These Vegan Gluten-Free Chocolate Chip Cookies are made with oat flour, brown rice flour, tapioca starch, and dairy-free chocolate morsels. A delicious eggless cookie recipe!
Freshly baked chocolate chip cookies might just be the best thing ever. Debatable, maybe. But safe to say loved by most.
If you are on the chocolate chip cookie train and need a more allergy-friendly version, this is your cookie.
Ingredients
Ready to bake? Let's do it. Here are the major ingredients you will need:
- Brown rice flour: Slightly sweet and nutty, this flour blends well with the wheat-like oat flour.
- Oat flour: This gluten-free flour adds a wheat-like flavor and texture. You can also make your own oat flour!
- Tapioca starch: This starch does double duty. It helps bind the ingredients together acting as an egg substitute and gluten substitute.
- Organic cane sugar: Less processed than other sugars and suitable for vegans.
- Coconut sugar: In addition to organic cane sugar, this recipe is made with coconut sugar and without brown sugar. Coconut sugar is lower glycemic and adds a similar flavor profile to brown sugar.
- Vegan butter: An easy dairy-free alternative to cow's milk butter.
- Unsweetened almond milk: Adds moisture and flavor!
- Vanilla extract: A pure vanilla extract is the way to go. It's rich vanilla flavor helps round out that classic chocolate chip cookie taste.
- Dairy-free chocolate chips or morsels: Get those melted chocolate puddles in every bite!
How to Make Vegan Chocolate Chip Cookies
Grab your mixing bowl. Here are the steps to these easy drop cookies:
- Preheat the oven to 350 degrees Fahrentheit. Line a baking sheet with parchment paper.
- Whisk the melted butter and both sugars together in a medium bowl, then add vanilla and almond milk.
- Place the oat flour, brown rice flour, tapioca starch, baking soda, and salt in a separate mixing bowl and whisk well to combine.
- Slowly add the dry ingredients to the wet, stirring until dough forms (dough will be loose).
- Fold in the chocolate chips and transfer bowl to refrigerator to chill for 30 minutes.
- Use a tablespoon or similar-sized scoop and drop cookie dough into even rows on cookie sheet about 2 inches apart.
- Bake for 10-11 minutes. Allow cookies to cool for 5 minutes on cookie sheet then transfer to a wire rack.
More Dairy-Free Cookie Recipes
Chocolate Peanut Butter Swirl Cookies
Air Fryer Oatmeal Chocolate Chip Cookies
Olive Oil Chocolate Chip Cookies
Vegan Gluten-Free Chocolate Chip Cookies
These Vegan Gluten-Free Chocolate Chip Cookies are made with oat flour, brown rice flour, and tapioca starch. A delicious eggless cookie recipe!
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Servings: 13
Calories: 203kcal
Ingredients
- 4 tablespoons vegan butter, melted
- ¼ cup (55g) organic cane sugar
- ¼ cup (40g) coconut sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsweetened almond milk
- ½ cup (55g) gluten-free oat flour
- ¼ cup + 1 tablespoon (35g) tapioca starch
- ½ cup (66g) brown rice flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾-1 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrentheit. Line a baking sheet with parchment paper.
- Whisk the melted butter and both sugars together, then add vanilla and almond milk in a medium bowl.
- Place the oat flour, brown rice flour, tapioca starch, baking soda, and salt in a separate mixing bowl and whisk well to combine.
- Slowly add the dry ingredients to the wet, stirring until dough forms. Fold in the chocolate chips and transfer bowl to refrigerater to chill for 30 minutes. (Dough will be loose before chilling. After chilling it may have a sheen on top that makes it look more liquid-like. Do a test scoop - it should be solid enough after 30 min.)
- Use a tablespoon or similar-sized scoop and drop cookie dough into even rows on cookie sheet about 2 inches apart.
- Bake for 10-12 minutes. (11 minutes gives a nice, soft middle) Allow cookies to cool for 5 minutes on cookie sheet then transfer to a wire rack.
- Store in an airtight container for 3-4 days.
Nutrition
Serving: 1cookie | Calories: 203kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 155mg | Potassium: 64mg | Fiber: 2g | Sugar: 13g | Calcium: 24mg | Iron: 1mg
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Sarah
With a few alternations, this makes a wonderful cake. It sounds crazy but if you add almond butter, extra baking soda, and flax seed eggs it's no longer a cookie but a cake. I also don't do much oil and butter, so I only use water for that. I also take out the chocolate and use cinnamon. It turns out great and not at all cookie like. It was a surprise when it happened, but no regrets.
Tessa
That's awesome! Thanks, Sarah!
Ali
These turned out great. Thank you Salted Plains for another great recipe!
Tessa
Thank you, Ali! So glad you enjoyed them!
Alene
I can't eat rice. Is there something that could replace the 1/2 cup brown rice flour? Thank you.
Tessa
Hi Alene! I have not tested this recipe without the brown rice flour, so I don't know exactly what the result would be. I think that oat flour, sorgham flour, or almond flour would probably be the best substitute by weight. Although this will change the texture of the cookie. I do have other chocolate chip cookie recipes on my site that don't use brown rice flour. Thank you!