Gluten-Free Chocolate Chip Cookies

If you think “gluten free” and “tastes like cardboard” are interchangeable descriptors, you’ve never had these gluten-free chocolate chip cookies. They’re amazing! This is such a fun and easy way to satisfy your sweet tooth, without the chocolate chip cookie guilt.

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If you have any leftovers, I recommend hiding in the pantry and eating them as a post-breakfast snack until the little humans force you out of your hiding place. I’m not saying I’ve done it before, but I’m also not denying it… 🤭 You can keep leftovers or extras in the freezer for future indulgence. Let me know if you love these cookies as much as I do!

Vegan Gluten-Free, Chocolate Chip Cookies

Delicious Dairy Free and Gluten Free Chocolate Chip Cookies.

Cook Time: 12 mins


  • 1 tbsp ground flax seed
  • 1/4 cup vegan butter or coconut oil
  • 1/4 cup cashew butter
  • 1/2 cup sucanat or coconut sugar
  • 1/4 cup monkfruit sweetener or organic cane sugar
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup almond flour, or almonds blended into almond meal
  • 1/4 cup Lilly’s dark chocolate chips
  • 1 cup gluten-free oats blended into a flour


  • Preheat oven to 350° F
  • Mix together fallxseed and 3 tablespoons of water and set aside to thicken
  • Mix together the vegan butter or coconut oil and cashew butter, then add both sugars and mix together. Then beat in the flaxseed mixture and vanilla extract.
  • Mix in the oat flour, almond meal, salt, baking powder, baking soda, then fold in the chocolate chips.
  • Use a 1" Ice cream scooper to scoop the dough into bals on a parchment lined cookie sheet.
  • Bake for 12–14 minutes until golden brown. Let cool for at least 10–15 minutes before serving.

Recipe & Photo Credit: @fadedpetalfarm

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