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
Advertisement
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.
Powered by
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?
I found the dough impossibly sticky until I hit upon the idea of freezing it for a while (refrigeration alone didn’t work) BEFORE forming it in to cookies: much easier to handle that way. Delicious and interesting texture. Lovely to have a cookie that both my celiac relative and vegan relative can enjoy along with everyone else! Great hit at Thanksgiving. Thanks Melissa!
Love these! Regarding the number of cookies…what I’ve found is that measuring the dry ingredients vs weighing the dry ingredients leads to two totally different experiences. When we measure with the ol’ measuring cups, I think this ends up using more of the flours. The cookies look more like a traditional choc chip cookie (pudgy in the middle) - and we’re able to usually get in the high 20s to low 30s depending on how we’re feeling about our dough ball size that day. Just eyeballing it. Today I used the kitchen scale I got as a gift for the first time, and noticed that the weighed flours are quite a bit less, volume-wise, than the measured. I also weighed out 2 oz balls bc why not just weigh everything? And whaddya know - We got 22 balls. The dough was more wet, and the cookies, upon baking, spread out flat - much more like they are at the actual LB Kitchen (where we’re lucky enough to eat every so often). We generally keep a freezer bag of frozen dough balls going each week, and can bake them to order each night after dinner.
Used earth balance butter and oat milk.