When I think of gluten-free cookies, I think bland, cardboard flavor and an overcooked crispy texture that creates a cookie monster in my dreams. I mean, after a cookie like that, would you dream of anything else but a soft, melt-in-your-mouth cookie? I desperately needed something to change my mind about gluten-free cookies, and this is it! When you sink your teeth into the soft crunch of the outside and the creamy and warm chocolate center, you may have as much trouble as me not finishing the whole batch of cookies all by yourself. Not only did I take on the challenge of an easy-to-make cookie, but I was determined that it is possible to make a gluten-free, processed-free, vegan, and not all-nuts cookie and still have it taste amazing. There is a little almond flour in here, but only enough to lighten the texture and blend the gluten-free flours into a pillowy and almost cake-y chocolate chip cookie. These are truly the best Gluten-Free Chocolate Chip Cookies.

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The Best Chocolate Chip Cookies [Vegan, Gluten-Free]

Serves

18-24 cookies

Ingredients

For the Gluten-Free Flour Blend:

  • 1 cup oat flour
  • 3/4 cup brown rice flour
  • 1/2 cup almond flour (may be substituted for one of the other flours or another nut flour)

Add:

  • 1 tablespoon arrowroot starch (or cornstarch)
  • 2 teaspoons baking powder
  • 1/2 teaspoon Himalayan pink salt (regular salt is fine)
  • 1/4 teaspoon cinnamon
  • 1/4 cup coconut sugar
  • 1/4 cup brown rice syrup
  • 1/4 cup coconut oil
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup water (or whatever milk you prefer to make them creamy, I just used water)
  • 1 cup chocolate chips
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Preparation

  1. Preheat oven to 350°F (In my oven, I put them in a cold oven for 15 minutes and I loved them! Try them both ways to see your preference).
  2. Mix ingredients in the order listed, stirring the dry ingredients together before adding the wet.
  3. Use a cookie scooper or spoon and evenly space the cookies on the cookie sheet. These cookies don't spread much, so smash them down to the desired size.
  4. Bake for 13-15 minutes or until golden brown around the edges.

Notes

Do not refrigerate this dough unless you are making ice cream with it since it will yield a slightly tough texture. Oat flour: I like to take whole oats and grind them in my Vitamix, but you can buy it at the grocery store or online already ground. If you need to replace a flour, feel free to email me on my blog.

Nutritional Information

Total Calories: 3614 | Total Carbs: 516 g | Total Fat: 171 g | Total Protein: 47 g | Total Sodium: 193 g | Total Sugar: 193 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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