Wheat-Free Thin Chocolate Chip Cookies ~ Gluten-Free & Vegan

Wheat-free thin Chocolate Chip Cookies are 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 become chewy after they have thawed. I packed some of these frozen cookies for a picnic lunch one day, which is how I discovered this deliciousness. We like them best as chewy cookies, so I keep some in the freezer pretty much all the time.

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

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 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.

Enjoy!

Print Recipe

5 from 1 vote

Wheat-Free Vegan Chocolate Chip Cookies

Quick and easy, thin and crunchy vegan chocolate chip cookies.

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

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

Ingredients

• 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

Instructions

• 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.

Notes

**Nutritional facts are without Reese's Pieces

 

Nutrition

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