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Gluten-Free Vegan Chocolate Chip Cookies

Coconut-Almond Chocolate Chip Cookies
adapted from Tartelette and Gluten-Free Goddess (I used her recipe for a GF flour mix.)

  • Total Time: 32 minutes
  • Yield: 3-4 dozen 1x

Ingredients

Units Scale
  • 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
  • 1112 ounce package vegan semi-sweet or bittersweet chocolate chips
  • 1 cup unsweetened shredded coconut, toasted
  • 1/2 cup almonds, lightly toasted, roughly chopped

Instructions

  1. 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.
  2. 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.
  3. With the mixer running, beat in the flax and water mixture, followed by the vanilla extract.
  4. Add half of the dry ingredients and mix until just combined. Scrape down sides of the bowl. Add the remaining dry ingredients.
  5. By hand, stir in the chocolate chips, coconut, and almonds. Cover the bowl and refrigerate until dough is firm.
  6. To bake: Preheat oven to 350° F. Line two rimmed baking sheets with parchment paper.
  7. 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.
  8. Bake the cookies for 12 minutes, rotating the baking sheet top to bottom and front to back halfway through baking time.
  9. 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.

 

Notes

  • 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.
  • Author: Lindsey Johnson
  • 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