the perfect gluten free vegan chocolate chip cookie
RECIPE TYPE: cookies
SERVES: 24 cookies
  • 2 1/3 cups Sarah's gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup organic brown sugar
  • 1/2 cup organic cane sugar
  • 1/2 cup refined coconut oil, softened*
  • 1/4 cup unsweetened almond milk or coconut milk beverage, room temperature
  • 2 tablespoons pure maple syrup, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cup dairy free chocolate chips
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside.
  3. In large mixing bowl, cream together the brown sugar, sugar and coconut oil, 1-2 minutes.
  4. Add coconut milk, maple syrup, and vanilla. Mix until blended. Add the flour mixture and chocolate chips. Stir until just combined.
  5. Roll 2-tablespoon size scoops of cookie dough into balls and place onto prepared baking sheet. Slightly flatten with fingers.
  6. Bake cookies for 8-10 minutes. Cookies with be golden brown on edges and soft to the touch.
  7. Place cookies on cooling rack to cool completely. Store in air-tight container.
*refined coconut oil has less of a coconut flavor, but unrefined coconut oil will work is this recipe as well.
Recipe by Sarah Bakes Gluten Free at