/slightly crispy exterior. Boy, was I right! I normally use almond flour but my hubby isn't a huge fan because there is sometimes tiny bits of almonds that he has to spit out and he complains everytime. There were NO complaints with these cookies.

These were such a success, I will be trying brown rice flour much more now in baked goods. Get some almond milk and get dippin' and leave me feedback below after you make these, I'll be dying to hear! Tag me on Instagram with your photo if you like with my hashtag #thevegan8 so I'll be sure to see it!

I have a ton of Vegan Gluten-free Chocolate Chip Cookies on the blog, check these out!

I really hope you love these Best Vegan Gluten-free Classic Chocolate Chip Cookies, be sure to leave me feedback below!

Yields 18 cookies

Best Vegan Gluten-Free Chocolate Chip Cookies

The Best Vegan Gluten-free Chocolate Chip Cookies. These are classic in taste and texture, chewy and rich and also happen to be gluten-free and oil-free as well! You only need 8 ingredients to make these. These wow everybody who has them and also shock them that there is no all-purpose flour or butter or white sugar!

10 minPrep Time

9 minCook Time

19 minTotal Time

Recipe Image
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Ingredients

  • 3/4 cup (109 g) brown rice flour (109 g, I use Bob's Red Mill )
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons coconut sugar (25 g)
  • 3/4 cup semi-sweet dairy-free chocolate chips (plus extra to put on top)
  • 3/4 cup (195 g) super creamy almond butter (melt to a smooth liquid if it is cold or really thick before measuring, can sub sunbutter for nut-free, just make sure it is really smooth and you don't mind a sunbutter taste)
  • 1/4 cup + 2 tablespoons pure maple syrup (90 mL)
  • 2 teaspoons vanilla extract
  • 1 scant tablespoon regular unsulphured molasses (not blackstrap, I used Grandma's molasses )
  • 2 tablespoons water, or a tiny more if needed
  • Note: As always, I recommend a kitchen scale for all baking. This will ensure accuracy and results as seen in the photos. Especially regarding the almond butter, as the correct amount will yield the proper dough consistency.

Instructions

  1. Preheat oven to 350 degrees and line 2 sheet pans with parchment paper.
  2. Add the brown rice flour, baking powder, salt and coconut sugar to a large bowl and whisk very well to ensure there are no lumps. Stir in the chocolate chips.
  3. In a separate medium bowl, combine the almond butter, syrup, vanilla, molasses and water. Stir until completely smooth. I make my own almond butter so it's extremely silky smooth. If yours is cold or very thick, warm it to a smooth liquid before measuring, unless using a kitchen scale for accuracy. Note: If you are using sunbutter for nut-free, you may need a tad more water since sunbutter is so thick. The butter should be very smooth and pour-able when measuring. Slightly warm it up prior if necessary. Wait a minute before adding the warm liquids to the dry, so it doesn't melt the chocolate chips.
  4. Pour over the dry ingredients and stir for a couple of minutes until all the dough comes together and no more flour is visible. It should be very sticky and thick.
  5. Just drop mounds onto the pan about 2 inches apart to allow room for them to spread. Place only 9 on a sheet (you'll need 2 sheets) so they don't get overcrowded. See above photo to see consistency of how dough should look, it should be soft and slightly relax/spread when dropped on the pan, not stiff. This is how they will spread nicely. Test one tablespoon on the sheet, if too stiff, add a tiny bit more water to the batter. Place extra chocolate chips on top of each cookie dough, but don't flatten the dough. Bake for 8-10 minutes until they have a golden top. I took mine out at 9. They should have a firm exterior and a nice, soft moist & chewy center. If you want them more crispy, go for 11 minutes, but just don't cook them too long or they will dry out. Cool 10 minutes on the pan and then transfer to a cooling rack.
  6. These cookies will soften some as they sit and become the most amazing chewy, soft chocolate chip cookies ever. Keep in a ziplock bag for freshness and they are so soft and delicious even the next day.

Notes

Adapted from my Mini Peanut Butter Chocolate Chip Cookie Cakes

Nutrition per cookie (based on 18): 136 calories, 8.5 g fat, 13.7 g carbs, 2.7 g protein, 1.9 g fiber

7.6.4
1806

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119 Comments

  1. This little cookies look seriously tasty. I'm going to make these later on today, I'd have to use peanut butter in place of almond butter.
    • brandi.doming@yahoo.com
      Hi Charlene! Great, just keep in mind that peanut butter is stickier and less oily than almond butter, so your batter will likely be thicker. You may need a teensy bit more water. Let me know how they turn out!
      • Hi Brandi, I made these yesterday and added a tad more water to even out the heaviness of the peanut butter. I must say they came out nice, we literally ate the entire batch as soon as they came out the oven. Thanks for sharing such a wonderful recipe.
        • brandi.doming@yahoo.com
          I'm so happy to hear you loved these so much Charlene that you ate them all right away, haha! Thank you so much for the feedback!!
    • Just made these little beauties and they are fantastic! Thanks for another awesome recipe!
      • brandi.doming@yahoo.com
        Yay! I'm so incredibly happy to hear that Cheryl, thank you so much!!
  2. I'm with your husband, these look perfect! You can tell they've got that lovely crisp outside and the perfect texture inside and packed with chocolate chips :D Need to get my hands on some brown rice flour – stat!
    • brandi.doming@yahoo.com
      Thank you so much for your sweet words Emma, these are our new favorite cookie around here now!!
  3. I'm not a maple syrup nor a molasses user :( Have any other ideas as substitutes?
    • brandi.doming@yahoo.com
      Just use agave instead of syrup and add one more tablespoon of agave instead of the molasses and reduce the coconut sugar by 1 tablespoon. I think that should work fine. Also, increase the salt from 1/8 teaspoon to 1/4 teaspoon since molasses has sodium in it and aids in the flavor, by eliminating it, you will need to increase the salt. Let me know how they turn out, I think those subs should work just fine! :)
  4. Brandi! These cookies look insane! The texture looks so perfect. I've had brown rice flour in my pantry for a while and don't think I've ever used it! But now I have the perfect reason to ;)
    • brandi.doming@yahoo.com
      Thank you so much Leah, you are so sweet! We absolutely devoured these cookies! Let me know if you try them!
  5. AMEN!!! As a celiac who can't tolerate even gluten free oats, its always frustrating when most vegan gluten free recipes call for oat flour. Thanks for the awesome recipe - as always!
    • brandi.doming@yahoo.com
      Aww you are so welcome Casey!! I hope you try them and let me know if you do!!
  6. I would never guess these were free of so many things, the texture looks classic and perfect and SO tasty! I love the chocolate chips on top to give them all that perfect polka-chocolate look :)
    • brandi.doming@yahoo.com
      Thank you so much Natalie! The best part is they taste so incredible, yet so much healthier than traditional ones!
  7. These look fantastic! Just like the real thing! I'm wondering if there's a sub for the rice flour, though? I bet almond or coconut flour would work to make them paleo. Of course, coconut flour may be more trouble than its worth. Thanks for making these! I can't wait to try them!
    • brandi.doming@yahoo.com
      Hi Christine! Since the rice flour is the main ingredient and focus here and worked SO incredibly well, subbing it will yield a different result. Most definitely do not sub with coconut flour...coconut flour is so incredibly absorbent that they would be dry pucks. I have only tested these with brown rice flour and the results were simply amazing. You could try almond flour but honestly, it will be possibly too chewy because that will be a lot of almond in the recipe (almond butter already) and may make them too moist since almond flour is so moist. The rice flour really did give them the classic traditional cookie texture. You could try maybe sorghum or buckwheat, but be warned, it will change the flavor since both of those are much stronger in flavor.
  8. Oh, my word!! That first pic with the melty chocolate chips and the glass of milk had me drooling!!! They look perfect and sound like the classic chocolate chip cookies I had as a kid. It's a true sign of success when even the picky eaters approve! I need to get more almond butter and then I'll be baking these cookies! Hope you have a great weekend, Brandi!
  9. Are blackstrap and unsulphered molasses the same thing?
    • brandi.doming@yahoo.com
      Hi April! No, blackstrap is much more dark and richer in flavor...it would be too strong in flavor for these. I just used regular molasses....labeled Grandma's original molasses on the bottle. I'll update the recipe.
  10. That top photo w/ the melty chocolate chip is killing me!!
    • brandi.doming@yahoo.com
      Awww thanks Annie, so glad you like it!!
  11. These sound amazing! I love a crispy cookie on the outside with a chewy soft center. Can't wait to try these. I almost always have brown rice flour on hand...love it!
    • brandi.doming@yahoo.com
      Thank you so much Jenn! I've had brown rice flour for years, but don't use it very often for sweets, but will be more now!
  12. These look delicious and love the pictures, Brandi! I really like that you used brown rice flour here, it's so appealing to me, because I've had never been used this before. The use of almond butter is amazing, I bet it gives a little more creaminess and fluffiness to the cookies with a delicious hint of almond.
    • brandi.doming@yahoo.com
      Thank you very much Florian! So glad you love the pictures, I appreciate that! These cookies turned out even better than I imagined!!
  13. You are such a versatile baker I just love it!! These look great, I adore all kinds of unique cookies, but even for the skeptics these look perfect! Well done my friend.
    • brandi.doming@yahoo.com
      Aww thank you so much Brittany, you are so sweet to say that!! xo
  14. You have done it with these cookies, Brandi! I honestly cannot wait to try them - they look SO chewy and perfect! As soon as I get my hands on some brown rice flour I'm going to be whipping up a batch!!
    • brandi.doming@yahoo.com
      You are so kind Ceara, thank you!!! They really are chewy, the molasses does that magic, which I love in these! Yes, get some brown rice flour....then you can make these AND the brownies, haha!
  15. Those sounds so so good, Brandi! I have never used brown rice flour, as it is hard to find where I live, but the look of those cookies really makes me want to order some brown rice flour online and get baking <3
    • brandi.doming@yahoo.com
      It is so worth it and you can use brown rice flour for so many things too Kat! Thank you so much!
  16. Sue
    Could I substitute white rice flour for the brown or will other changes be necessary? Thanks in advance!
    • brandi.doming@yahoo.com
      Hi Sue! I have not tried it with regular white rice flour, but it's worth a shot. Just make sure it's regular rice flour and NOT the "sweet sticky" glutenous rice flour, which would be labeled that way. That kind definitely won't work. Please come back and let me know if you try it with the white rice flour, thank you!
    • brandi.doming@yahoo.com
      Hi Sue! Just letting you know I tested a batch last night making these with white rice flour and they were gritty...so definitely make sure to use brown rice flour as the cookies were sensational with that! They were still tasty with the white rice flour, but the texture was definitely gritty and not nearly as delicious!
  17. […] If so we will add a few baked potatoes or an easy soup like Potato Kale Soup. I really want to make these cookies from one of my blogging […]
  18. I've had this email in my inbox to remind me to come tell you how bad I want to snuggle in with a giant pile of these babies, and I needed to just come do it because every time I look at my email I get hungry!! Love me a good chocolate chip cookie! Soft, pillowy, crisp, crunchy...you name it! It's all good for me! I actually used to use brown rice flour in my cookies when I first changed my diet many years ago but haven't used it in forever because that's all I used for so long!! I need to start again since you reminded me how awesome it is! And you know the love affair I have with molasses...put it in everything! Such a great ingredient. Y.U.M.
    • brandi.doming@yahoo.com
      Thank you so much Sophia! These were incredible and I'll be making them quite often! I love molasses too and have used it my other cookie cake recipe and my dark chocolate molasses cookies and even in ice cream and muffins,lol, as you can I use it a lot in my desserts! It is a wonderful ingredient! Such depth of flavor when the right amount is used!
  19. These cookies definitely look dreamy to me, and the photographs are incredible! They are so beautiful, and make the cookies look even more desirable! There aren't many things I love more than a good chocolate chip cookie, and I can just tell that this is going to be my new favourite recipe for them. Mmm! You've outdone yourself again Brandi, you are such an amazing cook!
    • brandi.doming@yahoo.com
      Awww thank you so much Harriet for the compliments on my photos, I really appreciate that so much!! You are so darn sweet, thank you! These are definitely my new favorite cookie! Hope you try them!
  20. How have I NOT commented on your blog yet? Well...here I go! WOWZA! These cookies! Amazing! Wonderful photo, too! Now...I am hooked on your blog and will be commenting more often! Swing by my place when you get the chance! LOVE meeting fellow vegans!
    • brandi.doming@yahoo.com
      Thank you so much Jennifer for such kind comments! I really appreciate it! Will definitely check out your blog!
  21. Hi, would it be ok to use any other nut butter? I have cashew or a mixed cashew, peanut and hazelnut butter. also the coconut sugar, is there any other I can use? thanks Vivian
    • brandi.doming@yahoo.com
      Hi Vivian! Sure, you could try pretty much any nut butter you like, as long as you don't mind the cookies taking on that flavor. I would really suggest warming up slightly the nut butter prior to measuring so it's very smooth and pourable, if it's super thick to begin with. If after a couple of minutes your batter is stiff (it should be thick and sticky but not stiff) then add just another teaspoon or so of water until it comes together. You could try just regular white sugar or light brown sugar lightly packed. The brown sugar has molasses in it so it will change the texture a bit but should still be delicious. Please let me know how they turn out!
      • Hi Brandi, I made these today I used cashew butter and caster sugar, my daughter is celiac and vegan so I made them for her, I personally loved them but she found them to sweet. I was wondering if I could leave out the sugar, with having the sweetness of the maple syrup and molasses. would this affect the recipe at all?
        • brandi.doming@yahoo.com
          Hi Vivian! So glad you loved them, thank you! :) The reason your daughter found them too sweet is because you used caster sugar, it is much more fine than coconut sugar, which is what I used for the recipe. Coconut sugar has a much different flavor and is caramel-like but not as intensely sweet. These cookies aren't too sweet with the coconut sugar at all, so I would definitely try it with that next time and they will be less sweet. Also, cashew butter is mildly sweet too, so that had a slight affect. Almond butter is much more nutty-tasting. However, if you want to try them leaving out the sugar, I think they would almost not be sweet enough, so if anything I would just use 1 tablespoon of caster sugar if you don't want to use coconut, but the result is a different flavor than with the almond butter and coconut sugar. Hope that helps! Thank you again for making them!
          • Hi Brandi I am definitely trying these again. As my daughter found them to sweet and left them with me, I have had to eat them :-) Believe me it didn't take much force, I love them a little to much I think. Thank you Brandi. X
  22. I do not make a lot of gluten-free & oat free cookies but these looked fabulous & that us why, I made them! They were superb, really the max! So delicious with a vegan cafe latte! Xxx
    • brandi.doming@yahoo.com
      Yay! I'm so glad to hear that, thank you so much Sophie for making them!
      • I love all of your tasty recipes, dear Brandi! xxx I think you should make a cook book! xx
  23. I made these yesterday and they were delicious AND easy! My husband's response was basically the same as your husband's response...don't change a thing! I used sunflower seed butter instead because that is what I had on hand. I think I should have added the extra water that you mentioned, but was worried about them spreading too much. Half way through the cooking I flattened them a little with a spatula and cooked a little longer than the recipe recommended...all my own fault. Also, I did not know molasses is a binder so I learned something. We love the cookies...thank you for a simple, delicious, grain free, vegan recipe!
    • brandi.doming@yahoo.com
      Yay! I'm so happy to hear such awesome feedback and that your hubby loved these as much as mine did! Yes, it really just takes one trial to be certain since it all boils down to the thickness of the nut butter used and sunflower is definitely thicker than almond butter, so next time that one extra tablespoon of water should yield them perfectly! Thanks again for the feedback! :)
  24. I made these yesterday and they were PERFECT! The first bite took me back to my childhood - definitely the classic chocolate chip cookie, but without the loads of butter and sugar. I always steal a little bite of the raw dough to see how it tastes and I was blown away at how amazing it tasted. Once again, it reminded me of my mom's chocolate chip cookies and how my brother and I used to steal bites of the raw cookie dough. The texture of these cookies...incredible! My favorite cookies are those that have a combined crispy/chewy texture and these were spot on. Excellent recipe, as usual, my friend! xo
    • brandi.doming@yahoo.com
      Oh wow, thank you so much for such fantastic feedback Mandy! I'm so glad you felt about these cookies the same way we do! They really are the perfect classic chocolate chip cookie without all the yucky ingredients! Thank you so much sweetheart!! xoxo
  25. These look so good too, Brandi! Cute as a button comes to mind :)
    • brandi.doming@yahoo.com
      They are the perfect chocolate chip cookie....just like a traditional classic cookie, thanks Audrey!
    • brandi.doming@yahoo.com
      Thank you so much sweet Audrey!!
  26. […] Did I show you these already?  Doesn’t matter because they look so good they deserve a second time around: Oat-Free Vegan Classic Chocolate Chip Cookies […]
  27. Thanks for a wonderful recipe. I've tried lots of small-bakery vegan cookies and never finished a single one, but your cookies look so good, and the ingredients sound so tasty, that I'm ready to try these. I wanted to pick one right up off the screen. They look absolutely scrumptious.'' In fact, I shared this on Facebook today with a few of my peeps who like a page called Cooking with Whole Grains & Real, Whole Foods, where it's the Recipe of the Day. Hope it nets you a couple more readers!
    • brandi.doming@yahoo.com
      Aww thanks so much Kathryn for your kind words!! Yeah, I agree, most vegan baked goods I've bought have been just horrible and not nearly as good as the ones I make at home. They just always taste bland or dry or too oily...always something! You will love these and let me know when you try them! Thank you so much for sharing this recipe on your page too, I will check it out! :)
  28. I just finished making these..so delicious! I messed up the recipe and put too much baking powder, and used crunchy almond butter because that's what I had on hand. The kids loved these!
    • brandi.doming@yahoo.com
      Awesome Tania! I'm so glad to hear these were a hit with the kids, that makes me happy! Thank you so much for making them and the feedback!
  29. I love these cookies! They're perfect in every way. Easy to make and oh so easy to eat. Thank you for this wonderful recipe, Brandi!
    • brandi.doming@yahoo.com
      Thank you so much Patty! I'm so glad you loved these. They are truly my idea of the perfect chocolate chip cookie and I'm so glad to finally nail the recipe! Thank you so much for leaving feedback!!
  30. These look awesome! I have all kinds of gluten-free flour on hand. I am following the low fat/high carb McDougall - Forks over knives diet. Is there anyway to trade out from using nut and seed butters with something like applesauce? Really would love to try these, Thanks!
    • brandi.doming@yahoo.com
      Hi! You are welcome to try this with subbing with applesauce but just keep in mind that it will totally change the taste and texture of the cookies, they will not be the same cookie. The almond butter is what helps give them that fudgy/moist interior and helps crisp out the exterior....a traditional cookie texture. So, subbing with applesauce will make them much more soft and more cake-like, not cookie-like. I have not tested it with applesauce since I like the taste and texture of fat in my cookies, but I would love to hear how they turned out if you try them with all applesauce! Thank you! :)
      • Hi! For the person above who asked if you could sub applesauce for the almond butter....I tried it and loved the way they turned out! I just should have used slightly less applesauce and not a 1 to 1 ratio with the almond butter. Like you said though, the texture was softer and more cake like, but personally that's how I like them anyway. It worked out perfect for me! Thanks for the great recipe!
        • brandi.doming@yahoo.com
          Wonderful Sydney! So happy to hear that you loved them so much with the applesauce, that is great to hear!! Thank you for the feedback :)
  31. I made your oat-free chocolate chip cookies a couple of days ago. My 5 year-old son is not a Cookie Monster usually. Well...he's been loving your cookies and as soon as he comes from school asks if he can have one or two. They are delicious! I didn't have any almond butter, so I used pb. Yum! Thanks for another awesome recipe Brandi!
  32. Hey ! These cookies look very amazing ! I'm so excited to try them ! But, I want to know what do you use as a baking powder ? (healthy one without GMO corn, aluminium, etc.) Can I substitute it with only baking soda (sodium bicarbonate) ? Or a mix with arrow root ? Can't wait ! ;P
    • brandi.doming@yahoo.com
      Hi Alizee! The baking powder is necessary to help the cookies rise and keep them soft. The baking soda would make them too crispy I believe. I've only tried them with the baking powder. Let me know if you try them! :)
      • Oh, thank you for your quick answer ! ^.^ I see, I'm gonna check my organic stores to find out if they have oragnic gluten-free, aluminium-free, etc. baking powder. I also read that leavening replacers can be : - baking soda + warm water (+oil optional) - flax seed egg replacer Or for binding : - cornstarch + water - potato starch I also find some recipes without baking powder, comments saying that's great. But I think my kitchen is gonna turn into a laboratory soon ! Let's mess up these pans !
    • brandi.doming@yahoo.com
      Hi Alizee! I just use aluminum-free double acting baking powder. I can't remember the brand. Yes, I'm familiar with those binders, but cornstarch or flaxseed alone won't make the cookies rise the way the baking powder does. I've only tried it with the baking powder, which I generally use for cookies because I like how it makes them fluffy and soft. Hope that helps! :)
  33. I make these cookies every week! I always use peanut butter bcs it's what's on hand and I absolutely love them, so does my 5 year old and my husband (both very picky!). Another winner, Brandi! Thanks!
    • brandi.doming@yahoo.com
      Oh, so awesome to hear that Silvana!! So happy they are such a hit! Thank you so much for the feedback!
  34. I substituted 1/2 cup GF oat flour and 1/4 cup white rice flour(as I didn't have any brown rice flour and was craving a good choc chip cookie) and they came out stunningly. Thank you so much for the recipe. I also didn't know molasses was a good binder, so thank you for that word of knowledge:)
    • brandi.doming@yahoo.com
      I'm so happy to hear that Melody! Thank you so much for the wonderful feedback! I'm glad that amount of oat flour was able to work for part of the rice flour! Thank you for letting me know!
  35. These are in the oven now. Are they okay to freeze? I'm looking for something fairly healthy I can keep here for when the grandchildren visit.
    • brandi.doming@yahoo.com
      Hi Linda! I have never tried freezing these, they don't last that long, haha! But I "think" they'd be ok if you wrap them very tightly, there is a lot of almond butter (fat) in them, so they may be okay, but honestly I have never froze cookies in my life, so that is a huge guess.
  36. Yummy these look incredible and I am going to make these on Christmas eve. I can't wait. I am going to be making them with pecan butter. I hope I am able to find a super creamy pecan butter. I did have a pretty creamy one when I made your pumpkin pie chocolate chip cookies. But I ordered it online and I don't have time to get more shipped to me before I make them. So I am crossing my fingers. If worse comes to worse I will make them with almond butter. Then I wont be able to eat them. :( But my family and friends will :) But I am pretty sure I need these in my belly so wish me luck finding a suitable pecan butter :)
    • brandi.doming@yahoo.com
      No, just make your own pecan butter! That is what I always do for my recipes. I don't buy storebought because they always have added oils! You likely will not need the added water then because pecan butter is much oilier than almond butter and not nearly as thick, so it will change the texture some. Here is how to make the pecan butter, just buy some pecans :) http://thevegan8.com/2012/12/04/roasted-pecan-butter/
  37. A quick question actually. I noticed this recipe calls for coconut sugar. Do you recommend grinding the coconut sugar for this recipe like you recommend for your sugar cookie recipe? Or is it ok to keep the sugar course? What brand coconut sugar do you use? The one I have is pretty course and I am wondering if maybe it is better to get the same one you have for the same texture.
    • brandi.doming@yahoo.com
      Hi Christina! No, you don't need to grind it for this. The only reason it's needed to grind for the sugar cookies is because of how light those are and the coconut sugar didn't work as well in them without grinding prior. These you won't even notice since they are a brown color. Any coconut sugar is fine, mine is really coarse too. I've used many brands and they all work. Come back and let me know how they turn out, thank you Christina! xx
  38. These cookies are so perfect. They are out of this world delicious. They are crisp on the outside and soft and chewy on the inside. Cookies don't get any better than this. :) They were a huge hit with friends and family. Thank you so much Brandi for creating such for working so hard to create such awesome and easy recipes. I love impressing the people I love with great vegan treats. My brother even said they were delicious and couldn't tell they were vegan. And believe me that is a huge compliment coming from my brother :D
    • brandi.doming@yahoo.com
      So happy to hear that Christina, thank you so much for leaving such incredible feedback!!
  39. Love, love, love! Thank you, Brandi! I have made these cookies several times now and we absolutely love them! They are so fragrant, chewy and amazingly delicious. I did not have coconut sugar on hand this time around, so I made them with just maple syrup. They turned out perfect. Thank YOU!
    • brandi.doming@yahoo.com
      I'm so very happy to hear that Lana, thank you so much for the wonderful feedback!! So glad to hear they work well with maple syrup too!
  40. Hey, Cookie Queen! I made these again and because I didn't have homemade almond butter, I used crunchy one. They turned out great with an extra crunch. Thank you so much! Love this recipe and they are my favorite cookies.
    • brandi.doming@yahoo.com
      Haha, I love the title "cookie queen" that's what my hubby calls me, lol! So glad to hear it works with crunch almond butter too, great idea!
  41. I noticed you said not blackstrap on the molasses but that's all I can find near me. Does it make a huge difference?
    • brandi.doming@yahoo.com
      Hi Karen! The molasses is there just to add extra binding and chewy texture, not to taste, so I think blackstrap should be okay, it is just much stronger in flavor, so you may just slightly taste molasses and may make the cookies darker, but should be fine :)
  42. What brand of almond butter do you use?
    • brandi.doming@yahoo.com
      Hi Candy! I make my own. Here is the instructions how I make it on this post, just eliminate all the spices, sugar and salt just to make regular almond butter. http://thevegan8.com/2014/06/16/homemade-cinnamon-ginger-almond-butter/
  43. I made a batch of these two days ago and they were delicious Brandi! Some of the best gluten-free cookies I've had. Can't wait to make them for my brother who has celiac! I even dropped a few off to my neighbor and she loved them. we polished off the entire batch in a day, so will definitely be making another batch soon. I love how detailed you are in your instructions!
    • brandi.doming@yahoo.com
      Wow, thank you so much Anjali! I'm so so happy to hear these were such a hit! They have been wildly popular with family members and none of them are vegan or gluten-free, so they are just yummy cookies for everybody! Thank you so much, I hear that often, I'm so glad my instructions help so much, I really want to make my recipes super easy for people!
  44. Forgot to leave 5 stars! SO . DANG. GREAT!
    • brandi.doming@yahoo.com
      Thank you so much Travis!!
  45. Your recipes are my absolute FAVE Brandi! Subbed the almond butter for hazelnut, pecan and peanut butters and the molasses for brown rice malt syrup and they turned out absolutely dreamy - soft, chewy and sweet. Almost can't believe they are gluten, oil and refined sugar free! Xx
    • brandi.doming@yahoo.com
      Thank you so much Celina! I'm so happy you loved these so much, thank you for your kind words!
  46. My husband and I love these! I make at a least one batch a week :)
    • brandi.doming@yahoo.com
      So awesome to hear that Amy, thank you so much for the feedback!
  47. OMG Brandi these are spectacular!!! I can't believe it took me so long to make these! So easy and hands down the best chocolate chip cookie I ever had! Thank you for always coming up with the best recipes!
    • brandi.doming@yahoo.com
      Thank you so very much Diana for such amazing feedback! Wow the best ever?! So happy to hear it! You rock, thank you!
  48. THANK YOU! I was so happy to find this recipe, as I have quite a few food allergies, and it's hard to find cookie recipes that I can enjoy. I was skeptical at first, but these cookies turned out beautifully! I also halved the recipe, and they still came out well. If anyone is wondering, I used "Once Again" unsweetened sunflower seed butter in place of almond butter. Again, thanks so much for a great recipe! :)
    • brandi.doming@yahoo.com
      Yay Katie! Was so happy to read your amazing feedback! So thrilled you loved them, thank you so much!
  49. […] Darn Gluten Free Vegan Chocolate Chip Cookies from Petite Allergy Treats Oat Free Classic Chocolate Chip Cookies from The Vegan 8 Skinny Chocolate Chip Cookies from Veggie Balance Ooey Gooey Chocolate Cookies […]
  50. Joy
    Hi :) Going to make these with pb (as it's all I have) for my husband and daughter, with a bit less sugar. Might try with even less sugar for me once I have made sunbutter. I need more fat, not less so any tips to add some oil to this and your other recipes? (Allergic to nuts) Thanks!! I'm about to take your sunflower seed brownies out of the oven. I have reduced the maple and choc chips and the batter was still Amazing! Fingers crossed.
    • brandi.doming@yahoo.com
      Hi Joy! These cookies are very high in fat already from all the almond butter and chocolate chips, so I wouldn't worry about that in these. But for other recipes, you can always add some oil if you like to liquids I guess, it's hard to say without knowing which specific recipe. I am not anti-fat, which is why I use nuts, seeds and avocados. I wouldn't reduce the sugar too much or they can come out bitter, these cookies are not overly sweet. I hope the brownies turn out sweet enough, because the wet batter is always sweeter than once baked! The maple syrup helps keep them moist too so I hope they turn out moist and fudgy. Let me know and good luck!
  51. I am new to the whole plant based baking. I came across your site on FB and made these cookies. They were super easy and delicious. My 8 year old daughter who does not eat plant based LOVED these cookies and so did my husband and father in law. I can't wait to try more of your recipes! Everything looks delicious.
    • brandi.doming@yahoo.com
      Yay! So very happy to hear this wonderful feedback Gretchen! So glad they were an all-around hit! Thank you so much for sharing!
  52. I don't use rice flower but am debating between using just chickpea flour or my usual blend of chickpea flour, teff flour and potato starch. I'll be using cashew butter as well. Any suggestions on the flours?
    • brandi.doming@yahoo.com
      Hi Alexandra! Since I wrote this recipe based on using brown rice flour, unfortunately I cannot make a suggestion of another flour since I've only tried the rice. I do know from what I've heard, that chickpea flour has a VERY strong taste and also I have used teff, and it is very strong as well. I would think it would ruin the taste of the cookies, that's my guess. I just can't say if it would work or not. Also, using cashew butter instead of almond, will additionally make them drier/stiffer since cashew butter has much less natural oil than almond. All those changes will definitely alter the result. Any reason you don't want to use almond? As far as flours, it would be best to use the rice flour or another one that is a very similar texture. You can try oat flour, because that will not leave an off taste, but you will probably need closer to a cup than 3/4 since it's not nearly as finely ground as rice flour.
      • Thanks for responding so quickly Brandi! I gave it a go since our family has had some allergy issues in the past with rice and almond. Cashew butter and chickpea flour worked amazingly well, though I obviously can't compare it to the original recipe. I cooked mine for about double the time you suggested and they were more soft than crispy but incredibly chewy and rich. Everybody absolutely loved them! Looking forward to trying out some more of your recipes! Just out of curiosity do you think it was the switch to vegan that improved you and your husband's health or do you think it was the switch to oil-free vegan? We've just made the switch to oil free in the new year so I'm curious to hear your experience. Thanks again, Brandi!
        • brandi.doming@yahoo.com
          Oh, I'm so happy to hear that Alexandra! Thank you so much for the feedback, so glad they still worked out!
        • brandi.doming@yahoo.com
          Oh, and it was definitely the switch to veganism plant-based, not just vegan, since there is tons of vegan junk food out there. We rarely eat out and I cook everything from my blog 90% of the time. Eliminating the animal products was life changing for both of us, but especially my husband's gout. Additionally, removing the oil further helped because oils are inflammatory, not to mention, extremely high calorie and not in a good way. I'm a big believer in not using oils in my cooking, but I do not stress about it if I'm eating out, since it's not too often. I try to enjoy my life, make good choices but not worry myself if I'm not perfect. Hope that makes sense!
  53. I made these cookies last night and they are sooo amazing! I didn't have molasses so I added an extra tablespoon of maple syrup and one less tablespoon of coconut sugar. They came out absolutely perfect. Thanks so much for an amazing recipe!
    • brandi.doming@yahoo.com
      This feedback makes me so happy to hear Sarah, thank you so much for letting me know! I really loved hearing it!
  54. Another incredible recipe! These are my husbands new favorite cookie!!
    • brandi.doming@yahoo.com
      Woohoo! Love to hear that Tina, thank you so much for the amazing feedback!!
  55. I already posted about them on my blog & on Instagram but wanted to comment on here too--these are SO DELICIOUS--thanks so much for the recipe! I can't wait to make them again. Also your photos are gorgeous!
    • brandi.doming@yahoo.com
      You made them so beautifully Penny! Thank you so much for making them and blogging about them and leaving such a wonderful review!! Thank you so much!

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