Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Multi-Grain Vegan and Gluten-Free Chocolate Chip Cookies

    Multi-Grain Vegan and Gluten-Free Chocolate Chip Cookies

    9
    By Alisa Fleming on January 15, 2012 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    Baking for loved ones isn’t as easy as it used to be. Growing up, I would toss in good old all-purpose flour, sugar, margarine, eggs, oatmeal, and a few other ingredients, and viola!, my dad’s favorite cookies. Now we are seeing a growing prevalence (or awareness) of food allergies, sensitivities, Celiac, and other autoimmune disorders that are affected by diet. It seems like everywhere I turn, there is another diet restriction … something we are actually dealing with at home right now. My husband is currently testing a gluten-free diet, and it doesn’t help matters that he is also egg-free … and that we are dairy-free.

    But he still loves a sweet treat now and then, and these gluten-free chocolate chip cookies put a smile on both of our faces. I found this recipe in the new cookbook, The Complete Idiot’s Guide to Gluten-Free Vegan Cooking, and adapted it a bit to suit our tastes.

    Vegan and Gluten-Free Chocolate Chip Cookies Recipe

    I chose this recipe for gluten-free chocolate chip cookies not only because it sounded like a good baseline recipe, but also because I happened to have the Bob’s Red Mill All-Purpose Gluten-Free Flour Blend on hand that they recommended for this recipe (though you can use the flour blend of your choice), and because I wanted to give the new Earth Balance Organic Coconut Spread a whirl in baking. The end result was a thin and chewy cookie that hits the sweet tooth just right.

    Vegan and Gluten-Free Chocolate Chip Cookies Recipe

    In the original gluten-free chocolate chip cookies recipe, the authors instruct you to chill the dough for an hour. I overlooked this, and in my rush to have some cookies, baked some without chilling. I actually liked the ones made with the unchilled dough better, but you can’t go wrong either way. Below shows the difference between the two batches, the unchilled dough at left (somewhat deep craters, thinner cookies) and the chilled dough at right (just a wee bit thicker, but still thin cookies). Oddly enough, the unchilled dough seemed to require a longer baking time.

    Vegan and Gluten-Free Chocolate Chip Cookies Recipe

    I stuck with plain old sugars in this recipe, since I know that my husband seriously prefers them in cookies, but if you want a less refined option, feel free to use coconut sugar in place of the sugars. It will change the flavor slightly, and the cookies will be a little less sweet, but if you are used to baking with coconut / palm sugar then I’m sure you will like it. I do recommend giving the coconut sugar a quick whiz in your spice grinder before adding it to the recipe though. The large granules of coconut sugar don’t tend to dissolve very well in cookies.

    4.0 from 1 reviews
    Multi-Grain Vegan and Gluten-Free Chocolate Chip Cookies
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    Recipe adapted from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking by Julieanna Hever and Beverly Lynn Bennett.
    Author: Julieanna Hever and Beverly Lynn Bennett
    Serves: 32 cookies
    Ingredients
    • 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)
    Instructions
    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.
    Notes
    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
    3.2.2807
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    Panago Pizza Dairy-Free Menu Guide with Vegan & Gluten-Free Options

    Panago Pizza is Unsurpassed for Dairy-Free and Plant-Based Options

    Dairy-Free Cinnabon Recipe - Copycat for those famous Cinnamon Rolls! Also nut-free and soy-free

    Dairy-Free Cinnabon Copycat for Tender, Gooey Cinnamon Rolls

    East Side Mario's is an Italian restaurant chain in Canada with a full food allergy guide and gluten-free menu.

    East Side Mario’s offers Many Options to Build Your Own Dairy-Free Pasta

    9 Comments

    1. Karen on January 14, 2018 8:32 pm

      I love the cookies, but they seem to dry it really quickly what about adding something to give them a little more moist quality?

      Reply
      • Alisa Fleming on January 14, 2018 8:41 pm

        Instead of flax/water, I often use dairy-free yogurt as an egg substitute. It adds more moisture. Applesauce might do the same thing. That said, gluten-free cookies do tend to dry out just a little more quickly.

        Reply
    2. Pingback: Food Allergy Awareness Week: Recipes and Resources - Go Dairy Free

    3. Pingback: Earth Balance Organic Culinary Spreads - Go Dairy Free

    4. Lauren on April 28, 2013 8:17 pm

      Thank you so much for this recipe! I’ve been wanting to switch to gluten free baking for so long but have been putting it off because I was a little intimidated by it. I switched the millet/quinoa flower with oat flower since that’s what I had on hand and they came out great! even better then my regular whole wheat cookies!

      Reply
      • Alisa Fleming on April 29, 2013 7:24 am

        That’s great! So glad you enjoyed it Lauren and fantastic that oat flour worked well, too!

        Reply
    5. Carolynn on January 1, 2013 7:46 am

      I LOVE these! Thanks so much! I did 1 batch as written and then altered a batch to make my favourite Christmas cookie – Candy Cane Chocolate Chip cookies. I added 1 Tbsp peppermint extract and crushed candy canes (you can do as many as you like, I only had 7). They were a hit! None of my friends even noticed that they were gluten-free and vegan. I will definitely be making these again and again and again.

      Reply
      • Alisa Fleming on January 1, 2013 10:49 am

        So glad you all enjoyed them Carolynn! We like them here too 🙂 Your modifications sound delicious!

        Reply
    6. Pingback: » Gluten-free Vegan Chocolate Chip Cookies Style It Kosher

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Dairy-Free Queso Recipe that's Kindly Allergy-Friendly and Truly Plant-Based - nut-free, soy-free, gluten-free, grain-free, sesame-free, vegan, and even oil-free. From Dreena's Kind Kitchen Cookbook

    Dairy-Free Queso that’s Kindly Nut-Free and Truly Plant-Based

    Strawberry Love Muffins - Vegan Strawberry Muffins Recipe that's sweet, simple, and naturally dairy-free, egg-free, nut-free, and soy-free.

    Strawberry Love Muffins are a Simply Sweet Vegan Treat

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.