Wheat free thin and crunchy gluten-free chocolate chip cookies
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Wheat-Free Thin Chocolate Chip Cookies ~ Gluten-Free & Vegan

Wheat-Free Thin Chocolate Chip Cookies are my kind of easy, fuss-free baking when I’m craving a fresh chocolate chip cookie.  Here is a nifty little secret about these baked cookies though; if you freeze them they actually become chewy after they are defrosted. I packed some of these frozen cookies in a picnic lunch one day and that is how I discovered this deliciousness. In fact, we actually like them best as a chewy cookie so I keep some in the freezer pretty much all the time.

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Even though this is a vegan cookie, go ahead and sub real butter and milk if you prefer.


Wheat free thin and crunchy gluten-free chocolate chip cookies


To Make These Wheat-Free Thin Chocolate Chip Cookies ~ Gluten-Free & Vegan You Will Need These Ingredients:

  • Oat flour ~ certified gluten-free if needed
  • Baking soda
  • Salt
  • Brown sugar
  • Granulated sugar
  • Semi-Sweet Chocolate Chips ~ I used Enjoy Life Semi-Sweet Allergy-Friendly Chocolate Chips
  • Coconut oil ~ or butter if preferred
  • Dairy-free milk substitute ~ or milk if preferred
  • Vanilla extract
  • Walnuts ~ omit for nut-free and lower-calorie cookies
  • Optional Reese’s Pieces  to press on top before baking ~not vegan or dairy-free

These cookies fall all over the place when they are fresh from the oven so unless you plan on eating them with a fork, let them sit until they reach room temperature before trying to pick one up.

Here is a fun tasty treat if you like frozen cookie sandwiches:
~ After freezing the baked cookies add a scoop of ice cream or a non-dairy ice cream substitute between two cookies and enjoy a super tasty gluten-free ice cream sandwich. The thinness of the cookies makes these easy to eat and bite into even when frozen.

easy one bowl gluten-free crispy chocolate chip cookies



Wheat-Free Vegan Chocolate Chip Cookies

Quick and easy, thin and crunchy vegan chocolate chip cookies.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert, Snacks
Cuisine: American
Keyword: allergy-friendly, chocolate chip oat cookies, dairy-free, dessert, egg-free, gluten-free, gluten-free vegan, thin chocolate chip cookies
Servings: 8 Cookies
Calories: 181kcal
Author: Mary


  • 1 cup oat flour
  • 1/2 tsp baking soda
  • 1/4 salt
  • 1/4 sugar
  • 1/4 cup brown sugar
  • 1/2 tsp vanilla
  • 2 tbsp coconut oil or butter melted
  • 2 tbsp non-dairy milk
  • 1/4 cup mini semi-sweet chocolate chips or 1/3 cup regular size
  • 1/4 cup finely chopped walnuts omit if nut-free or if extra calories are not desired
  • optional Reese’s Pieces to press on top before baking not vegan or dairy-free


  • Preheat oven to 325
  • In a medium size-mixing bowl add first 5 ingredients. Mix well.
  • In a small bowl microwave coconut oil or butter on low a few seconds to gently melt.
  • Make a well in the center of dry mixture.
  • Add vanilla and milk product into the well and mix well.
  • Pour in melted (or super soft) coconut oil or butter and mix to combine.
  • Stir in chocolate chips and nuts.
  • Drop by 2 tbsp onto a silicone or parchment paper lined baking sheet.
  • Bake for 11-12 minutes. Remove from oven and let rest for about 10 minutes to set. Carefully transfer cookies to a cooling rack. Do not store cookies until completely cooled.


**Nutritional facts are without Reese's Pieces


Serving: 1Cookie | Calories: 181kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 101mg | Potassium: 129mg | Fiber: 2g | Sugar: 10g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Recipe inspired by Chocolate Covered Katie

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