Vegan and Gluten-Free Chocolate Chip Cookies

208 comments

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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{ 41 comments… read them below or add one }

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Michelle Rosenberg May 16, 2017

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

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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Vanessa June 11, 2016

What is earths balance? They look really yummy

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gr8shoes November 27, 2015

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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Rebecca November 22, 2015

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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Sam (the Quantum Vegan) November 8, 2015

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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Jessica August 31, 2015

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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Kelsey April 19, 2015

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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Crystal March 28, 2015

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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Reem B March 25, 2015

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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Amy March 9, 2015

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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Danielle January 21, 2015

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

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Danielle January 21, 2015

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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cindy January 8, 2015

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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Kathleen December 23, 2014

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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Kathleen December 23, 2014

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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Chloe October 6, 2014

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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Yet October 4, 2014

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

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Karen August 21, 2014

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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Tanya Williams August 19, 2014

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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Tara July 15, 2014

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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Helen June 20, 2014

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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Helen June 20, 2014

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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Esther June 9, 2014

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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Kathleen April 26, 2014

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

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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Arwen March 29, 2014

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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Shanda March 15, 2014

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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Sophie February 22, 2014

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

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

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Elizabeth Copeland January 1, 2014

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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Matt Haines December 31, 2013

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

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

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MacKenzie December 29, 2013

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

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Elizabeth Copeland January 1, 2014

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

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Patricia December 24, 2013

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

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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Cassy December 22, 2013

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

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Sofia November 17, 2013

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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Karen November 10, 2013

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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Brandy October 1, 2013

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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