Vegan & Gluten Free Chocolate Chip Cookies

Baking with gluten-free flour can be tricky. I have spent a lot of time perfecting the right combination that delivers a chewy and tasty cookie without the grittiness that gluten-free flours often produce. The key to successful gluten-free baking is the perfect combination of an all-purpose gluten-free flour and almond flour. While my preference would be to replicate a traditional recipe using a grain-free/almond flour, it is sometimes difficult to get a similar taste and texture that rivals a traditional recipe.

In the end, my kids are the final judge and some of my attempts to create a grain-free version has led to disappointment. There is nothing worse than having the excitement over the smell of freshly baked cookies be flattened by disappointment over the taste and texture. A chef’s worst nightmare really. I have had great success with creating grain-free recipes and to this day, I still consider the peanut butter cup cookie recipe, which is grain free, to be my greatest creation. But with a traditional chocolate chip cookie recipe, using a combination of grain-free and gluten-free flours is best.

For gluten-free baking, I like the 1 to 1 Baking Flour by Bob’s Red Mill. As with this recipe, I use a combination of this flour and almond flour. I have found that when I use only the gluten-free baking flour, my cookies or baked goods have a gritty texture to them. Using a combination of the gluten-free with some almond flour eliminates the grittiness. If you can find Mama’s Almond Blend (combination of gluten-free flours and almond flour), you can use this in place of the all-purpose flour and the almond flours in this recipe.


  • ¾ cup vegan butter (favorite brand is Miyoko’s)
  • 4 Tablespoons vegan cream cheese (favorite brand is Kite Hill)
  • ¾ cup packed brown sugar
  • ¾ cup packed granulated sugar
  • 1 ½ teaspoon vanilla extract
  • 2 vegan eggs (I like Bob’s Red Mill, or you can make 2 flax eggs)
  • 1 ¼ cup gluten-free flour (favorite brand is Bob’s Red Mill 1:1 baking flour)
  • 1 cup of almond flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups of mini vegan chocolate chips (favorite brand is Enjoy Life)


  1. Preheat the oven to 375 degrees.
  2. For best results, make sure your butter and cream cheese are brought to room temperature.
  3. In a large mixing bowl, add the butter, cream cheese, sugar, vanilla extract, and vegan eggs. On medium speed, use a mixer (or hand mixer) and cream together the ingredients until smooth.
  4. In a small bowl, mix the flours, salt, and baking soda.
  5. Add the dry ingredients to the wet ingredients and mix until smooth and well blended. Be careful not to overwork the dough. Just mix until it is well combined.
  6. Stir in the chocolate chips.
  7. Line a cookie tin with parchment paper.
  8. Using a small #60 scooper or a teaspoon, place even rounds of dough onto the cookie tin. The dough expands when cooking, so don’t do more than two columns of cookies (8 per cookie tin).
  9. Bake for 10 to 15 minutes; or until the edges start to brown slightly.
  10. Once you remove the cookies, the option to sprinkle with some salt flakes and a few little extra chocolate chips on top.
  11. Let cool and enjoy!


Leave a Reply