Vegan Gluten-Free Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 12 cookies
  • 1 15.5-ounce can white beans, rinsed and drained
  • 2 tablespoons So Delicious Dairy Free Almond Plus AlmondMilk or Cashew Milk
  • ¼ cup dairy-free non-hydrogenated margarine
  • ¼ cup vegetable shortening (such as Spectrum)
  • ¾ cup natural sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1½ cups chickpea flour
  • 2 tablespoons flax seed meal
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground cinnamon
  • ½ cup pecan pieces
  • 5-6 ounces vegan chocolate chips (I use a mini variety, as that is what our grocery store carries)
  1. Preheat oven to 350ºF.
  2. Line 2 baking sheets with silpats or parchment paper.
  3. Puree beans and milk beverage in a food processor until smooth.
  4. Remove ½ cup puree and refrigerate the rest for another use.
  5. Using an electric mixer, cream together dairy-free margarine, shortening, and sugar. Add the ½ cup white bean puree and both extracts and beat at medium speed until well combined. Add chickpea flour, baking soda, baking powder, sea salt and cinnamon, and mix on low speed just until completely incorporated, scraping down the sides of bowl as necessary.
  6. Stir in the pecans and chocolate chips by hand.
  7. Using a tablespoon measure, make 12 evenly-spaced mounds on each prepared baking sheet.
  8. With your fingers, gently press each mound into a about a ½-inch tall cookie.
  9. Place baking sheets on center racks and bake for 14 to 16 minutes, rotating sheets after 7 minutes, or until just beginning to turn golden around edges.
  10. Allow cookies to cool completely on baking sheet placed on a wire rack.
  11. Serve immediately or store in an airtight container at room temperature.
Note: for winter holiday baking, these cookies are also delicious with ¼ teaspoon of peppermint extract added at the same time as the other extracts.
Recipe by Go Dairy Free at