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Perfect Vegan Gluten-Free Chocolate Chip Cookies

Stack of delicious gluten-free vegan chocolate chip cookies beside a glass of almond milk

The other day, I was thinking through my rolodex of recipes and realized I don’t have a basic vegan gluten-free chocolate chip cookie on the blog. I KNOW. It’s just wrong. So, obviously, I had to fix that. The rest is history. Friends, ready your aprons and let’s bake!

Blue tray displaying almond flour and other ingredients for making vegan gluten-free chocolate chip cookies

This 9-ingredient recipe starts with aquafaba! Yes, aquafaba knows no bounds. It acts as a binding and leavening agent in these cookies, which is kind of amazing.

If you haven’t jumped on the aquafaba bandwagon yet (which is just the liquid from a can of chickpeas), you totally should! Don’t dump that liquid gold out next time you’re making hummus! It keeps in the fridge up to a week and makes so many delicious things (like oil-free granola!).

Bowl with dry ingredients for incredible gluten-free vegan chocolate chip cookies

Next comes your dry ingredients, which are organic brown sugar, vegan dark chocolate chips, almond flour (which is key to keeping these light and tender), and our gluten-free flour blend. Add a little coconut oil and vanilla to your whipped aquafaba, combine with the dry ingredients, and you’re halfway there!

These cookies benefit from a brief 30-minute chill before baking. But if you absolutely cannot wait (I mean, like you just can’t), march bravely onward toward baking. I just find they’re easier to work with (and bake better) when chilled.

Batch of freshly whipped aquafaba for delicious vegan gluten-free chocolate chip cookiesUsing a wooden spoon to stir aquafaba into dry ingredients for vegan chocolate chip cookiesParchment-lined baking sheet with a batch of Vegan Gluten-Free Chocolate Chip Cookies

Friends, you’re going to LOVE these cookies! They’re:

Tender on the inside
Slightly crisp on the outside
Perfectly sweet
Studded with chocolate chips
Easy to make
& SO delicious

True story: When we shared these cookies with a friend, she had to hide them from her family because they didn’t trust themselves around the whole batch. Also, they said they were “undetectably” gluten-free. That’s a win in our book!

Into cookies? Also check out our Healthy Oatmeal Chocolate Chip Cookies, Fudgy Vegan Brownie Cookies, 5-Ingredient Vegan Gluten-Free Cookies, and the Best Almond Meal Chocolate Chip Cookies!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Small bowl with a stack of gluten-free vegan chocolate chip cookies

Print
Tray and bowl with our Vegan GF Chocolate Chip Cookies alongside a glass of dairy-free milk
4.92 from 23 votes

Perfect Vegan Gluten-Free Chocolate Chip Cookies

Perfect vegan chocolate chip cookies made with simple methods and 9 ingredients. Tender, sweet, studded with chocolate, and undetectably gluten-free.

Author: Minimalist Baker
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 11 (Cookies)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

Ingredients

US Customary - Metric
  • 1 1/4 cup almond flour (almond flour works best here as opposed to almond meal, which would give these more crunchy texture and nutty flavor // if avoiding nuts, see notes*)
  • 1/4 cup vegan dark chocolate chips (we like Enjoy Life)
  • 1/3 cup gluten-free flour blend
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup organic brown sugar (or sub muscovado sugar)
  • 1/4 cup aquafaba (the brine/liquid in a can of chickpeas)
  • 3 Tbsp coconut oil (melted)
  • 1/2 tsp vanilla extract

Instructions

  1. In a large mixing bowl, stir together almond flour, dark chocolate chips, gluten-free flour, baking powder, salt, and organic brown sugar. Set aside.

  2. In a separate mixing bowl, beat aquafaba using a handheld mixer until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)

  3. To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then add to the dry ingredients and mix until just combined. You should have a firm, semi-tacky dough.  

  4. Loosely cover and let chill in the refrigerator for 30 minutes. In the meantime, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.

  5. Scoop out 1 1/2-Tablespoon amounts of dough (I like this scoop) and transfer to your lined baking sheet. Use the palm of your hand to smash the cookies down slightly into small mounds. They won’t spread much, so no need to leave a ton of room between cookies. There should be about 11 cookies (amount as original recipe is written // expect a different yield if altering batch size).
  6. Bake for 12-15 minutes or until the edges are golden brown. Be careful not to burn (especially on the bottoms).
  7. Remove from oven and let cool on the pan for 5 minutes. Then carefully loosen with a spatula and enjoy or continue to let cool.

  8. Store cooled leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer. These are super delicious when warm and dipped in almond milk or hot cocoa!

Notes

*If avoiding nuts: try subbing a blend of oat flour, coconut flour, and ground flax or sesame seeds. Alternatively, we suspect the seed mixture called Superfood Burcha from Feel the Lean would be a nice substitution. Feel free to mix and match any of these seeds. If using large seeds (like pumpkin or sunflower seeds), give them a blitz in a blender or food processor or chop finely with a knife before using. We have not tested this idea - it is just a suggestion. 
*Recipe adapted from our Trail Mix Cookies, originally adapted from the Sprouted Kitchen cookbook.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 11 Cookies)

  • Calories: 211
  • Fat: 12.5g
  • Saturated fat: 4.9g
  • Sodium: 82mg
  • Potassium: 110mg
  • Carbohydrates: 23.5g
  • Fiber: 2.8g
  • Sugar: 6.8g
  • Protein: 3.9g
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106 Comments 10 ingredients or less, Dairy-Free, Fall, Gluten Free, Nut-Free, Recipes, Soy-Free, Spring, Summer, Sweet (dessert), Uncategorized, Vegan, Vegetarian, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Avatar for HollyHolly says

    November 27, 2018 at 6:23 am

    I totally haven’t jumped on the aquafaba bandwagon yet, but it seems like such an awesome ingredient & it is often so difficult to bind ingredients together in gluten free bakes. I can’t wait to give this a go, thanks so much for sharing!

    Holly

    Reply
  2. Avatar for DeborahDeborah says

    November 27, 2018 at 9:36 am

    If oil-free, can I sub with more aquafaba? These look fantastic!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 6:42 am

      Hmm, I’d actually recommend trying a nut butter or applesauce instead.

      Reply
  3. Avatar for CathleenCathleen says

    November 27, 2018 at 10:30 am

    If oil-free will applesauce work?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 6:42 am

      I think so, but haven’t tested it. Try either applesauce or nut butter.

      Reply
  4. Avatar for KrystinKrystin says

    November 27, 2018 at 10:49 am

    Hi!
    Long time follower, first time writer :)

    If we don’t have ingredients to make the gluten-free flour, is there a suggestion of a blend we can purchase that you think would work?

    Love your recipes!!! So pumped to make these. I am gonna try tonight!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 6:43 am

      Hi Krystin! The best blend you can buy is probably Bob’s Red Mill 1:1 GF blend, OR the cup 4 cup blend. Good luck!

      Reply
  5. Avatar for HopeHope says

    November 27, 2018 at 11:05 am

    I don’t have any chickpeas to drain right now! Can I use egg? Thanks

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 6:44 am

      Sure – you can sub the aquafaba with the same amount of egg whites.

      Reply
  6. Avatar for MimiMimi says

    November 27, 2018 at 11:12 am

    They look so good! Is there any way I could make this without aquafaba? Any alternatives?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 6:44 am

      The only sub I know of is egg whites (which isn’t vegan friendly, of course, but should work as an alternative).

      Reply
  7. Avatar for NatashaNatasha says

    November 27, 2018 at 11:55 am

    Love this recipe! My boyfriend and his friends couldn’t tell they were GF & V, my go to cookie recipe :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 6:45 am

      Thanks for sharing, Natasha!

      Reply
  8. Avatar for AngieAngie says

    November 27, 2018 at 12:35 pm

    If anyone tries (or if you have Dana) coconut sugar versus brown sugar, let me know how they turn out. These look super yummy and I am excited to try the recipe! Thank you!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 6:46 am

      I think both would work! Brown sugar is just more moist, as opposed to coconut sugar which is dry. So adjust your dough as needed!

      Reply
  9. Avatar for Prisma triguerosPrisma trigueros says

    November 27, 2018 at 12:48 pm

    Can we use regular flour in place of gluten free flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 6:46 am

      I haven’t tried it, but that should work!

      Reply
  10. Avatar for LauralliLauralli says

    November 27, 2018 at 5:16 pm

    I successfully use aquafaba from canned great northern beans as well! In fact, I’ve used that more than from chickpeas because we eat more of those. So, don’t be afraid to try other “bean juices”!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 6:46 am

      Thanks for sharing! I have, however, heard that black beans aren’t a great option.

      Reply
  11. Avatar for Brittany Audra @ AudraBrittany Audra @ Audra's Appetite says

    November 27, 2018 at 6:02 pm

    I love how these use almond flour!! To be honest I’ve never tried aquafaba yet, but I’m so intrigued and excited to try it! :)

    Reply
  12. Avatar for AminahAminah says

    November 27, 2018 at 9:06 pm

    This recipe looks amazing! Unfortunately we don’t have any gluten-free flour, could I sub with regular flour instead?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 6:46 am

      I think that should work. Let us know if you try it!

      Reply
  13. Avatar for NatalieNatalie says

    November 27, 2018 at 11:09 pm

    These cookies look so delicious! I love chocolate chip cookies ♥

    Reply
    • Avatar for HeatherHeather says

      November 28, 2018 at 2:54 pm

      Have you made these? I was wondering how they turned out for you in terms of texture, gf cookies I find tend to find quite dry.

      Reply
  14. Avatar for Kirianne GreenKirianne Green says

    November 28, 2018 at 5:20 am

    Loved and have followed your blog for a long time. So many of your recipes are using aquafaba now that many times I can’t make the recipe, which is sad because I’ve loved every single recipe of yours I’ve made! Is it possible for you to include a substitution recommendation for Aquafaba? (I’m vegan but I’m unfortunately allergic to all legumes except for lentils, soy and peanuts). For these cookies do you think a flaxseed egg would work? Thanks Dana!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 6:47 am

      Oh shucks! Sorry, Kirianne. I’m not sure on vegan subs for aquafaba. It’s light, fluffy, and crisps up when baked. A flax egg would probably be the next best thing, but not perfect. Let us know if you give that a try!

      Reply
      • Avatar for Kirianne GreenKirianne Green says

        November 28, 2018 at 10:04 am

        Thanks Dana! Will do :)

        Reply
    • Avatar for HeatherHeather says

      November 28, 2018 at 2:53 pm

      You could try something called Orgran Egg Replacer, it’s a powder mix so it last ages. It whips up like aquafaba!

      Reply
  15. Avatar for MljohnsonMljohnson says

    November 28, 2018 at 5:22 am

    When I’ve used aquafaba for baking it gives the food an odd taste.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 6:48 am

      Hmm, I’ve never experienced that. If there’s no sweetener involved it doesn’t taste great. But assuming you didn’t cut that out, I’m not sure what went wrong. Unless your aquafaba was spoiled?

      Reply
  16. Avatar for VictoriaVictoria says

    November 28, 2018 at 8:34 am

    Can you freeze aqufaba?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 9:03 am

      I’ve read that you can but I’ve never tried it!

      Reply
  17. Avatar for AlyssaAlyssa says

    November 28, 2018 at 8:37 am

    Hi! This recipe looks great. I haven’t done any Vegan baking yet so I’m not very familiar with the different flours. I have an almond allergy, is there another gluten free flour you would recommend? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2018 at 9:04 am

      I’d recommend half the amount in coconut flour OR another seed or grain flour, such as sunflower seed meal OR oat flour! Let us know if you give it a try.

      Reply
  18. Avatar for Lauren from Cape CodLauren from Cape Cod says

    November 28, 2018 at 9:05 am

    Can’t wait to try these . Who doesn’t crave cruelty free chocolate chip cookies 🍪I have just started vegan baking two months ago and love the results. I read about using Aquafaba from my first vegan cookbook Americas Test Kitchen “Vegan for Everybody” but flopped at first attempt.
    I’ll watch your video and get to baking.
    Thank you Dana!

    Reply
  19. Avatar for DebiDebi says

    November 28, 2018 at 10:27 am

    I don’t buy canned beans but rather cook my own. Will the liquid from by cooked beans work the same?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 30, 2018 at 7:31 am

      It supposedly does, as long as it’s not too diluted.

      Reply
  20. Avatar for HeatherHeather says

    November 28, 2018 at 2:49 pm

    Have you made these? I was wondering how they turned out for you in terms of texture, gf cookies I find tend to find quite dry.

    Reply
    • Avatar for HeatherHeather says

      November 28, 2018 at 2:51 pm

      Hm, that was supposed to be a reply to someone who rated them but it hasn’t turned out that way. Oops!

      Reply
  21. Avatar for JenniferJennifer says

    November 28, 2018 at 5:15 pm

    I would love a recipe for GF/Vegan oatmeal scotchies! I don’t even know if that could be done but a girl can dream :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 30, 2018 at 7:31 am

      Adding it to the list!

      Reply
  22. Avatar for MorganMorgan says

    November 28, 2018 at 5:38 pm

    These are so good!! And they turned out perfectly. I used regular flour instead of the gluten free flour.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 30, 2018 at 7:31 am

      thanks, Morgan!

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 30, 2018 at 10:59 am

      Yay! We’re so glad to hear that!

      Reply
  23. Avatar for BiancaBianca says

    November 29, 2018 at 2:04 am

    I made these and they were delicious. So easy and they looked like the picture and tasted amazing.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 30, 2018 at 7:31 am

      Yay! Thanks, Bianca!

      Reply
  24. Avatar for Isabelle IvorsIsabelle Ivors says

    November 29, 2018 at 2:59 am

    Hi,

    Could I sub brown sugar for stevia/monkfruit sugar? and how much?

    Thank you :o)

    xx

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 30, 2018 at 7:32 am

      Hmm, I think so, but it will affect the texture. Add more dry ingredients to compensate if needed.

      Reply
  25. Avatar for PatiPati says

    November 29, 2018 at 3:02 am

    Could you substitute the brown sugar for something else? Perhaps maple syrup?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 30, 2018 at 7:32 am

      I’d say a mix of coconut sugar and maple syrup would be best.

      Reply
  26. Avatar for HannahHannah says

    November 29, 2018 at 3:33 pm

    Dana does it again!! I’ve tried dozens of gf/v chocolate chip cookies and these are BY FAR my favorite!! They have the perfect texture–crisp on the outside and soft and pillowy on the inside and they don’t crumble or fall apart. Definitely gonna be my new go-to recipe. You’ve gotta try ’em!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 2, 2018 at 8:50 am

      Yay! Thanks, Hannah!

      Reply
    • Avatar for MichelleMichelle says

      January 5, 2019 at 6:52 pm

      My daughter was specifically looking for a chewy on the inside, crisp on the outside chocolate chip cookie. We used egg whites instead of the aquafaba (she was worried to try it and we didn’t have enough almond flour to do two batches). They were amazing! Shared the recipe with my brother on FB.

      Reply
  27. Avatar for MyraMyra says

    November 29, 2018 at 6:04 pm

    I just made these cookies and they are just the best chocolate chip cookies I’ve ever made! I added a couple of tablespoons of sesame seeds and a little extra Aquafina and an extra tablespoon of coconut oil to balance moisture. Came out crisp on the outside and chewey on the inside and just delicious!! I also reduced sugar to 1/2 cup. Just perfect if you don’t like things too sweet. The flavor of almonds and sesame seeds stands out more.

    Reply
  28. Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

    November 30, 2018 at 7:33 am

    Thanks, Hannah! Next time can you leave a rating? It’s super helpful for us and other readers! xo

    Reply
  29. Avatar for Dana LoganDana Logan says

    November 30, 2018 at 10:49 am

    There is no way to contact you that I can find but many of your links for older recipes are not working. Your 5 ingredient vegan peanut butter energy balls recipe is not accessible. I always make these when I got to a monthly get together and I can’t remember all the details – measurements- and my friends will be so disappointed if I don’t bring them. Help!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 30, 2018 at 11:03 am

      We had an issue we were resolving, but it should be fixed now! Refresh your browser and try again. Sorry for any inconvenience!

      Reply
    • Avatar for DanaDana says

      November 30, 2018 at 11:22 am

      Thank you! Got it- 😅. They are a hit by the way

      Reply
  30. Avatar for FlorinaFlorina says

    November 30, 2018 at 11:14 am

    Hey Dana! My question is quite irrelevant to those chocolate chip cookies even tho I’m sure they are delicious, I just wanted to ask what happened to the blogger resources page where John was explaining how to customize the Foodie Pro theme? When you click on it it just nowhere to be found (404 error). I really loved those tutorials and I also bought your food photography school and the lighting tutorial. Please bring it back ;(

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 2, 2018 at 8:53 am

      Hi, Florina! I think we were just having a server glitch. The page appears to be available now! Sorry for any inconvenience.

      Reply
  31. Avatar for Danielle SmithDanielle Smith says

    November 30, 2018 at 5:12 pm

    Doubled the recipe and subbed egg whites for aquafaba, and they turned out GREAT. Crisp but soft on the inside, perfectly sweet and chocolatey. Thanks for such a simple, delicious take on a classic cookie recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 3, 2018 at 4:45 am

      Thanks, Danielle!

      Reply
  32. Avatar for GabrielaGabriela says

    December 1, 2018 at 5:40 am

    I made these yesterday, the aquafaba did not get firm, used it after all and the cookies taste so good! They looked different though, but who cares ;-) thank you for the recipe

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 2, 2018 at 8:51 am

      Yay! Thanks Gabriela!

      Reply
  33. Avatar for AlejandraAlejandra says

    December 2, 2018 at 2:01 pm

    I made this recipe twice! I don’t consider myself a baker. This was easy and super delicious! My husband, who’s an amateur gourmet cook, devoured them! I made them a batch with eggs and a batch with Egg Replacer. The batch with eggs was moister; the one with egg replacer was dryer. They were both equally delicious. I’m so grateful to my friend Leah who swears by your recipes and pointed me in your directions. I’m trying another recipe this week. Thanks so much for sharing this recipe for healthy delicious cookies!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 3, 2018 at 4:46 am

      So kind! Thanks for sharing, Alejandra!

      Reply
  34. Avatar for Ashley MorganAshley Morgan says

    December 4, 2018 at 6:11 pm

    Is there something I could add to preserve baked goods for longer, instead of freezing? I’m wanting to give out Christmas Cookies as presents to friends this year, but feel weird telling them they need to eat them in 3-4 days LOL Thank you so much!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 5, 2018 at 10:03 am

      Hmm not sure, sorry!

      Reply
    • Avatar for TeresaTeresa says

      December 23, 2018 at 4:02 pm

      I’ve found that storing many of the baked goods from Dana in an airtight container in the fridge will extend the life of them by quite a bit. But even storing in the freezer isn’t as annoying as it seems — a quick zap in the microwave often brings them back to life just fine!

      Reply
  35. Avatar for JayJay says

    December 4, 2018 at 8:43 pm

    These were pretty good. I am not sure if I baked them too long? I baked them for 16 minutes because the edges weren’t browning. They were kind of dry. I am gluten free but not vegan, is there anything I can do to make it more moist? Thank you again!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 5, 2018 at 9:54 am

      Hi Jay! If your cookies come out dry and are not browning like they should, you’ve likely added too much flour. Better luck next time!

      Reply
  36. Avatar for Debby ChiangDebby Chiang says

    December 5, 2018 at 8:28 am

    I didn’t have any almond flour so I subbed for coconut flour like you mentioned in the notes. It was like saw dust and didn’t hold together. I ended up using a full cup of aquafaba and it just barely held together. During baking, it fell apart again. Any tips to make it work?

    Reply
  37. Avatar for BeckyBecky says

    December 5, 2018 at 8:25 pm

    SO delish! Definitely need a mixer to get soft peaks with the aquafaba, otherwise super easy. Could have baked them for longer but still so yummy. Next time I will double the recipe!

    Reply
  38. Avatar for ErinErin says

    December 7, 2018 at 9:38 pm

    These are phenom! I didn’t have chocolate chips I subbed raisins. So good.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 8, 2018 at 10:58 am

      Yum!

      Reply
  39. Avatar for laura boikelaura boike says

    December 8, 2018 at 6:53 am

    I doubled the recipe but otherwise followed it as written. These are absolutely fabulous!!! These will be our go-to cookies from now on. I may try to add some walnuts next time. Thanks for another great recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 8, 2018 at 10:55 am

      Yay! Glad to hear it, Laura!

      Reply
  40. Avatar for Sara LouSara Lou says

    December 10, 2018 at 9:47 am

    So first time writing a comment. :) I tried several of your reciepes and I love them. Especially all baking reciepes,..
    This one, I tried several times in various ways, but the original with my messed up aquafaba was the best so far. by the way,.. aquqfaba everytime i mix the coconut oil to the fluffy beautifully mixed aquafaba, it kinda crumples up and just vanishes and becomes this wierd textured fluid with flocks of coconut.. I try it everytime and i just don’t get it the way you do.. so i sometimes just stir it around softly 1-2 times..
    One time I tried the reciepe with only coconut flour: did not work at all!
    The I mixed 3/5 coconut flour with almond flour and I ended up tripling the aquafaba. Kinda worked but in the end the cookies taste more mealy/ floury. love all your creations and love to play around wit them as well.. :D

    Reply
  41. Avatar for Cassie Autumn TranCassie Autumn Tran says

    December 10, 2018 at 10:01 pm

    Your cookie recipes NEVER get old, even if they’re the most basic! Do you have a substitution for the oil in the recipe?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 12, 2018 at 8:41 am

      We’re glad you enjoyed them, Cassie! In place of oil you could use a nut butter or applesauce instead.

      Reply
  42. Avatar for AngeAnge says

    December 11, 2018 at 6:20 pm

    These are the most delicious chocolate chip cookies ever!! I ate the entire batch myself within 2 days! So good. Thank you!
    Question – how long do you think the batter would last in the fridge/freezer? Because I can’t trust myself around a cooked batch, perhaps they could be made a few at a time.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 12, 2018 at 8:13 am

      Hi Ange! We’re so glad you enjoyed these cookies. If you want to store the batter in the freezer, it will keep for up to 1 month. Here is a great resource that you may find helpful when freezing your dough!

      Reply
  43. Avatar for JaneJane says

    December 14, 2018 at 5:49 am

    I made these and they were delicious, even though I forgot to whip the aquafaba! I was wondering if the coconut oil you use is the processed stuff that doesn’t really taste coconutty or the pressed stuff which does have a coconut flavour? thanks.

    Reply
  44. Avatar for sonia lamassonia lamas says

    December 15, 2018 at 3:17 am

    I used olive oil and they worked really well.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 15, 2018 at 6:26 am

      Great! Thanks for sharing, Sonia!

      Reply
  45. Avatar for stanleystanley says

    December 16, 2018 at 10:14 pm

    Thank you so much for this recipe! These gluten free cookie is delicate, moist and holds together well. To me, they do have strong coconut flavor. I might would half the coconut with vegan butter.

    Do you for see any issues with this?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 17, 2018 at 7:20 am

      Hi Stanley! I think that should work!

      Reply
  46. Avatar for Renee rRenee r says

    December 20, 2018 at 5:24 pm

    What can I use instead of almond flour? I’m nut free. I can’t wait to try!

    Reply
  47. Avatar for HelenaHelena says

    December 21, 2018 at 12:47 pm

    Hi, this looks like an amazing recipe. Which flour do you thing is better to substitute the gluten-free flour blend: oat, chickpeas or regular flour?
    Thank you

    Reply
  48. Avatar for KlaudiaKlaudia says

    December 24, 2018 at 6:36 am

    Can I use coconut flour instead?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 24, 2018 at 6:41 am

      We wouldn’t recommend using just coconut flour, but you could us a blend of oat flour, coconut flour, and ground flax or sesame seeds.

      Reply
  49. Avatar for AnaisAnais says

    December 24, 2018 at 8:31 am

    Hi! I love your blog and follow you on Instagram for a long time! I made these cookies using coconut sugar instead of brown and peanut butter instead of coconut oil and they were amazing! The best cookies I’ve ever baked :)

    Reply
  50. Avatar for JennJenn says

    December 28, 2018 at 1:49 pm

    Yep — these are AH-MAZ-ING! I subbed the 1/3 cup of brown sugar for 2 TBSP + 2 tsps of Truvia® Brown Sugar Blend (stevia leaf) and these ended up being the perfect amount of sweet for my diabetic family members. I also added some pecans… you really can’t go wrong adding to these!

    SUCH A GREAT RECIPE!! Thank you! I’m #ADDICTED

    Question for you: I love and use your GF Flour Blend often. A few family members are allergic/intolerant to Brown Rice. Do you have a recommendations for substitutions to Brown Rice Flour?

    Reply
  51. Avatar for Ajnira Laurie BloomAjnira Laurie Bloom says

    December 29, 2018 at 8:44 pm

    Hi Dana, these are a truly superb chocolate chip cookie! The substitutions I made were that I used a combination of coconut and sorghum flours in place of the almond flour, I used 2 Tbsp melted coconut oil and 1 Tbsp grapeseed oil instead of 3 Tbsp coconut oil I used coconut sugar in place of the organic brown sugar and added a bit more sweetener in the form of monk fruit sweetener, I doubled the chocolate chips (!) and since the dough was a bit dry I added some water to adjust the consistency. This recipe is very forgiving. I had to bake them longer than recommended as well. But they came out perfect and when kept in an airtight container they retained that just out of the oven consistency. Love these and they are the best GF Vegan chocolate chip cookie I’ve ever made and I think they are an improvement over the classic ones which are so rich and greasy. I have a photo if you want me to post it. :) Thanks so much. These ROCK. Love your work!

    Reply
  52. Avatar for JoJo says

    December 30, 2018 at 4:50 am

    Well the mix is chilling in the fridge but i’ve a feeling they’re going to fail! Adding the vanilla and oil to the aquafaba completely killed the peaks and turned it back to liquid. Then adding the dry ingredients resulted in a dry crumb that wouldn’t come together! Seemed like not enough moisture overall. I double checked quantities. Any tips or ideas where i might be going wrong?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 31, 2018 at 7:55 am

      Hmm it sounds like there is not enough liquids in your cookie dough..in a pickle, you can always add a bit of non-dairy milk or more aquafaba and that should help but I’m not sure why its coming out dry in the first place.

      Reply
  53. Avatar for Vanessa SmithVanessa Smith says

    January 4, 2019 at 11:46 am

    Made these today, and although the mixture seemed a bit crumbly, the end result was a delicious, soft on the inside, crunchy on the outside batch of cookies. I used chickpea flour for all the flour add ins, which is likely the reason for the crumbly batter…I just REALLY like chickpea flour in baking. Hehe. Once again, thank you for the recipe!

    Reply
  54. Avatar for NewbiemamaNewbiemama says

    January 4, 2019 at 6:07 pm

    Just pulled these out of the oven … they’re gone! The family loved them ! Thank you for the recipe ♥️

    Reply
  55. Avatar for Sunny LorenSunny Loren says

    January 8, 2019 at 8:41 pm

    Can I substitute the brown sugar for dates?

    Reply
  56. Avatar for JudyJudy says

    January 12, 2019 at 7:19 pm

    Can I substitute Arrow root for Potato starch?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 13, 2019 at 8:34 am

      We haven’t tried ourselves and can’t say for sure, but if you experiment with it, report back on how it goes! Good luck!

      Reply
  57. Avatar for Judy NEKIMKENJudy NEKIMKEN says

    January 14, 2019 at 2:31 pm

    It did indeed work just fine.
    Judy

    Reply
  58. Avatar for TaylorTaylor says

    January 16, 2019 at 5:01 pm

    Just made these for dessert and they are delicious!! I was scared to try to aquafaba but it was super easy! Xx

    Reply
  59. Avatar for LeptosiphonLeptosiphon says

    January 19, 2019 at 7:13 am

    Seriously my favorite cookie right now. I dont even understand how they taste so good… and cooking with the ashwaganda (bean water!) Is kind of a fun twist. Who knew?! I love learning these new tips!

    Reply
  60. Avatar for JenJen says

    February 5, 2019 at 10:38 pm

    Love these!! So easy & I ran out of all purpose flour so I used tapioca instead & they were perfect! Even our picky toddlers devoured them! Bookmarking these to make again! We baked them for 12 min & they got perfectly crispy (per the kids’ request)

    Reply
  61. Avatar for ErinErin says

    February 16, 2019 at 2:00 pm

    I just made these and things did not go well. I followed the guide for the almond flour substitution and otherwise followed the main recipe/instructions exactly. However, after I added the coconut oil and vanilla to my aquafaba it began to deflate. I quickly added in the dry ingredients and the mixture was very crumbly. I thought maybe that was due to using the almond flour substitution, so I added in more aquafaba (as was instructed above). The mix was still too crumbly so I finally added in water. The resulting cookies are not good — quite dry and flavorless aside from the chocolate chips. :-(

    Reply

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