C is for coconut, chocolate chip, and cookies. While we’re talking letters, V is for vegan and GF is for gluten-free. All of which describe these tasty, tasty gluten-free vegan chocolate chip cookies. The name is a mouthful, just like the cookies.
As I’ve dabbled in creating vegan and gluten-free recipes, it’s hard to not experiment with cookie recipes. Who doesn’t like cookies? No one. Absolutely no one. In fact, people who are vegan and gluten-free (I’m guessing) are especially fond of cookies because it’s so hard to find recipes or packaged cookies that tick off all the boxes. I am “people.” I am especially fond of the aforementioned cookies. If only you knew how hard it is to resist the urge to call myself the Cookie Momster. ANYWAY.
Making Gluten-Free Vegan Chocolate Chip Cookies, A Love Story
I love cookies. I adore them. I already kinda called myself the Cookie Momster. Gluten-free and vegan baking can be an exercise in patience. Yet, I love the experimentation process just as much as I love the final product. Gluten-Free Vegan Chocolate Cookies, particularly the recipe below, have my whole heart. I may go out on a ledge and deem them my very favorite cookie recipe of all time– gluten-free, vegan, or otherwise.
Gluten-free vegan baking is expensive. Period. That’s the part I don’t love. Yet here we are.
If you have celiac disease, like me, then you have to be particularly careful about cross-contamination. That being said, sometimes I can tolerate packaged items that don’t specifically say “gluten-free.” Please make sure that you do what is best for you and your health needs, mmkay?
There is a great Indian market nearby where I live. I love that store for many reasons, but especially because I can score big bags of gluten-free flours and starches. My favorites are jowar (sorghum), amaranth, and millet flours. (Remember my caveat: a lot of imported packaged and bulk gluten-free flours may not be certified GF.) All three flours have great flavor and add a fantastic almost-wheat-like texture to these chocolate chip cookies.
Would you believe I have more love to profess? We haven’t even talked about chocolate chips, toasted coconut, and roasted, chopped almonds yet….but we will. Also, I always have coconut oil in the cupboard. The unctuous flavor of coconut oil coupled with dark chocolate, almonds, and toasted coconut is sheer perfection. Mmmm….C is for cookie…H is for hurry. Hurry! Make some cookies! E is for eat! I could keep going, but really, just go make these cookies and come back and tell me how good they are.
Tips and Helpful Hints
Baking is science. It’s mixing “elements” together, adding heat, and changing their form. As such, baking requires experimentation, tweaking, and patience. Different brands or types of flour, sugar, coconut oil, and other ingredients differ. These factors may cause the baked cookies to look different from the ones pictured.
A good rule of thumb when making cookies is to bake one or two sacrificial cookies to see how they bake up. If they are flat and spread too much, then it’s necessary to add extra flour or chill the dough for a bit longer. Sometimes that means lowering the baking temp by 25°F or so and allowing for a longer baking time. If these don’t turn out perfectly, don’t blame yourself or the recipe; know that sometimes recipes fail and it’s out of our control.
Read the comments to see what other people have to say after they’ve made this recipe. If there are too many chocolate chips, next time add fewer, for example. I’ve included notes in the recipe to help navigate and trouble-shoot any potential problems. In any case, I hope you’ll give these try. They taste like an Almond Joy chocolate chip cookie, but even better.Print
- 1 cup sorghum flour (jowar)
- 1 cup tapioca starch
- 1/2 cup amaranth or millet flour
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder, preferably aluminum-free
- 1 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 8 ounces solid extra-virgin coconut oil
- 1 cup brown sugar
- 1 cup white sugar
- 2 tablespoons ground flax seed plus 6 Tbsp. water (mix and let sit for 5 minutes)
- 2 teaspoons vanilla extract
- 11–12 ounce package vegan semi-sweet or bittersweet chocolate chips
- 1 cup unsweetened shredded coconut, toasted
- 1/2 cup almonds, lightly toasted, roughly chopped
- Whisk sorghum flour, tapioca starch, amaranth flour, xanthan gum, baking powder, baking soda, and salt together until no lumps remain and all ingredient are well-combined. Set aside.
- Place coconut oil and sugars in the bowl of a stand mixer fitter with the beater attachment or in a large mixing bowl. Using an electric stand or hand mixer, beat the coconut oil and sugar until combined. Depending on the room temperature, this may take more or less time.
- With the mixer running, beat in the flax and water mixture, followed by the vanilla extract.
- Add half of the dry ingredients and mix until just combined. Scrape down sides of the bowl. Add the remaining dry ingredients.
- By hand, stir in the chocolate chips, coconut, and almonds. Cover the bowl and refrigerate until dough is firm.
- To bake: Preheat oven to 350° F. Line two rimmed baking sheets with parchment paper.
- Using a small, spring-loaded ice cream scoop or tablespoon, drop heaping tablespoonfuls of dough onto the parchment-lined baking sheets. Leave a little room between the cookies to allow for spreading.
- Bake the cookies for 12 minutes, rotating the baking sheet top to bottom and front to back halfway through baking time.
- Remove cookies from the oven and allow them to cool completely on the baking sheet. Transfer cooked to an airtight container. Cookies are at their best the first 1-2 days after baking. The cookies can be stored for several weeks in an airtight container at room temperature, or for several months in the freezer.
- Cookies are best eaten within 1-2 days after baking. Though they may become a little dry and crisp, they will still be delicious!
- The dough can be scooped and formed into balls and frozen in an airtight container until ready to bake. Do not thaw first; add a few minutes to the baking time.
- If desired, substitute your favorite gluten-free flour blend for sorghum, tapioca, and amaranth flour. Omit the xanthan gum if the blend contains it or another gum/stabilizer.
- If you are using wheat flour, use 2 1/2 to 3 cups of all-purpose flour for the gluten-free flours and omit the xanthan gum.
- Whole eggs may be substituted for the ground flax and water. You can also use 2 eggs in place of the flax mixture.
- Butter can be substituted for the coconut oil 1:1, or use half butter (or vegan buttery sticks) and half coconut oil.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Healthy
- Diet: Gluten Free
Keywords: gluten-free, gluten-free chocolate chip cookies, chocolate chip, cookies, gluten-free cookies, vegan, vegan chocolate chip cookies
(Here–I saved you a bite.)