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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