vegan-chocolate chip cookies-gluten free

Gluten Free Vegan Chocolate Chip Cookies

Vegan, gluten free chocolate chip cookies following the Minimalist Baker’s recipe.


  • 1/4 cup coconut oil (soft or melted)
  • 1/3 cup coconut or organic cane sugar
  • 2 Tbsp almond butter (if unsalted, add 1/8 tsp more salt // or sub other nut butter)
  • 3 Tbsp aquafaba (chickpea brine – guide here)
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 1/3 cup brown rice (she used almond flour, brown rice flour is pretty good too)
  • 1/2 cup desiccated coconut
  • 3/4 cup vegan dark chocolate chips


  1. To a large mixing bowl, add coconut oil, coconut (or cane) sugar, almond butter, aquafaba, salt, and baking powder and stir/whisk to combine.
  2. Add almond flour and coconut and mix again. It won’t be so thick that you can’t continue mixing it, but it should appear “doughy.”
  3. Stir in chocolate chips, cover, and refrigerate overnight or for at least 30 minutes.
  4. Preheat oven to 350 degrees F (176 C). Once chilled, scoop out rounded Tablespoon amounts of dough (I like this scoop) and place them 2 inches apart on a bare or parchment-lined baking sheet (use more baking sheets if making a larger batch). Press down slightly to flatten (see photo).
  5. Bake for 12-16 minutes or until the edges are just slightly golden brown and the tops appear dry. Remove from oven and let rest on the pan for 5 minutes. Then transfer to a cooling rack or a serving plate.


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