The Best Vegan and Gluten-free Chocolate Chip Cookies
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. No one would never guess they’re vegan and gluten-free!
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 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.
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
Yield: 18 cookies
Prep Time: 10
Cook Time: 12
Total Time: 22
Ingredients:
- 1/3 cup solidified coconut oil*
- 1/2 cup coconut sugar
- 2 teaspoons vanilla extract
- 2 tablespoons almond milk
- 1 cup almond flour (not almond meal)
- 1 cup oat flour**
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
Directions:
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.
*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.
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! 
Sarah – these look perfect! I cannot wait to try them! Yum yum yum.
Thanks Hillary! <3 I'm pretty stoked with how good they turned out. Makes up for all those crappy whoopie pies I had to eat, lol! :)
May I please know the nutrition facts of these cookies they look stunning. Thank you.
Hi! I made these cookies as a gluten free vegan, and I loved how simple the recipe is. However, when I baked these, I used about a tablespoon each and they turned out very crunchy and flat, not like what you have pictured. Is it possible I over stirred the batter in my mixer? Or do I need to add more dough to each cookie for the denser outcome?
Hey Sammy! I don’t think over stirring would cause them to turn out that way. The scooper I use is 1.5 tablespoons so unless you measured out a lot less then I don’t think that’s the issue. Was there anything else you might have changed about the recipe? Perhaps they cooked for too long?
I made these today and they are amazing!! I do not have a stand up mixer so do not let that stop you. I had to use water instead of the almond milk. They are SO GOOD!! Perfect texture! Thank you for this recipe! Will definitely be making again and again.
Very tasty. But mine did not flatten out. Had to smash them and then they came out more crunchy they oohie gooie. Any help on why.
It’s possible your environment is too cold which delayed the coconut oil from melting and allowing them to spread. You could try pressing them down a bit prior to baking.
Did you make your own oat flour or buy it?
I prefer to buy it for these cookies since it’s finely milled and will give you a more traditional flour texture. :)
I absolutely love this recipe and have been using it as my go-to whenever I’m craving a traditional chocolate chip cookie. QQ: my dough doesn’t spread out when I cook it. Any ideas why this is?
These are gorgeous! I told myself I was going to do some Valentine’s day baking and, of course, I bought a cake from Trader Joe’s instead lol. Whoops!
They look SO beautiful! I haven’t made chocolate chip cookies in so long but I’m gonna have to give these a try! I love the ingredient list, too.
Thanks Kelli! :)
These are sooo good! I did use almond meal because I can’t seem to find almond flour at my Whole Foods. They still came out delicious though. I will definitely be making these again and again.
Yay!! I’m so glad I have your approval on this one. :)
I know almond flour can be harder to find but the texture is so much better with it. Much more like a traditional cookie! But regardless, I’m glad they turned out good for you. Thanks so much for the feedback, Kelli! <3
That’s so sweet of you to give us these cookies for Valentine’s Day! They look just perfect, and since they’re wholesome, I can definitely justify eating a few more than usual. I can’t wait to try them Sarah!
I probably ate more than I should have because I told myself there are wholesome. Whoops! ;)
What can you sub for oat flour?
Brown rice flour is probably your best bet if you can’t find oat flour!
I used buckwheat flour and they still turned out great. Then I subbed hemp seeds for part of the buckwheat flour (maybe 1/4 cup) to add a bit more nutrition as well :)
Will this work with coconut flour instead of almond or maybe just more oat flour?
Hi Jessy! I haven’t tested the recipe with either of those but my suspicion is that it would change the recipe since almond flour is entirely different from either of those. Let us know how they turn out if you give them a try!
I don’t have a stand Mixer , can I just use the power of my hand !! I bet I’ll have some muscle by the end of it ..hahah.
Do you have a hand mixer? That would work. You could do it by hand but that might change the texture since you’re not able to whip as much air into the oil as the mixer would. But it’s worth a shot! :)
omg these cookies look incredibly amazing, I need to give them a try! x
Ariadna || RAWR BOWS
Thanks Ariadna! :)
Can I replace almond flour by oat flour too?
These are the best cookies ever! I honestly think they surpass the regular kind. I made them for my father and everyone gobbled them up!
Would this work with a food processor or Vitamix blender? I don’t own a mixer…Thank you!
I think it would depend on the size of your blender or food processor bowl. Both of mine are too large that it wouldn’t be able to whip it properly. You could also try to whip it with a spatula. They might not spread as much but they’d still taste good! :)
Thank you, Sarah!
These look perfect – I can’t wait to try them! x
Izzy -https://pinchofdelight.wordpress.com
Thanks Izzy! <3
Hi Sarah I was looking for nutritional info. I’m I over looking it? Just curious cause a girl has got to keep lite to keep it right lol☺
Hi Sherry! Sorry I haven’t had a chance to calculate the nutritional facts for these but I’ll try to get around to it soon. :)
Great timing, Sarah! I just tried 2 other gluten free, refined sugar free chocolate chip cookie recipes. I love that this is made with almond flour! I’ll be trying it tomorrow!
Is the dam leak anywhere near where you used to live in California? Do you know people affected by it?
Nancy
Hi Nancy! It’s pretty far north of where we were so thankfully we don’t know anyone who has been effected. It’s tragic and I can only hope the damage doesn’t get any worse.
I hope you enjoy the cookies! :)
Sarah,
I made these yesterday and they are really awesome! I added 1/2 cup chopped walnuts – I love walnuts in my chocolate chip cookies.
I went out and shoveled for our 5 major snow storm in 9 days, came in and made these wonderful comforting cookies. This recipe is a real keeper!
Have a lovely day.
That makes me so happy to hear! I love adding walnuts too. :)
Sounds like a perfect treat after shoveling all of that snow. Thanks Nancy!
Hi Sarah,
These cookies were delicious! I had to substitute maple syrup for coconut sugar and they crumbled easily:( do you think it was the maple syrup or some other reason?
Karen
It was definitely the maple syrup! You need a granulated sugar for the recipe (maple syrup is a liquid sweetener). I would recommend getting some coconut sugar, cane sugar, or brown sugar instead. You might also be able to use granulated maple sugar if you want!
Sarah you’ve outdone yourself! I love these ingredients–oh so fitting since baking GF is on my to do list (after two recent fails, I’ve been putting it off–I need to “dust myself off and try again”) <–so lame, but it's true!
Look at us, we are healthy cookie posting twinsies today! Great (dessert loving) minds think alike :) Sometimes a chocolate chip cookie is just the classic sweet tooth fix you’re looking for!
Can i use honey or maple syrup? Is coconut sugar actually healthier?
Hi Shirley! I used coconut sugar because it gives them more of a classic cookie texture. I haven’t tested them with honey or maple syrup but my suspicion is that it would change the texture quite a bit.
As far as how it relates to health, I think it is a better option than cane sugar as it’s lower in fructose and contains more vitamins and minerals. The nutritional benefits are probably pretty similar to honey and maple syrup. But I like I said, I used coconut sugar to give them more of a classic texture. I hope that helps!
I’ve made the blunder of confusing almond meal and almond flour before – wow – what a wonderful texture these cookies have! I’m so loving that these are so nutritious and vegan! I’ve had quite a few vegan cookies – but they always seem to over compensate with sugar – but these sound and look perfect! Happy V-day!
Almond meal works the same but the texture is so much better with almond flour. I’m obsessed!
I hope you had a happy V-Day too, Shashi!
Aaaaaaagh these really do look like absolute perfection! I love the oat flour and almond flour combo and am 2000% on board with the coconut sugar and coconut oil – these two ingredients really do make an amazing treat! I say YES to a whole batch of these, please and thank you! Bring on that amazing texture and gooey chocolate!
LOL!!! “Anti-vegan family members.”! I SO get it, Sarah! I want to start baking more with oat flour… when I do it’s magic for sure…. those sweet little morsels totally balance out the milder coconut sugar. And coconut oil is a dream (I’m learning) to bake with.. but it’s not exactly the same as using butter – I’ve not been able to sub it 1:1, but it looks like here, you did! I’m intrigued! I gotta tell you, Rob requested his “regular (his word)” chocolate chip cookies (hehe – I’m always trying to switch things up) and I’m SO tempted to make these today for him. :D Love these Sarah!! xo
I just told them they were healthified, lol! They looked at me funny but then ate them anyway. :)
I don’t have any almond or oat flour on hand, can I use Bob’s red mill 1:1 gluten-free flour mix instead?
No, I’m afraid that won’t work the same. I recommend following the recipe as written for the best result!
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THESE COOKIES ARE MY LIFE GOAL!!!! omgah.
The texture of these looks absolutely PERFECT! Chocolate chips cookies are my all time favourite cookie!
Thanks Chelsea! I agree, you can’t go wrong with chocolate chip. It’s a classic! :)
I followed the recipe, but mine didn’t come out like a normal cookie dough.
Hi Heather! Can you provide me with a little more information? Maybe I can help you figure out what went wrong.
My texture was also not like regular cookie dough. It seemed too crumbly. Any suggestions?
Hi Destiny! It’s possible that you didn’t allow the mixer to run long enough. I would try to run it longer and if it stays crumbly, add a little more milk. Maybe 1 tablespoon at a time. I hope that helps!
SARAH,
I just made those with what turned out to be almond meal even though the label says FLOUR, but they still turned out yummy, albeit with a slightly sandy texture. My kids and I still love them! I’ll make another batch when I buy REAL almond flour. Thank you!!!
Hi Agata! Thanks so much for your comment. The texture is much better with almond flour but I’m glad you still enjoyed them as is! :)
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I just made these cookies and they are absolutely delicious. Thank you so much for sharing. I’ve never baked with almond flour, oat flour or the coconut sugar. I am new to cooking and baking with these ingredients. I am now hooked.
I also made your delicious Mediterranean Quionoa Casserole. This too was very delicious.
Thank you again. :)
Thank you, Stacy! It can take some time for your taste buds to adjust to new ingredients so I’m thrilled to hear that you enjoyed them. :)
I made these last night as I have been craving something sweet but didn’t want to eat anything bad. I have been eating plant based for about two months and really trying to find new recipes. These were amazing. Such a unique flavor with the different flours. I made mine a little smaller and did not have a blender so i did them by hand. Thank you so much for sharing your recipes.
I’m so happy you enjoyed them, Evelyn. Thank you! :)
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Hi there! I would love to make this recipe but I don’t have almond flour, can I use buckwheat instead? Thank you!
Hi Melina! The almond flour is essential because of it’s fat content. Buckwheat would yield an entirely different result. I would recommend searching for a buckwheat cookie recipe or waiting until you can get some almond flour. I hope that helps!
They are delicious. Very easy to make but a little sweet for my taste. If i used half the sugar or maple syrup would that still work?
Are you using coconut sugar or regular sugar? You could probably reduce it to 1/3 cup without too much change.
Hi Sarah, don’t know where I messed up, but these didn’t turn out crispy nor chewy like your molasses cookies did. The flavor was great but they were soft and never did harden even after letting them cool for a long time. Any thoughts?
Hey Diane! Sorry to hear these didn’t turn out as well for you. Was your coconut oil solidified or melted? That’s the only thing I can’t think that would make big difference.
These are proper cookies. They are sweet, chewy and have a crispy exterior. Not just good for a gluten-free vegan cookie, good for a cookie! This recipe is going in the keep pile.
I am so happy to hear that they turned out well for you, Samantha! Thank you for taking the time to comment. I really appreciate it! :)
Thanks for this simple and delicious recipe. I love eating it as cookie dough and appreciate you sharing it! Thanks for your work with developing and publishing vegan + gluten-free recipes.
So glad you like it! Thanks Beth!
Wow. Really surprised how well these turned out. The whole family loved these, including the kids. A touch drier than regular cookies but great nonetheless.
So glad to hear you enjoyed them, Chris! You can try adding a little more milk next time or baking them a little less to make them moister. :)
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I made these tonight and they were amazing!! Perfect texture and everything. :)
I didn’t have coconut sugar so I used sucanat and used a 1/4 cup since it’s sweeter. Also, I used 1 tsp of vanilla extract since the only milk I had on hand was Silk vanilla soy milk.
The cookies turned out great despite the substitutes! Thanks so much.
I’m so glad they turned out well for you, Kathryn! Thank you for the comment!
These are the best cookies I’ve ever tasted in my life!! I’ve recently had to go dairy and gluten-free, and it has not been the greatest experience; mostly because I miss eating all my favorite foods. Finding the taste in gluten and dairy-free cooking has been challenging.
Today I wanted cookies and this recipe came up I my google search. I’m in love. Seriously, if I could make out with these cookies, I totally would.
Both of my sons asked for seconds, and told me they were the best cookies I’ve ever made.
Thank you for this recipe and possibly saving my gluten/dairy-free life!
I’m sharing this on my Next Life, NO Kids Facebook page and singing your praises all day.
XOXOXO
Yay! That makes me so happy to hear, Julie! Thank you so much for your kind words. :)
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Great…..i added coconut and peanut butter
These are hands-down the BEST vegan and gluten free cookie recipe we’ve found! I’m embrassed to admit how many times we’ve made these over the past two weeks. Make exactly as written.
Woo hoo! I’m so glad you love them as much as we do. Thanks Meghan!
I only had almond meal, so I ground it finer in the food processor, and only used half the amount. I added another half cup of oat flour to make up the difference. I also added walnuts. They were amazing! My housemate still talks about them weeks later. :)
In NZ oats aren’t allowed to be labelled gluten free or used in gluten free foods (and my coeliac partner reacts poorly to oats anyway), can I substitute a different flour for the oat flour?
Hi Charlotte! I haven’t tried any other flours but you could probably use GF all purpose flour or maybe rice flour?
Hi Sarah :)
I wonder how you manage to keep these cookies together, not falling apart. Mine do not stay together, although I gave it good time to cool.
Thank you!
Hi Mansi- it’s hard for me to know where things went wrong unless you are able to provide me with more information. Did you follow the recipe exactly as written?
We’ve probably tried a dozen gluten free, vegan chocolate chip cookie recipes. Most have been edible, but this one was declared the winner! My son said that it was relatively soft and had a chewy, coco-nutty texture. No coconut so it must have been from the oat flour. I freeze them in batches of four. I did not deviate from the recipe except I used a locally available Ghiradelli chip which is vegan. Perfect.
Yay! I’m so glad these were declared the winner. :)
Almond flour tends to be a little gritty depending on how well it was milled so it’s possible that’s where the texture issue is coming from. Running it through a sifter first can help solve that problem!
I swear to god these are the best chocolate chip cookies I’ve ever had and I’m not even vegan!
Omg!! Just took first batch out of oven and absolute perfection!! Awesome recipe and easy!!
Woo hoo! So happy they turned out good for you, Stephanie. Thanks for the feedback!
Oh my god this is the best recipe!! I didn’t have oat flour on hand so used a standard gluten free flour blend instead. No dairy free choc either so I added 3 tbsp cocoa powder to make them chocolate cookies instead. They turned out AMAZING! Thankyou! I wish a could post pics they are gorgeous!!
I’m happy to hear they worked with all of the changes, Dilini! Thank you for the feedback!
I just made these for a neighborhood Block party. I am not gluten free but as a vegetarian I know what it’s like to go to a party and not have anything to eat so these seemed like a great idea. These came together super fast with a hand mixer. They don’t taste like Tollhouse because they obviously aren’t but they don’t taste different than any good variation of a cc cookie that is full of junk. Now I have a go to recipe when I need a delicious vegan GF dessert. Thanks!
So glad you like them, Robin! Thank you! :)
Hi, I just made your cookie recipe and it came out great! Can I freeze Cookies that I already baked. Thank you!
Hi LaTasha! I haven’t tried freezing them after baking, only before, but I think it would work. Let me know if you give it a try!
I always freeze my cookies in groups of two wrapped in Saran Wrap then placed in ziplock bag. That way people can just grab from the freezer. I just made these and froze them as well. I see no reason for them not to do well. If that changes, I’ll add a post.
This is tasty!! But my cookies fell a bit flat even if I used solid coconut oil. Should I cream it with the sugar just like the regular cookie process or should i let some clumps? Thank you!
You cream it with the sugar as it says in the instructions.
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I don’t have the coconut oil. Could I use any other vegetable oil? I am dying to try this recipe.
Hi Catherine! You can use dairy-free butter in place of the coconut oil. They might not spread as much but will still be good. Other vegetable oils will not work as they are not solid at room temperature. I hope that helps!
Excellent recipe! Even my picky 12 year old loves them. Way more satisfying than a normal greasy cookie. This will be our go to cookie recipe from now on.
I’m so glad they turned out well for you! Thanks Brandy!
This recipe was awesome. I will definitely be making these again very soon. No need to make any changes to this already perfect recipe! Thank you.
So happy to hear that! Thank you, Elena! :)
I love Miyoko’s Creamery vegan butter, but have not had success with baking cookies with it that don’t fall apart. Would you recommend that vegan butter in this cookie recipe, or do you think the coconut oil solidified would work better? I am really looking for a recipe that is vegan (eggless), and doesn’t fall apart. Thanks for your suggestions in advance.
Hi Dianne! I’ve used 1/2 Miyoko’s and 1/2 solid coconut oil with good results. If you have both on hand, I would recommend trying that. It gives them more of a buttery flavor and they should definitely hold together.
I finally made these superdelicious cookies!!! I did use half vegan butter and half solidified coconut or oil. Thank you, thank you, thank you! These are a keeper, and I consider myself a chocolate chip cookie connoisseur
Thank you! And what about coconut butter?
Last question, I promise. And I so appreciate you taking the time to answer my questions! I am gluten-free as well, and have used a GF baking mix that has organic sprouted brown rice flour, organic sprouted oat flour, and organic sprouted sorghum flour. Do you think I could use that in place of the oat flour? I saw your comment about substituting the almond flour, which you said would reduce the amount of fat in the cookie. So I won’t try to substitute that.
I’m not sure why you would want to substitute the oat flour. I made my own by running oats thru a food processor. The cookies turned out fabulous!
Probably because I caught a sale and bought more than 10 pounds of that gluten free baking flour mix! Lol.
I just made these cookies and I’m so impressed. The texture is soft but slightly chewy. I’ve baked hundreds of chocolate chip cookies and people always request my recipe. But these are amazing and will be my go to from now on.
I’m so glad you enjoy them, Darla! I really appreciate your feedback and your helpful responses to other comments. Thanks so much!
Amazing! Made these for my children, and the entire family enjoyed them!
Hii! For the total flour amount. Can I use 90% oat flour 10% almond? I only have less than half of almond flour left :(! Or can I use just oat flour?
Hi Rama! The oat flour is much drier than the almond flour so using more of it will affect the end texture of the cookie. You can try it and see how it turns out but I can’t guarantee anything.
Sarah, I finally made these super delicious cookies! And they didn’t fall apart! Thank you, thank you, THANK YOU for this recipe!!!
I made these today and wow are they amazing! We’ve just started on our vegan and gluten free eating as a family and I needed something to make for guests tonight. These got rave reviews from everyone. I made one batch as is (except I only used 1/4 cup chocolate chips which I felt was plenty) and one batch I subbed a 1/2 cup oat flour with cocoa and they were yummy too, although they did spread out quite a bit more. Thanks for the great recipe!
Best cookies Ive ever tried! Id pick them over traditional cookies anyday!!! Thank you so much for the recipe :)
So happy to hear that! Thank you, Rama!
YUMMY! I was paying a fortune for a similar already prepared cookie dough roll that made 8 cookies lol. These are amazing and better! And I found them easy to make and store for easy baking :)
Hi, I followed your recipe but my cookies didn’t spread like yours? Do I have to flatten the dough balls first before putting it in them in the oven? Thanks!
Hi Quyen! You shouldn’t have to flatten the dough balls. Is it possible you might have needed to cook them for longer? They start to spread for me around 9-10 minutes but the time could vary depending on your oven.
Hello,
These did not work for me at all. At first, the mix was very powdery. I did them again and the batter seemed okay, however when I would bake them they would start spreading and not stop. I baked several batches, even made the size significantly smaller; and they all ended up the same way. They became a literal cookie sheet, not even cooked all the way through and incredibly oily. I followed the intructions to a t, I am a chemistry student and seasoned baker so I am just unsure what went wrong.
Hi Elena, sorry to hear they didn’t work out for you. I’m not sure why the second batch turned out different from the first if you were following the recipe to a T…
Usually if the dough is crumbly that means it needs to mix for longer or you can add a tablespoon of liquid (milk or water). It’s hard to say where you went wrong when I can’t be in your kitchen with you.
Hi Elena,
After further consideration I think it might have been the temperature of your coconut oil that was the problem. I’ve found that if it’s not solid enough then it will cause the cookies to spread too much.
My housemate and I have made these twice. We’ve had to substitute at least one thing each time! We used brown sugar instead of coconut sugar. The first time we only had almond meal, so I processed it until it was a little finer. Both times the cookies have been delicious! Our omnivore housemates loved them too. :)
I would double the batch next time. I ended up making it twice. First as the recipe calls for and second, with organic cane sugar instead of coconut sugar. I also tried refined coconut oil instead of virgin so I’d get less coconut flavor in the end product. The second batch was much lighter in color and filled with more air. It’s a very flexible recipe and the second batch? No one would suspect they are gluten free and vegan. Thanks for the recipe.
I’m so happy to hear they turned out well for you, Karen! And thank you for sharing your tips on the coconut oil!
I just made these tonight! They are one of the best gf vegan chocolate chip cookies ever! I have tried some many other recipes but this one was the best! Thanks so much for sharing! I didn’t use a mixer because I currently don’t have one. I mixed it by hand with a whisk and a spatula! They still turned out so good! I’ll def try to use it with a hand mixer next time to try this recipe again!
These are delicious! I have been baking gluten free for almost a decade but am just learning the different ways around baking vegan treats. My cookies didn’t spread quite as much as the ones pictured. I may have used a little more dough per cookie but next time I’ll just flatten them a bit before putting in the oven to give a head start. Thanks for the great recipe that I can feel slightly less guilty about ;)
Thanks Kait! I’m glad you enjoy them! Everyone’s oven temp varies so it’s possible they may have need to cook for a little longer to spread. This recipe seems to be sensitive to how hot the oven is and how solid the coconut oil is. But I’m glad you enjoyed them anyway!
I made these and… DANG!!! I used turbinado sugar because I was out of coconut sugar, added 1 tablespoon of Cacao powder, a 1/2 cup of Trader Joes mini marshmallows, 2 more tablespoons of coconut milk, and I blended oats into oat flour. SMORES COOKIES!! I wish they weren’t soo delicious. I can’t adult. Thanks for the fabulous GF & V recipe!
So yummy : )
I made them this evening using rice flour instead of almond flour and then instead of baking powder I used baking soda plus lemon juice.
Then did my homemade hemp milk instead of the almond milk.
They are perfect consistency, great recipe!
Thank you!
I’m happy to hear they turned out with your substitutions. Thanks Sadie!
I’ve never before written a recipe review, but these amazing cookies compel me to do so. I’ve tried a lot of vegan or gluten-free cookies before, but never one where I even wanted a second bite, let alone had a desire to eat the whole batch myself!
My skeptical husband tried one, and his eyes lit up. “Keep this recipe!,” he said. “These are not just good for vegan cookies–they’re good for cookie cookies!”
How you managed to combine almond flour, oat flour and coconut oil and turn it into the delicious homemade chocolate chip cookies I remember from my childhood, I do not understand. The word “alchemy” comes to mind… They are simply magical, with their slightly crisp outer shell and the delightful chewiness of their centers. Oh my!!
The final–and best–testimony was an unsuspecting taste test with my 21 year old son and his friends. I told them they could help themselves to the oatmeal raisin cookies (standard dairy and wheat recipe) on the counter, and I went off to bed. I woke the next morning to discover they’d found my stash of YOUR cookies and polished them off! These are carnivores who run when offered a “healthy” cookie–and when I informed them of what they’d eaten, they’d had NO idea!! They just thought they were awesome cookies. So there you have it!
My eternal thanks for bringing real chocolate chip cookies back into my life.
P.S. I’ve made the recipe twice. I used a 50/50 split of brown and white sugars each time because I don’t yet have coconut sugar. Also, I had only almond “meal” the first time, which I tried to put through a sieve to sort out the larger pieces. The raw dough was a bit grainy, and cookies came out a little flat and thin–but delicious! 2nd time, I used actual almond “flour”, and they were sweet perfection
This has to be the best review anyone has ever written! I loved reading it and appreciate you taking the time to write it. These cookies are my absolute favorite and I’m so happy you share my sentiments. Best wishes for a happy new year!
My daughter and I made these cookies tonight. We are enjoying them. My husband ate one and wanted to know how healthy they are?
I want to add it is a great recipe without a an added starch. It is a truly simple recipe that creates great tasting cookies.
Thanks Brenda!
I love Butter. My husband has been wanting to go vegan. I usually am the one that makes non vegan cookies! He made these. I am soooo impressed!!!! Thank you!!! They are delicious!!! One would never know they are vegan!!!
Yay! That’s such a huge success for me. Thank you for your feedback, Abra!
These look great. Just wondering if there is something else that could be used in place of the oat flour?
Thank you
Stephanie
Hi Stephanie! You can use wheat flour but I’m not sure what other flours would work because I haven’t tried them.
I just made these with vegan butter in place of coconut oil, even my non vegan and non gluten free friends thought they were great! Said they wouldn’t have known they’re gluten free or vegan if I hadn’t told them
Mission accomplished! ;)
Thanks for the feedback, Robyn!
These are yummy! I will be making them again!
These are the BEST cookies. I used the smaller bowl insert of the food processor with a metal blade. I used brown rice flour instead of oat, and 3TBLS butter+2TBLS coconut oil. I also smooshed the cookies flat when they were almost cooked because they were still in balls.
Thank you!!! This is my go-to recipe now!
These are fantastic!!! I used certified gluten free oats that I ground up into flour and almond flour. I had to use a little more almond milk to mix them up properly. I can’t stop eating them!! Thank you!!!
Oh I almost forgot- I added a little sprinkle of sea salt to the top of each cookie after they came out of the oven and it brings out the flavor if he chocolate. So yummy!!!
What could I use in place of almond flour and milk as I am allergic? Would soy or coconut milk be an okay substitute? And could I just double the oat flour?
Hi Al! Soy milk will work fine. I haven’t tried substituting the almond flour so I can’t say how that would effect the end result. Let me know if you give it a try!
These cookies are unreal ! I just made the recipe and they taste amazing and so easy to put together. They can hold up to any ‘gluten’ and standard chocolate chip cookie in taste, texture and pure yum ! I used the Enjoy Life chocolate Chip cookies (2 ingredients: chocolate and sugar – but the dark chocolate ones so there is LESS sugar content). Kids would never know the difference with the results of this recipe. Ps – I added walnuts too:)
Just found these today and made them. They are absolutely delicious! I wouldn’t change a thing except to maybe flatten them a bit after scooping onto the cookie sheet. One of the best GF cookie recipes by far. Thank you!!
That means so much! Thank you for the review!
I’m thinking of making these but have a coconut allergy and oat allergy. I’ll sub vegan butter but am wondering between using all almond flour or substituting the oat flour with a rice flour. Which would be a safer bet? Either way I’ll let you know how they turn out.
Hi Tatum! I think the rice flour would work better. If you can have wheat flour that would also work well.
Thanks for the quick reply. I’m on my way to the store now :-) we have gluten allergies too. With 5 in the family (we’ve done testing for all) it’s hard to find recipes that work well for all!! I’ll let you know how it goes!
Hi Sarah,
I just made your cookies and they are indeed super delish!!!
I’m just wondering your thoughts on replacing the coconut oil, (or atleast some of it) with applesauce. Have you (or anyone else who has commented here) tried. I’m supposed to cut oil from my diet…yes, even coconut oil. Arghh……
Thank you so much for the review, Bridget! I haven’t tried these with applesauce but my suspicion is that it would drastically change the recipe.
I have another oil-free cookie recipe here: https://www.makingthymeforhealth.com/rips-oatmeal-raisin-chocolate-chip-cookies/ I will warn you that they aren’t as good as these but if you’re looking for a lower fat cookie, they fit the bill. I hope that helps!
Thanks Sarah. I will try Rip’s cookies. I’m sure they aren’t as tasty as yours but I’m really supposed to cut the oil. I may monkey around with your recipe too- I’d love to be able to keep a reliable cookie recipe in my repetoire and these are just so yummy.
I just made these (exactly accordingly to the recipe) and they are PERFECT!! Crisp edges, chewy insides, and subtly sweet. Thank you!
These are by far the best cookies I’ve ever made. They are so buttery and rich that it’s hard to believe they’re vegan. I might not use any other recipes after tasting how amazing these are. I’ve had them with and without chocolate and they’re delicious both ways. Thank you for the amazing recipe!
Thank you so much for the review, Jackie! I’m thrilled that you love them as much as we do. :)
Substitute for oat flour?
Good recipe with some tweaks. I was impressed giw “clean” the ingredient list was and i needed something gluten and dairy free so it gave it a go. At first, I followed the recipe to the letter and the dough was just a dry crumbly mess. I mixed it for ages and it didn’t come together. I added more almond milk and it still didn’t look right. So I added an egg and it started to resemble dough. One more egg and it was perfect. Not vegan, mind you, but still clean. Crispy outside, soft inside – so yummy! Thank you for sharing this recipe!
So I made these and ate like 8 of them. Okay it wasn’t like 8 of them it was 8 cookies. ♀️ still SMH. They were that good. I actually substituted pumpkin flour because macro wise they’re pretty spot on with almond flour and we have but allergies that include almond in our house. I used earth balance in lieu of coconut butter because i just ran out yesterday when frying up sweet potatoes fries and then used organic sugar because I didn’t have any coconut sugar on hand. I will say do not add any salt if using earth balance. I always forget how salty that butter is. But obvi after eating 8 cookies it was pretty darn tasty. Why did you have to make this recipe? I’m going to be a fat kid!!!!
Delicious!!! And SO easy! I’m new to baking and this was totally fool-proof! It says it yields 18 cookies but I followed the recipe and got 32. Which is good since everyone wanted extra!
Also…two people in my family hate coconut and so I was worried they wouldn’t like these based on the ingredients…but there’s ZERO coconut flavor and my coconut-haters ate at least 4 cookies each. Tastes just like traditional chewey choc chip cookies!
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This is divine. I used “enjoy life” brand chocolate chips (just unsweetened cocoa and sugar) and 1/2 TSP almond extract instead of Vanilla (because I was out) … So good!
Great recipe. I’m very grateful I have found your site. Everyone should make these cookies. I have and keep on making them over and over and over again. Simple, delicious and healthy.
Thank you.
Thank you for the review, Joanna!
These are amazing! We just put a scoop of Coconut Bliss Salted Carmel ice cream between two of these cookies for an incredible ice cream sandwich. Not exactly a health food :)
That sounds amazing! :)
Amazing! So easy and beyond delicious! The only thing I’m going to change next time is use less salt – 1/2tsp is way too much, 1/4 would be perfect. Otherwise, 5 star! Thank you!
Thanks Sarah! I guess I like my cookies on the salty side. :)
These cookies are out of this world! As a pastry chef I bake a lot and when I saw this recipe I could tell it was great but it was even more amazing! Congratulations and thanks for sharing!
Wow, that’s quite the testament! Thank you for the review, Vanessa!
These cookies are amazing. My son has an allergy to wheat and eggs, so its hard finding good GF/ egg free recipes. My gluten eating sons actually liked these cookies better than the regular wheat oatmeal cookies. Thank you so much for sharing this recipe!
I’m so glad these were a hit! It warms my heart knowing I could help your son enjoy cookies like everyone else. Thank you for the review, Cathryn! :)
These cookies are easy to make and absolutely delicious!
Thank you for the review, Valerie!
Hi! So first time ever making vegan chocolate cookies. Had a couple issues one i accidentally bought coconut flour instead of oat flour and another we only had soy milk so i used soy instead of almond. They turned out very crumbly though :/ i kept adding more milk. They tasted great though thank you. Do you think adding the coconut flour made it more crumbly??
Hi Victoria! Yes, coconut flour was definitely the culprit. It is an entirely different animal than any other flour and cannot be substituted without making drastic changes to the recipe. I hope you’ll give them another chance with oat flour because they will turn out much better that way. :)
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I tried this recipe tonight as my gf vegan hubby had some serious cookie cravings. I didn’t have all the ingredients, so I replaced oat flour with gluten-free flour and used almond meal instead of almond flour. They still turned out great – bit chewy, nice texture and excellent flavour! Great recipe, can’t wait to try it again with all the right ingredients.
I’m happy to hear it worked with GF flour! Thank you for the kind review, Annika!
Just made these this weekend and they are yum, yum, yum! Recently discovered I have a sensitivity to gluten, dairy, and eggs, so when I found this recipe I was excited. I followed the recipe exactly; the bottoms of the cookie got a little brown, but the cookie itself was delicious. I plan to make modifications on the cooking time. Will probably make these again next weekend! :-) #ilovechocolatechipcookies!
Yummyyy !
Made it with only 1 cup of buckwheat flour, broke down a barre of vegan dark chocolate into pieces (way cheaper than vegan chocolate chip!). I used coconut milk and added some mix spices (cinnamon, clove, cardamon)
I also added maybe 2-3 spoon of coconut milk towards the end to make the dough smoother.
They were great !! I will try with rice flour next time or maybe a mix of rice & buckwheat (I do often and sometimes add a bit of Coco flour)
I’m so glad to hear they worked with your substitutions! Thanks for the review!
Thanks for the recipe they were so good! I had to use the pillsbury gluten free flour instead of the other flours in the recipe and added a bit more coconut oil and almond milk so they wouldn’t be too dry but they turned out good! Thanks again for the recipe! Yum!
I’m glad to hear they worked with your substitutions! Thanks for the review, Jess!
Thank you for sharing your recipe, I made a batch (and will continue doing so) and they’re amazing! I recently switched to a gluten free, dairy free, low glycemic diet. Being a sweets lover, they’re a perfect alternative that I don’t even have to feel guilty about eating! Haha. Just a tip for others (if it hasn’t been mentioned already) who are trying to lower their sugar intake, I swapped out dark chocolate for 100% pure unsweetened chocolate. Took some getting used to the bitterness, but I adjusted and now they’re even healthier and guilt free! :)
Thanks for the helpful tip, Andrea! I’m glad they were able to satisfy your craving! :)
I have just made these. I’m afraid I had to try 3, in quick succession – only to ‘test’ them, you understand. I’m from across the pond (England) and converted the recipe to grams. It worked very well, I have to say! Most impressed. I’ve been restrained and only baked a few (those 3, in fact) and have put the rest in the freezer.
When cooking them from frozen, do we use the same oven temperature as before and what about the length of baking time?
Thanks for broadcasting your lovely recipes. I shall be trying more.
Charlotte
Hi Charlotte! I’m so happy you were able to convert the recipe with success. Adding conversions is on my long list of things to do. :)
I always bake them at the same temperature and they usually take about the same time, if only just a few minutes longer. I hope that helps!
Thank you and lovely to hear back from you so quickly, Sarah. Let me know if you’d like me to post the measurement conversions, if it’d help you and save you time…however, I don’t want to ‘tread on your toes’ (do you have that expression in the US?!)
Warmly, Charlotte
You’re not treading on my toes at all, Charlotte! That’s very kind of you to offer. Please feel free to share them in the comments and I will reference it in the notes. Thank you!!
Hi Sarah
I’m from India. Just made a batch of these cookies for a low fodmap diet I’m following. I am not vegan so I used regular salted butter instead of coconut oil and white sugar granulated instead of coconut sugar. Also used lactose free milk in place of almond. I used 50 gms butter, 100 gms sugar, 150 gms of a rice and tapioca flour with can than gum available in India, and 50 gms of whole almonds which I ground in a mixer with 50 gms of quaker oats. Just the milk used was about 70 ml to knead after whipping in the bowl.
The cookies turned out very nice and everyone appreciated them.
Thanks a ton for the recipe. They are crisp outside and slightly soft inside.
I’m so happy it worked with your modifications. Thank you for the review!
Mine came out strange, zero spread, dry and crumbly in the middle – almost sandy? I swapped out your flours for sweet sorghum and brown rice, is that where I went wrong? Also use used soy buttery sticks instead of coconut oil. Help?
Yes, it was most definitely the flours that caused the problem. The almond flour is crucial to this recipe because it provides fat and moisture which sorghum and brown rice flour don’t. I recommend sticking with the recipe as it’s written for best results.
Do you think I could replace some of the almond flour or oat flour for cacao (not cocoa) to make a chocolate, chocolate chip cookie?
Hey Andrea! I’m afraid that probably wouldn’t work since cacao requires more liquid than either of the flours used here. You would have to experiment and change the recipe altogether. I’ll mark that down on my list to recreate though. Thanks for the idea!
Hi! I made a similar recipe but it had can coconut cream instead of oil and all almond flour no oat flour I want to try this recipe out but add the coconut cream to replace the coconut oil. Do you think that will work?
I haven’t tested it so I can’t say for sure but my suspicion is that it wouldn’t work the same. I’m sorry!
Im not vegan, I’m not on gluten-free diet, but I love this recipe.
It is so good. Of course it doesn’t have chewiness from gluten, but I don’t miss it or butter at all!
I am definitely making more again.
Thank you for sharing !!!
Aw so happy to hear that! Thanks Mikko!
These cookies are fantastic!! Filled with good ingredients, incredibly quick and easy to prepare, and the recipe makes a small batch. This is an amazing recipe!
Wow, such a simple and easy recipe for a gluten free cookie. The best gluten free vegan chocolate chip cookie I tried.
Followed the exact recipe and these are the best gluten free vegan cookies I have baked so far. My kids love them. Thanks for such an easy recipe.
Woo hoo! So glad to hear that. Thank you! :)
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Absolutely the best cookies. I was testing out chocolate chip cookies for the holidays and this recipe is hands down the best I came across. Crispy and just the right amount of sweet. I love not having to use flax eggs or egg alternatives. Thank you!
I was sad when I recently went dairy and gluten free because I knew how much I will miss among other things…chocolate chip cookies. I am 0ne the few who ACTUALLY made these and let me tell you these cookies LOOK exactly how they look in the pics AND even better…they taste as good as they look. THIS is an AMAZING recipe, you are a vegan cookie GENIUS! Better even than original chocolate chips! they STAY most and chewy even the next day. Then by the end of they day they were all gone. I have tried many other gluten free vegan choc chips and they were “meh”….THESE cookies need to go on the back of the dairy free chocolate chip bags ! A modern day classic! Thanks for, sharing this.
Thank you so much for the awesome review, Mary! I’m thrilled that you enjoy them as much as I do. :)
Just baked and the cookies are yummy! Subtly dry but still delicious. Thanks for the recipe!
YUM! We made these so yummy! Mahalo for the recipe
Thank you! These are the best GF, vegan chocolate chip cookies I’ve ever had. My son asks for them to be made weekly. He is allergic to dairy, eggs, and gluten.
Have you ever substituted the coconut sugar with Swerve or Erythritol?
Hi I really wanted to try this recipe but almond flour/meal is hard to come by in my country☹️ Is there any other sub i could use?
I’m sorry you can’t find almond flour, Cara! Unfortunately it is key to the recipe as it’s completely different from grain-based flours or coconut flour. You can try to make your own by blending blanched almonds in a food processor or blender until it forms a fine crumb. The texture might not be exactly the same as finely milled almond flour but they’ll still be delicious.
Delicious! What a great recipe, I’ve made these twice.I would have never thought I could make a tasty gluten free and vegan chocolate chip cookie! Thank you!
Yay! So glad you enjoyed them!
I know this is a vegan recipe but can I substitute the baking powder for 1 egg? Would I have to adjust anything else?
It doesn’t seem like that would work to me. I’m sorry, I can’t really advise you on how to make it with an egg because I worked very hard to figure out how to make it without egg, haha! But I’m sure there is a similar recipe that uses eggs online if you keep looking. :)
If I use a vegan stick butter do I have to leave it out to soften in room temp or can I go right away and use it solid
how many cookies does this recipe make?
about 18, assuming you make them 1.5 tbsp each
This is such a great recipe! Not too sweet. I subbed the almond milk and coconut sugar with cashew milk and brown sugar and they turned out great! Added a bit more milk maybe a tablespoon and a half for more moisture. Thank you for truly the best vegan gluten-free chocolate chip cookie recipe!
You are so welcome! Thank you for the review! :)
This was my first time making vegan/gluten free cookies and WOW! Such a great recipe and fantastic directions! I was able to find all of the ingredients at Trader Joe’s. Thanks for such a delicious and healthier variation on a classic!
This recipe is amazing. So many vegan cookies are cake-like rather than like real cookies and this recipe did the trick! My husband and I ate a whole batch in two days, lol. I made them w/o the chocolate chips for the first batch, but now I’m going to use cacao nibs for this next go round. Thank you so much for sharing this deliciousness!
We love these cookies! Do you think the dough could be made a day ahead and refrigerated until they’re baked?
Definitely!
I just made these, and they are absolutely amazing!!!!!!!! My dad is gluten-free, and my mom is dairy free, so these are the perfect recipe!
I”m so glad to hear that! Thanks for the review, Julianna!
Hi there! I really want to try this recipe I am currently not eating any sugar but sugar substitutes. I also want to switch out the oat flour. Any suggestions? Would oat fiber be ok?
I haven’t worked with oat fiber before so I’m not sure about that. You might be able to get away with brown rice flour in place of the oat flour. As far as the sugar substitutes, I’m not familiar with those either. I’m sorry I can’t help you more. I want you to have good results and based on your needs it might be best to look for a different recipe.
I know It would make it less healthy but just wondering if i used regular cane sugar instead of the coconut sugar if it would work well.
Thanks!
Yes that will work just fine!
I tried this recipe tonight and these cookies are now my new favorite, so yummy, thanks for sharing !
Those cookies were delicious!!! I was test making these cookies as we were asked to make some gluten free cookies for a wedding. It worked out amazing and I am going to make these cookies for the wedding this weekend :-)
I used vegan butter instead of the coconut oil and used cane sugar instead of coconut sugar (didn’t have the coconut sugar).
However, can I use a bit less butter and cook it a bit longer to make the texture harder? Or will it get harder on its own the day after? The reason I am asking is that we will travel with these cookies and we don’t want to break them on our travels :-)
Thanks for sharing!!!
I’m so happy to hear they turned out well for you! To answer your question, using less butter might make them harder but they also won’t spread as much and could be more cake-like as a result. My advice would be to keep the recipe the same but let them cool completely (a minimum of 2-3 hours) before packing them up. This will help any excess moisture escape. Then I would refrigerate them for as long as possible prior to your travels, and possibly in a cooler as you travel. The colder they are, the firmer they will be since the fat source is solid when refrigerated. This will also help prevent the chocolate chips from melting. I hope that helps! Have a wonderful trip!!
Amazing cookies… We ate 16 in two days (and we are two people, that is a loooot of cookies). I will also take them to work tomorrow for my colleagues!
I have a question though : both of the times I made them the dough felt a little oily (actually quite oily). The cookies taste great so I do not mind, but am I maybe using too much coconut oil? Is it supposed to feel oily? (I do use larger cups to doubly the recipe most of the times).
Thank you for this recipe!
So glad you like them! Once cooked they aren’t really oily…are you just referring to the dough prior to cooking? If so then that is normal.
Yes they are only oily in their dough form. I was just worrying that I was putting too much. Thank you for answering!
Hi :)
I just made them with small adjustments (half of the almond flour I used cashew flour and I used some Lemon juice and zest instead of chocolate chips, also I halved the amount of sugar) and they are very yummy but my hands are oily when touching them. So actually not when I made the dough but now that I have them ready baked it’s oily I’ll try to reduce the oil amount next time since the nuts are so oily, maybe some apple sauce could substitute for it :)
These are amazing! Thank you so much for sharing this recipe!
So happy you like them! Thanks Susan!
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Made it for a second time. It is our new favorite. The guests went nuts for it at our party.We made a huge vat of it. We were asked who the caterer was who made it. I said “I did!” The complement goes to the creator of this post. Thank you for sharing.
Awesome! Thanks for the review! :)
Came across this recipe late tonight and decided to whip them up quick. After finding out I have a dairy allergy I have been testing out some dairy/gluten free or vegan recipes. Some have been good and some not so good lol. These however are on the money and hit the spot. I am just starting out with this whole allergy free baking so I’m slowly learning the different flours, sugars and other ingredients and always grateful to come across these sort of pages. Thank You for a really good cookie!
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GORGEOUS
These are 100% deliciousness! Extremely addictive, beware! But what’s not to love in these purely vegan and low sugar delights!
Hello,
I’m so excited to bake my very first batch of vegan + gluten free cookies! However, I do have a question. Will coconut milk work instead of almond milk?
That should work!
OMG my new favorite chocolate chip cookie recipe!! I’ve tried too many to count and this is the one!! Thank you so much!!
Yay! So glad to hear that! :)
WOW!!!!!! I made these and used maple syrup instead of coconut sugar. Because of that the coconut oil never creamed up and I was left with chunks of it baked into the cookies. Also, I added about 1/2 cup of chopped pecans. Even though they weren’t the classic chewy, gooey cookie we were brought up on, the flavor was really close and they were great! Will absolutely make them again!
I’m really surprised they didn’t spread too much with the maple syrup! Definitely give them a try with coconut sugar next time and you won’t have the chunks of coconut oil. They will be more like the classic chewy cookies, I promise! :)
THANKS! Yes, using coconut sugar instead of maple syrup is a much better choice as the syrup version crumbled to dust when I delivered them to my friend. I’ve made these at least 3 times so far – just this month! This week I added some coffee concentrate to bring out the chocolate and cut the sweetness. Everyone loves these cookies! They freeze really well too so I can have just one or two (or, you know, more……) with my afternoon snack!
I’ve been making this recipe every weekend for 4 weekends now with different variations. Definitely the best recipe I’ve found and I’ve used dozens of vegan GF cookie recipes. For people lazy and in warm climates like me. I find melted coconut oil and rather tall scoops of dough works just fine. They actually come out quite perfect. Thick and chewy in the middle and thin and crispy on the edges. Thanks for this gem!
So glad it works out well with melted coconut oil! Thanks for the feedback, Danny!
Hey Sarah!
Okay so basically I am by no means a baker, and I am also by no means a health nut, but I just held a bake sale for a school club, and I wanted to have some yummy options for my vegan and gluten-free friends. Literally took me about 30 mins to make five batches and they turned out so beautifully. Thanks for the recipe!
– Joey
Hi, Sarah! I have a tub of vegan butter and was looking for gf and vegan chocolate chip cookie recipes that call for this and I found yours. I just baked the cookies today and I was very happy with how they turned out. My cookies were not thick, though; they spread a bit and were flat but it’s not a problem for me because they taste amazing – chewy center and crisp edges. I used brown sugar because I do not like the taste of coconut sugar that much. Maybe next time I’ll chill the batter and see if it won’t spread too much but as I said, thin, chewy cookies are also fine by me. Thanks for the recipe!
Hi Roselyn! It’s possible that using vegan butter and brown sugar made them spread a bit more but as you suggested, chilling the dough should definitely help solve that problem. Thank you so much for the feedback!
Hi Sarah, I’m vegan gluten free, I did follow your recipe except I didn’t have any almond flour in my pantry, so I decided to used my cashew nuts and I made my own cashew meal and I also used coconut oat meal, Since I did have sny regular oats. I have to said that the cookies were amazing!! Even my son was impressed.
Thank you for the wonderful recipe, next time I’m going to try to makes the cookies with almond flour.
Sandra E.
These cookies are delicious!! My whole family ate them!! I would really like the nutritional information where do I find this? Thanks!
I’ve left a comment before, but it deserves 20 more!! I can’t even count how many times I’ve made these cookies…they are HEAVEN!!! Thank you!!
Aw thanks so much, Shanon! They’re my absolute favorite too. I actually just ate one! :)
Thank you so much for this recipe!
I’ve made these so many times, they truly are the BEST vegan cookies I’ve ever made! Especially for not having refined sugar or gluten!
I’ve shared them with many vegan and non vegans and everyone LOVES them!❤️
I’m so glad to hear that! They are truly my all-time favorite cookies too! :)
I made these cookies exactly as the recipe says except added a handful of hazelnuts. The cookies didn’t seem to want to flatten and I was worried while they baked. But then right at the end the did their thing and came out as the most amazing cookie ever. I plan on making them often.
So glad to hear that! Thanks for the review, Maggie!
I substituted Trader Joe’s all-purpose GF flour blend otherwise followed the recipe to the letter. But the never flattened out. I even left them in the oven a few minutes longer but the stayed round balls. Not sure what happened…
I haven’t tested these with GF all purpose and it’s possible that the starches and gums in the mix kept the cookies from spreading properly. For best results I recommend following the recipe as written.
That’s what I was thinking too. I’ll make sure to use the recommended flours next time. The taste is still excellent! And the texture is nice. Crunch outside with nice chewy in the middle. I made a chocolate peanut butter coating and dipped them. They’re still beautiful & delicious. A big hit at the xmas party!
I’m glad to hear you still enjoyed them! I bet they were extra tasty with that coating! :)
Super tasty. These are awesome! I doubled the recipe. It worked perfectly.
Hi Sarah, I am gluten free but able to have dairy, Can I substitute butter for coconut oil? And is the ratio 1:1? Thank you
That should work! They probably won’t spread as much as they would with coconut oil but they’ll still be delicious. Yes, it would be a 1:1 ratio.
So they taste pretty good, but they came out looking like uneven blobs and the chocolate melted in splotches across the tops. I couldn’t figure out how to include the photo here. Definitely not pretty like yours. Any suggestions?
Thanks for the recipe! I made them today and they were delicious! And easy! I’m also excited because this was just the second time in my life when I have followed a gf vegan recipe and it actually worked out as expected. Bless you! Thanks :)
These were absolutely delicious!!! I’m following you on instagram since I need more gf vegan recipes. Thank you!
These were good. I couldn’t find oat flour so I had to use bob’s 1:1, added another tablespoon of almond milk and an egg (I’m just GF/DF) as it kept being crumbly even though I mixed it ALOT. I plan on making these again and adding raisins! Thank you so much! Yummy!
I have tried at least ten gluten-free vegan cookie recipes and this is definitely the best one I have found. No need to keep looking. I followed your recipe exactly. They were so easy to make, and way too easy to eat! Thank you for the great recipe!
Wow!!!!! The best cookies. I used all almond flour and they came out amazing……..
Just made a double batch of these for a party – SO good! Everyone was giving me crap about them being “healthy,” but then every single one got eaten. They were seriously a perfect texture and had great flavor.
I ended up using half organic shortening and half coconut oil (because I don’t love when coconut oil flavor is overwhelming) – because of that, they were a bit more puffed up and cakey than in the photo, but still great. I also used Enjoy Life chocolate chunks, and sprinkled them with Maldon sea salt flakes when they were out of then oven. I recommend the salt! It was great. This is my new go to.
I’m so glad to hear they were a hit! Thank you for the review. :)
Also, if you use unrefined coconut oil then you can’t taste the coconut at all. You might just give it a try one time to see what you think!
I made these cookies for my sister who is celiac and dairy intolerant. I normally prefer the taste of the “regular” dairy/ gluten filled alternative. I no longer feel the same about chocolate chip cookies, this will be my go-to recipe in the future.
This recipe taste perfectly sweet, nutty and salty and the consistency was airy, yet crisp and chewy.
Thanks for this tasty and easy to follow recipe!
I love hearing that! Thanks for the review, Nikki!
My go to! Replaced granulated sugar with 1/4C maple syrup, and baked for an extra few minutes – worked like a charm! GREAT recipe!!
Love love this recipe! My batch turned out perfectly!
We LOVE these cookies! I make them all the time. I add chopped walnuts and they’re delicious and super easy!
Thank you so much for the review, Candice! I’m thrilled that you love them too!
Made these today and mine didn’t look like yours but they were super delicious. We prefer to use honey or maple syrup to sweeten. How do you think I could modify to use those instead?
So glad you liked them Kebrina! I haven’t tested the recipe with liquid sweetener so I’m not sure. It would require some experimenting, possibly more oat flour, but that would likely change the texture to be more cake-like.
Best vegan chocolate chip cookies I have ever made. I used vegan butter and they did not spread as much or look like Sarah’s but they still taste delicious and are very satisfying. I have an enormous sweet tooth and these cookies hit the spot, not easy to stop eating them!
These cookies are delicious. I make them at least once a week.
when i made this recipe my mom and dad loved it and i highly recommend it if someone is looking for a gf chocolate chip cookie and by the way i am 7.
Can I substitute monk fruit sweetener for coconut sugar?
I’m not sure! I’ve never baked with monk fruit sweetener. If I remember correctly, it’s granulated which seems like it would work. The cookies will just taste more like monk fruit. Let us know if you give it a try!
These are the BEST!!!!!!
These were fantastic! I have tried my fair share of gluten free, vegan chocolate chip cookies and many are awful or use ingredients I do not have on hand. These were amazing. The only thing I changed was using butter instead of coconut oil, because that is what I had on hand. Obviously, butter isn’t vegan, but I can tolerate a little bit of butter every now and then.
Is there anything I can substitute for oat flour
? I have a little bit maybe 1/4 cup Of oat flour but not enough for how much it calls for.
Thanks in advance
Lily
Rice flour or all-purpose flour would probably work! You can also make your own oat flour by blending oats to a fine crumb in a blender.
Holy Cow, this has to be the most commented in recipe I’ve ever seen! These were amazing, and I’m a cookie aficionados! My son is home from NY due to this Covid-19 Pandemic and has been cooking up a storm! I think this will be the 4th time making these and delivering to neighbors and a dietician! Since reg a.p. flour is impossible to find this is a perfect recipe and healthier and less inflammation producing. We made our own oat flour in the food processor and liked the little flecks of oats rather than completely smooth. You will love these! Thank you for the delish recipe!
OMG! These are delish! I made them with gras-fed butter and I left them in the fridge a few minutes before putting them in the oven. They came out perfect!!!!! This recipe is a keeper! Thank you so much!
I made it by the recipe first then I decided I wanted a more chewy McDonald’s-esque. Added more coconut sugar and oil, more almond flour, less oat. Perfect. so adaptable.
How much more did you add?
If I have super fine almond flour will that still work? I can’t wait to make these! I have all of the ingredients measured and ready!! Your website is gorgeous! I live in Northern California too!
Yes that will work! And thank you :) We moved to GA a few years ago and I miss Cali so much!!
I made these today and they are life changing! Thank you so so much! My husband said they are even better than my regular cookies. I love all of your recipes, they have never let me down! I’ve heard GA is gorgeous, we have yet to make it there, but it’s definitely on the list. Cali misses you too! ❤️
I made these today, they are delicious. I mixed earth balance and coconut oil and they came were perfect.
Can anyone tell me the amount of carbs in these?
Help. I made twice followed the recipe and both times cane out dry. Help. Not very experienced with these types of flours.
Thank you
Hi Michele, sorry you’re having trouble! Can you give me more information? Did you follow the recipe as written?
Hey Sarah. Thanks for reaching out. I love that this is a one bowl recipe.
Yes I did follow recipe. I must be missing something. The dough seems perfect to me before I put in oven. I’m using coconut oil. Maybe I will try with vegan butter. But they are dry when done. I use a brand of almond milk that is a paste mixed with water. Takes about four tablespoons maybe it is the milk? It is JOI paste. Thank you
I don’t see my reply but will try again.
I think it may be the almond milk I am using. I make it from a paste that combine water and the paste. The dough looks great but maybe because if the water in the milk. The paste is from JOI
Thank you
That could be it! I’m not familiar with that product so I’m not sure of the consistency. So long as you’re using the amount of liquid that’s written in the recipe then I don’t see why it would make them dry.
These cookies turned out amazing! Thank you so much!! I didn’t have enough coconut oil, so for the 1/3 Cup coconut oil I used a combination – 1 Tbls cocnout oil + 2 Tbls vegan shortening + 2 Tbls vegan butter . They are plump and beautiful! The only challenge is waiting the 15 minutes to eat them!!
These were delicious! I’ve been looking for a GF/Vegan choc chip cookie recipe for a long time..and this is it!! Love! Thank you!
Made these today and… WOW!! They’re DELICIOUS. Can’t stop eating them!!!! Om nom nommm.
Thank you :)
Ok these are incredible. I didn’t have chocolate chips so I made without and they were delicious. I love that they’re made with almond and oat flour, and the texture is perfect. They were so soft the perfect quick dessert for my teething 16 month old. Thank you!!
I love the cookies, but one thing I’m having an issue with is that they won’t spread and are kind of cracked looking. I’ve rolled them into balls like you pictured one batch and I lightly pressed down the next – but neither are really spreading. I am at high altitude (above 7000 feet) and am curious if that has something to do with it? Do I need to add something extra or more of to the batter since I’m higher up? Thanks.
Hi! Unfortunately I’m not familiar with baking at high altitude so I’m not quite sure if that’s the issue. However I do know that the room temperature can affect how well they spread and generally the temp is cooler at high altitudes so it’s possible that is the issue. Or it could also be your ingredients. Are you using everything exactly as listed?
Omg these are amazing. Amazing amazing amazing!!!!!
Fabulous vegan chocolate chip cookies! I lived them, kids loved them. Definitely going in my recipe book!
I’ve made these a bunch and my family loves. What do you think about using avocado oil instead?
I’m afraid that would change the results. Using solid state coconut oil allows you to cream the sugar so that little air pockets form which help the cookies spread.
Hi, do you need to add more flower if baking at a high altitude? Like 6000 ft. Thanks.
would these be ok being frozen after making them ? I’m on my own and just finishing a healthy cleanse but wanted to make some for a friends birthday but don’t want to be tempted to eat a load ! ;)
Yes that should be fine!
These cookies are the best! I’ve baked them many times, and they always turn out so delicious! My husband cain’t stop eating them. I substituted the almond milk for oat milk, and I used a combination of unsweetened apple sauce and coconut oil.
My cookies were delicious but they went a little flat. Any suggestions?
Try chilling the dough for about 30 minutes next time! It’s possible your environment is warmer than most and melted the coconut oil prior to cooking.
Worked great! Thank you!! Love live laugh
Can you replace oat flour with casava flour?
I haven’t tested it so I’m not sure…my suspicion is the texture would be much different. You’d have to be willing to experiment with varied results!
I don’t know if it’s the coconut sugar, or the fact that I substituted the oat flower with buckwheat–but woooof they did not turn out well! They have no sweetness aside from the choc chips and have a bran flavor to them, which is not what I want in a choc chip cookie! They also didn’t change shape, I had to squish them with a fork and cook them an extra 5 minutes. They turned out looking like cookie dough with a fork print on them LOL Do you think it was the buckwheat that threw it all off course?
Yes I do. Buckwheat flour is much more pungent and absorbent compared to oat flour. I recommend following the recipe as written for best results!
These cookies are incredible- I can’t eat oat flour so I added more almond and a little buckwheat flour and they still turned out great. Done the recipe a bunch of times now and I love messing with the ingredients here and there and seeing how close they turn out to the original. My newest creation – Mint chocolate chip macadamia double chocolate cookies.
Would be great to get an exact version to the gram if possible. It always helps to have something concrete to work with. Thank you so much – never thought Vegan Gluten free would be so good.
I LOVED THIS RECIPE!! the cookies are so good! I made by own oat flour from rolled oats and it gave it more of a grainy texture, but still amazing! I also used big chocolate chunks and I highly recommend haha, bigger the better. I also did 1/4 teaspoon of salt beaus I was scared they were going to get salty. my family thinks they did have a coconut flavor but I loved it, if you don’t like a coconut flavor I would replace the coconut oil and coconut sugar with cane sugar and vegan butter. I cooked them for 14 minutes and ,et them cool for about 0 minutes and they were so good. I will definitely be making this again! also, how many calories are in one cookie because my dad is crazy about calories and wants to know how many he can stuff in his face haha. thanks, paula.
*I let them cool for about 10 minutes haha not 0. and 14 minutes in the oven was a little to long because they were dark brown on the bottom haha so maybe 13 at the most.
I’m so glad you like them Paula! Did you use unrefined or refined coconut oil? Refined coconut oil is neutral in flavor so you shouldn’t be able to taste it all!
Hi! I love these recipe!! can I leave the leftovers in the freezer? how much time can I leave them??
Hi! Do you think these would work with olive oil? If not, is there a substitute you would recommend? My friend is allergic to coconuts.
Hi Jane! Olive oil will not work because you need a fat that is solid at room temperature. Vegan butter is a good substitute but sometimes they don’t spread quite as much as they do with coconut oil. They will still taste delicious though! :)
These are incredible! I have made probably every variation of gluten free/refined sugar free/paleo cookie and these are by far the easiest and most delicious. They remind me of my mom’s cookies, which I miss so much since I started my restricted diet! Thank you for sharing this miracle!
Do u have these measurements in metric? I find it much more accurate. Also can I use a hand mixer?
Hi Lorka! I am working on updating my recipes to include metric measurements and nutritional facts but with over 800 on my site, it is taking me a while. :)
Yes, you should be able to use a hand mixer.
Hi there! stoked to be trying this out. But I am super terrible with cup measurements, and totally do not want to waste expensive ingredients. Can you pls share metric for this recipe? Thanks a lot!
Hi!
I wanted to make this for my aunt who is allergic to gluten and dairy.
can I blend rolled oats finely instead of buying oat flour?
also, my aunt is not allergic to eggs, so if I wanted to use eggs in this recipe, how much would I use?
and can I use normal white sugar and vegan butter?
thanks
These are some of the best cookies I have ever made! so delicious and beautiful. I replaced the coconut oil and sugar with vegan butter and regular sugar and also made my own oat flour with a little electric coffee grinder. They turned out so perfectly! thank you!
I made these cookies for my daughter who has food allergies. My daughter loved them and felt like she was getting a real treat. I decided to freeze some of the cookie dough balls for later. This turned out to be a great idea! I can bake her a fresh few cookies whenever she comes home for a visit~ Initially, I baked them for 12 minutes and they were a little hard after they cooled, so I changed to 10 minutes and that is perfect for a more chewy cookie. Thanks for a great recipe!
I always get nervous when I am trying to alter a cookie recipe to be low sugar, but this worked out great! I did everything as instructed but instead of one cup of coconut sugar I did 1/3 of a cup of coconut sugar and 2/3 of a cup of swerve the powdered erythritol blend. Since it is egg free I tested it and it seemed a little too sweet so I tossed in some more rolled oats and a splash of almond milk. I made about 13 very large cookies and they are amazing. More like an oatmeal chocolate chip cookie since I added the rolled oats without grinding the second time. I even had a normal eater tell me they were good and they had no idea they were gluten free or low sugar. Figured I would share my swaps! I’m hoping to make them a little bit crispy on the outside next time
YES, the title is worthy of these cookies! I have tried many gluten free and/or vegan cookie recipes and I was so impressed with the taste, texture, and appearance of these chocolate chip cookies! For other readers, I did follow the recipe completely, but did at a couple more minutes to my bake time. My husband is GF, I am dairy free, and my daughter is egg and dairy free, so it can be challenging to find a recipe that we all enjoy. These were a hit with all 3 of us! Looking forward to checking out your other recipes!
Hi! these are really good! Do you think it will affect the recipe if I use homemade out flour and homemade almond flour?
The texture will probably be gritty/grainy but they should still taste good!
These cookies are a firm favourite in our house. I always grind my own oat flour from gluten free oats and use my spice grinder. I add a tablespoon of milled flaxseed in the too. I like the half and half coconut oil and butter combo the best. I tend to flatten my balls out as they don’t spread as much with the butter. I always find I need a little more moisture but add as needed. Totally yummy though.
Hi! If I double the recipe, will it affect the outcome of the cookies??
I don’t think that would cause any issues!
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Hi Sarah. Do you think I could sub applesauce for the oil? Trying to keep oil out of my diet. Thanks!
I’m sorry but I don’t think that would work. They will be cakey and won’t spread. I have an oil-free cookie recipe here: https://www.makingthymeforhealth.com/rips-oatmeal-raisin-chocolate-chip-cookies/
The texture is not like this recipe which is more like a classic cookie but they taste delicious!
Hi! This recipe sounds great! I have all ingredients except oats flour. I have tapioca flour and Trader Joe’s gluten-free flour (whole grain brown rice flour, potato starch, rice flour, tapioca flour). Can I use either of them instead?
You might be able to get away with the gluten-free flour (just in place of the oat flour- you’ll still need almond flour) but I can’t guarantee results without testing it myself. It would require some willingness to experiment! :)
Must say ever since I found your website I have had so many good recipes from you. Thank you so much. These cookies came out perfect. Just followed your recipe easy and wonderful. I love the green socca! My new favorite!!
Just cooking these cookies now…smells great the dough tasted yum…can’t wait to share a cookie with a friend- thank you
Can’t wait to try these!! Is that a non-stick baking sheet you’re using in the photos?! Can you link me which one that is by chance? Looks like a great one!
Yes! Here you go: https://amzn.to/39F04iG :)
Absolutely delicious! I split the extract between vanilla and almond and also added chopped pecans. Using a smaller scooper, this recipe yielded 29 amazing bite sized cookies! Thank you for making it easy for us! Am looking forward to exploring more of your recipes, as vegan eating has joined our gf household.
These are delicious!!!
Looks Delicious! Do you recommend spooning and leveling the flours? I can’t wait to give them a try!
Yes! I always spoon and level with my recipes. :)
I am not the type to leave reviews, but I felt compelled to write something because these were SO good.
They do not taste like gf, df, egg free cookies, they taste ‘normal’ but better.
I substituted 5 ingredients too, Coconut sugar for white sugar, Almond milk for soy milk, Both flours for gluten free flour, Vanilla extract for vanilla essence.
Worked a treat.
10/10 will make again!!!!
What brand of coconut sugar do you use? I’ve tried a few and they always taste a tiny bit sour. Thanks!
I always buy Wholesome! https://amzn.to/3kQ7Dbk
These are great!
I think this is my first review of a recipe but these are worth it!! <3
I’m honored that you left a review for my recipe! Thank you so much!
My friend made this and it was really good so I asked her to share the recipe to me! Can you tell me how many calories are in one cookie? Wanting to make these for my husband.
Oh my goodness. I never would have thought these were going to taste so amazing! Great cookie! We were able to make 10 nice-sized cookies. 2 for each of us. The plan was to eat 1 and save 1 for the next day. Everyone ate 2 right away. We could not resist! Crunchy on the outside and soft and chewy on the inside.
Thanks for this amazing recipe. Who even needs gluten and dairy?!?
These are a family favorite in our house. So, delicious! My husband requests them frequently. We gifted a batch to my gluten free SIL. I’ll be making them again for my husband’s birthday. Thanks for sharing the recipe. I love that it only takes one bowl.
Chocolate chip cookies are my favorite dessert. After trying multiple, disappointing, “best recipe everrr” gluten free, vegan, refined sugar free recipes calling for exotic, arm and a leg ingredients or time consuming methods, I began to think my love affair for chocolate chip cookies was a thing of the past. THEN I found yours. Let’s just say you can hang that “best” banner with pride. Because they are. I’ve made these, I don’t know how many times in the last year, and each time I can’t stop putting another one in my mouth. Bless you!
OMG! NO WORDS!! I loved the flavor of these cookies but the texture was kind of dry and crumbly and to the sight they looked really texturized (I made my own oat flour), do you think that if I sift the flour I will fix this?
That would definitely fix the texture! I always use store-bought oat flour when I make these and super-fine almond flour. :)
Made these with half and half coconut and butter. Also removed quarter of the flour mix and replaced with cocoa. Delicious
If you don’t have any kind of mixer this recipe doesn’t work. I beat my mix by hand, all I ended up with was a coconut flavoured crumble. I’m sure from everyone else’s comments that you could make great cookies with an electric beater. But this is just a warning not to try making these by hand beating, you will be left with dry crumble….
Thanks for the comment, Lynn! I definitely wouldn’t have suggested you try to hand mix everything. If you’re able to invest in a mixer they are worth it!
I made mine by hand other than I used a stick blender to make the oat flour. It was definitely not a fine flour though and I used ground almonds and replaced 1/4 cup of the flour mix with cocoa to get double chocolate. I used half coconut and half vegan butter. It was hard work combining it all but well worth it.
https://www.instagram.com/p/CO3nPZdpOIf/?igshid=a8pii8jfwbo0
I have tried a LOT of gluten free + vegan chocolate chip cookie recipes, but this one made me go through my bookmarks and delete every other cookie recipe I’ve ever saved. I don’t even own a mixer and they turned out absolutely perfect. Thank you so much for sharing this recipe with the world!
thank you so so so much! I am gluten-free and can’t have dairy or eggs so these cookies are AMAZING. I made them once and everybody thought they were great!! I have made them multiple times and more to come!! Thank you once again :)
WOW!!! Amazing recipe! I followed almost exactly but switched the oat flour for sorghum flour and woah, these might be my favourite cookies of all time. Well done :)
Hi! I love the recipe , I’ve been making with butter because I don’t like coconut oil but I have also been using banana instead of sugar as I’m making them for my diabetic father, the flavor is spot on but they are super crumbly, do you think it’s the butter or the 1:1 banana for sugar substitution?
Hi Karina! The butter wouldn’t make them crumble. They might not spread as much but it should otherwise be a good substitute. The banana is a totally different ingredient than granulated sugar…it provides a lot more moisture which is probably making it difficult for the other ingredients to bind properly. You might try adding an egg but honestly you’re making a completely different recipe at that point so it’s going to require some experimentation on your part. It’s hard to be of more help without testing it myself but hopefully that helps somewhat!
Wow, these are delicious. I followed the recipe exactly as written. This is a keeper. I am bringing them to my book club where a few members are vegan and/or gluten-free. Thank you for sharing.
Love these. I was time short and didn’t want to do dish so didn’t whisk oil and sugar. I also didn’t alt milk just added water to make it all come together and added a good 1/2 cup of walnuts. Great recipe. Thanks again and will make again
The cookies turned out great. It is like the old way of making cookies where one creams the “butter”, then add in the sugar and creams some more. When I use this method it seems to make the best cookies. They are tender, and seem to melt in the mouth. The first batch is already gone and now I am needing to make another batch.
Wow. I have no mixer at all, just my two little hands, but these turned out great. I made the oat flour in the coffee grinder with Bob’s Red Mill Old Fashioned GF oats. I used Pascha chocolate chips as they have no sugar. It’s New Year’s Eve, so we had them for that. Love this recipe.
My (Vegetarian) colleague brought these in to work 3 yrs ago & shared the recipe with me. Having just shed 88lbs I was amazed & all in! Even my anti-healthy kids loved them! These cookies hands down are now my favorite ABOVE any traditional chocolate chip cookie & has now become a holiday staple in my home!
Your review made my day! Thank you so much! <3
Delicious!! Thank you soooooooo much!!!!
These were sooo delicious! The sweet to salty ratio was perfect. Crispy outside, soft center. I’d even go so far as to say that these are the best chocolate chip cookies I’ve ever had, including traditional non-vegan. Mine didn’t spread as much, but I had to use a few substitutions, which I’ll detail below. Next time I’ll just flatten them a little bit, no big deal.
Substitutions:
1. I couldn’t use almond flour, because my son is allergic, so I used tiger nut flour. I’ve subbed this in other recipes 1:1 with success, so I was fairly confident it would work, but worried it might affect the flavor – not an issue. I do sift though, because tigernut flour has tiny grit-like granules in it, plus it tends to clump. Sifting removes the granules and guarantees it fully incorporates.
2. I also had to sub the almond milk, but I just used So Delicious unsweetened coconut milk with no issues.
3. Lastly, I substituted Nutiva Organic Buttery Flavor Coconut Oil for the refined coconut oil. It’s just what I had on hand, plus I figured the more buttery flavored the better!
They were a huge hit with the whole family! I hope these notes help anyone else with nut allergies! ❤
Thank you and bless you for this recipe!!!
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I have made plenty of gluten free chocolate cookies over the years and these are the absolute best .
I’ve tried many of your cookie recipes and they are all delicious and turn out perfectly each time.
Thank you so much for leaving a review, Sherry!
I cannot get these cookies to spread for the life of me! Do you measure your flour? Maybe I’m miscalculating?
Any and all tips are appreciated. :)
It’s possible that you could be over measuring your flour. I usually spoon and level it into dry measuring cups. I also use a dry measuring cup to measure out the solid coconut oil. You could try baking just one cookie ball to see if it spreads and if it doesn’t then gently press the rest down prior to baking. I’ve never had to do this with this particular recipe but baking can vary so much depending on the temperature of your home, oven or altitude of where you live. Hopefully that helps!
These are MAGNIFICENT! Thank you so much for the great recipe! : )
These are MAGNIFICENT! Thank you so much for the great recipe! : )
Tweaks I made that suited me and worked well:
– For the 1/3 cup solidified coconut oil, I used half unrefined coconut oil and half vegan butter. (The unrefined coconut oil didn’t taste too coconutty for me.)
– Instead of almond milk I used 1 tbsp lite coconut milk (from the can) and 1 tbsp water to comprise the 2 tbps measurement requirement.
– I cut the salt in half as my first batch was too salty for me, even using sea salt…so I used 1/4 tsp sea salt instead of 1/2 tsp as written. (My pallete is sensitive to salt as I really try to moderate it.)
– 1/2 cup chocolate chips was too much for me so I used around 1/4 cup instead.
– I found the baking time to be spot on as written. The first time I baked them I didn’t think they looked that golden around the edges to I kept baking and they turned out to be much to crispy and even a little hard after a couple of days.
I hope this helps someone! : )
I make these all of the time but this time had to make modifications based on my pantry. I subbed vegan butter for the coconut oil and used pecans and dried cranberries instead of chocolate. They are delicious!!
omg i’ve been searching for the perfect gluten-free vegan chocolate chip cookie for a decade now. i thought all hope was lost until i stumbled upon your recipe. wow, so grateful! they’re amazing :) thank you!
I would just like to say that these are the BEST cookies ever. I would give it 100 stars if I could. Since finding the recipe I’ve made them over 50 times and shared the recipe with countless others. I was on a mission to find the best GF and vegan chocolate chip cookies and these are it! It’s a difficult combo but you nailed it! I’ve tried many many others and nothing comes close. My gluten loving non vegan husband even said these are better than any cookie he could buy and requests me to make them often. My sincere thanks for sharing the recipe!
This makes me SO happy to hear! Thank you for the kind review. :)
Hi Sarah, these are delish! My test batch came out flat as well. (I always bake only two as a test .) My dough was very moist, which may have been the cause. So I added 1 1/2 tsp. of oat flour and they were fine. Your recipe is perfect, and what you mentioned about the size of the cookie dough ball and baking time do affect the results. There may be a tendency to over-bake because they are still soft to the touch when done, and that may be interpreted as not being done. Another reason may be that one cup of oat or almond flour can actually be plus or minus a tsp . or two, due to the way the flours are settled in the bag. (The only accurate method is measuring in grams [weight]). Regardless, whether they are flat (crunchy) or like the picture, they are yummy!
I’ve made these cookies more times than I can count over the years and they absolutely never miss. So easy to make, and deliciously addictive – no one ever stops at just one! I often make a batch, bake half, and leave the rest in the freezer scooped into balls for whenever I just want to bake a few.
I also never have to make any adjustments to the recipe, following it to a T always gives me perfect cookies. I don’t think I’ll ever search for another GF chocolate chip cookie recipe again
Thanks for the review! These are my go-to chocolate chip cookies too. I’m so glad you love them as much as I do!
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These are amazing! I had to be gluten, dairy and egg free (among other foods) and it’s been hard. I had another recipe I liked but these are now my new favorite! Next time I’ll add a bit off coffee to my cookies. :)
My daughter and I were in the mood for a chocolate chip cookie that wasn’t peanut buttery and we found this recipe. I honestly didn’t think it would turn out when I was mixing the solid coconut oil and coconut sugar but thankfully I was wrong! Light, fluffy, delicious! And so easy. Thank you for the recipe!
These cookie are delightful! Great recipe!
I did not get them to flatter. Please tell me what I am doing wrong. I almost never can get a cookie to flatten *(it has to do with sugar/fat content, is that right?)
Recently I learned about the scoop and level method for flour, and this helped me a lot here. That may be the biggest contributor to the cookies not flattening, but that’s just my guess.
wOW! This was the first recipe I made with my hand mixer & it restored my belief in buying it! These are seriously restaurant grade cookies. Trying not to eat the whole batch in one sitting. Going to be making this again and again. Plus this is a great base recipe to play with other flavors of cookies. Thank you!!