In my opinion, every home needs an easy, go-to cookie recipe.
When friends are coming over for a game night, when you’re craving something sweet, or when you just feel like baking—a classic cookie recipe at your fingertips is a must.
This cookie recipe is our go-to. It is gluten free, vegan, and made with only 9 ingredients that we always have on hand!
Break out the mixing bowls my friends—and say hello to your new favorite Gluten Free Chocolate Chunk Cookies!
When it comes to gluten free cookies, I have standards. 1) The cookies must be soft + gooey without tasting like rubber. 2) The cookies must be fluffy + crack slightly at the top—visual aesthetic is important. And 3) The cookies must be sweet—I’m all for healthy-er options, but when I want a cookie, I want a real, sweet cookie.
So here you have it—a cookie loaded with creamy almond butter, naturally sweetened with coconut sugar, loaded with chocolate chunks, and made simply gluten free with oat flour. Plus, all you need is 1 bowl, and 20 minutes—and you can have 12 ooey, gooey, chocolate chunk cookies on your table.
Friends, you are going to LOVE these cookies! They are:
Crisp on the outside
Gooey on the inside
Studded with chocolate
Easy to make
& oh SO Delicious
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a small bowl, combine the flaxseed with water. Refrigerate for 5-10 minutes or until gelled.
- In a large bowl, combine the almond butter, vanilla, coconut sugar, and flax mixture. Stir until well combined.
- And the oat flour, baking soda, baking powder, and salt. Stir until just combined. Mixture will be very thick. Gently stir in chocolate chunks.
- Roll dough into 12 balls, place on parchment-lined baking sheet and gently press to for thick disks.
- Bake cookies for 10 minutes, remove from oven, and let rest until firm—they will be gooey at first.
- Leftovers will keep in airtight container for up to 3 days or refrigerated for a week.
If you are nut-free, I’d suggest using sunflower seed butter—I haven’t tested it, but have found the flavor and texture of “sun-butter” to be compatible with most nut butters!
Nutrition information is a rough estimate of 1/12 of the entire recipe.