The Best Vegan Gluten-free Chocolate Chip Cookies. These are gluten-free and oil-free and you only need 8 ingredients to make these!
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 cookie that is filled with eggs, white flour and sugar. These are it.
GLUTEN-FREE CHOCOLATE CHIP COOKIES
They are also oat-free! The reason for an oat-free cookie? Several of you say that you can't have oats because of an allergy, so I created these with brown rice flour.
These tick all the boxes. They are vegan, gluten-free, oil-free and oat-free. They also are just 8 ingredients (+ salt) and take just 10 minutes prep.
Hubby, Mr. Picky, said they were "perfection, don't change a thing", I knew they were good.
For these, you'll only need these 8 base ingredients:
brown rice flour
roasted almond butter
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 golden.
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 a bit and make a cookie reminiscent of the classic chocolate chip cookie.
Get some almond milk and get dippin' and leave me feedback below after you make these!
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!
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)
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.
Preheat oven to 350 degrees and line 2 sheet pans with parchment paper.
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.
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.
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.
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.
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.
Nutrition per cookie (based on 18): 136 calories, 8.5 g fat, 13.7 g carbs, 2.7 g protein, 1.9 g fiber
The Vegan 8
If you make this recipe, please do not re-post it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free to be posted HERE, so please be respectful and link properly INSTEAD of just copying my recipe to your site. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!