Gluten-Free, Sweets  

We’re All Cookie Monsters!

When I originally wrote this post, I hadn’t had a chocolate chip cookie in a really, really long time. Cookies generally aren’t wheat-free, so I stopped eating them for my stomach’s sake. By the time Robert and I decided to go vegan, cookies had already become such an unfamiliar and far-away memory for me that I didn’t even think to look for vegan cookie recipes.

Well, not only are there tons of recipes for vegan cookies out there, I found a recipe for vegan AND wheat-free cookies! And let me tell you, these babies were gooood. So chewy and so soft. I swear my eyes were closed the whole time while I was eating them because I was in dreamland. 

Plus, when I licked the spoon and the bowl, I didn’t have to worry about salmonella because the batter had no eggs, or any butter. If anyone you know thinks being vegan means a living a life of culinary sacrifice, bake them these cookies and their minds will be changed. Guaranteed.


1 3/4 cup oat flour
1/2 teaspoon baking powder
1/4 cup white sugar
1/2 cup brown sugar
1/3 cup organic canola oil
1 tablespoon ground flax seeds or flax meal
1/4 cup almond milk (or soy is fine)
1 teaspoon vanilla
3/4 cup dark chocolate chips

1. Preheat oven to 375 degrees.
2. In a bowl add oat flour and baking soda and whisk. Add the flax, almond milk, sugars and stir. Add canola and vanilla and whisk vigorously for about 1-2 minute.
3. Fold in chocolate chips.
4. Drop batter by the tablespoon onto an ungreased baking sheet, leaving 1 1/2 inch between cookies. Stick ’em in the oven.
5. Remove from oven after 10-12 minutes. Let cool for 5 minutes and then remove with a spatula and put them on a cooling rack.

Source: Inspired by a recipe in Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. Their recipe called for more white sugar than brown sugar, but I prefer to use more brown sugar than white sugar.

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