The Best Vegan and Gluten-free Chocolate Chip Cookies

The Best Vegan and Gluten-free Chocolate Chip Cookies- Made with wholesome oat and almond flour, this recipes has over 100 five star reviews. They are truly the BEST vegan chocolate chip cookies! 

The Best Vegan and Gluten-free Chocolate Chip Cookies

YOU GUYS. THESE COOKIES. Sorry for yelling, but they’re pure magic.

-First off, they’re made with all of my favorite wholesome (gluten-free) ingredients:

  • oat flour (be sure to used certified GF for allergies)
  • almond flour
  • coconut sugar
  • coconut oil

-Second, they only require one bowl to make and there’s no need to chill the dough. You can have these babies ready to bake in less than 10 minutes. They’re dangerously easy.

-Third, I’m confident they could hold their own in a competition with all of the white flour, refined sugar, butter-laden cookies out there. I brought them home for Christmas and my anti-vegan family members gobbled them right up.

The Best Vegan and Gluten-free Chocolate Chip Cookies

The secret is using solid-state coconut oil with a mixer so that you can whip tiny air molecules into the oil which allows the cookies to spread beautifully when baked.

If you’re averse to coconut oil, this process also works with vegan butter. The texture is softer with coconut oil and slightly crispy with vegan butter (although they don’t spread as much with the butter). Sometimes I make them with a mixture of both for a cookie that’s somewhere in between.

The Best Vegan and Gluten-free Chocolate Chip Cookies- made with a combo of oat flour and almond flour, these cookies have a delightful chewy texture. You would never guess they're made without refined sugar, starches or gums!

The Best Vegan and Gluten-free Chocolate Chip Cookies- made with a combo of oat flour and almond flour, these cookies have a delightful chewy texture. You would never guess they're made without refined sugar, starches or gums!

The Best Vegan and Gluten-free Chocolate Chip Cookies- made with a combo of oat flour and almond flour, these cookies have a delightful chewy texture. You would never guess they're made without refined sugar, starches or gums!

The Best Vegan and Gluten-free Chocolate Chip Cookies

I’m telling you guys, the texture is unreal. Especially considering that they’re actually nutritious, unlike other vegan and gluten-free cookies that are void of things like protein and fiber.

That means we can all eat as many as we want, right? ;)

The Best Vegan and Gluten-free Chocolate Chip Cookies- made with a combo of oat flour and almond flour, these cookies have a delightful chewy texture. You would never guess they're made without refined sugar, starches or gums!

Print Recipe
5 from 150 votes

The Best Vegan Gluten-free Chocolate Chip Cookies

Made with a combo of oat flour and almond flour, these are truly the best vegan chocolate chip cookies ever. No one will ever guess they’re vegan and gluten-free!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 18 cookies

Ingredients

Instructions

  • Preheat the oven to 350°F then line a baking sheet with parchment paper.
  • In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and coconut sugar. Mix on high for 1 minute then add vanilla extract and almond milk. Continue to mix for another 30 seconds.
  • With the mixer running add the almond flour first. Next add the oat flour, baking soda, baking powder, and salt. Continue to mix for about 20 seconds, until a dough forms. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. If the dough appears dry and crumbly, try allowing it to mix for longer. If it’s still crumbly, try adding a tablespoon of milk. Stir in the chocolate chips at the end with a spatula.
  • Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Arrange them on the baking sheet with about 2 inches in between each. Bake in the oven for 12-13 minutes, until edges are light golden brown. Allow to cool for at least 15 minutes before serving. They will continue to firm up as they cool. Leftovers can be stored in an airtight container for up to 5 days. You can also freeze the balls before baking and bake from frozen when ready to eat.

Notes

*If your coconut oil is rock solid, microwave it (without the lid) for 10 seconds, or until just soft enough to scoop. If it starts to get liquid-like then you will have to refrigerate until solid again. It’s very important that coconut oil is solid for the recipe to work properly. Vegan butter will work in place of coconut oil but the texture is softer with coconut oil. You can also use a combo of both, if you prefer. Refined coconut oil is ideal for its neutral flavor.
**Be sure to use certified gluten-free oat flour for allergies.

Nutrition

Calories: 139kcal, Carbohydrates: 13g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Cholesterol: 0.1mg, Sodium: 111mg, Potassium: 71mg, Fiber: 1g, Sugar: 5g, Vitamin A: 7IU, Vitamin C: 0.1mg, Calcium: 39mg, Iron: 1mg
Course: Dessert
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!