Gluten-Free Chocolate Chip Cookies Recipe
Gluten-free chocolate chip cookies prove you can ditch wheat without ditching joy, because who actually needs gluten when chocolate exists?
These cookies turn golden, chewy, and rich while making you forget bread was ever a thing.
The almond flour adds nuttiness, making every bite taste fancier than your average cookie.
Coconut sugar sneaks in caramel-like sweetness so you feel slightly less guilty inhaling three at once.
They bake quickly, vanish faster, and leave you explaining crumbs on your blouse.
Basically, these cookies are proof that vegan desserts can still ruin your diet—in style.
Gluten-Free Chocolate Chip Cookies Recipe
Soft, chewy gluten-free cookies loaded with chocolate chips and nutty flavor, baked golden without a trace of wheat.
Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheet with parchment.
- Whisk almond flour, oat flour, baking soda, and salt together.
- In another bowl, beat vegan butter, coconut sugar, and cane sugar until creamy.
- Stir in applesauce and vanilla until smooth.
- Gradually fold dry mix into wet mixture to form dough.
- Add chocolate chips and stir evenly.
- Scoop dough onto baking sheet, spacing two inches apart.
- Bake 10–12 minutes until edges are golden.
- Cool on rack before devouring.
Notes
Nutritional Values (per serving)
- Calories: 200
- Total Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (per serving)
- Iron: 6%
- Magnesium: 5%
- Calcium: 4%
- Potassium: 4%
- Vitamin E: 5%
Additional Notes & Tips
- Chill dough for 20 minutes if you prefer thicker cookies.
- Sprinkle flaky sea salt on top before baking for extra flavor.
- Store in an airtight container to keep them chewy.
- Pair with almond milk for the ultimate snack flex.
