Vegan and Gluten-Free Chocolate Chip Cookies

by Angela (Oh She Glows) on September 16, 2011

I’m relieved to say there is a happy ending to my Apple Butter venture… :D

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A very delicious ending.

Thanks for all your helpful comments yesterday! You sure know how to help a gal out. I loved reading everyone’s different methods for making apple butter.

After 4 more hours of slow cooking yesterday morning over medium heat (with the lid ajar), buttery apple bliss happened. The apple pieces all broke down and the sauce turned into a thick & dark butter, no post-blending required. I was a happy girl.

Five pounds of apples made about 1 & 1/4 cup of apple butter. Boy, does it ever cook down! Some of you mentioned that not adding a lot of sugar (I used 1/3 cup Sucanat as opposed to 4 cups white sugar) might prolong the cooking process, so maybe that’s why it took longer for me. It took about 19-20 hours in total.

If I thought I loved store-bought apple butter (Eden Organic has a great no sugar added one), homemade is a gazillion times better! I want to test it one more time before I post the recipe for you guys. I think we might go apple picking this week, so it will be a good opportunity to test it out again! I also want to make peach and pear butter too. I’m hooked. :)

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Speaking of testing, I was on a mission to make vegan and gluten-free chocolate chip cookies to bring with us while we visit family this week. I adapted my Vegan Chocolate Chip Cookie recipe and tried out a few different gluten-free flours. I didn’t want to use any weird gums or other ingredients, but keep it as simple as possible.

I made 3 trials:

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Trial #1:

I used 1 cup of brown teff flour and 1 cup of Bob’s Red Mill almond flour (everything else in my recipe was the same)

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No dice. The teff flour gave them a gross sand-like and gritty texture! I have not had much success when using teff flour at all. There is nothing worse than a gritty texture in gluten-free baked goods.

Trial #2:

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I used 1 & 1/4 cup Bob’s Red Mill almond flour and 1 cup gluten-free oat flour (I simply processed certified gluten-free oats in my Vitamix until a flour-like consistency)

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These are the ‘picture-perfect’ cookie with a great thickness too! The taste was a million times better than using teff flour. The almond flour gave them a very prominent nutty and buttery taste that we all loved. However, I felt that the almond flour was a bit too pronounced in this cookie (over-powering the sweetness) and wanted to reduce the amount slightly.

Trial 3:

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…made a classic thin & crisp cookie with a ton of chew.

I used 1 cup Bob’s Red Mill almond flour and 1 cup gluten-free oat flour.

By just reducing the almond flour by 1/4 cup, the cookie was much thinner, crisp, and chewy.

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While I generally love a thicker cookie, these were by far everyone’s favourite! By reducing the almond flour, the sweetness was able to come through much more. We also loved how crisp and chewy they are.

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The winning cookie profile:

  • crisp yet chewy
  • Nutty and strong buttery flavour (thank you almond flour)
  • sweet, but not over-powering
  • slight ‘taffy’ feel to them from the nut flour
  • addicting!
  • What they are not: Soft & doughy

 

Let’s review:

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I’m guessing if you wanted a thicker cookie with the sweeter taste of the winning cookie, you could add a couple more tablespoons of almond flour along with a couple tablespoons of additional sugar. I also want to test these again using Sucanat sugar as a sweetener.

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Vegan and Gluten-Free Chocolate Chip Cookies

Thin, crisp, and chewy. While these aren’t your typical soft and doughy cookies, we loved them anyways. The almond flour gives them a taffy/chewy texture and it was hard to eat just one. The cookies firmed up quite a bit by the next day, so I would suggest cooking them a bit less than 12 mins (which was what I did).

print this recipe!

Adapted from my Vegan Chocolate Chip Cookies

Yield: 18-20 cookies

Ingredients:

  • 7 tbsp Earth Balance + 1 tbsp extra virgin olive oil
  • 1/2 cup packed brown sugar (I used organic)
  • 1/4 cup organic cane sugar (or use white sugar)
  • 1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup gluten-free oat flour (I processed 1 cup certified gf rolled oats into flour)
  • 1 cup Bob’s Red Mill Almond Flour (add 2 tbsp Bob’s Red Mill Almond Flour if you want a thicker cookie)
  • 1/4 tsp cinnamon
  • 1/2 cup dark chocolate chips

 

1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.

2. With an electric mixer or in a stand mixer, beat the Earth Balance and oil until fluffy. Add the sugars and beat for 1-2 minutes until creamy. Beat in the flax egg and vanilla extract.

3. Beat in the remaining ingredients and fold in the chocolate chips.

4. With wet fingers, shape balls of dough and place on the baking sheet. The dough will be very sticky but don’t worry! No need to flatten the balls down! Bake for about 10-11 minutes until slightly golden along edges. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.

 

By the way, I also called Earth Balance and they told me that all of their products are gluten-free. Nice!

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Have a great Friday cookie monsters!

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{ 208 comments… read them below or add one }

Heather @ Side of Sneakers September 16, 2011 at 9:25 am

I love the side by side comparison of the cookies with different flours, and the oat/almond combo sounds delish. Apples haven’t quite reached us yet this season, but the minute they do, I’m all about the apple butter!

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Gina @ Running to the Kitchen September 16, 2011 at 9:26 am

These are seriously picture perfect! I can almost taste the “chew” factor through the screen. If I didn’t have apple cake and pumpkin chocolate chip cookies already in the house I’d be making these this afternoon!

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Jennifer September 16, 2011 at 9:35 am

You are wonderful!! I feel like you do all the hard work, and we readers benefit. :) Thank you so much!! Have a great weekend.

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Denise September 16, 2011 at 9:38 am

Angela, Have you ever used coconut flour in any of your gluten free recipes? I bought a package of it the other week and have no idea what to do with it. By the way, I will try these cookies…they look terrific! Love your site!

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Angela (Oh She Glows) September 16, 2011 at 10:13 am

I’ve tried using coconut flour a bunch of times and hav not had success. I find it very crumbly and dry. I think the key is to use only a small amount and then use other flours in combination with it.

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Toni September 17, 2011 at 10:02 am

Coconut flour and teff flour are very high fiber, so they tend to really dry out a recipe (especially coconut) or make it too gritty. It’s best to use only a tablespoon or two of cocnut flour. For more ideas on using Coconut or almond flour, check out Elanas Pantry.

Brown rice flour (especially if it is very fine) and a little almond meal is a great tasting combo that I use in almost everything GF that I bake. Sweet rice flour is great too, but you don’t get the nutrition.

Gluten Free Girl is a great resource for baking ideas gluten free and whole grain and also without gums. I love how many resources are out there compared to when I went gluten free!

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Angela (Oh She Glows) September 17, 2011 at 7:02 pm

Thank you Toni!

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Aine @ Something to Chew Over September 16, 2011 at 9:44 am

I love a chewy cookie! These look great :)

Have a great weekend Angela!

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[email protected] September 16, 2011 at 9:46 am

So glad the apple butter turned out, I can’t wait for the recipe. I’ve been craving a good chocolate chip cookie, maybe I’ll bake up a storm tonight!

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Sarah September 16, 2011 at 9:46 am

Looks awesome…I’m definitely baking some cookies soon! Good thing about the cooler temp–no fear about turning on the stove!

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Angela (Oh She Glows) September 16, 2011 at 10:11 am

Yes I agree! It’s nice to be able to turn on the oven again and not have a hot flash :)

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Rosalba September 16, 2011 at 9:54 am

Everything sounds amazing -the apple butter and ALL the cookies :) I do have pretty much all sweet teeth, so I think I may try the recipe w the extra almond flour… But the texture of the winning recipe sounds so perfect… I’ll probably do that one and then go from there ;)

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Gail September 16, 2011 at 10:03 am

I just got the latest issue of Yoga International magazine, and they’ve got a really good looking vegan chocolate chip cookie recipe that I want to try. It’s made with sunflower butter, coconut oil, flour and oats. It’s called Happy Hippie Cookies – I love that name :0)

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Angela (Oh She Glows) September 16, 2011 at 10:11 am

oh that sounds great!

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Jessica September 16, 2011 at 10:03 am

I made your original Vegan Chocolate Chip cookies last week and they quickly disappeared. Asked hubby yesterday what kind of cookies he wanted me to make “The ones you made this last time. They were awesome”. That is a huge compliment, as he is SO picky! They will be a regular in my house.

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Angela (Oh She Glows) September 16, 2011 at 10:12 am

Glad you both enjoyed them! They didn’t last long here either ;)

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Kate September 16, 2011 at 10:03 am

ooh yummy those cookies look amazing I definitely like a thicker cookie so maybe ill follow your additional almond flour & sugar suggestion! have a great weekend.

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Jenny September 16, 2011 at 10:05 am

So glad to hear you eventually got your ‘happily ever after’ with the apple butter! :P I wanted to comment, but I had no suggestions! Only well-wishing, which – as nice as it is – doesn’t do too much good in times of crises!
Chocolate chip cookies… Yum. I haven’t yet met a person who doesn’t like them, though it is quite funny how we all like ours in different ways! I love soft, warm ones where the chocolate chips are still slightly gooey when you bite into them. Not really a fan of crispy ones. I’d give these a go, though almond flour doesn’t seem to agree with me… Guessing there’s no food substitute! Oh well. Congrats on cookie-making success. :D I love reading about how you have different tasting trials! Really feels like it shows a tiny bit of the process of coming up with a great recipe… though obviously sometimes you create amazing ones just on the spot (e.g. that Olive Oil Pasta with Walnuts, Lentils, and Red Peppers)!
Have a great Friday!

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Ashley September 16, 2011 at 10:10 am

Sounds like we went through similar trials + testing this week! I’m longing for a cookie and must try these out! I made oat based trail mix cookies awhile back that turned out well, but really an “authentic” cookie. I have yet to attempt chocolate chippers! –It always astonishes me when fruit recipes [jams/fruit butters/etc] call for SO much sugar.

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Lisa September 16, 2011 at 10:26 am

glad the apple butter turned out great! and all three trials of cookies look delicious and I absolutely love the last picture! :-) haha

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Julie September 16, 2011 at 10:27 am

I’ve been making apple butter in the crockpot for a couple yrs now and giving it away as gifts. It is wonderful and makes the house smell so good. This summer I also tried blueberry butter and strawberry/rhubarb butter, which I highly recommend. Check out recipes at the great Food In Jars blog.

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Angela (Oh She Glows) September 16, 2011 at 11:43 am

Will do, thanks!

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jordanarae September 16, 2011 at 10:28 am

I made your pumpkin butter in my slow cooker last night and am obsessed. I feel the need to butter everything! I want to use the pumpkin butter as a glaze so I think I’m going to tackle GF donuts this weekend.

And as a gluten-free girl I like a blend of oat, almond and sourgham flours.

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Angela (Oh She Glows) September 16, 2011 at 11:43 am

Glad you like the pumpkin butter. It’s great swirled into oatmeal too :)

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AGS September 16, 2011 at 10:29 am

I’m wondering if you could help me out. I’ve been experimenting with almond meal, as well. My husband would like to lower his cholesterol a bit, and decided to try to eat cheerios regularly. Meanwhile, we very much love chocolate chip cookies. I’ve been trying to create one with just good fats (olive oil) and mostly oat flour. My last try was edible, but did not pass the husband test. Do you have any thoughts on how to do this?

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Angela (Oh She Glows) September 16, 2011 at 11:42 am

I’m made some vegan cookies before with olive oil and it yields a very crisp & thin cookie (at least in the recipes I tried). I would guess that you’d need to increase the dry ingredients and maybe decrease the fat (use maybe 1/3 cup oil?). Maybe I can try to test that out with this recipe at some point!

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Liz @ Tip Top Shape September 16, 2011 at 10:29 am

I am powerless to any cookie recipe. And vegan to boot?! Quick question–would regular oats (still processed into a flour) mess up the recipe at all?

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Angela (Oh She Glows) September 16, 2011 at 11:40 am

Nope they will have the same outcome (but of course won’t be certified gluten free)

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Heather @ Get Haalthy with Heather September 16, 2011 at 10:36 am

So thin and crispy!! Ahhhhh those cookies look great Angela! The almond flour would be such a tasty addition. Thanks for doing the dirty work of trying the 3… It’s a tough job but somebody’s gotta do it ;)

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Michelle in Colorado September 16, 2011 at 10:36 am

If you make pear butter make sure the pears are soft first. Usually a week on the counter will do it.

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Angela (Oh She Glows) September 16, 2011 at 11:39 am

Thanks for the tip :)

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The Healthy Hipster September 16, 2011 at 10:44 am

So excited to try my hand at apple butter this season. Gotta get out to king city and do some apple picking first though…I feel like there are some crunchy pink ladies with my name on em! :)

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Andrea B. @ Vegvacious September 16, 2011 at 10:50 am

Hmmmm…I’ve never tried baking with almond flour before! These really do sound like the perfect cookie!

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Ashley September 16, 2011 at 10:52 am

Yay! I just went gluten-free and I have looking around for gluten-free vegan baking recipes! I refuse to give up chocolate chip cookies! Thanks for the recipe!

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Angela (Oh She Glows) September 16, 2011 at 11:39 am

I hope you enjoy them!

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Jenny @ Simply Be...me September 16, 2011 at 11:13 am

Do you have any tips on making the cookies last longer? They only seem to last a couple of days in my house before I have to make more :)

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Angela (Oh She Glows) September 16, 2011 at 11:31 am

haha sadly, no.

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Holly @ The Runny Egg September 16, 2011 at 11:17 am

I love big thick chewy cookies but at the same time, thin crispy ones are great too! I so wish I was the taste tester for you :)

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[email protected] KatieDid September 16, 2011 at 11:22 am

That last picture is awesome! Cookie monster! I’ve been incredibly tempted to buy almond meal/ flour lately. Do you know how they differ? And are they easy to work with. I’m nervous they would wind up just sitting in my cabinet because they are too difficult to make work in a recipe. These look fabulous, I love a thin chewy cookie the best.

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Angela (Oh She Glows) September 16, 2011 at 11:38 am

I’m not sure…I know Bob’s calls theirs ‘almond meal/flour’, so I thought the terms were interchangable?

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Dawn @ Blonde on a Mission September 16, 2011 at 11:24 am

Oohhh… I wish I was there for all that cookie testing :D
The last ones look amazing! I love chewy cookies!

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Tegan September 16, 2011 at 11:26 am

Hey Angela,
Just wanted to let you know that oats are NOT gluten free. The ones that you used were likely processed in a wheat free facility and thus do not contain any wheat gluten, which is what most people with gluten intolerance, allergy, or celiacs react to. Oats, even though they do contain gluten are safe for MOST celiacs, but not all and thus each person needs to experiment to see if they can tolerate them or not.
Luckily enough I am okay with oats and look forward to making this recipe! I love cooking with almond flour, it makes everything have a delightful chewiness to it!
Best,
Tegan

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Angela (Oh She Glows) September 16, 2011 at 11:29 am

Hey Tegan, If you re-read my post it says that I used gluten free oats (certified gf too) :)

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Andrea Nelson September 16, 2011 at 11:27 am

These look delish! I can’t wait to try them! Have you ever used organic coconut palm sugar? I have used it in several of your recipes and it works great! I have also used some white whole wheat flour in some of the baked goods that have called for white flour…..I think I did that in the pumpkin donut recipe and the gingerbread recipe. Again, they both turned out fantastic. Oh, and I’m making more roasted tomato pesto as I type! Yum!

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Angela (Oh She Glows) September 16, 2011 at 11:47 am

Great to know, thanks! I haven’t used it, but I would love to try it out. I’ve heard goood things about it (as well as date sugar too)

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Cait's Plate September 16, 2011 at 11:28 am

YAY!! So glad that the apple butter worked out!!

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Lauren @ What Lauren Likes September 16, 2011 at 11:34 am

I am glad the apple butter had a delicious and happy ending! YUM :)

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Amber K September 16, 2011 at 11:41 am

Those look awesome!! And I’m so glad that they don’t contain the gums. Nothing is worse than seeing a delicious-looking gluten-free food only to find out I still can’t eat it because of xanthan gum.

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Anna @ The Guiltless Life September 16, 2011 at 11:46 am

“Crisp yet chewy”. That’s all I needed to hear to be sold on these cookies – yum! And the apple butter looks delish. Glad it worked out for ya!

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Bev Weidner September 16, 2011 at 11:57 am

DEE-VIIINE. I. TELL. YOU.

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whitney September 16, 2011 at 11:57 am

Absolutely beautiful Ang! Everything you make it beautiful. I often visit your blog for inspiration, no joke. These cookies WILL be made in my oven soon! Have a good weekend girl!

Whitney

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Sami September 16, 2011 at 11:59 am

i’ll bet these would be yummy with a bit of coconut flour in the blend, too!

xo.

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Lindsay @ biking before bed September 16, 2011 at 11:59 am

I would love to be your friends and neighbors right now after all these test batches of cookies! Have you tried out King Arthurs new gluten free flour blend yet? I noticed it at the grocery store this week.

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Angela (Oh She Glows) September 16, 2011 at 6:08 pm

No I haven’t but I would love to :) I havent seen it around here yet.

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LauraJayne September 16, 2011 at 12:11 pm

I have been craving a chocolate chip cookie that was soft and doughy and crispy – all at the same time – ever since I found out I couldn’t eat gluten any more! I cannot wait to try these – thank you for figuring it out!

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Angela (Oh She Glows) September 16, 2011 at 6:09 pm

I hope you like these…I wouldn’t say they are soft or doughy, but crisp and very chewy. The almond flour and oat flour don’t really give them that puffy doughy feel/taste, but we enjoyed them anyways :)

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Lizzie September 16, 2011 at 12:11 pm

So, I’m living in a little community in Slovakia and I am the head chef! Yesterday I made your buckwheat tabbouleh and it was a hit. Today I made spicy rainbow rice and bean (although I had to call it risotto because they get sick of me saying we are having salad for dinner every night) but they LOVED it. I left out the red pepper flakes in half of the tripled batch because Slovaks don’t like spicy foods, but one Czech said it (+the apple walnut salad on the side) was the BEST meal he’s ever eaten. I am excited to share all of your recipes over my term as head chef with them:)

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Angela (Oh She Glows) September 16, 2011 at 6:08 pm

Wow! That’s so cool. :) Can I come over?? heh

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Moni'sMeals September 16, 2011 at 12:16 pm

Thank goodness we have you to do all the trail work, haha!

These look amazing to me and all 3 would make me happy. :)
You know I am SUCH a cookie monster!!!

Have a great weekend. :)

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Angela January 23, 2013 at 10:16 pm

FYI I made these with coconut oil instead of earth balance (I save mine for my waffles on Sunday mornings), doubled the recipe (because 20 cookies is not enough at this time of the month) and added 1/4 cup of coconut flour (because they felt too wet to me) and they are amazing! How awesome is it that you can eat vegan cookie dough raw without worrying about eating raw eggs! Now to get them to cool faster so I can eat one cooked!

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Donna @ Life of a Happy Blonde September 16, 2011 at 12:54 pm

I loved the apple butter i made last year and i remember having tons of it even though i didn’t add sugar either? Hmmmm – i get lazy though and just buy it at the grocery store in the jam section but you are inspiring me to get going on some home made :)

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Emilia @ Namaste Gurl September 16, 2011 at 12:54 pm

Way to go creating a gluten- free chocolate chip cookie recipe: it’s hard work indeed! Lots of trial and error in my kitchen around GF baked goods :) So interring that the type of flour makes a huge difference in taste, size and texture!

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Denise Wright September 16, 2011 at 1:00 pm

YUM!!!!!!!!!!!!!!!!!!!!! Ok I must make these NOW!

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amanda September 16, 2011 at 1:05 pm

Seriously, your other, non-GF choc chips cookies have changed my life. I make them almost every toher day and everyone i know LOVES them!

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Angela (Oh She Glows) September 16, 2011 at 2:40 pm

glad to hear that! :)

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laura September 16, 2011 at 1:08 pm

Times like these I wish I had an oven to bake with!

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josephine September 16, 2011 at 1:09 pm

i need one of these cookies, i need one so badly i may just have to make them as soon as i get home from work!

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ellen September 16, 2011 at 1:39 pm

Can’t wait to try these! My niece will eat any kind of CC cookie.. but if it’s not choc chip forget it. It will be fun to give her one that actually tastes good!! Thanks! :)

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Kristen @ Popcorn on the Stove September 16, 2011 at 2:38 pm

Glad the apple butter worked out! Can’t wait for that recipe!!

BTW, I think the chocolate chip cookies with the almond flour and gluten-free oat flour (the winners) are more picture perfect than their counterpart! But I also love think cookies :)

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Jemma @ Celery and Cupcakes September 16, 2011 at 2:40 pm

Do you ship internationally?…yum!

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Lin September 16, 2011 at 3:15 pm

have you ever thought of trying to use another flour besides oat flour? I have Celiacs and oats, even if they are certified gluten-free, still give me bad reactions and your baked good just look so tasty!

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Angela (Oh She Glows) September 16, 2011 at 3:41 pm

Thanks for your suggestion! I will have to try another flour sometime…any ideas on what gf flours might be good?

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Sarah September 16, 2011 at 3:49 pm

Quinoa flour makes delicious cookies! And brown rice flour.

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Angela (Oh She Glows) September 16, 2011 at 8:07 pm

oh good to know! Thanks :) Have u ever used sweet rice flour? I think I heard it was nice.

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Sarah Berneche September 16, 2011 at 9:31 pm

I’ve never used sweet rice flour, mostly because I prefer to use whole grain flours, but a lot of people seem to enjoy it. The challenge with gluten-free baking, in my opinion, is this – most conventional recipes use AP flour, which is always the same weight. Not all gluten-free flour mixes weigh the same (not all gluten-free flours weigh the same!) which is why you can’t substitute 1:1 volume-wise. If a recipe calls for 250g AP flour, then you need 250g gluten-free flours. I would use 100g quinoa flour, 100g brown rice flour and then 50g corn starch for instance. I hope this makes sense. Oh, and coconut flour is great, too, and great for you.

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Angela (Oh She Glows) September 17, 2011 at 7:03 pm

Thank you, and yes that does make sense to go by weight!

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bitt of raw September 16, 2011 at 5:55 pm

i too still have trouble with oats. :-( even certified GF ones. you are not alone!

as for which flours, i would ask manifest vegan or pure2raw gals, they are GF/vegan baking experts!

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Averie @ Love Veggies and Yoga September 16, 2011 at 3:22 pm

Wow, you really tested these and re-tested and took your time. Impressive!!!

But I guess there are worse jobs than taste-testing choc chip cookies, right? :)

Teff flour and grit. Yeah, no go.

And it’s interesting that just 1/4 c of flour can make that much difference in final product. That is why traditional baking is hard for me b/c I am such a tweaker and improviser, knowing that I really need to stick to the recipe at hand is always something I need to remind myself.

Lovely pics too!

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Laura September 16, 2011 at 3:24 pm

Making pumpkin butter in the slow cooker now – almost done and tastes delish! Cannot wait to try your apple butter. I’m thinking hostess gifts throughout the fall! I also really want to try those choc chip cookies. I’m trying to give up gluten, but have been craving choc chip cookies. Maybe as procrastination from my master’s thesis this weekend I’ll whip up a batch!

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Angela (Oh She Glows) September 16, 2011 at 3:39 pm

Glad you made the pumpkin butter! It’s addicting :) Very yummy in oatmeal too.

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Kathleen Ojo September 16, 2011 at 4:05 pm

These is the simplest gluten-free cookie recipe I’ve ever seen! Thank you thank you thank you for experimenting with GF on your blog – the Celiacs of the world adore you for it! I’m keeping this one in my Christmas cookie arsenal, and hope to wow my family with it over the holidays :)

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Tirzah September 16, 2011 at 4:40 pm

Oh man, this is exactly what I want tonight! School is stressful…the answer is ALWAYS vegan/gluten-free choco chip cookies.

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Laura @ Sprint 2 the Table September 16, 2011 at 5:09 pm

That last pic is priceless! I would love to try these with my latest obsession – peanut flour.

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Jil @ Big City, Lil' Kitchen September 16, 2011 at 5:51 pm

The cookies look great and that apple butter looks phenomenal!!

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bitt of raw September 16, 2011 at 5:54 pm

so wish i was there to help with the leftovers. not everyday there’s something GF and vegan baking. a dear friend and vegan/gf chef told me that teff is best when only used for about 1/3 of the flours in a recipe. i guess it’s just a little for nutrition.

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Angela (Oh She Glows) September 16, 2011 at 6:06 pm

aww that makes sense about teff!

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Alexis @ hummusapien September 16, 2011 at 6:07 pm

the apple butter looks great! Glad it turned out! You must have LOTS of cookies at your house right now! Lucky Eric :)

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Kathy September 16, 2011 at 6:18 pm

Did somebody say…’cookie’? ;D -puts on blue, fuzzy costume w/ googly eyes- “COOKIE!” haha~ ^^
I will definitely have to make these one day.
I think I’ll make my own almond flour, however.

http://cupcakes-music-fashion.blogspot.com

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Angela (Oh She Glows) September 16, 2011 at 8:06 pm

:) I can hear his voice now!

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Stephanie September 16, 2011 at 7:06 pm

I’m so psyched to try these!!!! Thank you!!!

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Leanne @ Healthful Pursuit September 16, 2011 at 8:33 pm

I really love that you’re experimenting with gluten-free. Takes the guess work out of my baking when I have no energy to figure out how to make a gluten-full recipe safe for me to eat.

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Kristin September 16, 2011 at 9:20 pm

I can’t wait to bake these. They look soo amazing and I’m generally on a gluten-free diet so that makes them even more exciting. I frequent a public market to snag gluten free vegan cupcakes every other week that’s how big of a problem I have. Hopefully these cookies will hit the spot, I think they will.

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Marcy September 16, 2011 at 9:28 pm

Sounds great! If I want to use regular eggs, do I just use one in place of one flax egg?

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Angela (Oh She Glows) September 19, 2011 at 10:28 pm

I’m not sure how that would effect the cookie overall. It’s hard to say, especially with it being gluten-free. Goodluck!

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Katie @ Peace Love and Oats September 16, 2011 at 9:37 pm

those look delicious! growing up, my best friend’s mom made the BEST chocolate chip cookies ever, now my friend has celiac and made her mom some gluten free cookies without telling her they were gluten free – her mom was very surprised that they were so good! I guess chocolate chip cookies are just generally amazing – gluten free or not!

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Katrina September 16, 2011 at 9:39 pm

These are all kinds of wonderful. Yum!

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angela @ PattycakesnPancakes September 16, 2011 at 10:04 pm

Those cookies look so tasty. Im dreaming of dunking them in coconut milk. But is it wrong if I’d want to top them with some of the apple butter too?

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Angela (Oh She Glows) September 17, 2011 at 8:15 am

dont put ideas in my head heh ;)

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Nicola September 17, 2011 at 12:15 am

These look so delicious. Nothing like a good chocolate chip cookie

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Jessica September 17, 2011 at 5:40 am

perfect recipe to begin a weekend with…

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Vicky September 17, 2011 at 5:46 am

These look AMAZING…shall definitely be making these this weekend…

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kaila @ healthy helper! September 17, 2011 at 7:55 am

These look so thin and crispy! Just how I like my cookies! YUM YUM!

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The Mrs @ Success Along the Weigh September 17, 2011 at 8:06 am

You’re so dedicated in your pursuit to bring us healthy awesome in cookie form! It’s a tough job but somebody has to do it! ;-)

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Katie @ BloomEveryday September 17, 2011 at 11:32 am

These cookies look absolutely picture perfect. I love the idea of using oat flour! Thanks for sharing.

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Meredith September 17, 2011 at 12:09 pm

These look amazing, Ange! What brand of chocolate chips do you use?

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Angela (Oh She Glows) September 17, 2011 at 3:55 pm

Hey Meredith, I use organic dark chocolate chips from Ontario Natural Food Coop. It’s a bulk supplier.

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Kat @ Big Apple Little Kitchen September 17, 2011 at 2:25 pm

I love to see how you recipe test…i need to do this more often!

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[email protected] September 17, 2011 at 4:57 pm

Looking forward to the apple butter recipe!

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maggie September 17, 2011 at 6:03 pm

From a gluten free foodie to you………THANK YOU!! I booked marked this page on my cell and my computer just in case of emergencies……..is it wrong to put on my red hoodie, make cookies and not answer the phone for the day? :)

Megan

FloraChild

WWW.MYBREAKFASTBLOG.COM
WWW.ETSY.COM/SHOP/FLORACHILD

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Carrie September 17, 2011 at 9:16 pm

Fabulous recipe. And the apple butter sounds great. We just picked a ton of apples. Have to look into that.

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Kathleen @ KatsHealthCorner September 17, 2011 at 10:56 pm

Oh my gosh. Those sound AMAZING! :D

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Rebecca C September 18, 2011 at 8:34 am

I made these and was blown away! The best GF chocolate chip cookies ever! I really appreciate your blog because I’m pretty sure I need to go meat-free with my diet, but it is so overwhelming. Your blog is going to be my guide!

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Angela (Oh She Glows) September 19, 2011 at 10:29 pm

Glad you enjoyed them!!

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Angela @ Eat Spin Run Repeat September 18, 2011 at 2:02 pm

this one is totally going down in my to-make bookmarks!! i love your cookie criteria and can’t wait to try these!! :)

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Diana @ frontyardfoodie September 18, 2011 at 7:01 pm

I sent this post to my sister. She just went gluten free a month or so ago to help treat her psoriasis and one thing she misses are good cookies!

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Anne September 19, 2011 at 9:28 am

I love apple butter! I just made a good pear butter with cardamom and ginger, if you were interested in trying!

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Stacy September 19, 2011 at 7:17 pm

OMG I’m in heaven. I’ll have to make a batch of these delicious cookies tomorrow.

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Maureen September 19, 2011 at 9:01 pm

I was so excited about this gf option post, as when u posted your original recipe the other day i was secretly wishing that you would have suggestions to make these gf. My cookies came out paper thin, flat and greasy! And dud not look pretty like yours. We did end up rolling them into chocolate chip cookie cigars; and they were quite tasty. Any suggestions?

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Angela (Oh She Glows) September 19, 2011 at 10:26 pm

Hey Maureen! Sorry to hear yours didn’t turn out! Did you use any different ingredients (or even brands, such as subbing the earth balance or bob’s almond flour)? I’m curious if maybe something like that would have an impact on the outcome.

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Laura September 20, 2011 at 11:02 am

I just made these. Delicious! Cannot tell they are gluten free.

I used Becel’s vegan margarine, and Our compliment’s ground almonds (1c and 2tbsp is exactly the entire 100g bag). They turned out perfectly fine. The cookies that baked the second 5 min on the bottom rack were bigger. I got 36 cookies using my 1tbsp mini ice cream scoop, which also avoided rolling the sticky dough.

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Tracy September 20, 2011 at 8:44 pm

OMG…PLEASE post the apple butter recipe asap! I LOOOOOOOOOOOOOOOVVVVVVVVVVEEEEEEEEE apple butter. I live in GA and every fall I go to the north GA mtns to the apple farms and get several jars of homemade apple butter and if ANYONE in my house touches any of my apple butter, I will share but they WILL get yelled at first! :)

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Meredith September 20, 2011 at 9:21 pm

So excited to these these out — I’ve been craving good ol’ (GF) chocolate chip cookies. Do you think these would work with egg whites instead of the flax egg? Maybe two egg whites instead of the one flax egg?

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Angela (Oh She Glows) September 21, 2011 at 8:45 am

Hi Meredith, I’m sorry I’m really not sure how it would turn out!

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Kaaren September 22, 2011 at 12:41 pm

I’ve never tried oat flour before. Almond flour is touchy, too, but I’m glad to see you’ve had some success! Can’t wait to try it!

I’ve also had good luck using Bob’s Red Mill fava bean flour and a mixture of brown and white rice flour. I use more fava-bean (fava-garbanzo bean) flour than brown and white rice flour. The color is a little yellower but my husband swears he can’t tell the difference between that and a “regular” cookie.

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Alexandria Lewis September 22, 2011 at 2:57 pm

Made the gluten and vegan chocolate chip cookies :-) very delicious. Had to put the dough in the fridge so the cookies would not spread so much. The first tray I made, the cookies had spread too too much. Nevertheless still yummy!

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Vicky September 23, 2011 at 7:58 pm

My daughter made these tonight! Absolutely fantastic! Best chocolate chip cookie EVER! thank you for posting this recipe!

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bozly September 24, 2011 at 2:22 pm

mouth watering just reading about them carnt wait to try

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Kristin (Cook, Bake, Nibble) September 25, 2011 at 10:03 am

I still have not found a g-free chocolate chip cookie I love, so I am SO happy you posted this!! I am trying them for sure :)

xoxo

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Mim September 28, 2011 at 12:32 am

Thanks for the recipe! Am looking forward to taking these along to work to help me through my night shift tonight. I think your recipe may make me very popular :)

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Gluten Free Cookies September 29, 2011 at 5:48 am

Thanks I like this site very much

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Susan Kelley October 25, 2011 at 10:04 pm

These are by far the best vegan gluten-free cookies I have ever tasted. Thank you thank you thank you for testing and for this recipe!

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Caroline November 3, 2011 at 8:18 pm

Just baked these. Only changes were that I used real butter (not so vegan anymore…) and chopped up dark chocolate bars rather than chips. They came out absolutely perfect. Sweet & salty & rich with many layers of flavor. (I think thanks to the almond flour?) Anyway, THANK YOU for the wonderful recipe, yet again!!

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Sherri April 29, 2012 at 9:41 am

Aw-freakin-amazing!!!!!!!!!!!
Thank you!!!!

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Mary June 16, 2012 at 8:57 pm

Just made these and they are AWESOME. Thank you!

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Mary July 14, 2012 at 2:58 pm

THESE ARE INCREDIBLE! I used Spectrum shortening because I had no Earth balance on hand. Kid approved, too. Thanks!

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Angela (Oh She Glows) July 15, 2012 at 3:26 pm

so glad to hear that Mary! :)

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Nina August 11, 2012 at 8:44 pm

My daughter loved these with a little chocolate sauce on top (cocoa powder and water and agave nectar. She is crazy about your recipes. I made a few subs.

Used 5 tbsp of coconut oil instead (unfortunately can’t use Earth Balance). Used maple sugar instead. We used cocoa powder instead of choco chips.

Cookie was crisp and a bit crumbly probably because of reduced oil. She said it tasted like a professionally made chocolate oat four cookie we used to get. We stopped because it wasn’t gluten-free. Thanks again Angela!

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Becca Williams October 13, 2012 at 12:40 pm

Hey Angela,

I just made this recipe and the cookies rose… odd? They are delicious either way though.

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Farzana October 16, 2012 at 10:34 pm

Oh my gosh ! We have a winner !! I just made these and my two little boys (one has anaphylactic to eggs) and gluten eating husband LOVED these. I have sensitivity to gluten but boy you could not tell these were gluten free. This recipe is a keeper. No need to look any further. THANK YOU SOOOOO MUCH. xoxo I didnt use butter, just used all grapeseed oil and it still turned out the way I wanted. Crispy outside and chewy inside. Also, I found after 5 minutes they didnt spread much, so I just went ahead and flattened them at that point. Oh also, I used half sorghum (so I did 1 cup almond flour, half cup oat flour and half cup sorghum). I just omitted the cinamon and put a little extra vanilla (I love vanilla flavor in choco-chip cookies). :-) I omitted the white sugar completely. THANKS !!

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Sarah E. October 26, 2012 at 1:30 pm

Hi Angela! I riffed off of you and wrote a similar recipe (paying homage to your greatness, of course!) See it here: http://queerveganfood.com/2012/10/26/gluten-free-vegan-chocolate-chunk-cookies/

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Angela (Oh She Glows) October 27, 2012 at 7:51 am

looks lovely! Thanks for sharing.

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Bridgette October 29, 2012 at 9:54 am

These were delicious and easy. I love that there’s no arrowroot or xantham etc. I used a tablespoon to measure the cookies out and they ended up way too crispy from spreading too much. I used all earth balance, no oil. Next time I’ll make them a little bigger. Thanks for sharing!

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raechel November 4, 2012 at 11:59 pm

I finally got around to making these and they are BY FAR the BEST chocolate chip cookie I’ve ever eaten! Oh my gosh! Thank you so much for being amazing at this! : )

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Heather S November 7, 2012 at 8:19 pm

Hello! I have come across your recipe and definitely want to try it asap!
but what is earth balance? are u talking about the milk? the mayo? the spread? idk
please reply so i can try it !

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Angela (Oh She Glows) November 8, 2012 at 5:41 pm

Hi Heather, it’s a vegan butter spread. Check out their website for all the deets. Take care!

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Heather S November 9, 2012 at 11:47 pm

Thank you for replying!
I still have more q tho if u don’t mind!
I used vegan butter stick by accident & it didn’t turn out right .. It didn’t flatten while baking. Why is that the case ??
For regular baking, can vegan butter sticks substitute for butter for let’s say sugar cookies ?
Also, is it important that I use almond flour instead of another kind?

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Marisa November 12, 2012 at 7:32 pm

I’m not Angela, but I can help.

It won’t make a difference if you use the spread or the sticks in this or other recipes.
These cookies don’t spread out if you just leave them as balls. You have to flatten them. And I think the almond flour is necessary for these cookies.

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Marisa November 12, 2012 at 7:18 pm

These cookies are amazing! I love that they are easy to make and don’t call for expensive flours or xanthan gum like other gluten free cookie recipes. Oh, and I got 28 (1 Tbsp each) cookies out of dough.

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Marisa November 12, 2012 at 7:22 pm

out of *the dough

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Melissa November 12, 2012 at 7:18 pm

OMG Angela these cookies are AMAZING! I made these at my moms today and I kept saying I can’t believe they are vegan and gluten free! I *may* have eaten a bunch of them hehe
Defenitely a keeper.

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Marisa November 12, 2012 at 7:21 pm

And I had to flatten out the dough (they don’t spread out if they’re just in balls).

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Melissa November 12, 2012 at 7:53 pm

Mine spread out perfectly…and I rolled them into balls. they almost looked like snowballs melting into a puddle as they started to bake lol

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Renee November 30, 2012 at 11:47 am

I just made these Cookies, Oh my goodness they are fantastic!

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Valerie November 30, 2012 at 4:17 pm

I don’t mind using Earth Balance, however i was wondering if you’ve worked with Coconut Butter (like Artisan http://www.artisanafoods.com/products/coconut-butter or Nutiva Coconut Mana https://store.nutiva.com/coconut-manna/?gclid=CPHQztDO97MCFUdxQgodnTgAag); do you think i could use that instead and it would work okay?

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Angela (Oh She Glows) December 1, 2012 at 9:10 am

Hey Valerie, Hmm, Im not sure! Coconut butter doesnt have the same texture and it also firms up when cool, so im not sure how they would turn out in these. Let me know if you do try it out!

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Abolitionist Vegan December 2, 2012 at 10:16 pm

In my oven, 10 minutes made the cookies too hard, and slightly burnt on the bottom. 8 minutes is perfect. I guess it might depend on the size of the cookies you’re making. Also, a warning that these cookies expand like crazy. On one baking sheet, I could only put 6 cookies, and on the other, 8 cookies. It’s a tasty recipe though. Standard, delicious, sugary, fatty chocolate chip cookies. My not-so-picky palate can’t tell that they’re not made of wheat flour.

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Jennifer December 3, 2012 at 10:22 pm

I made these tonight. They turned out great! I didn’t have CF GF oats so I used Bob’s Red Mill GF all purpose flour with the almond flour. Was also out of Earth Balance so I used coconut oil for the margarine (all of it, including the EVOO part.). They spread out quite a bit and were flat and crisp/chewy but delicious! Thanks so much for the recipe! My first homemade vegan cookies, let alone also GF too! :)

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Rita January 16, 2013 at 12:59 am

Thank you so much for sharing your recipe. I made the cookies and they were delicious! I had just about given up on making a great vegan and gluten-free chocolate chip cookie. My husband loves them too! Next time I want to double the recipe.

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How To Lose Weight Fast April 25, 2013 at 11:53 pm

I enjoyed reading this. Thank a lot for taking the time. I’ll return back to read more and inform my coworkers about it.

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Derevaun May 26, 2013 at 2:02 pm

I have 3 people with egg allergy in my family. Cookies are the hardest thing to make great without eggs. These are great!’ Thank you so much. I have them pinned and will come back to them frequently.

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Stacey July 14, 2013 at 2:44 pm

What is a good alternative to oat flour? I am allergic to oats as well. Is rice, corn or amaranth flour an option?

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Angela (Oh She Glows) July 15, 2013 at 8:26 am

Hey Stacey, I haven’t tried anything but oat flour in this version, but I would probably try rice flour or maybe half rice flour and half all purpose GF flour to sub for the oat flour. Let me know how it goes if you try anything!

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Jessica August 13, 2013 at 6:46 pm

HI!!

I would really love to make this recipe!! I would like to know what you mean with “Earth Balance” and if I can replace it. I don´t live in the USA, so I don’t have this in my country.

Thanks for sharing this amazing recipe!

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Nina August 20, 2013 at 5:00 pm

I used coconut oil instead of the Earth Balance. I don’t used EB anymore because of the canol oil (some evidence not good for thyroid). I used 4 tbsp. coconut oil and 4 tbsp. grapeseed oil (has higher smoke point than olive oil and no taste). Worked just fine. Angela’s recipe are all so foolproof that substitutes are never a problem. Hope that helps!

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Nina August 20, 2013 at 5:11 pm

*canola oil

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Jessica August 16, 2013 at 5:50 pm

Hi!! can you tell me what product of Earth Balance do you use for this recipe.

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Christine September 15, 2013 at 2:33 pm

For sugar free version, do I just omit all the sugars? Thanks!

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Brandy October 1, 2013 at 3:30 pm

I have to say these cookies are by far the best tasting gluten free vegan cookies I have eaten. I only had one problem…they came out really greasy and although I spaced them pretty far on the cookie sheet they made 1 big cookie…..twice. Any suggestions? My earth balance butter was smushed so maybe I added too much? That being said, I will try again. Great flavor and my husband cannot wait to come home from work to try them.

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Karen November 10, 2013 at 11:07 pm

I just made these today for my local Buddhist meditation retreat, and they are delicious! The group serves vegan food, but there are also gluten intolerant members. I offered to make cookies for our tea ceremony, and these fit the bill. I could not get over how wonderful they tasted! My daughter is a vegan, and I try to incorporate as many vegan dishes into my diet as possible, but baking has always been challenging. This recipe has changed my mind! I look forward to trying your other cookie recipes.

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Sofia November 17, 2013 at 12:04 pm

Hi!!!!
First I need to thank you for having this blog, its been amazing and much more easy for me to become vegan. I’m from Colombia so, some of the ingridients are difficult to find. I whould like to know what is Earth Balance of how can I replace it.
Thank very much again!

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Cassy December 22, 2013 at 2:46 am

These look great ! Can I use oil instead of the butter ? Also an egg instead of the flax ?

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Patricia December 24, 2013 at 8:39 pm

I made a couple batches. The first was perfect, the best chocolate chip GF cookie I’ve had! The second came out ok, a little porous, and much crispier. I I used blanched vs non blanched almond flour for each batch. Would that make a difference?

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Angela (Oh She Glows) December 26, 2013 at 10:52 am

Hi Patricia, I do find the difference in almond flour vs almond meal can make a difference. That is probably what did it. Hope you enjoyed them anyway! :)

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MacKenzie December 29, 2013 at 10:12 am

Where do you find vegan, GF dark chocolate chips? I’m dying to find some;)

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Elizabeth Copeland January 1, 2014 at 7:19 pm

We use Enjoy Life brand, but they’re not dark chocolate. They have big chunks, and morsels.

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Matt Haines December 31, 2013 at 9:01 pm

So I made this recipe and the results were absolutely inedible. I was all disappointed and then realized that I mistook the bulgur wheat for turbinado sugar… hahahha. FAILURE. Will definitely try again with proper ingredients :)

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Angela (Oh She Glows) January 1, 2014 at 9:09 am

Oh bummer!!! hahah…sorry to hear that. Better luck next time!

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Elizabeth Copeland January 1, 2014 at 6:01 pm

I made these today. I used 1 cup millet ground, and 1/2 cup each buckwheat and sorghum. I wouldn’t use the buckwheat again, it’s gritty. In order to save the dough, which had the texture of wet sand, I had to use two eggs. I am not vegan, but we do eat a lot of vegan/vegetarian meals and snacks. Thanks for posting.

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Sophie February 22, 2014 at 3:55 am

These look so amazing! I’ve been craving chocolate chip cookies, but I don’t have earth balance where I live. Is there any way you could use canola oil instead?

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Arwen March 29, 2014 at 6:49 pm

You could try coconut oil! It’s solid, so I’d guess it would probably substitute pretty well. :)

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Shanda March 15, 2014 at 3:41 pm

Hi Angela,

Can I use Brown Rice flour or White rice flour, in place of almond flour?
I find the almond flour tast to distinct.

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Arwen March 29, 2014 at 6:48 pm

These are terrific! I had made them once as-is, but today I subbed coconut sugar for both sugars and added some rolled oats, coconut, pecans, and ¼ tsp almond extract. They made some pretty wicked cowboy cookies! :)

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Kathleen April 26, 2014 at 8:31 pm

Tried these tonight and they were my first baking fail from your website! :(
I’m not sure what I did wrong but I couldn’t get them off the pan in one piece so I’m now eating (delicious) cookie crumbs.
They also seemed very flat so I will try more flour next time.

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Helen June 20, 2014 at 2:46 pm

May I suggest using parchment paper to line your pans? Also, let them cool on the pan a few minutes before taking them off.

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Esther June 9, 2014 at 10:34 pm

Hi Angela,

I love your cookie recipe, it’s my go to whenever I have my gluten free company over, they are gone within minutes! I was wondering what you think I can substitute for the brown sugar ( coconut sugar?) and earth balance, thanks!!

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Helen June 20, 2014 at 2:45 pm

We aren’t gluten-free here. Heck, we aren’t even vegan, but we try to eat mostly plant-based food. I’ve made these cookies 3 times already (from the cookbook version) and we are addicted! I seriously don’t want to make any other cookies:-) I love the crispy/chewy texture and the flavour is sooo good. I LOVE THESE, can you tell?

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Helen June 20, 2014 at 2:50 pm

Oh I just noticed the cookbook version is quite different. I used coconut oil and it also calls for almond butter, so I used the Roasted Maple Almond Butter recipe and used that. (another favourite in our house- we are going through a lot of almonds!)

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Tara July 15, 2014 at 5:24 pm

I’ve recently had to eliminate wheat, dairy and eggs from my diet because they seem to cause my baby’s eczema to flare…finding this recipe has brought one of my favourite things back into my life! I didn’t have any oats on hand, but I did have some brown rice flour. I used one cup of that with one cup almond meal and the cookies are lovely. Not so thin as in your photos, I don’t know if that’s because of the flour substitution, but they are delicious! Thank you!

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Tanya Williams August 19, 2014 at 8:24 pm

Just made these and OMG….might be the best cookie I have ever tasted! Love the almond flour and the crisp is just right! Thank you!!!

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Karen August 21, 2014 at 6:18 pm

Hi Angela!
I love your vegan gluten-free choc chip cookie recipe!
Would you happen to have the nutritional breakdown?
Thanks!
-karen

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Yet October 4, 2014 at 9:11 pm

Can I use a sugar substitute like coco sugar? Thanks :)

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Chloe October 6, 2014 at 3:35 pm

Absolutely love these cookies! Paired with almond milk, they’re my go-to treat :)
Thank you so much for sharing this recipe!
~Chloe
http://onethousandsunsblog.wordpress.com

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Kathleen December 23, 2014 at 2:07 pm

Hi, Thank you for this recipe. Trying them out for my holiday baking gifts. I’ve never attempted vegan baking and had a couple questions- Does the Earth Balance need to be at room temp before mixing? Can I double this recipe and keep the taste & consistency of the cookie? Thanks again!

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Kathleen December 23, 2014 at 5:04 pm

well, i don’t know what i did wrong, but my cookies didn’t turn out anything like the ones pictured. something must have been off. they were really oily and so thin they never set properly. pretty disappointed. oh well.

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cindy January 8, 2015 at 5:01 pm

So i made them and they were/are incredible! this is the first comment ive ever made on here but oh my gosh!

I did change out the olive oil for coconut oil, and i didnt have measuring spoons so i guessed on the salt/baking soda step and also i beat the sugar and butter together and then added the oil instead of oil and butter.

Mine actually came out very soft and chewy it tastes no different from regular cookies in texture, but actual taste? soo much better. they taste better than they look also which idk how that is possible.

I’m a 15 yr old vegan who sucks at baking, so if i can do this so can you, its fool proof.

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Danielle January 21, 2015 at 12:06 pm

Hi Angela,

I am allergic to tree nuts. But I have been looking for a low sugar, vegan, tree nut free and gluten free choc chip cookie recipe! So tough. Any replacement for the almond flour? Also, is there a solution to keep the sugar to a minimum? What do you suggest?

been dying to find a recipe I can use, let me know! Thanks so much.

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Danielle January 21, 2015 at 12:09 pm

Also, what is the reason for olive oil? Can I sub avocado oil or coconut oil?

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Amy March 9, 2015 at 7:14 pm

Hi,

First of all I LOVE this recipe and am so grateful to have found it! The only problem is that I find 18-24 cookies to not be enough! I doubled the recipe once and just doubled all measurements, and it turned out ok. I also use almond meal because it’s cheaper than the almond flour and it works just fine.

So, 2 questions: if I triple it, will it be ok to triple measurements and is there anything else I can I use besides Earth balance with is almost $5 a container?

Thank you !

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Reem B March 25, 2015 at 2:52 pm

I am so so so upset :( and disappointed. I absolutely love cookies and I’ve started a vegan diet a while back and I really needed a good recipe but, where I live we don’t have any vegan butter. So I substituted the butter with coconut oil and the cookies completely failed. They looked okay & I thought they were fine but I put them in the oven for 8 minutes and they’re flat and square and stuck to each other. What else could I use instead of butter? I don’r know what to do. I want cookies, I love cookies but they completely failed!

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Crystal March 28, 2015 at 8:13 am

How did yours turn out so flat? Mine ended up chunky and thick :( I really wanted them flattened. Maybe I need to press mine flat

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Kelsey April 19, 2015 at 8:05 pm

Angela, these are one of the BEST cookies I’ve ever had, gluten free or not! They’re nutty, chewy, toasty–an entirely new and dreamy cookie experience. Love the earthiness. Perfection. Thank you so much for sharing. Much love from New Zealand!

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Jessica August 31, 2015 at 3:42 pm

Oh my word…these are so good! I am baking them now and can’t stop from eating the dough. Thanks for all your work on recipes.

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Sam (the Quantum Vegan) November 8, 2015 at 8:52 pm

I just ate one of these, and it tasted more like the chocolate chip cookies I remember from when I was a kid than just about any other vegan incarnation I’ve ever made or had. I LOVE the tiny touch of cinnamon and the chewiness/nuttiness from the almond flour.

Thank you times a million for these. I’ve been dealing with a potential wheat allergy but also craving chocolate chip cookies, and these hit the spot. I rarely eat dessert, so these were an especially nice treat!

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Rebecca November 22, 2015 at 10:07 am

These cookies are fantastic! I made the recipe as is. Even my picky 11-year old approved them! Now that they’ve been approved, I’m making a batch for a teacher appreciation meal.

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gr8shoes November 27, 2015 at 2:07 pm

This has become my go-to chocolate chip cookie recipe. Amazing! No one, and I mean no one misses the eggs, butter or gluten. I work with and write with a bunch of non-sensitive and carnivorous people and they don’t even question the ingredients. Brava!

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Vanessa June 11, 2016 at 8:59 am

What is earths balance? They look really yummy

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Michelle Rosenberg May 16, 2017 at 7:33 am

My partner is recovering from oral surgery and I’m on an elimination diet — between the two of us, our snack options are so limited that we almost wept in Trader Joe’s last night. I came to your blog hoping to find a treat we could both enjoy, and you didn’t disappoint! These cookies were fantastic and completely turned our night around. Thank you for giving us a delicious snack to enjoy together!

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Angela Liddon May 16, 2017 at 9:16 am

Oh, I’m so happy you found this recipe (at just the right moment, it sounds like!)! Sending you both all the best and well wishes. :)

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