Love cookies? If you eat gluten-free, it can be hard to find a cookie recipe that actually tastes like cookies. Soft in the middle, crunchy-brown on the edges and oozing with chocolate chips, this gluten-free and vegan chocolate chip cookie recipe is exactly what your inner cookie-monster has been craving.
This could also make an easy last-minute dessert to serve up for your vegan gluten-free friend – it’s so good you can serve it to everyone, so there’s no need to make up a ‘special’ vegan and gluten-free dessert.
The recipe is loosely based on a gluten-free cookie recipe I posted on my short-lived baking blog a few years ago, but I’ve adapted it to make it vegan, and I find its even better in a skillet than baked like regular chocolate chip cookies.
Affiliate disclosure: this post uses affiliate links. If you purchase products or services via an affiliate link I’ll get a small commission (which supports the running of this site) and it won’t cost you anything extra. I’ll specifically point out each affiliate link in the post. You can read my full policy here.
If you want to learn more about getting started on your gluten-free and vegan journey, check out my:
- Tips for going vegan when you’re gluten-free
Simplemethod for planning vegan & gluten-free meals
- Guide to checking food labels for non-vegan ingredients
- Guide to checking food labels for non-gluten-free ingredients
This recipe calls for mini skillets, which are adorable (you can get some for yourself (affiliate link) here), which normally make four cookies, but if you’re using a 10 or 12-inch skillet this should make just one giant cookie, and cooking times will need to be adjusted.
You could also pop them in the oven like ‘regular’ cookies, instead of using a skillet. Grease a cookie tray, scoop out balls of dough (approx. 1/4 cup each) and space them out well. Then bake on the top shelf for 12-15 minutes.
Anyone who tells you that gluten-free life must always be boring has clearly never tried my chocolate chip cookies. These
(And I’m totally not embarrassed to admit that I ate mine for breakfast after shooting them).
Make these gluten-free chocolate chip cookies for a special occasion, so nobody has to feel like they’re missing out on the cookie goodness (because honestly, whoever you’re treating with these cookies will 100% never know the difference between this recipe and one using wheat flour). They’re soft in the middle and crunchy at the edges – just like a proper cookie should be.
These cookies use a few different gluten-free flour substitutes in combination, including buckwheat, which can put some gluten-free bakers off. The name buckwheat can be somewhat offputting if wheat makes you ill! But buckwheat is totally gluten-free. Its actually a grain-like seed, named because it can be used much like wheat is (as we’re doing in this recipe).
Make these vegan gluten-free cookies in just twenty minutes. These quick vegan skillet cookies are the perfect single-serve dessert for coeliacs or can be made in a bigger batch of cookies if you prefer.
- 0.5 tbsp Ground flax
- 1.5 tbsp Water (warm)
- 35 g Ground buckwheat
- 35 g Ground almonds
- 35 g Ground rice
- 35 g Potato starch
- 0.25 tsp. Xanthan gum
- 0.25 tsp. Baking powder (gluten free)
- pinch Salt
- 75 g Caster sugar
- 75 g Muscovado sugar
- 75 g Margarine (plant-based)
- 0.5 tsp. Vanilla extract
- 50 g Chocolate chips (vegan)
- 2-3 tbsp Coconut oil (to grease)
First, make the flegg: Combine the ground flax and warm water in a small dish, mix with a fork and set it to one side to thicken
Then, prepare the flour mix: sift the ground buckwheat, ground almonds, ground rice, potato starch, xanthan gum, baking powder and salt together into a bowl
Start by preheating the oven to 160°C (approx. 320°F)
Put both of the sugars and the margarine into a bowl and beat into a thick creamy texture with an electric hand whisk. If the muscovado sugar is quite lumpy, you may need to mash some of the lumps out with a fork first
Add the vanilla extract and the flegg, and beat again briefly
Sift (yes, double-sifted) the flour mix into the bowl, with the chocolate chips, then fold it into the rest of the mix to form a thick doughy batter
Heat the hob on medium-low, take a mini skillet and grease it with a little coconut oil then warm your skillet on the hob
Drop a quarter of the dough into the skillet and cook on the hob for one-and-a-half to two minutes (longer if you’re using a single large skillet, instead of cute individual ones) – this gives the underside a nice, crisp texture
Run a butter knife around the edge of your cookie, and then put the skillet into the oven and bake for just 3-4 minutes more – until the centre of the cookie is solid when you gently shake it
Repeat until you’ve made four cookies (or put the dough in the fridge and make yourself a single-serve cookie every night for four nights)
Serve immediately (with a warning about the temperature, obvs.), topped with a big scoop of vegan ice-cream
In my miniature skillets, I normally make four cookies, but if you’re using a 10 or 12-inch skillet this should make just one giant cookie, and cooking times will need to be adjusted.