Gluten-free Chocolate Chip Walnut Cookies


Sunday is our family’s “free day” in terms of food, meaning that we can eat whatever we want (within reason–always vegan, for example) without feeling any guilt. After gobbling up homemade gluten-free waffles for breakfast, I decided to make my first ever batch of gluten-free chocolate chip cookies. I’ve grown to love and trust Angela’s recipes, so I was thrilled to find what I was looking for on her blog. Thank you, Oh She Glows, for another winner!

WARNING: These cookies are so addictive that we ate them all in one day (thank goodness I only made half a batch). The only thing I changed from Angela’s recipe (below) was to add some chopped walnuts.

Vegan and Gluten-Free Chocolate Chip Walnut Cookies

To quote Angela: “Thin, crisp, and chewy. While these aren’t your typical soft and doughy cookies, we loved them anyways. The almond flour gives them a taffy/chewy texture and it was hard to eat just one.”


  • 7 Tbsp Earth Balance + 1 tbsp extra virgin olive oil
  • 1/2 cup packed organic brown sugar
  • 1/4 cup organic cane sugar
  • 1 flax egg (1 Tbsp ground flax mixed with 3 Tbsp water)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt (I used Himalayan salt)
  • 1 cup gluten-free oat flour (like Angela, I processed a cup of rolled oats into flour in my Vitamix)
  • 1 cup Bob’s Red Mill Almond Flour (I also made my own almond flour in my Vitamix–in fact, I tossed in the oats and almonds all at once and made a blend)
  • 1/4 tsp cinnamon
  • 1/2 cup dark chocolate chips (I used Enjoy Life mini-chips)
  • 1/2 cup chopped walnuts (this was my only modification/addition to Angela’s recipe)

1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.

2. With an electric mixer or in a stand mixer, beat the Earth Balance and oil until fluffy. Add the sugars and beat for 1-2 minutes until creamy. Beat in the flax egg and vanilla extract.

3. Beat in the remaining ingredients and fold in the chocolate chips.

4. With wet fingers, shape balls of dough and place on the baking sheet. The dough will be very sticky but don’t worry! No need to flatten the balls down! Bake for about 10-11 minutes until slightly golden along edges. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.

*Makes about two dozen yummy cookies. Enjoy!


About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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2 Responses to Gluten-free Chocolate Chip Walnut Cookies

  1. Mike & Gloria McCoy says:

    These are gorgeous and look delish! I’m so sorry our boy got hit today…not a good thing at all. Did the mother even apologize? I wish you had been video taping.

    Sent from Mike & Gloria’s iPad.

  2. Pingback: How to Make Almond Milk & Almond Flour | Vegan Mama

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