Gluten-Free, Vegan Chocolate Chip Cookies

Looking for a Gluten-Free, Vegan Chocolate Chip Cookies Recipe?

I have a slight passion for doing things that seem impossible…in the kitchen, that is. Chocolate chip cookies without gluten, eggs, milk, and refined sugar (since it makes my blood sugar spike like crazy)… It sure seems impossible, right? But that’s where the creativity begins with ingredients like peanut butter, applesauce, brown rice flour, and stevia-sweetened chocolate chips? Now we’re talking. So after many failed attempts, I present my favourite gluten-free, vegan chocolate chip cookies.

Gluten-Free, Vegan Chocolate Chip Cookies Recipe

Adapted from: “Chocolate Chip Cookies” from Sift, Stir, Savour
Makes 15-18 cookies


  • 1 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 1/2 tsp. baking soda
  • 1 tsp. guar gum or xanthan gum
  • 1/4 tsp. salt
  • 1/3 cup peanut butter (I use Trader Joe’s Creamy Organic Peanut Butter)
  • 1/3 cup unsweetened organic applesauce
  • 1/2 cup Lakanto sweetener
  • 1/4 cup rice milk or other non-dairy milk (I use “Trader Joe’s Rice Drink”)
  • 2 tsp. organic vanilla extract
  • 1/2 cup chocolate chips (I use Lily’s Sweets Baking Chips that are stevia-sweetened)

The ingredients.

Click here to watch it being made:

No time for the video? Here’s a picture breakdown of the steps:

Steps for the Gluten-Free, Vegan Chocolate Chip Cookies Recipe:

1. Combine brown rice flour, tapioca flour, potato starch, baking soda, guar gum, and salt into a bowl and whisk together.

2. Combine the peanut butter, unsweetened applesauce, and Lakanto sweetener (or another sweetener) into another bowl and mix together.

3. Now add ¼ cup rice milk and vanilla extract and mix together again.

Stir again to combine.

4. Now combine the wet ingredients into the dry and mix to combine with a wooden spoon.

5. When fairly mixed together, add in the chocolate chips. If the dough seems to dry to combine together, add some rice milk, one tablespoon at a time until it is not falling apart.

It will be much thicker than traditional dough, stick with it though, it will
be worth it!

6. Then, using your hands or a cookie scoop, measure out about ⅓ cup of dough and roll it into a ball. Flatten the ball slightly and then place it on a greased cookie sheet.

Take a section of dough…

…roll it like a ball,

…flatten it a bit, and then place it on the pan.

7. Continue for the remaining balls of dough. You can place the cookies closer together than traditional cookies since these cookies will not expand, and instead, they will remain in this shape while cooking.

All rolled up and ready to bake.

8. Then bake for 10-12 minutes at 350 degrees.

That’s about the time that I have to take the cookie dough that is left to two little girls who love to devour it. Good thing it’s vegan, so they can eat it without having to worry about eggs.

The dough of this recipe truly is so delicious! Good luck not eating at least
2-3 cookies worth. ( :

“Cookie dough time!”

The funny part is that after I brought the bowl in, Mila ran to the kitchen,
went to the kid silverware drawer we have, grabbed a fork, and came
back ready to dive in and eat some dough. She’s too funny.

9. When the cookies are done, remove them from the oven and let them cool for 5-10 minutes. To save the leftovers, keep them in an air-tight container so they won’t dry out as quickly.

You can frost them like we like to do…

…or just have them with your favourite type of milk!

Whatever you do…just eat them! ( :

So there you have it, my unique gluten-free, vegan chocolate chip cookies. Do you have a favourite chocolate chip cookie recipe that’s either gluten-free or vegan? Ever put anything interesting like applesauce in a dessert recipe? Or have you conquered what seemed like an “impossible” recipe in the kitchen? Share your thoughts and experiences below!

Or if you’re interested in that frosting recipe, head on over to that post right now!

If you make this recipe, tag me on Instagram @ashleysgreenlife, I’d love to see them.
See you next week, greenies!


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