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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 

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Gluten free Vegan Chocolate Chip Cookies | Vegan Richa

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.


Gluten free Vegan Chocolate Chip Cookies | Vegan Richa

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!

Gluten free Vegan Chocolate Chip Cookies | Vegan Richa

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.

Snickerdoodles.

Gluten free Vegan Chocolate Chip Cookies | Vegan Richa

 

Gluten free Vegan Chocolate Chip Cookies

5 from 5 votes
By: Vegan Richa
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 12
Course: Cookie
Cuisine: American
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
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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

Nutritional values based on one serving

Nutrition

Calories: 255kcal, Carbohydrates: 27g, Protein: 5g, Fat: 15g, Saturated Fat: 3g, Sodium: 133mg, Potassium: 119mg, Fiber: 3g, Sugar: 12g, Calcium: 69mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Gluten free Vegan Chocolate Chip Cookies | Vegan Richa

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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33 Comments

  1. Erin Thompson says:

    5 stars
    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.

    1. Vegan Richa Support says:

      sounds perfectly balanced

  2. Ks says:

    If I want to add maple syrup instead of sugar, how should I modify the recipe?

    1. Richa says:

      Omit the almond milk and reduce almond butter to 1 tbsp. Chill the dough longer

  3. Ks says:

    What is the purpose of the drop of water on each cookie while baking ?

    1. Richa says:

      It helps make them more crackly

  4. Lynda Waller says:

    5 stars
    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.

  5. Kris says:

    Hi Richa, I was wondering- do you have a recipe for your chocolate peanutbutter filling? Looks so good in the pics!

  6. audrey says:

    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.

    1. Richa says:

      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.

  7. Katalin Kovács-Bea says:

    5 stars
    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 !!!

    1. Richa says:

      I am not sure if they disintegrated or disappeared (translated it on google ) :). Let me know either way.

      1. Katalin Kovács-Bea says:

        the biscuit crumble. But never mind, you can also take a spoon essen????

  8. Jill Barnes says:

    5 stars
    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!

    1. Richa says:

      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.