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Chocolate Chip Cookies

A celiac friendly plant-based classic!
Prep Time 20 mins
Cook Time 15 mins
Total Time 44 mins
Course Dessert
Cuisine American
Servings 12 cookies


  • 2.5 cups All-purpose gluten free flour mix
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 1 Tbsp flax meal mix with 2 Tbsp water to make flax egg
  • 1 cup applesauce unsweetened
  • 0.5 cup almond butter or cashew butter
  • 1 cup coconut sugar or date sugar
  • 0.5 cups chocolate chips allergy free options available


  • Preheat your oven to 375°F and line your cookie sheets with parchment paper or silicone mats.
  • Put the flour, baking soda, and salt into a medium bowl and whisk to combine.
  • Cream your sugar and almond butter or margarine using a hand mixer until creamed.
  • Then add in the flax egg, vanilla extract and applesauce and mix on low speed until well incorporated.
  • Add the dry ingredients until well mixed, but don't overmix.
  • Fold in the chocolate chips.
  • Using wet hands, roll small 1/2 inch or 1 inch balls then press flat onto cookie sheet 2 inches apart. Keep remoistening your hands to prevent sticking.
  • Bake the cookies for 10-15 minutes, and begin checking they are browned at minutes 8-10. Oven times may vary.
  • Remove immediately and cool on a wire rack.
  • Store at room temperature in a cookie jar for 1-3 days, or in a container with a tight fitting lid in your refrigerator for 3-5 days.
Keyword Chocolate chip cookies