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.
HOW TO MAKE VEGAN CHOCOLATE CHIP COOKIES
You'll need these easy 8 ingredients:
brown rice flour
roasted almond butter
These tick all the boxes. They are vegan, gluten-free, oil-free and dairy-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.
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!
2 tablespoons (30g) 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.
Preheat oven to 350°F (177°C)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. 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, if it's really stiff, it will make for more stiff cookies that won't spread as much.
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, yet SOFT, not stiff.
Drop 2 tablespoons worth of batter (or use a cookie scoop) 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 when dropped on the pan, not stiff. This is how they will spread some when baked. If the cookie scoops are really stiff, slightly flatten them to between 1/4-1/2 inch thick and smooth the edges to a round shape. Place extra chocolate chips on top of each cookie if you desire. Bake for 10 minutes until they have a golden top. 11 minutes for a more crispy cookie. They should have a firm exterior and a nice, soft moist & chewy center.
Cool 10 minutes on the pan and then cool another 10 on a cooling rack. You MUST wait for them to cool at least 10 minutes or they can crumble because of the rice flour, but will be fine after cooled. Keep sealed so they don't dry out.
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. 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 counting 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!