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vegan chocolate chip cookies on parchment paper

Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free too!)

The best vegan chocolate chip cookies made in one bowl with a mix of almond flour and oat flour to keep them gluten free! These easy vegan chocolate chip cookies are deliciously chewy with crispy edges and tender middles. You truly won't need another vegan chocolate chip cookie recipe after this one!

Course Dairy Free, Dessert, Gluten Free, Vegan
Cuisine American
Keyword vegan chocolate chip cookies, vegan gluten free chocolate chip cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 15 cookies
Calories 197 kcal
Author Monique Volz of AmbitiousKitchen.com


  • Wet ingredients:
  • 3/4 cup packed brown sugar (or sub coconut sugar)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon flaxseed meal
  • 3 tablespoons almond milk (or dairy free milk of choice)
  • cup melted and cooled coconut oil
  • Dry ingredients:
  • 1 cup packed fine blanched almond flour
  • 1 cup gluten free oat flour**
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup chocolate chips


  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk together the brown sugar, vanilla, flaxseed meal and almond milk until well combined and wet. Next, whisk in the melted and cooled coconut oil until completely smooth and creamy, about 1 minute.
  3. Add the dry ingredients to the bowl: almond flour, oat flour, baking soda and salt. Mix with a wooden spoon until well combined. Fold in chocolate chips.
  4. Use a medium cookie dough scoop to grab cookie dough, or use your hands to grab about 2 tablespoons of dough and roll into a ball. Place cookie dough 2 inches apart on the baking sheet to prevent cookies from baking into each other. Bake for 10-12 minutes. Allow cookies to sit on the baking sheet for at least 10 minutes before removing them from the pan. You should get approximately 15 cookies.

Recipe Notes

**Learn how to make your own oat flour right at home with this simple tutorial!

If you prefer thicker cookies, I suggest refrigerating the dough for 10 minutes before baking. Otherwise, feel free to bake as is.

Freeze the dough: simply roll the dough it into individual balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply thaw out the dough and bake the cookies as directed. You’ll likely just need to add a few extra minutes of baking time!

Freeze the baked cookies: wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.

Nutrition Facts
Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free too!)
Amount Per Serving (1 cookie)
Calories 197 Calories from Fat 104
% Daily Value*
Fat 11.6g18%
Saturated Fat 6g38%
Carbohydrates 27.1g9%
Fiber 2g8%
Sugar 14.7g16%
Protein 2.5g5%
* Percent Daily Values are based on a 2000 calorie diet.