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.