The BEST Gluten-free, VEGAN Chocolate Chip Cookie Recipe EVER


I spoke about these cookies a couple days ago. I'm aware it's wrong to brag without sharing (lesson learned after watching Eddie Murphy's Delirious Skit"I Got Ice Cream" as a little girl), so I'm redeeming myself below.

QUICK THOUGHTS ABOUT THESE COOKIES: Chocolate chip cookies can be scary when approaching them classically--creamed butter + two types of sugar + two large eggs, + EVERYTHING HAS to be room temperature or else... all of these things. I've been making chocolate chip cookies all my life--because slice and bake count here too, but I even started a door-to-door cookie selling business for a moment (a memory I revisit in my cookbook-- so be sure to pre-order your Physical copy ofBlack Girl Baking today!!to get the full JUICY story. ha!) .  And while the perfect cookie recipe has long been debated, the many versions that battle it out on our tongues are still worthy of celebration no matter what their final cookie spread circumference (FCSC) is; although, I'm pretty sure there is still a semi-unanimous vision of Chocolate Chip Cookie Perfection, and these, I can confidently say, fit snugly in that honorary category.

Why They're Special: But my main reason for loving on this recipe so hard is because no waiting is required! There is no prep involved outside of getting the oven hot. They take 5 minutes to throw together because there is no softening of the butter and no warming of the eggs. Everything goes in at whatever temperature it lives at. In fact, my applesauce was as cold as iceee.So without further adieu, here is my new favorite CCC recipe. Please enjoy and let me know if you give them a try.  Remember to share them with loved ones too, if you do.

Here's All you Need to Make these Right NOW:Makes 10ish cookies (I halved the recipe for your safety; I don't want you to down a full two dozen, but please, double if you dare)

  • 1/8 cup almond butter

  • 1/8 cup apple sauce

  • 1/4 cup neutral oil

  • 1/4 cup granulated sugar

  • 1/3 cup tightly packed brown sugar

  • 1 cup "Cup4Cup" measure for measure gluten free flour or Trader Joe's All-purpose Gluten Free Flour (Cup4Cup brand is the best but it has milk powder. King Arthur brand is made primarily of rice flour and doesn't spread as well)

  • 1/4 tsp baking soda

  • 1/2 cup mini or regular chocolate chips, dairy-free (ex. Enjoy Life Brand)

  • 1/8 tsp salt plus more for sprinkling


Directions:Preheat the oven to 375.In a large bowl, whisk the almond butter, applesauce, oil, and sugars together until completely smooth and incorporated. There shouldn't be any lumps.In a separate bowl combine the flour, baking soda and salt. Dump the flour mixture into the wet ingredients and fold together until combined. You may want to use your clean hands to do this because the dough is very thick. Fold in the chocolate chips. And Drop mounds on your cookie sheet, sprinkle with a little more salt on top, and bake for 8-12 minutes or until golden brown on the outside and just cooked on top. I like mine nice and gooey in the middle.

Note: I like to bang my cookie sheet a few times on the counter right when they come out to help them sink in the center.  It helps give them the perfect crinkly top and gooey center. 

SOMETHING GREEN: Because I feel bad talking about sweets so often without offering some balance, here is my favorite green smoothie recipe as of late. It's. Very. Green.



  • ~1/2 apple

  • ~1 1/2 cups cleaned and chopped kale

  • handful of parsley

  • 1 inch thumb of ginger, peeled

  • 1/2 frozen (or not frozen) banana

  • ~1 cup of almond milk

  • 1 stalk of celery

  • ~ 1/4 tsp cinnamon (or more)

Blend everything in a blender until smooth, add more milk if you need it thinner, and ice is optional.  I like mine a little closer to room temp.Note: When I'm feeling really good, I swap the banana with fresh squeezed lemon juice or a little almond butter.