Gluten-Free Vegan Chocolate Chip Cookies (Super Fluffy!)
These gluten-free vegan chocolate chip cookies are soft, extra-fluffy, and loaded with chocolatey goodness. An easy, dairy-free recipe you’ll want to make again and again!
Equipment
- measuring cups & spoons
- large bowl
- spoon
- baking sheet
- parchment paper
Ingredients
- 1¼ cup oat flour
- ⅓ cup coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup unsweetened applesauce
- 2 tablespoons unsweetened plant-based milk
- 1 teaspoon vanilla extract
- ⅓ cup nondairy dark chocolate chips
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Add the oat flour, coconut sugar, baking powder, and baking soda to a large bowl. Stir to combine.
- Add the applesauce, plant-based milk, and vanilla extract to the large bowl. Stir until just combined.
- Gently fold in the chocolate chips.
- Use a spoon to gently scoop 9 even rounds onto the prepared baking sheet. The dough will be sticky: once it touches the baking sheet, don’t try to pick it up or push it around. Where it touches is where it should stay.
- Bake for 9 to 10 minutes.
- Remove from heat and let the cookies rest on the baking sheet at room temperature for at least 5 minutes.
- Transfer the cookies to a cooling rack and allow them to continue to cool for at least 10 minutes. Enjoy!
Notes
- Store in a covered container at room temperature for up to 2 days, then transfer to the fridge for up to 3 more days.
- Gluten-free vegan chocolate chip cookies may also be frozen for up to 1 month.