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 sweet and "buttery"!

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.

• Whizz until completely smooth.

• 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.

• 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.

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

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.

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.

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!

4.80 from 15 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 minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes 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.

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