Recipe characteristics
- Quick and easy to make
- Deliciously rich and chocolatey
- Made with a blend of brown rice flour, oat flour, ground almonds, dark chocolate, and warming spices
- Perfect as a snack, for lunchboxes, or with a cup of tea or coffee
- Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free
Notes on ingredients
- Brown rice flour: A mild, nutty flour made from whole grain brown rice that gives a light structure to these cookies.
- Oat flour: Adds a tender crumb and pleasant texture. Use certified gluten-free oats if needed.
- Finely ground almonds: Use plain, raw almonds ground to a flour consistency for added richness and moisture.
- Potato starch: A light, powdery starch that improves crispness and helps create a delicate cookie texture. Naturally gluten-free.
- Coconut sugar: A natural sweetener with a caramel-like flavor. You can substitute brown sugar or regular white sugar if preferred.
- Coconut cream: Provides richness and a creamy binding element. Chill a can of full-fat coconut milk overnight and scoop the thickened cream from the top.
- Gingerbread spice mix: A warm spice blend that complements the chocolate. If you don’t have it, pumpkin pie spice or ground cinnamon make acceptable alternatives.
- Dark chocolate chips: Use chips or roughly chopped dark chocolate (70–75% cocoa recommended) for pockets of rich chocolate in each bite.
How to make it
Step 1 — Prepare
Preheat the oven to 180 °C (350 °F). Line a baking sheet with non-stick baking paper or a silicone baking mat.
Step 2 — Mix dry ingredients
In a large bowl, combine the brown rice flour, oat flour, finely ground almonds, potato starch, coconut sugar, gingerbread spice mix (or cinnamon), dark chocolate chips or roughly chopped dark chocolate, and baking powder. Stir until evenly distributed.
Step 3 — Add coconut cream
Spoon the chilled coconut cream into the dry ingredients and mix with a spoon until a soft dough forms and it begins to hold together. Taste the dough and adjust the sweetness if needed.
Step 4 — Shape the cookies
Divide the dough into 15 equal portions and roll each into a ball. Gently flatten each ball with your palm and arrange them on the prepared baking sheet, leaving a little space between each cookie for spreading.
Step 5 — Bake
Bake for approximately 18–20 minutes, or until the edges are set and the tops show a light golden color. Baking time can vary slightly depending on your oven and the thickness of the cookies.
Step 6 — Cool
Allow the cookies to cool on the baking sheet for a few minutes so they firm up, then transfer them to a cooling rack to cool completely.
If you enjoyed this recipe, try these other gluten-free vegan cookie ideas:
- Teff Almond Lemon Cookies
- Gluten-Free Apple Cookies
- Sweet Potato Almond Cookies
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments below. Your feedback means a lot. If you share your bake on social media, tag the original author so they can see your remake.
Gluten-Free Chocolate Chip Cookies
Delicious, rich gluten-free chocolate chip cookies made with brown rice flour, oat flour, ground almonds, dark chocolate, and warming spices. Plant-based and naturally gluten-free.
Author: Nensi Beram
Prep Time: 25 mins • Cook Time: 20 mins
Cuisine: Gluten-free, Vegan • Servings: 15 • Calories: 191 kcal per serving
Ingredients
- 100 g brown rice flour
- 100 g oat flour
- 100 g finely ground almonds
- 30 g potato starch
- 90 g coconut sugar
- 1.5 teaspoons baking powder
- 1 teaspoon gingerbread spice mix (or pumpkin pie spice / cinnamon)
- 100 g chopped dark chocolate or dark chocolate chips
- 150 g coconut cream (the thickened cream from a can of full‑fat coconut milk — chill the can overnight and scoop off the firm cream)
Instructions
- Preheat oven to 180 °C and line a baking sheet with baking paper.
- Combine the dry ingredients in a large mixing bowl.
- Add the coconut cream and mix until the dough comes together. Adjust sweetness to taste.
- Shape into 15 balls, flatten slightly, and place on the baking sheet with space between each cookie.
- Bake for about 18–20 minutes, until edges are set.
- Cool briefly on the baking sheet, then transfer to a rack to cool completely.
Notes
On coconut cream: Chill a can of full-fat coconut milk in the refrigerator overnight. The cream will separate and firm up at the top; scoop it out and use it for this recipe. The leftover liquid can be reserved for smoothies or other recipes.
Storage and serving tips
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed bag or container for up to 1 month. Thaw at room temperature before serving. These cookies pair well with a warm beverage or a plant‑based milk.
Substitutions and variations
If you don’t have potato starch, a small amount of cornstarch can sometimes be used as a substitute, though results may vary. Swap coconut sugar for brown sugar or white sugar if needed. For a nuttier flavor, brown the ground almonds lightly in a dry pan before using, but be careful not to burn them.
Nutrition facts
Amount per serving (1 cookie): 191 kcal. Approximate macronutrients per serving — Fat: 10 g, Sodium: 59 mg, Carbohydrates: 22 g (Fiber: 3 g, Sugar: 6 g), Protein: 4 g. These values are estimates and should be used as a guide.
Did you make this recipe? Please leave a comment below to share how your cookies turned out — we appreciate your feedback.