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Gluten Free Vegan Chocolate Chip Cookies

38 Comments

There are some things in life that are just non-negotiable. Try as I might, I cannot live without chocolate chip cookies. That’s why, when I recently embarked on a soul-crushing elimination diet to try and determine whether I have some food intolerances, I started having withdrawal. I mean, I got a serious jonesin’ for a pastry of any kind. (Y’all who read my recent anti-dieting post have my permission to ridicule me now.)

To make a long story short, I’m temporarily (hopefully) off wheat, dairy, soy, corn, eggs, coffee (ouch!), nuts, and probably some other things I can’t think of at the moment. What else is there, you may ask? Well, let me tell you, there’s not much. So, yeah, I’m eating pretty healthy these days and I’m hating life. When life gets hard, I usually turn to chocolate chip cookies.

I knew what I had to do. I had to find some chocolate chip cookies! But since I refuse to believe that I’m going to be off gluten permanently, I didn’t want to run out and buy $30 worth of supplies like xantham gum that you usually find in gluten free recipes. So I used what I learned over years of adjusting recipes for my allergic kids, and came up with this yummy recipe. I’ve already had 4 of these cookies today, and I can tell you I feel much better already!Easy Gluten Free Vegan Chocolate Chip Cookie Recipe

 

Ingredients:

  • 2 cups Gluten Free Baking Flour (I like Bob’s Red Mill)
  • 1 cup Gluten Free Quick Cook Oats (again, Bob’s Red Mill)
  • 1 cup Sugar
  • 1/4 cup Ground Flax Seed
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2/3 cup Melted Coconut Oil
  • 2 Mashed Bananas
  • 2 tablespoons Vanilla Extract
  • 1 cup Dairy & Gluten Free Chocolate Chips (I like Costco’s and Trader Joe’s)

Directions:

  1. Preheat oven to 350. Line baking sheets with foil or parchment paper.
  2. Mix together all dry ingredients (flour, oats, sugar, flax, soda, salt) in a large bowl.
  3. Add coconut oil, bananas, and vanilla. Mix well. The batter will be a bit goopy. Stir in chocolate chips.Cookie Mix
  4. Drop by teaspoons on cookie sheets, with at least 2 inches between each cookie, as they will spread.Cookie Creep
  5. Bake for 10-12 minutes. Remove and let cool thoroughly before stuffing your face with the chocolaty goodness!

These cookies are soft and do tend to fall apart a bit, but that doesn’t bother me one bit. Next I may try making mini-muffins with this recipe. It’s almost healthy enough to eat for breakfast!

About Meredith

Creating a color-filled life. Conquering my little world one DIY project at a time. With lots of coffee and chocolate. Albuquerque NM. Pinterest ~ Instagram ~ Facebook

Comments

  1. Emily Mulder says

    Thank you for sharing! I’ve found millet flour to be a great across-the-board substitute for flour, and Amazon is cheaper. Also adding a touch of extra flour helps make the cookies softer. I have also been substituting coconut sugar (made from the flower nectar, rather than the fruit) as a lower glycemic index sweetener. (I can’t eat bananas or flax seed so I can’t drop eggs, but then we have our own chickens, so I feel good about it. We are also trying to boost the protein and lower the sugar in everything, so eggs work that way for us.)

    Reply

    • Meredith says

      Thanks Emily! That’s good to know about millet and the coconut sugar. I’ll have to check those out. I’m hoping to add eggs back to my diet soon to get some protein back too. Lily’s allergic to eggs, so I’m used to substituting for those.

      Reply

  3. jacquiegum says

    These look delicious Meredith! And really, gluten free is all the rage these days so you are right in step with the trends. But I DO hope they find whatever it is that is affecting you! But I am happy you found some delicious solace…and then being kind enough to share it with us:)

    Reply

  4. lenie5860 says

    I think you may become famous with this cookie recipe since there are so many people who can’t tolerate gluten anymore and chocolate chip cookies do comfort. I hope you do find out what’s causing the problem and you feel butter – in the meantime, have another cookie.

    Reply

  5. aprilbailey04 says

    This looks delicious! We are just transitioning to grain free as well. My son was diagnosed with a wheat allergy, in addition to a handful of others. Read the book Wheat Belly (William Davis) or Against all Grain (by Danielle Walker)- it will make the tradition easier and you will never want to go back. It also explains the cravings for pastries (wheat is an addiction!). Okay, now I sound crunchy, but really- it makes a huge difference after you get through the initial withdrawal. Let me know if you have any questions!
    Thanks for linking up to Merry Monday!
    April Waltrip
    http://stampinfool.com/merrymonday/

    Reply

    • Meredith says

      Thank you April, I will definitely check those books out. I need all the help I can get! I really believe the addiction thing. 🙂

      Reply

  8. Michele Harvey says

    Although gluten free is all the rage, most people are not gluten intolerant. This is not to say that you aren’t gluten intolerant. I hope you find whatever is causing you discomfort. I love your photos and I love chocolate chip cookies. They are my favorite.

    Reply

  9. Tim says

    These look delicious and like you I am a fiend when it comes to chocolate chip cookies. I can’t have them in the house or they’re gone. Made muffins a while back and used buckwheat flour; came out gorgeous.; with choco chips of course. Hope you are back to your usual self soon.

    Reply

    • Meredith says

      I was just hearing about buckwheat flour from someone else! I will definitely give it a try. Thanks for the encouragement!

      Reply

  10. andleeb says

    You will not believe that I chocolate chip cookie is in my hand when I opened your post. I love them a lot. Now I know that they mix oats so it is like that.
    I will surely try this recipe, my holidays for Eid are starting on 2nd Oct and first thing I will do it to try this recipe.
    Thank you for a great share. I hope they will turn out good. I am not sure about Ground Flax Seed…. Can I make without this?

    Reply

    • Meredith says

      That’s hilarious! Yes, try these without flaxseed, but they probably won’t hold together very well. If you can sub in an egg or two that would fix that problem, but I’m not sure if that fits your needs. Let me know how they turn out…

      Reply

    • Meredith says

      Thanks Donna. I’m not sure if applesauce would work since you are already substituting so many other ingredients here. It’s always worth a try though!

      Reply

  12. Welli says

    When life gets hard, I usually turn to chocolate chip cookies. I love the line. I think its always good to have that safe haven to turn to when things seem like they are falling apart. And you have a very non hazardous way….well depends how you view it. lol

    Reply

    • Meredith says

      That’s true, it depends how you view it! I must confess I’ve felt a little betrayed by my food safe haven lately. I guess that shows how much I depend on it!

      Reply

  18. Arleen says

    Now those look good enough to take off my computer screen. I use farro flour and it gives everything a nice flavor with being processed

    Reply

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