I am so excited to bring you guys this cookie recipe! I worked really hard on it to make it enjoyable for as many people as possible. Not only is this recipe gluten free, it is also vegan (dairy and egg free) and soy free. These cookies are perfectly crunchy on the outside, while still being soft and chewy on the inside. I wanted to keep the ingredients as “whole” and healthy as possible, while still making the recipe easy enough to share. This is why I didn’t use a pre-made gluten free flour blend and instead used a blend of my own.
I found all of these ingredients at my local Publix (a very common florida grocery store). You can buy bags of blanched almond flour, where the only ingredient is almonds. You can also buy bags of coconut flour, where the only ingredient is coconuts. If you make your own coconut milk, you can save the pulp and dry it to make coconut flour as well. I never buy oat flour, because it is much less expensive to buy a big thing of oats and just grind up the amount I need when baking. But you can also buy bags of gluten free oat flour.
If you were wondering why oats are specified gluten free, it matters on your allergy level. All oats are gluten free, but many brands are processed on the same equipment as non-gluten free foods, so if you have a severe allergy you should buy oats that are specified as gluten free just to be safe.
Ingredients: (makes about 24 cookies)
1 tbsp ground chia seed
3 tbsp water
3/4 cup vegan butter (I like Miyoko’s Kitchen (soy free) vegan butter or Earth Balance Soy Free butter )
1/2 cup light brown sugar
1/2 cup raw cane sugar (or other vegan white sugar)
1/2 tsp vanilla
3/4 cup oat flour
1 2/3 cup almond flour
2 tbsp coconut flour
1 1/2 tsp tapioca flour (starch)
3/4 tsp baking powder
3/4 tsp baking soda
1/8 tsp ground cinnamon
1/4 tsp salt
1/2 cup semi sweet vegan chocolate chunks (use enjoy life brand for soy free)
1/2 cup vegan dark chocolate chips (use enjoy life brand for soy free)
- Preheat oven to 350*F. Mix tbsp ground chia seeds with 3 tbsp water and let sit to form a “chia egg.” Sit out vegan butter to let it soften a bit. If you are using oats to make your own oat flour, simply blend the oats until they form a fine flour.
- Either in a mixing bowl with a stand or hand mixer, or in a food processor, combine oat flour, almond flour, coconut flour, and tapioca flour until well mixed. Mix in baking powder, baking soda, cinnamon and salt. If using a food processor, add in the chia egg, butter, sugars and vanilla and combine. If using a stand mixer, mix the wet ingredients in a bowl first (whipping the butter and sugars first) then slowly combine with dry ingredients. The dough will form a firm, oily looking dough ball.
- Fold in the chocolate chips (you may need to squish them in with your hands). Cover the dough and let sit in refrigerator for 30 mins-1 hour.
- Roll out dough into 1.5 tbsp balls and place evenly on two baking sheets (do not press the balls down). Bake for 15-20 minutes, until cookies look fluffy and lightly browned on top.
- Remove cookies from oven and let cool 10 minutes before eating for the best texture, or eat them straight out of the oven for some super gooey cookies. Enjoy!