If you like chocolate chip cookies with a healthy twist, then I’ve got just the recipe for you! These vegan gluten-free chocolate chip cookies are perfectly sweet with a chewy center. In fact, this is one of my favorite cookies to make when I’m looking for a healthy and nourishing, but still satisfying treat.
These chocolate chip cookies are free from refined sugar and packed with fiber and healthy fats. You may end up eating quite a few because they are that addictive!
WHY WE LOVE THIS RECIPE
- One-bowl recipe. All the ingredients come together in one bowl, which means there’s less of a mess to clean up!
- Vegan-friendly. This recipe is great for vegans because it doesn’t contain any eggs or dairy.
- Naturally sweetened. Instead of using refined sugar, the recipe calls for pitted dates.
- Loaded with chocolate chips. I just love all the chocolatey goodness in these vegan gluten-free chocolate chip cookies!
Here’s what you need to make vegan gluten-free chocolate chip cookies:
- Gluten-free rolled oats
- Pitted dates
- Almond butter
- Chocolate or carob chips
- Vanilla extract
- Baking powder
- Sea salt
- Gluten-free rolled oats: They give the cookies a yummy, chewy texture.
- Pitted dates: I like to sweeten these vegan gluten-free chocolate chip cookies with pitted dates for a caramel flavor.
- Baking powder: It’s the leavening agent that helps the cookie dough rise, creating a deliciously soft baked good.
- Chocolate or carob chips: Bits of melted chocolate in every bite? Yes, please! I use dairy-free carob chips to keep the cookies vegan.
STEP 1: ADD THE DRY INGREDIENTS
First, using a knife and a wooden board, roughly chop up the pitted dates.
Next, add the rolled oats, sea salt, baking powder, and chopped dates to a large mixing bowl.
STEP 2: MIX IN THE WET INGREDIENTS
To the same bowl, add the water, vanilla extract, and almond butter.
Use a fork to mix all the ingredients while also mashing the dates. The cookie dough should start to thicken up.
STEP 3: FOLD IN THE CHOCOLATE CHIPS
Add the carob chips (or chocolate chips) to the bowl.
Keep stirring and pressing the batter together with the back of the fork until a thick and sticky dough forms.
STEP 4: SCOOP AND BAKE
Using a medium cookie scoop, take a scoop of dough (roughly a tablespoon in size) and roll it into a ball using clean, slightly damp hands.
Place the rolled dough onto a baking sheet lined with parchment paper. Flatten the dough into a round cookie shape. Repeat with the remaining dough.
In a 350°F preheated oven, bake the cookies for 12 to 14 minutes or until the edges start to crisp up.
Let the cookies cool for a minute or two on the baking sheet before moving them to a wire rack to cool completely.
- Chill the dough before baking. For crispier cookies, chill the cookie dough in the refrigerator for 10 minutes before baking them.
- Don’t overbake the cookies. The cookies only need 12 to 14 minutes in the oven and will firm up as they cool. Overbaked cookies may turn out dry and crumbly, and we want them to be chewy.
- How to freeze the dough. First, roll the dough into individual balls and place them on a cookie sheet lined with parchment paper. Next, chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a freezer-safe bag or container and store them in the freezer for up to 3 months.
- Sprinkle with flaky sea salt. For a gourmet finishing touch, sprinkle the vegan gluten-free chocolate chip cookies with a pinch of flaky salt like Maldon sea salt flakes while they are still warm from the oven.
- Store leftovers in an airtight container. The cookies are best stored in an airtight container. They will keep for up to a week at room temperature. However, you can also freeze them for a couple of months. Make sure the vegan gluten-free chocolate chip cookies have cooled completely before transferring them to storage.
FREQUENTLY ASKED QUESTIONS
Why are my vegan cookies flat?
There are several reasons why cookies turn out flat. For example, too much sugar, dough that’s too airy, or over greased baking sheets can all contribute to flat vegan cookies. To counter this, chilling the dough before baking has proven to be helpful, as well as using the correct ratio of sweetener, fat, and flour.
What are vegan cookies made of?
Recipes vary from chef to chef. However, as a rule, vegan cookie recipes do not contain eggs, dairy, honey, or any animal products.
Does carob taste like chocolate?
Carob comes from the pod of a tree of the same name. In fact, the ripe pods contain a sweet pulp that is dried, roasted, and then ground into a powder. That powder is called carob powder and is sold as-is or made into chocolate-like chips. Carob is less bitter than chocolate and has a roasted, naturally sweet flavor.
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Vegan Gluten-Free Chocolate Chip Cookies
- Yield: 1 dozen cookies 1x
This vegan gluten-free chocolate chip cookie recipe is more like a healthier version of your favorite oatmeal chocolate chip cookie. They are naturally sweetened and made with rolled oats and almond butter.
¼ cup gluten-free rolled oats
⅛ teaspoon sea salt
1 teaspoon baking powder
⅓ cup pitted dates, chopped
2 tablespoons water
1 teaspoon pure vanilla extract
½ cup almond butter
⅓ cup chocolate chips or carob chips
Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
Place all ingredients except the chocolate chips in a medium-sized mixing bowl. Use a fork to stir and mash the dates together with the other ingredients. Once a dough forms, stir in the chocolate chips. For a crispier cookie, chill the dough for 10 minutes in the refrigerator.
Place a tablespoon-size ball of cookie dough on the prepared baking sheet. Slightly flatten the edges to make a nice cookie shape. Repeat with remaining dough to form 12 cookies. Bake for 12 to 14 minutes, until the bottoms are lightly browned. Cool before serving.
Double the recipe if you want more cookies!
TRY THESE VEGAN BAKED GOODS RECIPES NEXT:
- First, you should try my vegan peach coffee cake with a streusel topping recipe, a delightfully moist and flavorful coffee cake layered with fresh peaches. A yummy treat for any time of the day!
- Next, try my vegan jam thumbprint cookies recipe. They are perfectly soft, chewy, and delicious.
- Finally, you should check out my vegan cinnamon rolls recipe that makes fluffy, soft, baked treats covered with a yummy vanilla glaze. They’re perfect for brunch or Sunday breakfast.
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Wouldn't these come together nicely in a food processor (minus the chips), or is there a reason not to do it that way?
Christine Waltermyer says
Yes, absolutely! That's a great idea to make the recipe come together even quicker.