Gluten-Free Vegan Chocolate Chip Cookies

So, funny story: 

The first time I tried to make a vegan recipe, I attempted to bake dairy-free chocolate chip cookies. Not sure why I started with this baking venture...probably because cookies are life and make everything better, so why not? 

Once I got to the part where you have to add an egg, I freaked out...because how does one bake cookies without eggs?!

Luckily, I did some Googling (as a Millennial would) to hopefully find a solution to my problem before the oven was done preheating. 

And sure enough, I learned what a “flax egg”was. Have you ever heard of such a thing?!

Apparently, you take 1 Tbsp ground flaxseed and mix it with 3 Tbsp waterand let it sit for 5 minutes. And voila! You have a vegan egg replacement for all your baking and battering needs!

Alright, enough about flax eggs. Here’s my FAVORITE vegan cookie recipe.

Gluten Free Chocolate Chip Cookies

Makes 12 Cookies

1 ½ cup almond meal (or almond flour) 2 Tbsp coconut oil (unrefined, not liquid) ¼ cup coconut sugar 1 flax egg* 1 Tbsp almond milk ¼ tsp salt ½ tsp vanilla ¼ baking soda ¼ cup choc chips

Preheat oven to 375ºF

Using a hand mixer or whisk, cream coconut oil and sugar together. Next, add in flax egg and mix until well combined. In the same large mixing bowl, add in the remaining ingredients and  mix thoroughly to form a dough. Spray cookie sheet with cooking spray. Roll dough into 1 inch balls and place on cookie sheet. You can leave cookie dough in a ball shape or slightly flatten for a more cookie-like shape. Bake for 12-15 mins, until cookies start to brown on the bottom.

*Flax egg: 1 Tbsp ground flaxseed + 3 Tbsp water. Mix together and let sit for 3-5 minutes until mixture thickens.

For more plant-based recipes like this (and my vegan Mac-N-Chz...) head over here to get yourself a copy of my new plant-based recipe book: Graze!


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