Vegan + Gluten-Free Chocolate Chip Cookies

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  1. Preheat oven to 375F and line a cookie sheet or baking sheet with parchment paper.
  2. First make the flax egg by combining the ground flaxseeds with water in a small bowl and mixing it well. Let sit for at least 15 minutes before making the recipe.
  3. In a large bowl combine the dry ingredients: oat flour, cinnamon, salt and baking soda.
  4. In a medium bowl combine the wet ingredients: flax eggs (should be a gel-like consistency), maple syrup, cashew butter, oil and vanilla extract.
  5. Pour the wet ingredients into the bowl with the dry and ingredients and mix until just combined. It should be a dough-like consistency.
  6. Mix in most of the chocolate chips, leaving a few to sprinkle over the tops of the cookies at the end before putting in the oven.
  7. Using a cookie scooper, scoop the dough out onto the baking sheet leaving at least an inch or two between each cookie because they will spread out while baking.
  8. Sprinkle the remaining chocolate chips over the top of the cookies.
  9. Place in the oven and bake for approximately 12 minutes. Oven times my vary. I’d say the range is between 10 – 15 minutes for these cookies.
  10. Allow to cool for at least 20 minutes before enjoying!


The cashew butter MUST be creamy and almost liquidy. The two brands I recommend are Crazy Richard’s and 365 Whole Foods cashew butter (found at Whole Foods – can’t find it online).

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