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Delicious Gluten-free Vegan Chocolate Chip Cookies

These cookies are adapted from The Cornucopia At Home Cookbook, a wonderful vegetarian cookbook.

If you ever get a chance to visit the Cornucopia Restaurant in Dublin, do. It is an oasis of really great food, made with love. These cookies take no skill to make, and can feed a diverse crowd because they taste great and are dairy, gluten, nut and egg free. These are even better the second day, if you can save any for the next day! Enjoy!


2 tbsp. ground flax seeds
5 tbsp. cold water
1 cup Coconut Blossom Sugar
3/4 cup of DME Coconut Oil
1 tbsp. vanilla extract
2 cups brown rice flour
1/2 tsp. sea salt
1 cup vegan chocolate chips



Preheat oven to 350F°. Line two cookie sheets with a silicon mat or parchment paper.

Mix flax and water in a small dish and let sit 5 minutes.

In the bowl of a standing mixer, cream coconut oil, sugar, and flax mixture.

Add vanilla and beat until combined.

Add flour and salt, and combine.

Fold in chocolate chips.

Take about 1.5 Tbsp. of dough and form into a cookie shape. Place on cookie sheet 1″ apart from the next.

Bake 20 minutes. Let cool.

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