Go Back

Chocolate Chip Cookies Recipe (Dairy Free, Gluten Free)

This soft and chewy gluten free and dairy free Chocolate Chip Cookies Recipe is made with chickpea and almond flour as the base!
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 6 cookies
Calories 323 kcal

Equipment

  • Whisk
  • Baking Tray
  • Wire Rack / Cooling Rack optional
  • Parchment Paper / Baking Sheet / Cookie Sheet

Ingredients
  

  • 1 tbsp chia meal
  • 1½ tbsp water
  • ¾ cup chickpea gram flour (besan)
  • 8⅓ tbsp almond flour This is 1/3 cup + 3 tbsp
  • 1½ tsp baking powder
  • 1 large pinch of salt
  • 3 tbsp 100% pure maple syrup
  • ⅓ cup cane sugar
  • 1 tsp vanilla extract
  • ⅓ cup vegan butter
  • ⅓ cup vegan mini dark chocolate chips

Instructions
 

  • In a small bowl, make the chia egg. Mix the water and chia meal in a small bowl. Let sit for 15 minutes, until thickened.
  • In a second bowl, mix together the rest of the dry ingredients, except the dry sugar and chocolate chips.
  • In a third large bowl, whisk together the wet ingredients, including dry sugar. Add the chia egg at this point too.
  • Pour the wet into the dry mixture, and whisk together to form a batter. Alternatively, use a hand mixer or the bowl of a stand mixer to incorporate the ingredients well. Lastly, add the chocolate chips.
  • Make balls of dough using a cookie scoop and place on a baking/cookie sheet in the freezer for 20 minutes. After 20 minutes, place the cookie sheet onto a baking tray. Alternatively, oil the baking tray itself without lining it first.
  • Bake at 350 F for about 12 minutes. Let them cool on a wire rack or on the cookie tray when done baking. Once cooled, enjoy!

Notes