With nut allergies becoming more prevalent, I’ve been looking to create a vegan and gluten-free cookie that is nut-free, as well. This turned out to be quite a challenge!
First, I tried adapting my favorite Paleo Chocolate Chip Cookies , using oat flour instead of almond meal, but the result didn’t hold together well. I realized that oat flour requires an egg-like binder, such as a banana or a “flax egg,” and since I didn’t want a banana-flavored cookie, a flax egg seemed like the best choice. However, I should mention that I actually prefer to use ground chia seeds over flax seeds, in most cases, as I find their flavor blends more seamlessly into baked goods.
During the recipe development process earlier this month, I posted one of my trials on Instagram , mentioning how the cookies tasted good, but I still felt like they were missing something. (I’m very particular when it comes to cookies!) Kelly, from Cut Cut Sew , saw my Instagram post and kindly offered to share her own recipe with me, passed down from her sister-in-law. So, we all have her to thank for helping this recipe come to life.
The resulting cookies are lightly sweetened, with a crisp outside and soft, tender inside– just the way I like them. I hope you all enjoy them, too!
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Vegan & Gluten-Free Chocolate Chip Cookies Makes 12 cookies
Adapted from Kelly at Cut Cut Sew
Ingredients:
1 3/4 cup gluten-free oat flour* 3/4 cup coconut sugar 2 flax or chia “eggs” (recipe here ) 1/3 cup melted coconut oil 1 teaspoon vanilla extract 1/4 teaspoon salt 3/4 cup dark chocolate chips
*I made the oat flour at home by grinding gluten-free rolled oats in my blender.
Directions:
Preheat the oven to 350F and line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, chia eggs, oil, vanilla and salt, and stir well to create a uniform dough. Fold in the chocolate chips, then scoop the dough onto the lined baking sheet, leaving about 1 1/2-inches of space between the cookies. Gently flatten the dough with your fingers, as these cookies won’t spread too much with baking.
Bake for 10-12 minutes at 350F, until the cookies are lightly golden and the edges are firm. Cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely.
IngredientsUS CustomaryMetric1x2x3x
- 1 3/4 cup gluten-free oat flour*
- 3/4 cup coconut sugar
- 2 flax or chia “eggs” (recipe here)
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
- *I made the oat flour at home by grinding gluten-free rolled oats in my blender.
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, chia eggs, oil, vanilla and salt, and stir well to create a uniform dough. Fold in the chocolate chips, then scoop the dough onto the lined baking sheet, leaving about 1 1/2-inches of space between the cookies. Gently flatten the dough with your fingers, as these cookies won’t spread too much with baking.
- Bake for 10-12 minutes at 350F, until the cookies are lightly golden and the edges are firm. Cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Nutrition
Per Serving: Calories: 233, Fat: 10g, Carbohydrates: 34g, Fiber: 3g, Protein: 5g
Notes:
- Non-vegans can substitute real butter for coconut oil, if you prefer. I haven’t tried making this recipe with real eggs, so I’m not sure if you’d need 1 or 2 eggs for this recipe– please leave a comment below if you try it out!
- For a grain-free vegan cookie, try my Paleo Chocolate Chip Cookie recipe instead.
Enjoy!
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Reader Feedback: What’s your favorite flour to bake with? I’m partial to nut and seed flours, but I also enjoy grinding my own flour from oats and buckwheat.
Vegan & Gluten-Free Chocolate Chip Cookies
Ingredients
- 1 3/4 cup gluten-free oat flour*
- 3/4 cup coconut sugar
- 2 flax or chia “eggs” (recipe here)
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
- *I made the oat flour at home by grinding gluten-free rolled oats in my blender.
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, chia eggs, oil, vanilla and salt, and stir well to create a uniform dough. Fold in the chocolate chips, then scoop the dough onto the lined baking sheet, leaving about 1 1/2-inches of space between the cookies. Gently flatten the dough with your fingers, as these cookies won’t spread too much with baking.
- Bake for 10-12 minutes at 350F, until the cookies are lightly golden and the edges are firm. Cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Nutrition
https://detoxinista.com/vegan-gluten-free-chocolate-chip-cookies/
