Vegan and Gluten-Free Chocolate Chip Cookies


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


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. :)


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:


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)


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:


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)


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:


…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.


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.


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:


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.



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


  • 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!


Have a great Friday cookie monsters!

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{ 204 comments… read them below or add one }

Diana @ frontyardfoodie September 18, 2011

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!


Anne September 19, 2011

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


Stacy September 19, 2011

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


Maureen September 19, 2011

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?


Angela (Oh She Glows) September 19, 2011

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.


Laura September 20, 2011

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.


Tracy September 20, 2011

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! :)


Meredith September 20, 2011

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?


Angela (Oh She Glows) September 21, 2011

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


Kaaren September 22, 2011

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.


Alexandria Lewis September 22, 2011

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!


Vicky September 23, 2011

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


bozly September 24, 2011

mouth watering just reading about them carnt wait to try


Kristin (Cook, Bake, Nibble) September 25, 2011

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 :)



Mim September 28, 2011

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 :)


Gluten Free Cookies September 29, 2011

Thanks I like this site very much


Susan Kelley October 25, 2011

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!


Caroline November 3, 2011

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!!


Sherri April 29, 2012

Thank you!!!!


Mary June 16, 2012

Just made these and they are AWESOME. Thank you!


Mary July 14, 2012

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


Angela (Oh She Glows) July 15, 2012

so glad to hear that Mary! :)


Nina August 11, 2012

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!


Becca Williams October 13, 2012

Hey Angela,

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


Farzana October 16, 2012

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 !!


Sarah E. October 26, 2012

Hi Angela! I riffed off of you and wrote a similar recipe (paying homage to your greatness, of course!) See it here:


Angela (Oh She Glows) October 27, 2012

looks lovely! Thanks for sharing.


Bridgette October 29, 2012

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!


raechel November 4, 2012

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! : )


Heather S November 7, 2012

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 !


Angela (Oh She Glows) November 8, 2012

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


Heather S November 9, 2012

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?


Marisa November 12, 2012

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.


Marisa November 12, 2012

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.


Marisa November 12, 2012

out of *the dough


Melissa November 12, 2012

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.


Marisa November 12, 2012

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


Melissa November 12, 2012

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


Renee November 30, 2012

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


Valerie November 30, 2012

I don’t mind using Earth Balance, however i was wondering if you’ve worked with Coconut Butter (like Artisan or Nutiva Coconut Mana; do you think i could use that instead and it would work okay?


Angela (Oh She Glows) December 1, 2012

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!


Abolitionist Vegan December 2, 2012

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.


Jennifer December 3, 2012

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! :)


Rita January 16, 2013

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.


How To Lose Weight Fast April 25, 2013

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


Derevaun May 26, 2013

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.


Stacey July 14, 2013

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


Angela (Oh She Glows) July 15, 2013

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!


Jessica August 13, 2013


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!


Nina August 20, 2013

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!


Nina August 20, 2013

*canola oil


Jessica August 16, 2013

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


Christine September 15, 2013

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


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