This is my current go-to vegan and gluten-free cookie recipe. I have many cookie recipes on this blog but here are the reasons I am loving this one now:
- The BEST consistency - they are soft-baked but ever so slightly crispy on the outside. They stay together perfectly and do not crumble.
- Healthy and allergy-friendly but no crazy ingredients like arrowroot powder, apple sauce or flaxseed. I've used these in the past and they work great but not everyone feels comfortable baking with these ingredients or has them on hand at all times. I wanted to create a classic cookie recipe that tastes like the real deal with nutritious ingredients that you would be more likely to have in your pantry. The flour for this recipe is a 50/50 combo of almond flour and whole grain oats. Together, it provides the perfect consistency, flavor and nutrition profile offering whole grains, plant-based protein and healthy fats. I also went for vegan butter instead of almond butter which I use in many other cookie recipes. Almond butter would work great too but I find the vegan, soy-free butter makes it a bit more decadent.
- Refined sugar-free and perfectly sweetened - I used just ¼ cup of maple syrup in the entire batch and was pleased with the level of sweetness. Maple syrup is unrefined making it a great option for a healthier cookie. Of course your chocolate chunks contain sugar so just go for a darker chocolate which usually means less added sugar.
I make cookies at least weekly with my girls. They love to measure, stir and of course lick any leftover cookie dough. Since this recipe is egg-free it is perfectly safe.
A batch of these cookies never lasts more than a day or two in our household. I have served these to non-vegan, non-gluten-free crowds and have been asked for the recipe every time. People are always shocked to learn how healthy they are.
The salty, chocolate-y combination never disappoints. Put into cookie form and you have a winning dessert every time.
This cookie recipe is vegan, soy-free, gluten-free, peanut-free and refined sugar-free. If you give it a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations.
Gluten-Free and Vegan Chocolate Chunk Cookies with Sea Salt
- Total Time: 20 mins
- Yield: 12 1x
- Diet: Vegan
Description
These soft-baked gluten-free and vegan cookies are a classic in our household. They taste like the real deal and yet are refined sugar-free and full of whole grains, healthy fats and plant-based protein.
Ingredients
- 1 cup super-fine blanched almond flour (not almond meal)
- ¾ cup gluten-free oat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup vegan, soy-free butter, slightly softened (I love Miyoko vegan butter or you can sub coconut oil)
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ⅓ cup vegan and refined sugar free dark chocolate chips (plus more for topping)
- sprinkle of flaked sea salt (optional)
Instructions
- Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Add almond flour, oat flour, baking soda and salt to a medium-sized mixing bowl and whisk to fully combine.
- Add the wet ingredients (softened butter or coconut oil), maple syrup and vanilla extract) and combine using a hand mixer. Fold in the chocolate chips.
- Using a retractable cookie scoop, make 12 cookies (about 1.5 tablespoons in size each) and place on your prepared baking sheet. Add extra chocolate chips on top if desired. Bake for 8 minutes.
- Remove from oven and sprinkle with flaked sea salt if desired. Allow the cookies to cool directly on the baking sheet for 15 minutes before moving to a cooling rack to fully cool. They will harden as they cool so be sure to wait to handle them until they have fully cooled. Enjoy after they have fully cooled or store in an airtight container for up to 5 days.
Equipment
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refined sugar-free, vegan dark chocolate (use code ELAINE for 10% off)
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- Prep Time: 10 mins
- Cook Time: 8
- Category: Dessert
- Method: Oven Baked
Keywords: vegan and gluten-free healthy chocolate chip cookie
Allison says
Hi! Could all oat flour be used?! My little is allergic to most nuts (except walnut and pistachio!) and coconut. I’d love to make these! Looks so yummy ♥️
Elaine Gordon says
Yes but then I would suggest increasing the liquids a bit since oats absorb more liquid than almond flour does. I added the almond flour to give it a lighter texture. With all oats it can be a bit dense but it should still work. It might take a little tweaking but I think it should work for you just fine. Please let me know if you get a chance! Thank you and good luck!
Abbey Hayes says
A family favorite recipe! They taste like my moms chocolate cup cookies from my childhood.
Elaine Gordon says
Aw, thank you so much, Abbey! What a compliment! That really means a lot to me! They are my all-time favorite chocolate chip cookie recipe and I'm glad your family is able to enjoy it too! 🙂 Best, Elaine
Stacey says
These are the best cookies I’ve ever made and I even mean compared to non-GF cookies! The recipe was super quick and easy and the cookies were a huge hit with the entire family! Thanks, Elaine!!
Elaine Gordon says
Wow! Thank you so much, Stacey! I'm so happy to hear that you love them as much as we do! 🙂 Best, Elaine
Marilyn says
You hit a home run! Cookies are yummy. No complaints. My husband loves them and I just love the fact that they are not processed and I can self regulate myself from indulging too many.
Elaine Gordon says
Thank you so much, Marilyn! I'm so happy to hear you all loved them so much. I made them this afternoon as well! Best, Elaine
Sarah P says
These are soooo good!! I have made them multiple times and ended up making some swaps—I replaced all of the oil for mashed sweet potato and I used date syrup in place of maple syrup. They turned out delicious!!
Elaine Gordon says
Thank you so much, Sarah! I'm so happy to hear you have been loving these. I love how you made them your own too. Thank you for the five star rating. Best, Elaine
Aya Kitamura says
Made this cookie with chocolate chips and also raisins! I made these more than 8 times cuz they are so easy, simple and healthy but yet so yummy! My go to recipe for sure!! Love love love it!!
Elaine Gordon says
Thank you so much, Aya! So happy to hear how much you enjoy this recipe! Best, Elaine
Lisa says
I've made this recipe a few times and I think I've perfected it! This last time I accidentally over-melted the vegan butter but I think that made them even gooey-er which I ended up liking better than the other times I've made this recipe! It's so tasty, Elaine, thank you for making this recipe for those of us who feel like we are EVERYTHING-free! I love this one and your peppermint cookies you posted over Christmas time. You're a genius!
Elaine Gordon says
Aw, thank you so much, Lisa! Sounds like you are a cookie monster like me :). I'm glad you found the perfect balance of ingredients to make them the perfect texture for you. I'm so happy to hear that I was able to help another "everything-free" person enjoy some fun food! That is the main reason I started this blog so I love to hear that! Best, Elaine