Name: The best Chewy Gluten-free Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 cup Almond Flour blanched (Super fine); ¼ cup Coconut Flour; ¼ cup Arrowroot Starch; ½ cup Coconut Sugar; ½ tsp Baking Soda; ¼ tsp Salt; ¼ cup Coconut Oil (Melted); ½ cup Cooked Chickpeas (Canned or cooked until very soft); ¼ cup Maple Syrup; 1 Flax Egg; 1½ tsp Vanilla Extract; ¾ cup Vegan Chocolate Chips (I like to use dark chocolate )

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If you adore amazing chewy chocolate chip cookies then these gluten-free cookies are exactly what you need. This chocolate chip cookies recipe produces thick, luxurious, buttery soft and chewy on the inside chocolate chip cookies that are irresistibly good and make it impossible to only eat one.

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We are breaking out the big cookie scoop for the best chewy gluten-free chocolate chip cookies. Think dark chocolate chunks and melt-in-your-mouth chewy cookies and you know exactly what this cookie recipe is all about.

Getting the right cookie consistency with just the right amount of crunchy and chewy isn’t always easy…and add the need for the cookie to be gluten-free then it’s almost impossible. Usually, that is. Because this recipe is here to prove that delicious, crunchy on the outside, and chewy on the inside vegan and gluten-free chocolate chip cookies exist. And it’s not just addictively good, it’s also incredibly easy to make.

If you know me you will know that I want all my baking recipes to be easy to make and completely mouthwateringly tasty. I want full-flavored deliciousness, amazing texture and I want it all without too much effort.

What’s great about the best vegan gluten-free chocolate chip cookies:

Delicious crunchiness on the outside and amazing chewiness on the inside
Easy to make
Loaded with chocolatey flavors
Vegan
Gluten-free
Melt-in-your-mouth delicious buttery flavors

Thick and chewy gluten-free vegan cookies ingredients:

This amazing cookie recipe isn’t just gluten-free and vegan it’s also loaded with healthy ingredients like coconut oil and antioxidant-rich dark chocolate chunks. One could be tempted to call these cookies healthy (that’s what I tell myself whenever I chow down 5 cookies in as many minutes)…but I will leave the labeling up to you.

This recipe uses coconut sugar to add a caramel flavored depth of sweetness as well as maple syrup to create that soft chewiness we’re looking for.

Because these cookies are vegan I use flax egg as a binding agent. The flax egg could be substituted for any other type of vegan egg (or even real egg if you aren’t vegan).

Tips for baking the best chewy chocolate chip cookies

This recipe is simple and straightforward, and so is baking the cookies. For the basic recipe, bake the cookies at 350F for 12-15 minutes depending on your oven. The cookies should be golden on the outside, and chewy on the inside.

If you want a extra crispy outside with a very chewy center, you can freeze the cookies for 20-minutes before baking and bake the cookies at 400F for 12-15 minutes depending on your oven.

Kitchen tools needed to make chocolate chip cookies

There isn’t a lot of fancy equipment needed to make these heavenly chewy Christmas cookies. All you need is:

A blender
A baking sheet lined with baking paper
Two bowls
A handheld mixer, stand mixer, or a spoon or whisk will all work
A working oven

How to make the best vegan gluten-free cookies:

Instructions

Preheat the oven to 350F and line a baking sheet with baking paper.
In a mixing bowl mix together all the dry ingredients (almond flour, coconut flour, arrowroot starch, coconut sugar, baking soda, and salt).
Next, pour the drained chickpeas into a blender along with melted coconut oil, maple syrup, and vanilla extract and blend until the chickpea purée is completely smooth. Add the flax egg and blend until everything is combined.
Pour the blended chickpea purée into the mixing bowl and mix everything together until all the ingredients are combined. Finally, add the dark chocolate chunks and combine one last time.
Use a cookie scoop or ice cream scoop to scoop the cookie dough into cookie 1 1/2-inch balls. Place the cookie balls on the lined baking tray 2-inches apart to give them room to melt a little.