Vegan and Gluten-Free Chocolate Chip Cookies

190 comments

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.

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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.

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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{ 190 comments… read them below or add one }

Donna @ Life of a Happy Blonde September 16, 2011

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

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

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

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amanda September 16, 2011

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

glad to hear that! :)

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laura September 16, 2011

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

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josephine September 16, 2011

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

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

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

Do you ship internationally?…yum!

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Lin September 16, 2011

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

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

Quinoa flour makes delicious cookies! And brown rice flour.

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Angela (Oh She Glows) September 16, 2011

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

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

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

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bitt of raw September 16, 2011

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

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

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

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

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Kathleen Ojo September 16, 2011

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

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

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

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

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bitt of raw September 16, 2011

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

aww that makes sense about teff!

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Alexis @ hummusapien September 16, 2011

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

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

:) I can hear his voice now!

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Stephanie September 16, 2011

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

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Leanne @ Healthful Pursuit September 16, 2011

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

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

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

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

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

These are all kinds of wonderful. Yum!

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angela @ PattycakesnPancakes September 16, 2011

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

dont put ideas in my head heh ;)

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Nicola September 17, 2011

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

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Jessica September 17, 2011

perfect recipe to begin a weekend with…

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Vicky September 17, 2011

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

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kaila @ healthy helper! September 17, 2011

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

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

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

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

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Angela (Oh She Glows) September 17, 2011

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

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

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Jess@atasteofconfidence September 17, 2011

Looking forward to the apple butter recipe!

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maggie September 17, 2011

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

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

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Carrie September 17, 2011

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

Oh my gosh. Those sound AMAZING! :D

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Rebecca C September 18, 2011

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

Glad you enjoyed them!!

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Angela @ Eat Spin Run Repeat September 18, 2011

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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