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    Recipes » Recipes

    Vegan Gluten-Free Chocolate Chip Cookies

    Last updated - July 11, 2021; Published - October 9, 2019 By Rhian Williams 16 Comments

    Jump to Recipe Print Recipe
    Six chocolate chip cookies against a marble background

    These Vegan Gluten-Free Chocolate Chip Cookies are crispy on the outside, soft and chewy on the inside, and sweet and "buttery"!

    Six chocolate chip cookies against a marble background

    I'm really pleased these cookies worked out, because after a load of failed attempts that turned out too dry, crumbly and not quite there in flavour, I had resigned myself to never being able to eat a decent Chocolate Chip Cookie ever again.😔

    But, after making my Peanut Butter Cookies, I knew I'd be able to adapt the recipe to make some seriously delicious Vegan Gluten-Free Chocolate Chip Cookies.

    Why you'll love these Chocolate Chip Cookies:

    • they're undetectably vegan and gluten-free
    • they're perfectly tender and chewy
    • they're salty-sweet
    • they're made with 6 ingredients
    • they're oil-free
    • they're refined sugar free optional
    • they're much healthier than the traditional version
    • they're perfect for Christmas and gift-giving!

    How to make these Vegan Gluten-Free Chocolate Chip Cookies

    Scroll down to the bottom of the post for the full recipe.

    • Place the dates, almond butter and salt in a food processor or blender.

    Dates, almond butter and salt in a food processor against a marble background

    • Whizz until completely smooth.

    Blended-up dates and almond butter in a food processor against a marble background

    • Mix together with all other the ingredients in a glass mixing bowl.

    Tip: Place the cookie dough in the fridge for at least 10 minutes for it to firm up slightly.

    Raw chocolate chip cookie dough in a glass mixing bowl

    • Take a heaped tablespoon of the mixture and use your hands to form it into a little patty - don't worry, unlike traditional cookies, these ones won't spread out as they bake.
    • Lay it out onto a rectangular baking tray lined with greased baking paper.
    • Repeat until the rest of the batter is used up - you should be able to make 12 cookies.

    Tip: I shaped the cookie dough mixture into cookies using my hands, but if you find the mixture too gooey to shape with your hands, you can use a cookie scoop instead, and use your hands or the back of a spoon to flatten them slightly.

    Nine raw chocolate chip cookies on a baking tray lined with brown baking paper

    • Bake in the oven for 10-12 minutes - keep an eye on them so you don't overbake them!!

    Nine chocolate chip cookies on a baking tray lined with brown baking paper

    How long do these Chocolate Chip Cookies keep for?

    These Cookies are great for meal prep as they keep for a good few days without the texture changing, and they're easily transportable.

    Substitutions you can make to this recipe:

    • the ground almonds can be replaced with ground walnuts, ground hazelnuts or ground sunflower seeds
    • the almond butter can be replaced with peanut butter, cashew butter, sunflower seed butter or tahini
    • for a nut-free option, replace the almond butter with sunflower seed butter or tahini and the ground almonds with ground sunflower seeds
    • the gluten-free flour can be replaced with rice flour
    • the gluten-free flour can be replaced with plain flour if not gluten-free
    • for a refined sugar free version, use refined sugar free chocolate chips
    • other delicious add-ins include walnuts or pecan nuts, or desiccated coconut.

    A chocolate chip cookie broken in half being held up by two hands

    More vegan gluten-free cookies:

    • Oatmeal Raisin Cookies
    • Blueberry Breakfast Cookies
    • Peanut Butter Cookies
    • Coconut Flour Cookies
    • Pumpkin Sugar Cookies
    • Snickerdoodles
    • Oatmeal Cookies
    • Sugar Cookies
    • Chocolate Cookies
    • Carrot Cake Cookies
    • Lemon Cookies
    • Orange Cookies
    • Lemon Poppy Seed Cookies

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Six chocolate chip cookies against a marble background

    Vegan Gluten-Free Chocolate Chip Cookies

    These Vegan Gluten-Free Chocolate Chip Cookies are crispy on the outside, soft and chewy on the inside and super easy to make!
    4.79 from 14 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Keyword: gluten-free chocolate chip cookies, paleo chocolate chip cookies, vegan chocolate chip cookies
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 12 cookies
    Calories: 188kcal
    Author: Rhian Williams

    Ingredients

    • 175 g (1 cup) pitted dates soaked overnight in cold water or in hot water for 10 minutes
    • 85 g (⅓ cup) smooth almond butter (or sub cashew or peanut butter)
    • Pinch salt
    • 120 g (1 cup) ground almonds (almond meal) *
    • 1 tablespoon gluten-free flour blend (or sub rice flour or plain flour if not gluten-free)
    • 100 g (⅔ cup) dark chocolate chips or chunks **(ensure vegan/gluten-free or necessary)

    Instructions

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Drain the soaked dates and place in a blender or food processor with the almond butter and salt
    • Whizz until completely smooth
    • Transfer into a bowl, add the ground almonds and gluten-free flour and mix well
    • Carefully mix in the chocolate chips
    • Place the cookie dough in the fridge for at least 10 minutes for it to firm up slightly
    • Take a heaped tablespoon of the mixture and use your hands to form it into a small, circular, thick patty - don't worry, unlike traditional cookies, these ones won't spread out as they bake ***
    • Lay it out onto a baking tray lined with baking paper (no need to grease it)
    • Repeat until the rest of the batter is used up - you should be able to make 12 cookies
    • Bake in the oven for around 10-12 minutes, until golden brown - don’t worry if they’re quite soft when you take them out as they will firm up as they cool down
    • Leave to cool completely before storing in an airtight container - keeps in the fridge for a few days

    Notes

    *You can alternatively use almond flour
    **For a refined sugar free version, use a refined sugar free chocolate
    ***If you find the mixture too gooey to shape with your hands, you can use a cookie scoop instead, and use your hands or the back of a spoon to flatten them slightly
    Nutrition Facts
    Vegan Gluten-Free Chocolate Chip Cookies
    Amount Per Serving
    Calories 188 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 3g15%
    Cholesterol 1mg0%
    Sodium 10mg0%
    Potassium 201mg6%
    Carbohydrates 20g7%
    Fiber 3g12%
    Sugar 13g14%
    Protein 5g10%
    Calcium 77mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Patti

      June 03, 2020 at 5:14 am

      5 stars
      Another win from Rhian! So appreciative of this site and the wonderful recipes I've tried since finding it.

      I made these this evening and I had chunky natural peanut butter on hand so I used that and it worked well. The cookies just have little peanut chunks in them which I like.

      Reply
      • Rhian Williams

        June 03, 2020 at 11:48 am

        Thank you so much, so happy to hear that!!

    2. imogen Ananias

      June 26, 2021 at 8:18 pm

      Hey rhian,
      I loved these cookies today. I made them as a practise for next week. We have the teacher from school coming for a home visit and want to offer her something fun!
      I use holland and barrett dried dates and when I weighed them dry- 175g it looked a lot more than would fit in 1 cup... I didn't think much about and continue to bake - my cookies were much darker in colour than your photo due to the high date content! They are lovely though. I love to have a cookie with no sugar! amazing and brilliant. We did use normal choc chips- which added the sugar element. But still felt less guilty than any other regular biscuit. In fact i'm going to have a cuppa and another cookie right now x

      Reply
      • Rhian Williams

        June 27, 2021 at 9:40 pm

        Thank you so much, so happy to hear that! Thank you so much for sharing your feedback too - the colour of the cookies also varies depending on the colour of the dates - if your dates were darker than the ones I used, the cookies might've turned out darker! x

    3. Deborah

      July 24, 2022 at 2:04 pm

      Do you think I could sub the dates out for maple syrup or agave?

      Reply
      • Rhian Williams

        July 25, 2022 at 12:58 pm

        Sorry no, because the texture won't be right unfortunately. I do have several other cookie recipes that don't use dates though!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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