Gluten Free (and vegan!) Chocolate Chip Cookies

Gluten Free (and vegan!) Chocolate Chip Cookies

Sharing is caring!

For the last couple of months, my mother has been following an anti-inflammatory diet called the Alkaline Ash Diet. Have you ever heard of it? I hadn’t. But it seems to be working well for her arthritis issues. As long as she stays very strict and doesn’t veer off course. That’s the bad thing about it, there’s very little room for cheating.  

The diet is very restrictive, with it leaning towards a vegan and paleo diet. You’re probably thinking, what CAN you eat then??? Those are both pretty restrictive. It’s definitely challenging, especially when traveling or eating out. It’s been a challenge for me, and I’m not even doing the diet! But we’re together as a family a lot, and I want my mom to be able to eat when she comes over or we’re traveling together. So, I’ve been experimenting with some vegan baking recipes, including these new gluten free and vegan chocolate chip cookies. 

Finding the perfect gluten free flour blend is tricky. The secret to great gluten free baking is a combination of flours. In this recipe, I tried a brand new flour blend that’s amazing! It’s called Metta Atta and it makes such great baked goods!

Produced by a family in Texas who’s son needed to go gluten free, this blend is the perfect consistency. It’s also corn, soy, eggs, dairy, and nut free so it’s a great product for people with multiple allergies or sensitivities. I highly recommend it and can’t wait to use to make many more recipes in the future! I think next I’m going to try my naan bread recipe with it. 🙂

Gluten Free and Vegan Chocolate Chip Cookies

Gluten Free and Vegan Chocolate Chip Cookies

These allergy friendly cookies are gluten free, dairy free, refined sugar free, and vegan!


  • 2 1/2 cups Gluten free flour blend I used Metta Atta. Bob's Red Mill 1-to-1 would work well too!
  • 1/2 cup coconut oil, solid
  • 1 1/3 cup coconut sugar
  • 1/4 cup cashew milk or other milk substitute
  • 1/4 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chopped walnuts or pecans
  • 1 cup mini chocolate chips I used Enjoy Life's


  1. Preheat oven to 375 degrees. Line your baking sheet with a baking mat (like Silpat) or parchment paper.

  2. In a large bowl or kitchenaid, combine coconut oil, coconut sugar, and vanilla. Mix until coconut oil is in small, pebble sized chunks.

  3. Add cashew milk and applesauce to coconut oil mixture, Stir to combine.

  4. Add in flour and the rest of the dry ingredients (except walnuts and chocolate chips) to the wet ingredients and stir well. Dough should be thick, like regular cookie dough. If too soft, add a bit more flour a tablespoon at a time till desired consistency is achieved.

  5. Add in nuts and chocolate chips last. Fold in gently.

  6. Scoop large ping pong ball sized scoops onto cookie sheet. These don't spread too much but leave at least a couple inches between cookies.

  7. Bake 8-10 minutes until lightly browned. DO NOT overbake! Mine were done in 9 minutes exactly.

  8. Cool on baking rack for 15 minutes to set. You can freeze these in a ziplock bag for up to 6 months.