Clara Gluten Free

Vegan Chocolate Chip Cookies

I threatened health-food for lunch, well actually, scarier than that- tofu and brussel sprouts, to which my sister responded "And chocolate chip cookies too??". Well, we were flat out of eggs, so I said that wasn't happening. And then I remembered that egg-free people eat cookies too! So, making good on a promise I made in my head to surprise my sister (a promise which I then excitedly told her about), I inundated the house with chocolate chip cookies. As of press time, there have been no complaints and the cookie count has been rapidly dwindling.

In my research for egg-free chocolate chip cookies, I found a whole bunch with oat flour and wheat flour and other non-GF nonsense until I found again the lovely blog Elena's Pantry, whose recipe, inspired my own. The difficult thing about vegan and egg-free cooking is it's hard to get the baked good to hold together. Ever had remarkably crumbly vegan cake? It can be a bit like sand without the eggs, just like GF food can be a bit like cardboard without the elasticity of the gluten. To address this problem, I used a flour combination built with the intent to give the cookies mass (something has to hold the chocolate chips!), xanthum gum (it can be a great binder, because it is extraordinarily sticky), and agave nectar, per the original recipe idea, (because liquid sweeteners stick everything together as well). The "dough" or "batter" or whatever a very sticky, very liquid bowl of non-cooked cookie is called, was a bit strange but cooked up extremely well. Like all cookie recipes, chilling the dough before forming dough balls will keep the cookies from spreading, as the outside of the cookie quickly comes to temperature to prevent spreading, while the colder inside cooks slower. Leaving the dough at room-temperature will mean wide cookies. I like to do a combination of both wide and dense cookies as a chill the dough between batches in the oven. Plus, it keeps the dough off the kitchen counter...which means fewer hands grabbing a taste and a higher final cookie count!

Vegan Chocolate Chip Cookies- makes 45

*Note: I mixed white and semisweet chocolate chips for this batch, but all semisweet, all white, or another type of baking chips will also work. It it best to use a fairly neutral vegetable oil for the oil called for in this recipe- safflower, canola, grapeseed all work well- or if you like coconuts, coconut oil will give the cookies a slightly coconut flavor. For the non-vegans among us, browned butter is very good- use 1/2 cup butter, browned in a skillet over medium heat, and 1/2 cup oil. Also, an all-purpose flour such as King Arthur can be used in place of the brown rice and tapioca flours.

2 1/2 cups almond flour
3/4 cup brown rice flour
3/4 cup tapioca flour
1 tsp xanthum gum
1 1/2 tsp salt
1 tsp baking soda
1 cup oil
1 cup agave nectar
18 oz chocolate chips

1- Preheat oven to 350 F. Line baking sheets with parchment paper.

2- Whisk dry ingredients together in a large mixing bowl. In a smaller bowl, combine the wet ingredients. Stir into the dry ingredients until partially combined.

3- Stir in the chocolate chips in a few batches, until they are well distributed throughout the dough and all the flour mixture has been incorporated. Refrigerate the dough for 30 minutes, if desired.

4- Working fairly quickly, drop 1 - 1 1/2 inch balls of cookie dough onto the baking sheets, leaving 2-3 inches of space between each dough ball. Refrigerate the remaining dough for the next batch.

5- Bake for about 10-13 minutes, or until the cookies are golden and the centers have set. Remove from oven, allow to set on the cookie sheet for about 5 minutes. Once the cookies can be moved without melting apart, transfer to a wire cooling rack. Repeat the process for the remaining dough. Serve warm for a soft cookie, or allow to chill in the refrigerator for a chewy one.


  1. wow these look so good i love chocolate chip cookies

    1. yay! meee toooo! glad you like the looks of the recipe!