Gluten Free, Grain Free, Vegan Chocolate Chip Cookies (that taste REALLY good!)

It’s Christmas Eve and I’ve been baking up a storm today.  For the past few years we’ve been leaving Santa our favorite gluten free, grain free chocolate chip cookies.  Sometimes we make them vegan, and sometimes not depending on the chocolate chips we grab, but either way they’re REALLY good!

These are also my go to cookies for school functions because it seems that a good chunk of the families at are Waldorf school are gluten free, grain free and/or dairy free.  But honestly, these are a crowd pleaser even with gluten lovers!

They’re made with blanched almond flour (fine almond flour made from skinless almonds! Make sure to grab the blanched kind!)  I love almond flour because it tastes awesome and has lots of protein and fiber, and it’s easy to work with.  These cookies come together SO quickly and easily!

I hope you give these a try, even if you’re not a gluten/grain free person.  I haven’t met a person yet who hasn’t loved them!

Print Recipe
Gluten Free Grain Free Vegan Chocolate Chip Cookies
These cookies taste ah-mazing, even to gluten lovers! If you prefer milk chocolate chips, you can substitute those. They just won't be vegan or dairy free anymore. 🙂
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together all of the dry ingredients, making sure to stir thoroughly so it's well combined.
  3. In a smaller bowl, whisk together the melted coconut oil, maple syrup and vanilla extract.
  4. Stir the wet ingredients into the dry and mix. I like to use a large fork. The dough will feel very wet. This is normal!
  5. Scoop the dough into 1/2 Tbsp balls on to a parchment lined cookie sheet and flatten *very* slightly.
  6. Bake for 7-10 minutes or until lightly brown.
  7. I like to scrape them from the cookie sheet while they're still somewhat malleable, because sometimes when I wait until they've cooled and are crisp they're more breakable.
  8. Enjoy! 🙂
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