Vegan Gluten-Free Chocolate Chip Cookies
Updated Sept. 11, 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?
Can I skip the freezing step? What will be the consequences?
I halved the sugar (per another comment) but then doubled the liquid PLUS needed to add at least 1/4 cup more (I used Stevia maple syrup) and the batter still did not reach a "sticky, wet, batter-like dough"! I made this the first time and they were like dry hockey pucks. I'm trying a second time today and just kept adding non-dairy milk until it was wet enough. Fingers crossed.
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!