Gluten Free Vegan Chocolate Chip Cookies
Sultry lacto-ovo-wheat-free treats that are just as delicious on Day Two.
When I learned 14 years ago that a gluten free diet meant cutting out wheat, rye, and barley my first thought was: no big deal; I could probably bake a pretty good cookie using only oat flour. But Certified GF Oats were not marketed in the U.S. until the last few years. (Note: Trader Joe’s carries reasonably priced GF oats.) Recent experiments with a GF Vegan cookie recipe have reminded me why I thought oats might be a pretty good substitute. The following produces a cookie anyone would find satisfying providing they don’t have an allergy to sunflower seeds.
GFV CC Cookies
(about a dozen 2 ounce cookies.)
5 oz. (1/2 cup plus 2 Tablespoons) sunflower seed butter
4 oz. (1/2 cup firmly packed) dark brown sugar
1 Tablespoon vegetable oil
4 oz. (1 cup) GF Oats
2 oz. (1/3 – 1/2 cup ground) GF Oat Flour
1 oz. (¼ cup) flaxseed meal (As with oat flour, you can grind your own in a coffee mill.)
½ t. baking soda
Pinch of salt (optional, especially if the seed butter is salted.)
2 Tablespoons warm water (or strong coffee)
4 oz. (1/2 cup) good quality vegan dark or bittersweet chocolate chips
Preheated Oven: 375 F Bake. Cookie sheet lined with parchment paper.
- Combine the sunflower seed butter, brown sugar, and oil and mix until smooth using a hand or stand mixer.
- Whisk together the oats, oat flour, flax seed meal, baking soda, (salt), and mix into the “butter” and sugar mixture.
- Add the water (or coffee) and mix until well blended.
- Add the chocolate chips and let rest for 15-20 minutes (can refrigerate covered up to 24 hours at this point.)
- Form dough into twelve 2 ounce balls, place evenly spaced on the cookie sheet, and slightly flatten.
- Bake at 375 F for 12 minutes. Cool before removing to a plate or container.
Note: for a holiday cookie substitute 2 ounces of white chocolate chips plus 2 ounces of dried cranberries or cherries for the dark chocolate chips. You can also add ½ – 1 teaspoon grated orange rind.
These look fab! 🙂
MMM,…Your Gf cookies sound really delectable,..;too bad that we don’t see a tasty picture!
ooh sorry, your picture loaded finally 🙂
Wow! I might need to try these. Thanks for stopping by and following my blog 🙂
These cookies sound delicious! I tried a similar recipe, but for a raisin/oatmeal cookie. I’ve never used oat flour though – is it better than the GF all purpose baking flour?
Think you’ll be intrigued by these cookies because they have a different “last” or “body” than cookies made with conventional GF flour (blends). They are not as short/dry as most of their GF counterparts. Also the use of sunflower butter adds a smoothness that helps promotes the complexity of texture. Think of the relative stickiness of prepared oatmeal to get an idea of how the oat flour responds when exposed to moisture. Let me know what you think if you make them.
I will try your recipe–looks intriguing. Many thanks for stopping by foodforfun’s black bean brownies:-)