Gluten-free (vegan) chocolate chip cookies started out as a challenge. I have done zero (intentional) gluten-free baking up until now. I’m a good (half) Finnish girl and we like our baked goods with loads of gluten in them. However, I have a friend who is not in the “pro-gluten” camp and another friend who is deadly allergic to wheat soooo, I thought I’d give it a go.

I adapted this recipe from Monique’s Ambitious Kitchen blog HERE. Thank you Monique for doing the heavy lifting! I did make a few substitutions. First up, I used Bob’s Red Mill Gluten-free flour, medium brown sugar and I substituted ground flax seeds and water for the egg (see below). I will say I wish I’d started with my KitchenAid instead of dragging it out half way through when my arm fell off after trying to whisk the coconut oil into the brown sugar with it separating all over the place.

So, they certainly “look” like the real deal but I have to say that the texture is not as good as a cookie with butter in it (channeling my inner Julia Child). Next time I may cheat and use butter but overall this is not a bad cookie. It almost tastes more like a peanut butter chocolate chip cookie. Perhaps that’s the flax seed (dunno).