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Gluten-free Chocolate Chip Cookie Recipe

Vegan Chocolate Chip Cookie Recipe free from Gluten

Berry & Crust
A tasty chocolate chip cookie recipe that is easy to make and free from gluten and nuts.
Prep Time 20 mins
Cook Time 10 mins
Course Dessert
Servings 12 cookies


  • electronic kitchen scale
  • hand whisk
  • non-stick baking tray
  • stainless steel mixing bowl
  • wooden spoon


A - gelatinize

  • 0.007 kg flax meal
  • 0.043 kg water

B - whisk

  • 0.050 kg demerara sugar
  • 0.100 kg coconut oil (melted)
  • 0.050 kg vegan icing sugar
  • 0.005 kg vanilla extract

C - sift

  • 0.003 kg baking powder
  • 0.125 kg oat flour gluten-free
  • 1 pinch salt

D - add

  • 0.025 kg coconut desiccated
  • 0.050 kg dark chocolate chips
  • 0.025 kg oats rolled


  • Line a baking tray with baking paper.
  • Preheat the oven to 180°C.


  • Group A - Warm the water to boil. Pour over the flax meal and stir. This will gelatinize the flax meal (also known as a flax "egg").
  • Group B – whisk in a bowl until pale in color.
  • Add the gelatinized mix to group B and whisk. This will emulsify the oil and the sugars.


  • Group C – sift together.
  • Group D – mix with group C.
  • Add the dry ingredients to the wet ingredients and combine to make a dough.
  • Refrigerate the dough for 20 minutes before shaping.


  • Shape the dough (see notes) and place onto a baking tray.
  • Bake the cookies 8 - 10 minutes.


Shaped neatly:
  • Roll the dough out to 1cm thick on a non-stick surface.
  • Cut with a 5.8cm cookie cutter.
Shaped rustic:
  • Roll the dough into 25g balls.
  • Press to flatten.
Keyword Chocolate, Cookies, Vegan