The Best Gluten Free & Vegan Chocolate Chip Cookies

Serves 16 cookies


  • 1 1/4 cup oat flour
  • 1 1/2 cup almond flour
  • 1/4 cup cornstarch
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 cup vegetable oil
  • 1/8 cup pecans (roughly chopped)
  • 2 tablespoons all-vegetable shortening
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsweetened apple sauce
  • 1/2 teaspoon baking powder
  • 2 teaspoons vanilla
  • 4 ounces baking chocolate (roughly chopped)



  1. Whisk oat flour, almond flour, cornstarch, salt and baking soda together in a small bowl.
  2. Place vegetable oil and pecans in a small saucepan on medium heat. When pecan pieces begin to bubble, watch for when they start to darken and then remove from heat.
  3. Using a fine mesh sieve or colander with small holes, strain the oil into a heat proof bowl to remove the pecan pieces. Let cool for 30 seconds to 1 minute.
  4. Cut the shortening into small pieces and add to the oil. The oil should be warm enough to melt the shortening, but not so warm that it bubbles when the shortening is added.
  5. Once the shortening is melted, stir in both of the sugars until it looks like wet sand.
  6. Measure out the apple sauce, add the baking powder to the apple sauce and stir.
  7. Once the baking powder is incorporated into the apple sauce, add this mixture to the sugar and oil mixture. Whisk until mixture is smooth, about 30 seconds.
  8. Whisk in vanilla.
  9. Using a rubber spatula, fold the dry ingredients into the wet ingredients. You'll just mix until all the flour is incorporated.
  10. Fold in the chopped chocolate.
  11. Cover the bowl of dough with plastic wrap and place in freezer for one hour.
  12. Preheat oven to 375 degrees.
  13. When an hour is up, measure out 2 tablespoons per cookie and place on baking sheet. Cookies will spread. Keep dough in the freezer between batches.
  14. Bake cookies for 10 minutes or until golden brown. Enjoy!!