Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies with oat and almond flour and dark chocolate chips. The perfect classic vegan cookie for any occasion!

It’s cookieeeeeee season, friends! 

Just this week, I have three batches of cookies on the menu for three respective holiday events. 

And pretty much every gathering this time of year requires cookies, am I right? 

Today, I’m sharing with you a classic chocolate chip cookie with an un-classic vegan and gluten-free twist. 

I first made these cookies for “Cousinsgiving” last weekend when we celebrated with my cousin, her husband, and their (now toddler!) daughter. 

They were the perfect chocolate studded dessert after a beautiful spread of Vegan Zoodle Carbonara, cranberry sauce, delicata squash, and green beans. 

I love that these cookies are easy to mix up in one bowl, making them a go-to recipe for last minute cookie exchanges.

You know, for the times you find out the night before (or the day of!) that you need cookies for an event. 

Have no fear, these Vegan Chocolate Chip Cookies are here. 

They’re made with the perfect mix of oat and almond flour and lots of dark chocolate chips.

This perfect classic vegan cookie also happens to be packed with fiber, plant-based protein, and healthy fats. 

Not that we need to worry about the perfect nutrition label this time of year (or ever), but now you know! 

What You Need to Make Vegan Chocolate Chip Cookies

Here’s what you need to make Vegan Chocolate Chip Cookies:

• ground flaxseed
• coconut sugar
• unsweetened almond milk
• cashew butter
• Bob’s Red Mill Super-Fine Almond Flour
• vegan dark chocolate chips
• Bob’s Red Mill Gluten Free Oat Flour
• baking powder

That’s it!

How to Make Vegan Chocolate Chip Cookies

These cookies are super simple to mix up in just one bowl. 

In a large mixing bowl, mix together the ground flaxseed and filtered water.

Allow it to sit to gel for a few minutes. 

Add in the coconut sugar, almond milk, and cashew butter and whisk everything to combine. 

Next, add in the almond flour, out flour, and baking powder.

Stir everything until you have a sticky dough. 

Fold in the dark chocolate chips. 

How to Chill the Dough

Cover the bowl with a lid or plastic wrap and transfer it to the refrigerator to chill for ~30 minutes. 

If you’re in a big hurry, you can skip this step, but I recommend chilling for the best texture! 

In the meantime, preheat the oven to 375°F and line a baking sheet with parchment paper.

Scoop out heaping Tablespoon amounts of dough and transfer the balls to the lined baking sheet.

Use the palm of your hand or the bottom of a glass to gently smash the cookies down slightly into small discs.

The cookies don’t spread a lot, so you don’t need a lot of space between them.

The batch should make 12-15 cookies. 

Vegan Chocolate Chip Cookies Bake Time

Another thing I love about these cookies is their incredibly short bake time. 

Bake the cookies for 13-15 minutes, or until they’re golden brown on the edges and underneath.

One thing to be aware of is that the cookies will appear underdone when they’re first removed from the oven.

This is totally normal! Suppress the urge to panic! 

The cookies will most definitely set up as they cool and have the perfect chewy texture and consistency. 

Brand Notes

I used Bob’s Red Mill Super-Fine Almond Flour and Bob’s Red Mill Gluten Free Oat Flour to create the gluten-free flour for cookies. 

These two flours are my absolute favorite for all of my baking and cooking needs. 

I always have a bag of each in my pantry to support my kitchen adventures. 

They have the best flavor and texture, and I love that they’re both certified gluten-free.

Together, they create the perfect fluffy yet chewy chocolate chip cookie base. 

Finally, fold in the dark chocolate chips and mix with a spatula until they’re evenly distributed. 

Swaps and Substitutions

I *love* these cookies with cashew butter.

Cashew butter gives these cookies that “cookie dough” flavor without the non-vegan aspects of cookie dough! 

However, if you don’t have cashew butter on hand this recipe will work with any nut or seed butter. 

I haven’t tested any different sweeteners or flours in this recipe, so stick to coconut sugar and oats for the best results. 

If you don’t have chocolate chips you can always break up a chocolate bar. 

You can also mix up the mix-ins altogether! 

Try adding in nuts, dried fruit, or shredded coconut for different flavor variations. 

How to Serve Vegan Chocolate Chip Cookies

Make sure to allow the cookies to cool slightly before serving them. 

These cookies are delicious as a nutritious dessert or sweet snack. 

I love them with a glass of almond milk or my morning cup of light roast coffee. 

They taste like dessert, but I love how these cookies are actually packed with protein, fiber, and healthy fats. 

They also store really well so you have cookies for days! 

Store leftover cookies in an airtight container in the refrigerator for up to one week and freeze them for long-term storage.

Note: Cookies will slightly moisten if stored in an airtight container, so you can also leave them at room temp loosely covered with plastic wrap for up to three days. 

Enjoy!

More Vegan Cookies

• Flourless Cranberry Chocolate Chip Cookies

• Raspberry-Beet Almond Flour Cookies

• SunButter Sugar Cookies

• Oatmeal Raisin Pecan Cookies

• Coconut Caramel Thumbprint Cookies

• Salted Cashew Butter Chocolate Chunk Cookies

• Cinnamon SunButter Star Cookies

• Giant Almond Flour Chocolate Chip Cookie

• Tahini Chocolate Chip Macadamia Nut Cookies

• Dark Chocolate Chunk Muesli Snack Cookies

• Almond Butter Avocado Chocolate Chip Cookies

• Almond Flour Cashew Butter Snickerdoodles

• Vegan & Gluten-Free Gingerbread Cookies

• Vegan Shortbread Cookies

• Orange Hazelnut Cookies

• Chocolate Thumbprint Cookies

• Vegan Peanut Butter Chocolate “Kiss” Cookies

• 4-Ingredient Maple Sesame Tahini Cookies

• Pomegranate Oatmeal Chocolate Chip Cookies

I Want to Hear From You

If you make this Vegan Chocolate Chip Cookies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!