You can never have too many chocolate chip cookie recipes. Some like them thin and crispy. Some like them more cake-like. These gluten free vegan chocolate chip cookies are oh so soft! The addition of the quick oats gives them just the texture I was going for. The coconut sugar not only adds an amazing richness and nuttiness, it also helps with the lightness of these cookies. Studded with chocolate chips, you just can’t go wrong.
Gluten free, dairy free, egg free, soy free, refined-sugar free. Say what? My friends still don’t understand how something can taste so good, even without those must-have baking ingredients. It’s magic. That’s what I tell them. These cookies are just magically delicious!
gluten free vegan soft chocolate chip cookies
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies
SERVES: 30-32 cookies
INGREDIENTS
- 1 3/4 cups Sarah's gluten free flour blend
- 1 cup certified gluten free quick oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup coconut sugar or brown sugar
- 1/2 cup coconut oil, softened
- 1/3 cup pure maple syrup
- 1/4 cup unsweetened almond milk or coconut milk, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups dairy free semi-sweet chocolate chips
INSTRUCTIONS
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, sift together flour blend, oats, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, cream together coconut sugar and coconut oil, 1-2 minutes.
- Add maple syrup, coconut milk and vanilla. Mix until blended. Add flour mixture and chocolate chips. Stir until just combined.
- Roll heaping-tablespoon size scoops of cookie dough into balls {or use cookie scoop}.
- Place onto prepared baking sheet. Slightly flatten with fingers.
- Bake cookies 9-11 minutes. Cookies with be golden brown and soft to the touch. Place on cooling rack to cool completely.
Your blog is an answer to an allergy mama’s prayer! Thank you! After a week of failures, your rolls were my first edible recipe!
Oh I’m so glad you found me! I hope you enjoy many more of my recipes 🙂
Dear Sarah,
I just pulled my first two pans of these cookies out of the oven. The first pan cooled enough to taste one-they are amazing!! Soft and oh soooo goood. Thank you!!
Gayla from So Cal
This recipe looks perfect! Just what I’m looking for! but What kind of flour can I use if I can’t make your blend? would Almond flour maybe work?