Vegan Gluten-Free Chocolate Chip Cookies

Ah, cookies. Welcome to the December edition of the gluten-free ratio rally.

This month, we toy with the ratio that makes your house smell like home, pairs perfectly with (non-dairy) milk, brightens any regular ol’ batch of ice cream, and bribes good behaviour.

(Seriously, you should try using cookies as a bribe to get things done at work. Or as a reward for dealing with a bunch of nonsense! Tony, the offer’s still on the table—name your cookie.)

After some failed attempts with star anise (I’ll be making something with that as a garnish in the near future, damn it), I decided to make myself feel better by making chocolate chip cookies.

I already had the best vegan chocolate chip cookies recipe ever, and, thanks to me, it was already converted into grams, so I was good to go.

I did have to guess my gluten-free flour ratio for the flour mix, but after some Bob’s Red Mill label scouring, I decided on the following:

  • 4 parts besan (garbanzo bean [chickpea {xkcd}]) flour
  • 2 parts sweet rice flour
  • 2 parts brown rice flour
  • 1 part potato starch
  • 1 part oat flour

If sweet rice flour is a starch, then that derives a ratio of 7:3 whole wheat:starch flours. The basic cookie dough recipe is 3:2:1 flour:sugar:fat, but something somewhere said something about equal parts sugar and fat when… I’m not sure. I got confused and, like I said, just used my vegan chocolate chip cookie recipe from before.

The ratio for that cookie is 5:3:3. (Well, it was 5:4:3 in my original recipe, but I adjusted down the sugar, because I have a hard time following recipes—even my own.)

I used 50 g agave nectar and 100 g vegan cane sugar—the liquid I’m sure affects the cookies in a way that I’m not educated enough in the science of baking to describe.

Either way, these babies worked wonderfully. I was a little leery of the besan overpowering with its beany essence, but when baked, they remind me just of chocolate chip cookies.

These gluten-free vegan chocolate chip cookies stand up to dunking, stacking, carting to work, and grabbing as you run out the door. Enjoy!

(And don’t forget to check out all of the other cookies recipes! O, my! Thanks so much to Caroline for hosting! Also, thank you for having g-spot in your blog’s name. I love you, g-spot, and the awkward people whom Google will now bring to my blog. Let’s have vegan gluten-free things together sometime.)

Fair Trade

O, one last plea: if you’re buying chocolate, then please buy fair trade, or another similarly involved chocolate (read: one adhering to the same standards, but not necessarily certified). The chocolate industry is rife with child labour, and although no one’s perfect, wherever possible, I urge you to vote with your dollar to help keep children in school and out of forced-labour slavery conditions. I’d rather you not eat these cookies at all than make them with non-fair-trade chocolate.

So, capitalism for the win! Use your economic powers for good, not evil, and use your oven to make vegan gluten-free (fair-trade) chocolate chip cookies.

Vegan Gluten-Free Chocolate Chip Cookie Recipe

By M. M. Cassidy Published: December 7, 2011

  • Yield: 16 Cookies (8 Servings)
  • Prep: 10 mins
  • Cook: 12 mins
  • Ready In: 22 mins

These gluten-free vegan chocolate chip cookies stand up to dunking, stacking, carting to work, and grabbing as you run out the door. They go well with almond milk, a bitter juice like cranberry or currant, or slices of citrus fruit.



  1. Preheat the oven to 175ºC (350ºF).
  2. In a small bowl, place the sugar. Drizzle the molasses over it and incorporate with a fork until the mixture is sticky and uniformly light brown. Look! Brown sugar!
  3. In a large bowl, cream the sugar and EB.
  4. Add the agave nectar, egg, and vanilla and mix well to combine. You may wish to use a little more vanilla, which will help newcomers ease into the whole gluten-free thing.
  5. If you haven't done so already, mix your gluten-free flours together.
  6. Sift the flour mix into the large bowl along with the baking soda, salt, and spices and stir to combine. As with the vanilla, you can add a little more of these earthy spices to complement the different flours.
  7. Fold in fair-trade chocolate chips.
  8. Drop by rounded spoonfuls onto a ceramic (or other) baking sheet. Flatten a little.
  9. Bake for 10-12 minutes, or until golden brown.
  10. Let the cookies cool a little bit before gently removing to a cooling rack to cool completely (or completely enough not to burn your mouth as you enjoy warm, fresh chocolate chip cookies).
  11. Dunk in some nutty (may I suggest almond?) milk and enjoy!

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  • Global_food (@Global_food) (@Global_food)

    Vegan Gluten-Free Chocolate Chip Cookies

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  • Rachel Jagareski

    That’s a good looking cookie! Great job for the GF Ratio Rally!

    • Meaghan

      Thanks, Rachel! I’m all about attractive food. =)

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  • Meaghan

    Ha! I can’t imagine what kind of interesting people find you! I’m looking forward to curling up this evening and reading about all of the cookies… Thanks again for hosting!

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  • Erin Swing

    Everyone loves a good chocolate chip cookie! Merry Christmas!

  • Lisa @ GF Canteen

    those look like great cookies – love chocolate chip.

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  • Morri Sands

    I love how garbanzo bean flour is becoming popular, and how you made a delicious vegan cookie. They look delish!

  • Tara Barker

    Well now, here it is creeping up on 11pm and suddenly all I want is a chocolate chip cookie, paired with a cold glass of milk (or unsweetened vanilla almond milk, which I have recently discovered and am loving). Sadly, I have none of these. But thank you for the inspiration!

  • Jonathan Itchon

    Wow – that last photo is the money shot.  Awesome post with a lot of very helpful insight and info.  Thanks, Meaghan!

  • Charissa (zest bakery)

    I am generally not a fan of the bean flours, but I have to admit that these look pretty damn good. thanks for sharing this for the rally!

  • Anonymous

    however cliche, i think chocolate chip may always stay my favorite cookie. and yours look like a grand gluten-free & vegan success. and thanks for the word about fair-trade chocolate… i watched “the dark side of chocolate” last year and came to realize it’s a serious and unforgettable issue.

  • elizabeth bales

    I don’t usually bake vegan but these looked so good I had to try them. I did substitute other flours for the bean flour and coconut oil for the EB. My husband loves them! They look as good as the photo! I confess that I used a little too much Amaranth flour and they have a grassy finish. Otherwise, they are great! This is definitely a keeper!

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  • Rokkett80

    You are incredible!!
    Love this. You are brilliant
    Sandi Copman

  • Chantel

    I use an all purpose gluten-free baking mix by ThePurePantry when I bake instead of messing around with a multitude of different flours. It has never failed me. I just made these cookies with it and my dairy and sweet loving grandmother said they were delicious. Thanks for the recipe!

    • Meaghan

      You’re very welcome! The flour mix was sort of a take on an all-purpose Bob’s Red Mill mix, so I’m sure that any similar concoction would work well.

      I’m happy to hear that even the most entrenched ease buds were enchanted!

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