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These Gluten free Vegan Chocolate chip cookies are easy and perfect for the snack attack. 3 types of chocolate! palm oil free, dairy free recipe
One event down and the next one right around the corner.
Valentines day or not, a good chocolate chip cookie is a must to have around when the chocolate craving hits. These chocolate chip cookies have mini chocolate chips, dark chocolate chips and chocolate chunks. Loads on chocolate in every cookie!
The cookies have oat flour, almond flour and buckwheat. Depending on the dough consistency, flours used and baking time, they can be soft and with a light crunch on each bite, or crisp and crunchy. Bake them till just about to get golden.
I use cocoa butter based vegan chocolate brands like Enjoy Life and Theo. There are other brands that are palm oil free as well like Lulus, chocolate dream, Lindt dark chocolate bars or other dark chocolate chips.
Whats even better is making Sandwich cookies with these. Fill them up with Peanut Butter Chocolate filling!.
Melt some semi sweet vegan chocolate chips on a double boiler. Cool slightly and mix in smooth peanut butter or almond butter. Fill up between 2 cookies and serve up!
More cookies from the blog. all are soy-free and palm oil free.
Ginger Molasses crinkle cookies. GF
Almond Butter Oatmeal Breakfast Cookies. GF
Giant Chocolate Chunk and Chip cookies.
Gluten free Vegan Chocolate Chip Cookies
Ingredients
Wet
- 1/4 cup oil
- 1/3 cup ground raw sugar , or coconut sugar
- 2 tbsp almond milk , or other non dairy milk
- 2 tbsp almond butter, heaped
- 1 tbsp flaxseed meal , or chia seed meal
- 1/4 tsp salt
- 1.5 tsp vanilla extract
Dry
- 1 1/4 cup oat flour, use certified gluten-free if needed
- 3/4 cup almond flour
- 1/4 cup buckwheat , or sorghum or other gluten-freeflour
- 2 Tbsp starch , such as cornstarch or arrowroot starch
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup vegan chocolate chips
- 1/4 cup vegan chocolate chunks
- 2 tbsp vegan mini chocolate chips
Instructions
- In a bowl, combine all the wet ingredients, Mix well until well combined
- In a another bowl, combine all the dry ingredients except chocolate and whisk well.
- Add dry to the wet. Mix to make a soft somewhat sticky dough. (If the dough is too stiff, add in a bit more oil or non dairy milk). Fold in the chocolate chips and mix to distribute. Chill the dough for 10 to 15 minutes,
- Preheat the oven to 360 degrees F / 180ºc. Divide the dough in smooth balls. Place on parchment lined baking sheet. Lightly flatten the balls. Put a drop of water at the center of each cookie. Bake for 13 to 14 minutes. Bake until just about starting to get golden on the edges. Longer baking will make them crunchier.
- The cookies wil be soft when they come out of the oven but will harden in a few minutes while they cool. Cool completely before storing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious, as always with Vegan Richa recipes. I used oat flour made in my blender and sorghum along with the almond. I omitted cinnamon because I wanted more traditional chocolate chip cookie flavor. Crunchy but not too crunchy. I didn’t do the water drop step. Used 2 sizes of chocolate chips. I might add a bit more sugar or maple syrup next time to up the sweetness. These are easy and good and my family will gobble up. Will make again.
sounds perfectly balanced
If I want to add maple syrup instead of sugar, how should I modify the recipe?
Omit the almond milk and reduce almond butter to 1 tbsp. Chill the dough longer
What is the purpose of the drop of water on each cookie while baking ?
It helps make them more crackly
Made these Saturday night and were wonderful. Cut oil to half by using applesauce to make up what recipe called for. Other than that followed your instructions. Wonderful cookie especially second day.
Hi Richa, I was wondering- do you have a recipe for your chocolate peanutbutter filling? Looks so good in the pics!
it was this one https://www.veganricha.com/2015/01/almond-butter-chocolate-mousse.html
Hi there, can I use peanut butter if i have no almond butter? You also used oat flour/buckwheat flour/almond flour. Is it possible to just use all oat flour? Or oat + buckwheat flour? Rather than 3 different types of flour. Unless there’s some very good reasons? And I also dont understand why you need three types of chocolate? Is it just being fanciful or do they serve some purpose so the recipe would be successful?? Correct me if I am wrong. Thanks.
You want to use atleast 2 flours like oat and almond. Almond flour adds hold and moisture to the cookies. Gluten-free cookies otherwise can get overly crisp or dry. chocolate is just for fun. You can use all regular size chocolate chips.
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I am not sure if they disintegrated or disappeared (translated it on google ) :). Let me know either way.
the biscuit crumble. But never mind, you can also take a spoon essen????
Hi Richa. I made these, and they were a big hit! Everyone loved them. I am not an experienced baker, especially gluten-free, so I’m so glad I found you. With all the recipes out there, yours are uniquely “Richa” – your very own style. And I feel I can depend on them to yield wonderful results. I just “liked” your Facebook page, too. :o)
I’m going to make the Vegan Gluten Free Blueberry Chocolate Chip Muffins this week, as mini-muffins. Since I’ll be baking them the day before, do you have any advice about how to store muffins until the next afternoon? I stored the cookies overnight on the counter in a covered container with a piece of bread to keep them soft, and that seemed to work well. But for muffins, I suspect they may tend to get soggy if I close them up in a container overnight. What do you think? Thanks, Richa!
Thats Awesome! So glad they worked out well!
I usually keep mine in the fridge as the blueberries are fruit which can go bad, in a lightly covered container with paper towels. I put a paper towel at the bottom and top and put the lid on with the paper towel in between the lid, so there is a little bit of air circulation.