Vegan Gluten-Free Chocolate Chip Cookies
Updated Sept. 12, 2025
- Total Time
- 2 hours, 10 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes plus 1 ½ hours freezing time
- Rating
- Comments
- Read comments
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Ingredients
- 2cups plus 2 tablespoons/435 grams packed light brown sugar
- 2⅓cups/240 grams almond flour
- 2¼ cups/200 grams oat flour
- 2½teaspoons baking soda
- ¾teaspoon fine sea salt
- ½cup/115 milliliters almond or other nondairy milk
- ¼cup/56 grams vegan butter, preferably soy free, melted
- 1tablespoon vanilla extract
- 1(9-ounce/255-gram) bag vegan mini chocolate chips
Nutritional analysis per serving (36 servings)
199 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 28 grams sugars; 3 grams protein; 114 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large mixing bowl, whisk together the brown sugar, almond flour, oat flour, baking soda and salt.
- Step 2
Add the almond milk, vegan butter and vanilla, and use your hands or a spatula to combine, kneading until it comes together into a sticky, wet, batter-like dough. (You can also make this in an electric mixer if that’s more convenient.) Mix in the chocolate chips.
- Step 3
Line two baking sheets with parchment. Use a 2-ounce cookie scoop or a ¼ cup measuring cup to form cookies, placing them close together on the pans. Freeze for at least 1½ hours. (If freezing for longer, transfer the frozen cookie balls to a container or resealable plastic bag before storing in the freezer for up to 3 months.)
- Step 4
Heat oven to 350 degrees. Arrange the frozen cookies 2 inches apart on parchment-lined cookie sheets. Bake for 8 minutes. Rotate trays, and bake until the cookies are golden at the edges and firm in the center, 5 to 10 minutes longer. Remove from the oven, bang tray once on the counter to let cookies crackle a bit, and transfer the pans to racks to cool.
Private Notes
Comments
Hi All - Thanks to everyone's notes, the recipe has been corrected. Use 1/4 cup butter (56 grams) and add the vanilla with the vegan butter. And yes, the cookies will work using dairy milk and butter.
I wonder if you could use dairy milk and butter if you don't need them to be vegan? Thanks Melissa for a great recipe!
Has anyone tried these with regular butter? Planning to make these but will only use real butter. Is it a 1:1 swap?
For those looking for brown sugar substitutions: When replacing a cup of brown sugar with a combination of tahini and maple syrup, first, use about 2/3 cup of the combined liquid sweeteners (around 1/3 cup tahini and 1/3 cup maple syrup, adjust to your preference) for every cup of brown sugar called for in the recipe, and then reduce other liquids in the recipe by approximately 1/4 cup to accommodate the added moisture from the liquid sweeteners. You may also need to reduce the oven temperature.
Just realised I bought salted vegan butter. Is unsalted assumed if not specified? What have folks been using?
I really wish these 'gluten free' recipes based on oat flour would explain that regular oat flour and other oat products are NOT considered gluten free. You must buy specifically labeled gluten free oat products if you actually need these to be gluten free. Also, if you are making these for someone with Celiac disease, be advised that about 10% of people with Celiac cannot eat oats of any kind - even the ones marked 'gluten free'.