Vegan Chocolate Chip Cookies

vegan chocolate chips cookies

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  • 2 and 3/4 cups brown rice flour
  • 1 and 1/2 cups + 1 tablespoon garbanzo bean flour (also called chickpea flour)
  • 1 teaspoon baking powder
  • 1/2 taspoon baking soda
  • 3/4 teaspoon sea salt
  • 1 cup canola oil
  • 1 cup organic whole cane sugar
  • 1 taspoon vanilla extract
  • 1 cup rice milk
  • 1 cup dairy-free dark chocolate chips
  • 3/4 cup chopped walnuts (optional)
  • cocoa powder, for dusting the cookies at the end (optional)


  1. Pre-heat the oven to 350°F (180°C).
  2. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda and salt in a large bowl.
  3. In the bowl of a standing mixer combine the canola oil, organic whole can sugar and vanilla until well mxed.
  4. With the mixer on low speed add the flour mixture and the rice milk alternately, a little at a time, until smooth (about 3 minutes).
  5. Stir in the chocolate chips and the optional nuts.
  6. Scoop the dough onto greased or parchment-lined baking sheets with an ice cream scoop.
  7. Bake until golden brown and slightly firm to the touch, about 17 minutes.
  8. For a fancy look, dust the cookies with cocoa powder while they are still hot.


In my version I used kamut flour to replace the garbanzo bean flour I didn't have (that makes the cookies vegan but NOT gluten-free). I also replaced the rice milk with coconut milk and hand shaved a dark chocolate bar instead of using chocolate chips. The result is amazing anyway!

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