We love cookies (who doesn’t love cookies?) There are so many gluten-free chocolate chip cookie recipes, and so many dairy-free chocolate chip cookie recipes, on the Internet, but not so many gluten-free, vegan (so dairy-free and no eggs) chocolate chip cookie recipes.
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In truth, some of our favourite cookies are our vegan, gluten-free no-bake chocolate oatmeal cookies, and not just because we’re lazy (see our vegan, gluten-free pie crust that requires no rolling as proof of that!), but because they are delicious, you can whip them up quickly, and you don’t have to babysit the oven. But we digress.
There is something about a great chocolate chip cookie that just can’t be beat. Pair it with a tall, cool glass of fresh homemade almond milk and you’ve got a really winning combination. Or hey, dunk it in your morning coffee, we won’t tell. ;~)
The thing about this gluten-free vegan chocolate chip cookie recipe is that it is a master recipe, if you will. It’s fairly forgiving, so you can mix and match ingredients depending on what you have in the house.
Thank you! ❤️
*Receipts will come from ISIPP.
Let us know when you make them, and what ingredients you end up using in them!
The One Recipe for Dairy-Free Gluten-Free Vegan Chocolate Chip Cookies That You Need
- 2 cups almond flour, almond meal, gluten-free all purpose flour, or buckwheat flour, or 1 3/4 cup chickpea flour (you can also swap in up to 1/2 cup oat flour with any of the above)
- 1/4 cup melted Earth Balance or other vegan butter, or melted coconut oil
- 1/4 cup brown rice syrup, agave, or maple syrup
- 1/2 teaspoon baking soda (not baking powder!)
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 to 1/2 cup vegan chocolate chips
Preheat your oven to 350°
Grease a cookie sheet, or line it with parchment paper or a silicon mat.
Mix all of the dry ingredients in a bowl (if you have a stand mixer, it is great for this recipe), mixing them well.
Now add all of the wet ingredients, and beat/stir until just well-mixed. Do not over-mix.
Stir in the chocolate chips.
Drop by spoonfuls onto the cookies sheet. Smoosh the cookies down a bit with the back of the spoon (and shape them if you are particular about that sort of thing), because these babies don’t spread very much – or at all, depending on which ingredients you use.
Bake for 7-10 minutes, until golden brown. Again, how long they take to bake will depend on which ingredients you use, so start checking them at 7 minutes, just to be sure they don’t get overcooked, although most combinations of ingredients will take 8-9ish minutes.
Let cool on the pan for 5-10 minutes, then transfer to a rack to finish cooling.
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