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
- 1/4 cup (56 ml) oil
- 1/3 cup (78.86 g) 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 (0.25 tsp) salt
- 1.5 tsp vanilla extract
- 1 1/4 cup (150 g) oat flour use certified gluten-free if needed
- 3/4 cup (84 g) almond flour
- 1/4 cup (42.5 g) buckwheat or sorghum or other gluten-freeflour
- 2 Tbsp starch such as cornstarch or arrowroot starch
- 3/4 tsp (0.75 tsp) baking soda
- 3/4 tsp (0.75 tsp) baking powder
- 1/2 tsp (0.5 tsp) cinnamon
- 1/4 cup (45 g) vegan chocolate chips
- 1/4 cup (45 g) vegan chocolate chunks
- 2 tbsp vegan mini chocolate chips
- 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.
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.
Vegan Richa Support
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.
Meine Kekse sind komplett zerfallen ????geschmacklich sind sie ein Traum, man die bloß nicht anfassen ????das nächste Mal mische ich Guarnkernmehl oder sowas rein. Alle Rezepte von Dir funktionieren einwandfrei und schmecken fabelhaft. Ganz liebe Grüße aus dem IchbinneuimVeganLand! Dein Buch steht schon auf meiner Wunschliste! Ich danke Dir für deine Leidenschaft und Geduld, deine Rezepte mit uns zu teilen !!!
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.
Love your cookie recipes!
I’m making these for a group. Can I safely triple the recipe in one bowl? Also could the dough be made ahead and chilled overnight and then baked the next day?
Hi Jill. Yes you can recipe the recipe. You might need some additional dry to make a soft dough. You can add oat flour a tbsp at a time and mix in if needed. Keep the dough soft and somewhat sticky as it will dry out a bit during chilling.
Hi Richa, I am baking these cookies right now. I just have one problem with baking cookies and that is that I can never seem to store them in a way that they stay fresh. Do you have asuggestion? Thanks 🙂
over the counter, covered whenever not being served 🙂 i usually put them in shallow glass bowl.
Thanks! They are really delicious and very easy to make. Love them 🙂
Hi, I have never had a problem with your recipes before but got confused with the vanilla twice so I just put that much Vanilla extract. The other thing I was confused was the Flaxseed meal , is it the flax egg or just the powdered flaxmeal? Anyway, i am baking them right now and will see if they do come out right. If you could clear up the flax egg vs flaxmeal, it would be helpful I figured since you had put that into the wet ingredients, it was the flax egg…….
I need a cookie as we are freezing here on the East Coast with 60mph wind!
i corrected the vanilla extract earlier a few hours after posting the recipe. maybe you printed before the correction. yes it is flax seed meal. It becomes the flax egg when mixed into the wet.
hope you are keeping safe.!
Thanks for your concern. We survived the 60mph wind ( a very tough challenge with a large dog who needs to be taken out). The cookies turned out great even with me putting flax egg vs just flax meal. THANK YOU. I am so eager to get the book. You’ve got me cooking for the first time in my life ( I know……my Mom blesses you too). Your emails are healthy, very simple to follow & being a new Vegan & Gluten free (2 yrs), your blog is just great!!! Thank you! By the way, I love the substitution notes you put as well because one doe snot have all the ingredients at all times. These cookies were life savers with my hot cocoa!!!
Yummmm!!! Making these today on our snow day!!
The Vegan 8
They look just gorgeous and perfect Richa. Love how soft and fluffy they are! Chocolate chip cookies are pretty much a requirement in my book!
Wow! I love that you make the GF recipes very heathily, with healthy GF flours, very little to no starches, and no gums or additives. And vegan! I hope you’ve been feeling better! God bless!
2 quick questions. You have vanilla twice in the ingredient list, once as vanilla and once as vanilla extract. Are these the same or 2 different things? And what does the drop of water do and do you have a suggestion for adding just one drop? ; p
I made these this evening but added 1/8 cup of cocoa and 1/4 cup of walnuts and made them a bit smaller. I probably should have added a bit more liquid but they are fantastic.
its vanilla extract., corrected the recipe. 🙂
the drop 1 or 2 of water gets the cookies to crack up a bit more. 🙂
so glad they turned out well! cocoa is dry, so yes add some more liquid.
They look awesome and for sure they smell amazing because my first batch is in the oven… love your blog and your recipes!
well don’t these just look perfect in every way.
Those look fantastic! Love the idea of using chocolate peanut butter filling for sandwiches 🙂 Even better, I have all the ingredients, so of course I’ll have to make these soon!