Multi-Grain Vegan and Gluten-Free Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe adapted from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking by Julieanna Hever and Beverly Lynn Bennett.
Serves: 32 cookies
  • 3 to 4 Tablespoons Water (see my notes below)
  • 2 Teaspoons Flaxseeds, ground in your spice grinder (about 1 tablespoon flaxmeal)
  • 1-1/2 Cups Gluten-Free Flour Blend (I used Bob’s Red Mill, as suggested by the authors for this recipe)
  • ½ Cup Millet Flour or Quinoa Flour (I used millet)
  • 1 Teaspoon Xanthan Gum (can sub guar gum for corn-free)
  • 1 Teaspoon Baking Powder
  • ¾ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ⅔ Cup Dairy-Free Margarine (I used Earth Balance Organic Coconut Spread)
  • ½ Cup Brown Sugar
  • ½ Cup Sugar
  • 1-1/2 Teaspoons Vanilla Extract
  • 1-1/4 Cups Dairy-Free Chocolate Chips (use a brand like Enjoy Life for soy-free)
  1. Preheat your oven to 350ºF and line your cookie sheet with a silicone baking mat or parchment paper.
  2. Combine the water and ground flaxseeds in a mixing bowl, and set aside while you combine the dry ingredients.
  3. In a medium-sized bowl, combine the flours, xanthan or guar gum, baking powder, baking soda, and salt.
  4. Back in your flax bowl, add the margarine, sugars, and vanilla, beating until nice and creamy.
  5. Stir or beat in the flour mixture until well combined, then stir in the chocolate chips.
  6. Drop the dough by the large tablespoon-ful onto your baking sheet, or if you prefer a firmer dough, refrigerate it for at least an hour to firm up (see my example above for what the cookies turn out like when the dough is chilled or not).
  7. Bake the cookies for 12 to 14 minutes, or until they just barely begin to brown around the edges – they don’t really brown much at all, so do not be tempted to bake them for too long! Cook them for less time (12 min) if you prefer chewy, more for crispy.
  8. Let them cool on the baking sheet for 10 to 15 minutes before removing them to indulge.
  9. They will be soft and chewy while warm, but do firm up after a day on the counter (though still a bit chewy). They can be stored in the fridge or freezer if desired.
When I halved the recipe, I accidentally wrote down too much water. I ended up using a full 4 tablespoons (1/4 cup), which made for flatter cookies. The original recipe calls for just 3 tablespoons. That said, I liked them this way, so you choose how much water you would like to trial. You can even start with 3 tablespoons and then add a little more water to the dough later to adjust.

Diet type: Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, optionally Soy free, Wheat free
Recipe by Go Dairy Free at