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Chocolate Chunk Ginger Cookies (vegan, gluten free)

There's not much better than the smell of warm cookies on a cold day... or any day, really. These chocolate chunk ginger cookies are that perfect, fresh baked cookie consistency-- slightly crispy on the edges, soft and chewy in the middle. They're incredibly simple to make, they just require a few clean ingredients, they're low in sugar, and they *happen* to be vegan and gluten free. EVERYONE WINS!

We've tried, sometimes succeeding and sometimes failing, in making vegan treats. When vegan and gluten free, sometimes ratio and consistency is hard, and almost always there's a flax egg, almond butter, or hard-to-find, weird items like psyllium husk or arrowroot powder. Nothing wrong with any of those things, but this recipe is just something different and seems to be simpler than ones we've come up with in the past. Plus, we think they came out perfect. We can't wait for you to try these easy, better-for-you chewy chocolate chunk ginger cookies!


1/3 C refined coconut oil

1/4 C coconut sugar

2 Tbsp ginger syrup (We love Ginger People, *may sub for maple or coconut nectar + tsp ginger powder)

2 Tbsp full fat coconut milk (or dairy-free milk of choice)

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

pinch sea salt or pink salt

1/2 tsp ginger powder

1/2 tsp cinnamon (optional)

1/2 tsp cardamom (optional)

1 C almond flour

3/4 C oat flour

1/4- 1/2 C semi sweet or dark chocolate chunks (we love Enjoy Life brand)


1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

2. In a high-quality food processor or in a bowl using a mixer, mix together the coconut oil, coconut sugar, and ginger syrup.

3. Add in the non-dairy milk, vanilla, baking soda, baking powder, sea salt, ginger (and other optional spices), and almond flour.

4. Once combined, add in the oat flour and mix.*

5.Fold in your chocolate chunks.

6. Use a cookie scoop or form balls by rolling a heaping Tbsp of dough in your hands and space on the baking sheet about 2 inches apart.

7. Back for 9-10 minutes.

8. Remove from the oven and allow to stand for 1-2 minutes, then remove from the hot baking sheet and onto a dish or cooling rack (this stops the baking to maintain the chewy consistency even when the cookies are completely cooled).

*If you don't have oat flour, you can simply put gluten free rolled or steel cut oats into a high-quality blender or food processor and blend on high for 1-2 minutes. It will turn into a smooth flour!

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