Vegan and Gluten-Free Chocolate Chip Cookies

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

IMG 1976 thumb   Vegan and Gluten Free Chocolate Chip Cookies

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. :)

IMG 2004 thumb   Vegan and Gluten Free Chocolate Chip Cookies

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:

IMG 2017 thumb   Vegan and Gluten Free Chocolate Chip Cookies

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)

IMG 2006 thumb   Vegan and Gluten Free Chocolate Chip Cookies

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:

IMG 2011 thumb   Vegan and Gluten Free Chocolate Chip Cookies

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)

IMG 2012 thumb   Vegan and Gluten Free Chocolate Chip Cookies

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:

IMG 1984 thumb   Vegan and Gluten Free Chocolate Chip Cookies

…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.

IMG 1986 thumb   Vegan and Gluten Free Chocolate Chip Cookies

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.

IMG 1995 thumb   Vegan and Gluten Free Chocolate Chip Cookies

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:

IMG 2017 2 thumb   Vegan and Gluten Free Chocolate Chip Cookies

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.

IMG 1995 2 thumb   Vegan and Gluten Free Chocolate Chip Cookies

 

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!

IMG 2001 thumb   Vegan and Gluten Free Chocolate Chip Cookies

Have a great Friday cookie monsters!

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{ 182 comments… read them below or add one }

Heather @ Side of Sneakers September 16, 2011

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

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

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

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

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

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

Thank you Toni!

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Aine @ Something to Chew Over September 16, 2011

I love a chewy cookie! These look great :)

Have a great weekend Angela!

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Kaitlyn@TheTieDyeFiles September 16, 2011

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

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

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

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

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

oh that sounds great!

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Jessica September 16, 2011

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

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

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Kate September 16, 2011

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

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

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

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

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

Will do, thanks!

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jordanarae September 16, 2011

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

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

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AGS September 16, 2011

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

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

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

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

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

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

Thanks for the tip :)

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The Healthy Hipster September 16, 2011

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

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

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

I hope you enjoy them!

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Jenny @ Simply Be...me September 16, 2011

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

haha sadly, no.

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Holly @ The Runny Egg September 16, 2011

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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katie@ KatieDid September 16, 2011

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

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

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

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

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

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

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

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

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Lauren @ What Lauren Likes September 16, 2011

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

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Amber K September 16, 2011

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

“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

DEE-VIIINE. I. TELL. YOU.

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whitney September 16, 2011

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

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

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

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

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LauraJayne September 16, 2011

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

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

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

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

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Moni'sMeals September 16, 2011

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

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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