Vegan Gluten-Free Chocolate Chip Cookies
These vegan gluten-free chocolate chip cookies prove that you can have it all—chewy centers, crispy edges, and zero gluten-induced regrets. No sad, crumbly disasters here. Almond flour and coconut sugar bring richness, while gooey chocolate chips ensure each bite melts in your mouth. No eggs, no dairy, no problem—just pure cookie bliss. The dough comes together in minutes because patience isn’t a thing when cookies are involved. Whether you dunk them in milk, hoard them in a jar, or eat them straight from the baking sheet—these cookies won’t judge you, but I might.
Vegan Gluten-Free Chocolate Chip Cookies
Crispy edges, soft centers, and chocolate chips in every bite—all without gluten, dairy, or questionable ingredients. Perfect for cookie monsters of all kinds.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut sugar
- ¼ cup melted coconut oil
- 3 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
- ½ cup dairy-free chocolate chips
Instructions
Step 1: Prep the Dough
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk almond flour, coconut flour, baking soda, and salt in a mixing bowl.
- In another bowl, stir together coconut sugar, melted coconut oil, non-dairy milk, and vanilla extract.
- Pour the wet mixture into the dry ingredients and mix until combined.
- Fold in the chocolate chips because that’s the best part.
Step 2: Shape & Bake
- Scoop tablespoon-sized portions onto the baking sheet, spacing them apart.
- Flatten slightly because gluten-free dough doesn’t spread like traditional cookies.
- Bake for 10-12 minutes until golden brown around the edges.
- Let them cool for at least 5 minutes before eating—if you have self-control.
Notes
Nutritional Information (Per Cookie)
- Calories: ~140
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
Bonus Tips for Perfect Cookies
- Want extra chewiness? Add 1 teaspoon of flaxseed meal to the wet ingredients.
- For a nut-free version, swap almond flour for oat flour.
- Don’t overbake—these cookies firm up as they cool.
- Use dark chocolate chunks for an extra indulgent bite.
