Crispy Gluten-free Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Calling all cookie monsters. It has finally been done. The perfect crispy gluten-free vegan chocolate chip cookies, completely free from oil, butter and refined sugars.


  • crispy yet still chewy
  • sweet, but not over-poweringly so
  • “buttery” flavour (shout-out to walnuts)
  • addicting (try having just one, I dare you)

I made these for the first time last Saturday, and have been faithfully whipping up a batch everyday since. Bonus point of baking and photographing during the weekend? I get to utilise the small amount of perfect natural light we get here in Norway, as I am usually at school during these golden hours. Bad point? My younger sister keeps eating the cookies during the photo-shoot, where she attempts to disguise herself as “help”.

Her idea of help means she holds the cookies for me, then proceeds to eat it before I get to take a picture. The response is always the same; “Ooops, guess I have to take another one!”. Oh and she also insults the appearance of some of the cookies, claiming they are too ugly to be photographed and therefore she must be allowed to eat them right away.

I’ll choose to take it as a testament to the cookies addicting power.


  • 1 cup pitted dates (200 grams)
  • 1 cup raw walnuts (or cashews) (95 grams)
  • 1/2 cup potato starch (or any other starch) (85 grams)
  • 1/2 cup brown rice flour (60 grams)
  • 1/2 cup homemade softened coconut butter (115 grams)
  • 1/3 cup chopped sugar-free vegan dark chocolate/chocolate chip (50 grams)
  • 1 tsp vanilla essence (or beans from 1/2 vanilla pod)
  • 1 tsp baking powder
  • 1/2 tsp Maldon salt


  1. Place the walnuts in a food processor and pulse until you have a crumbly flour. Add in the pitted dates, softened coconut butter and vanilla essence. Run until you have a smooth paste. Finally add in the flour, starch, baking powder and salt, process until you have a crumbly but soft dough. Scoop this into a bowl and gently knead in the chocolate chips.
  2. Grab a baking tray and line it with parchment. Take 1 – 2 tablespoons of dough into your hands and roll it into a ball. Place it on the tray and, using your palm, press them until they are relatively thin. Repeat with the remaining dough. You might need to use two baking trays, depending on how thick you end up making them. Remember; the thinner you get them, the less baking they will need and the crispier they will get.
  3. Bake for 12 – 15 minutes in a preheated oven at 175 degrees Celsius/350 degrees Fahrenheit. Let them cool completely on a wire rack so they become nice and crunchy. Use a spatula and be careful when transferring them to the cooling rack, as they are not the most sturdy cookies when hot.

After that, just grab a tall glass of your favourite plant-based milk, dip and enjoy!

Place them in an airtight container and they will keep nicely for up to a week (if they get to live that long). I for one am going to make these to always be able to grab a few with me on the go. Cookies are not an acceptable lunch you say? I reject your reality and substitute my own; where cookies gets the full upgrade from snack to meal. They are too delicious to say otherwise.

Best wishes and happy baking!



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