Chocolate Chip Cookies Vegan Gluten-Free
The best chocolate chip cookies
There are many ways to make chocolate chip cookies, but I personally think the best kind are the one that are soft in the center, but crispy on the edges. That is exactly what this chocolate chip cookie recipe is.
This recipe was adapted from my single serve chocolate chip cookie recipe and my matcha cookie recipe to make it a larger batch because they are that good. I love having the option to enjoy one when you’re having a craving, or a small batch when you want to have some throughout the week.
These cookies are perfectly sweet with fluffy exteriors and that chewy middle that we all love and adore. This recipe is both vegan and gluten-free, but I promise, share them with your non-vegan friends and family and they will be blown away!
ingredients in the best vegan gluten-free chocolate chip cookies
You will only need a handful of ingredients to make this healthy vegan and gluten-free chocolate chip cookie recipe. This cookie recipe doesn’t require any strange or funky ingredients, we’re sticking to the basics. Here’s what you need to make them:
maple syrup– I like to sweeten these cookies with maple syrup, which is an all-natural, vegan sweetener. I love how maple syrup caramelizes during the baking time and gives not only this recipe, but all baked goods an amazing flavor.
almond butter- The almond butter will serve as the binding agent in this recipe. It’s a healthy fat and will take the place of using eggs, butter or oil.
vanilla extract- just a splash of vanilla extract goes a long way. This really adds a lovely flavor to these chocolate chip cookies!
baking powder and salt- Since there are no eggs in this recipe, the baking powder is crucial for helping these cookies achieve that pillowy texture. The salt helps balance out the flavors and sweetness for that perfect sweet and salty taste.
vegan chocolate chips- of course, vegan chocolate chips are needed for this chocolate chip cookie recipe!
Tips and substitutions
I always recommend following the recipe as it’s written to achieve the same results. If you’re curious about any substitutions, here’s what I would and wouldn’t recommend:
Can different flours? For best results, I recommend sticking to the blend of almond and gluten-free flour. If you are not gluten-free you can use all purpose flour in replace of the gluten-free flour, but that is the only substitution without changing the recipe completely.
Can I use a different nut butter? 100% yes. You can use any type of nut or seed butter in replace of the almond butter, this won’t change the recipe at all. I do however recommend using an all natural or runny nut butter for the best results.
Can I use something else instead of maple syrup? I would recommend sticking to the maple syrup since that’s how the recipe is designed. However, if you can’t use maple syrup you can also use agave, honey, date syrup or any other liquid sweetener. The end result may differ, so just be aware of that.