The most incredible Grain-free Vegan Chocolate Chip Cookies you’ve ever made or had that are also gluten-free and oil-free! These are pure decadence in every bite and made with a very special secret ingredient to give it the most incredible flavor and crispy edges! Made with almond flour, cashew butter, tapioca starch and coconut sugar!
GRAIN FREE VEGAN CHOCOLATE CHIP COOKIES
Hi, Cookie Monster here again. I promised y’all last week on Instagram that these Grain-free Vegan Chocolate Chip Cookies were coming and today is the day! As I mentioned on Instagram, due to these Grain-Free Chocolate Coconut Cookies becoming so popular, in fact, the #1 cookie recipe I’ve ever posted, it sent in requests for more grain-free cookies–particularly ones without chocolate as the base, so there would be more options.
SO, naturally, a classic chocolate chip cookie was in order. I already have these Crispy Vegan Chocolate Chip Cookies which are delicious, but these new ones are about 50 times better and taste more like a truly classic chocolate chip cookie.
ALMOND FLOUR CHOCOLATE CHIP COOKIES
To create these Grain-free Vegan Chocolate Chip Cookies, I went to my one of my first ever grain-free cookies, these 4 Ingredient Peanut Butter Cookies. That recipe uses almond flour, peanut butter, maple syrup and coconut sugar. But, instead of maple syrup as the base of sweetener and peanut butter as the nut butter, I used all coconut sugar in these and cashew butter. I tested these with almond butter and just NO, it made them wayyy too almond-y for me, not to mention, the flavor just wasn’t as good to me (didn’t even compare) or give me that classic chocolate chip cookie taste that I was after. This is because a good amount of nut butter is used (1/2 cup).
Do you like super crispy edges and exceptionally chewy centers in your cookies? Well these are that by definition. A surprising but magical ingredient in these is orange juice! It plays 2 roles here: it gives an amazing depth of flavor and sweetness that your guests won’t be able to put their finger on (it doesn’t taste like orange) but just will notice the to-die-for flavor. In addition, it makes these babies have magical crispy edges! My daughter gasped at his yummy they were and said “I just can’t ever stop eating these!” LOL
HOW DO YOU MAKE GRAIN-FREE VEGAN CHOCOLATE CHIP COOKIES?
First, you need some grain-free ingredients, like almond flour and tapioca starch. You will just need 8 easy ingredients:
- blanched almond flour
- tapioca starch/flour
- raw cashew butter
- coconut sugar
- orange juice
- vanilla extract
- baking soda
- vegan chocolate chips
Step 1. Combine the dry ingredients.
Step 2: In a separate bowl, you will will mix the cashew butter, orange juice and vanilla and then add them to the dry ingredients along with the chocolate chips.
Step 3: Mix the batter until a very thick, sticky and stiff dough forms. This will take a few minutes of continuous stirring and pressing the batter together.
Step 4: Form into balls.
Step 5: Flatten each ball to 1/2 inch thick and space 2 inches apart on the pan. Bake 10-11 minutes until the edges are starting to turn golden brown.
Cool 10 minutes on the pan and then 10 more minutes on a cooling rack. As you can see, they puff up beautifully. Magically crispy edges with the most fudgy and chewy center of your cookie life!
MORE GRAIN-FREE VEGAN DESSERTS
- Grain-free Vegan Chocolate Coconut Cookies
- Grain-free Vegan Cranberry Bundt Cake
- 4 Ingredient Vegan Peanut Butter Cookies
- Vegan Snickerdoodles
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If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Grain-Free Vegan Chocolate Chip Cookies
The most incredible Grain-free Vegan Chocolate Chip Cookies you've ever made or had that are also gluten-free and oil-free! These are pure decadence in every bite and made with a very special secret ingredient to give it the most incredible flavor and crispy edges! Made with almond flour, cashew butter, tapioca starch and coconut sugar!
Ingredients
- 1 cup (112g) blanched almond flour
- 7 tablespoons (84g) coconut sugar
- 2 tablespoons (16g) tapioca starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 1/2 tablespoons (38g) FRESHLY squeezed orange juice (do not use pre-made)
- 1 teaspoon (5g) vanilla extract
- 1/2 cup (128g) raw cashew butter (see HERE how to make)
- 6 heaping tablespoons (90g) dairy-free semi-sweet chocolate chips
- I use this scale.
Instructions
- Line a sheet pan with parchment paper and preheat the oven to 375ºF (190ºC)
- To a large bowl, add the almond flour, coconut sugar, starch, baking soda and salt and whisk very well and break up any lumps.
- To a small bowl, add the orange juice, vanilla and cashew butter and whisk until smooth.
- Add the cashew mixture to the dry ingredients and the chocolate chips. Stir everything together until it comes together into one sticky, very thick dough, pressing the mixture together with the back of the spoon. This will take a few minutes because it’s so thick and will seem too dry at first, but keep mixing and DON'T add liquid. I like to use my hands at this point to press the dough together and knead and rotate it many times until it is all moist and easily forms into a large ball.
- Use a cookie scooper 2 tablespoons worth of dough and place on the pan OR use a spoon to scoop up the dough and form into balls with your hands. Place all the cookie dough balls on the pan 2 inches apart (they will spread and puff up) from each other. Press each cookie down to 1/2 inch thick and piece the edges together into a round shape, if any cracks form. You may have to press any loose chocolate chips back into the balls.
- Bake for 10-11 just until the edges are starting to turn golden brown and they have puffed up nicely and spread a bit. Be careful about over-baking or the edges can burn.
- Cool on the pan 10 minutes before moving to cool another 10 minutes on a cooling rack. If you try to remove them early they will fall apart. They will firm up a ton as they cool and get the most amazing crispy edges and super chewy and fudgy center!! Keep these covered on a plate with foil, as opposed to a sealed plastic container, that way they will remain crispy a bit better.
Nutrition
Serving: 1cookieCalories: 188kcalCarbohydrates: 18.5gProtein: 2.8gFat: 12.1gSaturated Fat: 2.8gSodium: 96mgPotassium: 67mgFiber: 1.8gSugar: 11.7gCalcium: 35mgIron: 2mg
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Seriously, 11 cookies? LOL! Can you triple or quadruple this recipe with no modifications? I will have to just try it. Looks delicious.
Of course you can triple it! These cookies are VERY rich and decadent and since I find cookies always to be best the same day and next, at the most, as far as textures go, I don’t like to make huge batches at once here. But of course you can double or triple, just weigh the ingredients.
I have had very good luck freezing cookies made with Brandi’s recipes.
I have had success freezing cookies made from Brandi’s recipes.
Sound delicious!! Can’t wait to try them.. Can I use almond butter instead of the cashew butter? And I didn’t really understand how to make the cashew butter from your explanation there-maybe a typo or maybe I’m just reading it wrong haha! 2 cups of cashews twice? Anyway, if these cookies are as good as your last recipe, they won’t last two seconds. X
Hi Charlie, thank you! I actually talk about it in the post, haha. I tested these with almond butter and I really would not recommend it, it made them wayyy too almond-y for me, not to mention, the flavor just wasn’t nearly as good to me (didn’t even compare) or give me that classic chocolate chip cookie taste that I was after. This is because a good amount of nut butter is used (1/2 cup). The cashew butter tastes like vanilla, is much sweeter and just gave an overall MUCH better flavor AND texture. Oops, sorry about the typo, fixed now!
Sorry to be a royal pain in the $&@, but you stated using fresh oj only, not store-bought. Would you explain why to this non-baker please 😁
Haha, your comment made me laugh! Not a pain at all 🙂 Fresh is far superior in taste and is very sweet which goes great in the cookies. You can try store-bought I suppose though. I just always use fresh since those pre-made ones in the store taste so different than fresh.
Two Brandi desserts back to back? Hell YESSSSSS🙌 I’ve been testing a chocolate chip cookie the past few days actually, but honestly I’d still take a dozen of these beauties right now! Cashew butter, almond flour, coconut sugar, salt–even without the surprise ingredient these sound perfect. But OJ? I never ever would’ve guessed that, where on earth did you get the idea to try it even? It sounds totally bizarre, but the more I think about it citrus and chocolate pair really well as does citrus and the brown sugar-y flavor of coconut sugar. You are always pushing the envelope and I love it🧡 I am so intrigued and I can’t wait to try these, I know they will be buttery and delish! Crispy edges and soft centers is absolutely my cookie jam (and should be everyones ha). And those big melty chips are only making me want to make them even sooner😋
Thanks girl! They have such an incredible taste and depth of flavor unlike every typical cookie out there. I used OJ because I wanted more depth of flavor, which it gives, but doesn’t make them taste like orange juice, not to mention it makes them have extra crispy edges! I don’t know, the idea just popped into my head when wanting a bigger depth of flavor and a stronger reaction to the baking soda and it worked brilliantly. You should definitely try them, they are out of this world delicious and taste better than any other nut butter cookie on the blog as far as the chocolate chip cookies versions!
Yup yup yup. How can such a simple cookie become a new favorite so quickly?? And grain free for all the haters out there. But seriously this thing is that good. Super buttery w a nice little crunch on the edges. I seriously think I need to make a few more batches just for quality control. Bahaha. We love ’em.
Yay!! So happy you loved them! They are my new favorite as well, the flavor is SO MUCH better than the typical almond butter cookie I’ve made and seen a thousand times, so I really like this cashew butter and orange juice combo and thrilled you loved them too…like you said, so buttery! This version also tastes so much more like a traditional chocolate chip cookie whereas the almond butter version I tested was just too almondy. Thanks Estee!
Better than your chocolate chips with the crystallized ginger? I don’t know about that, but will keep an open mind when I make them.
Yes, to me, they are a ton better! The flavor is simply phenomenal with the cashew butter and orange juice and the crispy edges, mmmmm!
I am obsessed with theses cookies, they are so rich and delicious, I couldn’t have just one! I had all the ingredients on hand so I just had to try these, am I right? Thank you so much for this fabulous recipe, Brandi!
Thank you so much Emily! I’m so happy you love them so much and thank you for sharing them on IG and taking the time to leave the review!!
“Wow! This is the BEST chocolate chip cookie I’ve had in a very long time,” my hubby just yelled down to me so even with the second batch still cooking I just had to get online and share! They are crispy on the outside and chewy on the inside. I just knew they’d be fabulous- heck, the raw batter was like eating caramel fudge!!
Now, I will admit these require a bit more time & effort to make; that dang cashew butter takes me over 20 mins in my Cuisinart (but as you always say, every appliance is different) and since I used regular-sized chips I had to keep sticking them back in the dough (as you mentioned would have to be done, so no surprise there:) but HOO BABY are these cookies worth it!!! 😋
We are heading to friends for dinner who say they miss my “old baking” but I KNOW these will win them over, just as your old fashioned oatmeal cookies have done for other friends and family! Thank goodness for cashew butter, and THANK YOU for coming up with, and sharing, this incredible recipe, Brandi!!
Yay! That thrills me to hear Colleen! My mother-n-law was here visiting this weekend, so I made her a batch and she literally said basically the same thing…that these were the best she’d had in her life! I was so happy especially since she is not vegan, haha! Yes, it’s a bit time-consuming to make the cashew butter, but I always make a large batch and keep it on hand for recipes. I use it often so it’s totally worth it! Thank you so much as always for the lovely review Colleen, loved reading it!
Holy moly!!!! You have been Blessed with such an amazing talent! These cookies were beyond amazing! When I first saw OJ being one of the ingredients, I was like, wait what? Did I just read that correctly? Ha to my surprise, the cookies turned out to be better than I expected! I can honestly say that they are pretty close to the real thing, unlike other vegan cookies that I’ve tried where they are heavy on the sugar and the butter. These were perfect in every way!
Yay!! So so happy you loved them so much and thank you for your kind words! Haha, yes, it’s an odd ingredient, but I really love to use unique or unexpected ingredients that still turn out just as amazing as ones made with all the nasty ingredients!
I wanted to comment as soon as I got the email for these cookies, but then I decided I’d wait until I actually made them and save you from reading two novel length comments! Haha!! Despite being 85 degrees in our house, I HAD to make these today. I couldn’t wait any longer because there’s no end in sight for this heat wave! So thank goodness for my little toaster/convection oven!!!! No more heating up the house to unbearable temps! Enough rambling…I’ll get to the good stuff! Holy smokes!!!! These are easily THE BEST grain-free cookies I’ve EVER had! Quite honestly, might even be the best cookie period. Well, after your thin mints, of course! I asked Willow what she thought and she said, “I love the texture, the taste, and how they are soft. Oh! And the chocolate!” Hahaha!!! We both agree that we love the crispy outer edges and perfectly chewy/soft center. It’s the best of both worlds in a cookie! Between the homemade cashew butter and no shortage on chocolate, I’m in love. And the orange juice made a delightful addition!! Kinda genius! We used a small cookie scoop and made smaller cookies (I think we got 22 cookies)…I decreased the temp to 350 and baked for 8 minutes due to using a toaster oven and they turned out PERFECTLY! We’re taking some over to a friend’s house tomorrow to share…because it’s not safe for them here with me! These will definitely be made again…and again! XO
Woohoo!!! I’m sooo excited to hear that my friend! Thank you so very much for making the cookies and I’m so happy to hear they are the best grain-free cookies you’ve had, that makes me so happy to hear! Awww, Willow is sooo cute, that is hilarious! You are the best!!
Oh my goodness, these are the BEST cookies I’ve had in many, many years! They are seriously the perfect combination of chewy and crispy. I couldn’t stop raving to my mom about how good they are. And I keep stopping over there just to steal more…
These taste EXACTLY like normal, non gluten free/vegan cookies do. And they freeze very well. Thanks for the awesome recipe!
Yippee!! Best feedback ever Shaylyn, thank you so much for this glowing review! That is exactly how I feel about them too!!
These sound amazing. We have an almond allergy in the house. Can you recommend a sub for the almond flour? Trying to accommodate vegan, GF and an almond allergy makes baking a challenge!
Hi Abby! The almond flour can’t be subbed in this recipe since it’s necessary for the texture and moisture. However, I have this other amazing reader favorite Chocolate Chip Cookies! Just sub the almond butter in those with sunbutter if you don’t mind sunbutter taste!
https://thevegan8.com/2015/05/23/best-vegan-gluten-free-chocolate-chip-cookies/
Love these cookies- crispy outside and soft and chewy on the inside. They are amazing. I made them because my sister is visiting tomorrow and I wanted to show her how good vegan food can be and these will definitely not disappoint! First time making my own cashew butter too! I plan on trying the thin mint cookies soon. Thank you so much for sharing your recipes!!
This makes me so happy to hear, thank you so much for the review Tina!!
Wow these cookies are incredible!! I’ve made them multiple times now and they’re by far my favorite chocolate chip cookies. They’re the perfect texture and flavor and I’m thrilled that they’re also grain free. I’ll be having some tonight!
Yay, thank you so much Stacey!!
These are AMAZING!!! My 19 and 22 year old daughters said, “WOW! This tastes like it came from a bakery in a coffee shop!” and “This is THE BEST chocolate chip cookie you’ve ever made!” That’s high praise from them! We have to eat gluten free (Celiac for past 13 years), and we’ve chosen to eat vegan for the past 10 years, so we’ve tried a LOT of chocolate chip cookie recipes over the years. Coming across such an amazing GF cookie without oil or vegan butter was like magic! You are a Kitchen Magician, Brandi (insert applause)! LOVED the crispy edges and the fluffy, chewy center!! Our other favorite chocolate chip cookie recipe is the one in your cookbook. Those are wonderful on their own, and then we found we love to make those into chipwiches. We sandwich some So Delicious cashew vanilla ice cream between 2 cookies and roll the sides in vegan, GF Enjoy Life mini chocolate chips, and WOW! The flaky sea salt on the outside of the cookies makes the chipwiches so delicious! Both of these recipes are so perfect, I don’t ever need to try another chocolate chip cookie recipe again, unless YOU come out with one because who knows what other magic you might whip up! BIG HUGS to you, Brandi, for sharing so many of your creations with the world FOR FREE! I’m so grateful for your generosity and wowed by your creative mind!
Aww Tanya, this was the sweetest review ever, thank you! I’m so happy you love these cookeies and so did your daughters! What amazing feedback! And even better to hear that about the cookies in my book, making cookie ice cream sandwiches sounds sooo delicious, definitely going to try that!
As I made these cookies, I was sure they would be a big fat failure because they were so dry when putting together. But lo and behold, they were wonderful! I didn’t have cashews or cashew butter so had to resort to almond butter, and to me they were fine. At $17 per jar of cashew butter, I may just keep the almond butter. :). Anyway, my favorite two things about this cookie is that there is no egg (allergic) and they stayed crisp even the next day. Never been a fan of soft cookies!
Thanks again for a great recipe!!
So happy you loved these so much! Yeah, the batter seems dry at first because of the almond flour, but as almond flour gets wet, the dough magically becomes moist! Thanks for the review!
I made these with store-bought orange juice and cashew butter (I already had it…) and they were still quite good! First I used vegan chocolate chips, and the second time I replaced them with dried apricot bits (since I ran out of the vegan chocolate). I also added cinnamon.
Great, versatile recipe that I’m sure I’ll use again:)
Awesome!!! Do to food sensitivities I couldn’t use OJ but replaced it with almond milk. I only had 1/4 cup of cashew butter so I used peanut butter for the other 1/4 cup. They are INCREDIBLE with a slight peanut butter taste which goes lovely with chocolate and almonds!!!