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    Home / Desserts / Cookies
    4.9 from 8 reviews

    25-Minute Almond Butter Cookies with Chocolate & Oats

    By Alanna Taylor-Tobin on Apr 6, 2014 (updated Oct 30, 2023) / 101 Comments Jump to Recipe

    Magical cookies made with almond butter, maple syrup, oats, buckwheat flour, and plenty of chocolate. Though these cookies are gluten-free, vegan, refined sugar-free, and contain no weird ingredients, they look and taste surprisingly like classic chocolate chip cookies!

    row of cookies

    These cookies are downright magical. Instead of the usual cookie ingredients (butter, sugar, and eggs), they use a base of almond butter, maple syrup, and coconut oil. With some gluten-free flours added in, plus oats and chocolate, they bake up into thick and chewy cookies that taste and feel shockingly close to classic chocolate chip cookies, only with loads more flavor. They're also undetectably gluten-free and vegan.

    I love this cookie formula so much, I've used it to make other delicious gluten-free & vegan cookies, including:

    • Vegan Paleo Chocolate Chip Cookies with Cashew Butter
    • Vegan & Gluten-Free Oatmeal Tahini Chocolate Chip Cookies
    • Paleo Tahini Chocolate Chip Cookies
    • Gluten-Free Vegan Matcha Cookies
    ingredients in spoons

    I got inspired to make these gluten-free and vegan cookies from a few different sources. First, Dana "Minimalist Baker" Shultz's beautiful gluten-free, vegan cookies packed with chocolate and peanut butter. Second, Heidi Swanson's vegan peanut butter cookies, loaded with whole grain flour and sweetened with maple syrup.

    I decided to combine the two, trading the olive oil in Heidi's recipe for coconut oil, using milder almond butter in place of the peanut, and keeping the flours gluten-free.

    ingredients in bowl

    I whisked together almond butter, coconut oil, maple syrup, and vanilla, then moved on to the dry ingredients.

    oats in bowl
    wet ingredients in bowl
    chocolate in a bowl
    balls of cookie dough

    Since buckwheat goes so well in chocolate chip cookies, I decided to use it in conjunction with sweet rice flour, which is naturally sticky and adds chew to baked goods. And inspired by these oatmeal cookies from Flourishing Foodie, I added not one, but two kinds of oats: quick oats to absorb more moisture and keep the cookies thick, and old-fashioned rolled oats for hearty flecks and a bit of chew.

    I stirred in a ton of chopped chocolate, scooped the dough into balls which I topped with flakes of salt and more chocolate, and baked them into chewy pillows of cookie love.

    tray of cookies

    Then I made them three more times because, hey, it was raining. Also, I keep giving them away to all the gluten-free and vegan people I know, which is a lot.

    cookie and milk

    I never thought I'd be able to make a good cookie that was both gluten-free and vegan, so I'm thrilled with the results. The texture is indistinguishable from conventional cookies: thick, chewy, soft, and moist. Sweet rice flour and almond butter help to take the place of gluten, and they also let the robust flavors of chocolate, buckwheat, and maple shine through. The oats give you something to sink your teeth into, and the occasional burst of flaky salt makes them utterly addictive.

    Chocolate Chip Almond Butter Cookies with Buckwheat, Maple, and Oats {Vegan and Gluten-Free} on baking tray

    I love the whiff of earth and spice that buckwheat flour adds to these cookies but if you don't have any on hand, you can likely trade both flours for a gluten-free all-purpose blend, or wheat flour if gluten isn't an issue. Do be sure to use oats that are certified gluten-free for those cookie-eaters who are severely gluten-intolerant, and seek out chocolate that is vegan. Bittersweet chocolate doesn't usually contain dairy, but refined sugar can be processed with animal bone char which is a no-no for vegans.

    stack of Chocolate Chip Almond Butter Cookies with Buckwheat, Maple, and Oats {Vegan and Gluten-Free}

    And be sure to have a tall glass of something milk-like to wash down gooey, warm-from-the-oven chocolate chip cookies. Because that is one of life's little pleasures.

    close up of Chocolate Chip Almond Butter Cookies with Buckwheat, Maple, and Oats {Vegan and Gluten-Free}
    Chocolate Chip Almond Butter Cookies with Buckwheat, Maple, and Oats {Vegan and Gluten-Free} on parchment

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free vegan chocolate chip cookie recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    4.88 from 8 reviews

    Almond Butter Chocolate Chip Cookies with Oats

    Print Recipe Pin Recipe
    These delicious almond butter cookies are vegan AND gluten-free!
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total: 25 minutes minutes
    Servings: 32 2 1/2-inch cookies.

    Ingredients

    • ½ cup sweet rice flour (mochiko) (2.75 ounces / 80 grams)
    • ½ cup buckwheat flour (2.5 ounces / 70 grams)
    • ½ cup old-fashioned rolled oats, plus an extra handful for the tops (1.75 ounces / 50 grams)
    • ½ cup quick (baby)oats (1.5 ounces / 40 grams)
    • 1 teaspoon baking soda
    • ½ teaspoon fine sea salt (or 1/4 teaspoon if your almond butter is salted)
    • 1 cup smooth, unsalted almond butter (8 ounces / 225 grams)
    • ¾ cup plus 2 tablespoons maple syrup (8.5 ounces / 240 grams)
    • 6 tablespoons melted but cool coconut oil (2.5 ounces / 70 grams)
    • 1 teaspoon vanilla extract
    • 1 ½ cups coarsely chopped bittersweet chocolate (preferably 65-70% cacao mass), plus some extra chunks for the tops (8 ounces / 225 grams)
    • flaky salt such as Maldon, for the tops (optional)
    Prevent your screen from going dark

    Instructions

    • Position a rack in the upper and lower thirds of the oven and preheat to 375ºF. Line two or three cookie sheets with parchment paper.
    • In a medium bowl, whisk together the sweet rice and buckwheat flours with the old-fashioned and quick oats, baking soda, and sea salt.
    • In a large bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla. Add the flour mixture and stir until combined, then stir vigorously for 20 seconds. (This helps create a chewy texture.) Stir in the chocolate.
    • Form the dough into 1 ½-inch balls (either with two teaspoons or with a #40 spring-loaded ice cream scoop) and place at least 2 inches apart on the lined baking sheets. If you like, top each cookie with a few flakes of flaky salt, a few oats, and a chocolate chunk or two.
    • Bake the cookies, rotating the pans from front to back and top to bottom after five minutes, until the cookies are puffed and slightly cracked on top, and set around the sides, 8-10 minutes. (They will seem underdone, soft, and fragile at first, but will firm up as they cool.) Let the cookies cool completely, then store airtight at room temperature. They will stay soft and chewy for up to 3 days.

    Notes

    A few tips for cookie success:
    These cookies are a bit sensitive to temperature; cold ingredients and a too hot oven can equal cookies that don't spread, while warm ingredients and a cool oven can result in excess spreadage. For the best results, have your ingredients at room temperature (I usually store my maple syrup and almond butter in the fridge, so I pull them out and stick them on top of the warming oven for half an hour or so before mixing up the dough).
    I recommend using an oven thermometer since most ovens don't run exactly true to temperature, and this can affect cookies more dramatically than other baked goods. Ideally the temperature here is 375ºF or a little cooler.
    I recommend baking off a test cookie or two to make sure they spread correctly; if you want more spread, flatten the scooped cookies a bit before baking and lower the oven temperature by 25 or 50 degrees. If they spread too much, chill the dough for fifteen minutes or so before scooping and turn the oven up by 25 degrees.
    I do recommend making this recipe with the ingredients listed for the best results. I tried a simplified version using only buckwheat flour and old-fashioned rolled oats, but they weren't as thick and chewy as this version. I tried using a darker chocolate (85% cacao mass) which I found too bitter and overpowering. But I wouldn't want a sweeter chocolate here, nor would I want to decrease the maple syrup in the dough as it will make for less spready cookies.
    I find the sweetness here just right. I do think you could successfully substitute a gluten-free all-purpose flour blend for the buckwheat and sweet rice flours, however, or a gluten-full flour (AP, whole wheat, spelt, or rye - in this case, skip the step of beating the dough for 20 seconds).
    To measure the flours by volume, dip your dry measuring cup into the bag or jar, fluff up the flour a bit, and sweep the excess flour off with a knife or your finger, leaving it flush with the cup.
    Be sure to use oats that are certified gluten-free, and chocolate that is certified vegan, if those are concerns for you or your cookie-eating helpers.
    All ounce measurements are by weight.
    Nutritional values are based on one of thirty two cookies.

    Nutrition

    Calories: 164kcalCarbohydrates: 16gProtein: 3gFat: 10gSaturated Fat: 4gCholesterol: 1mgSodium: 73mgPotassium: 144mgFiber: 2gSugar: 8gVitamin A: 5IUCalcium: 42mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    Chocolate Chip Almond Butter Cookies with Buckwheat, Maple, and Oats {Vegan and Gluten-Free} with milk

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      4.88 from 8 votes (3 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Katrina @ Warm Vanilla Sugar says

      April 06, 2014 at 12:20 pm

      These cookies look seriously perfect. I love the flavour!

      Reply
      • Alanna says

        April 08, 2014 at 4:02 pm

        Thanks, Katrina!

        Reply
    2. Shelly West says

      April 06, 2014 at 2:55 pm

      These look sooooo good! I feel like my gluten-free baked goods always fall apart and these look as chewy and gooey as ever! Rainy day baking is the best, always.

      Reply
      • Alanna says

        April 08, 2014 at 4:04 pm

        Thanks for the sweet note, Shelly! I'm so happy with how well these hold together, too, thanks to all that sticky almond butter and sweet rice flour. Hip hip for rainy day baking.

        Reply
    3. Cheri Savory Spoon says

      April 06, 2014 at 6:16 pm

      Hi Alanna, your pics are amazing, after reading this post it looks like you put a lot of thought and love in these cookies as well. For example the quick and the rolled oats. Love it!

      Reply
      • Alanna says

        April 08, 2014 at 4:07 pm

        Thanks, Cheri - what a sweet thing to say! I had so much fun developing and shooting these. Sometimes I wish I could *stop* thinking so much about recipes, i.e. during yoga class. ;)

        Reply
    4. dana says

      April 06, 2014 at 7:56 pm

      Absolutely stunning! Love these photos. And the recipe looks like perfection!

      Reply
      • Alanna says

        April 08, 2014 at 4:08 pm

        Thanks, lady! It's all your fault. ;)

        Reply
    5. london bakes says

      April 07, 2014 at 8:17 am

      I'd never believe that these were vegan + gluten free just looking at them; they look like the most perfect chocolate chip cookie ever. Seriously can't wait to try them.

      Reply
      • Alanna says

        April 08, 2014 at 4:14 pm

        That is the best compliment a gluten-free cookie baker can get, especially from a fellow bakestress. THANKS!!! :D

        Reply
    6. Vanessa says

      April 07, 2014 at 12:41 pm

      How excited was I to wake up to your post Sunday morning! As soon as my vegan/GF husband woke up, I said, "LOOK at THESE!" My daughters were skeptical of the oats, but I just thought "more for me". We made them yesterday afternoon (and it was a lovely, almost Spring-like day here in NYC, but that didn't stop us). They are DELICIOUS! I'm always looking for a V/GF cookie that doesn't have all those weird thickeners in it. I had to improvise a little and subbed half the almond butter with sunflower seed butter to no ill effect. Also only had about 3 oz of 70% cacao chocolate around (I had also made the ganache for your vegan truffles that morning - yes, we have a problem), so we subbed some 72% cacao wafers and they turned out great! Both my girls LOVED them and never mentioned the oats :-). I was happy to use more of those after making your breakfast bars (which were also awesome). Love when ingredients overlap. Thank you, thank you! They are our new go-to cookie :-).

      Reply
    7. thymeandhoney says

      April 07, 2014 at 4:38 pm

      The most beautiful photos, and delicious looking cookies I think I have ever seen. Wow!

      Reply
      • Alanna says

        April 09, 2014 at 12:50 am

        Wow, thanks! That's the nicest note ever. :D

        Reply
    8. Eileen says

      April 07, 2014 at 7:32 pm

      Yes! RAIN. The lack of rain is the main real problem I have with living in CA, so last week was amazing! Cookies are definitely the perfect plan for a rainy say--especially after a big bowl of hearty soup and a big mug of tea. Love the almond butter!

      Reply
      • Alanna says

        April 09, 2014 at 12:57 am

        I totally feel the same way! Do you have secret desires to move to Portland, too? I hear we're in for a wet El Niño next year, thankfully. Mmm, hearty soup and tea! Please come back, rain.

        Thanks for the sweet note. :)

        Reply
    9. Erika says

      April 08, 2014 at 1:58 pm

      Definitely chewy pillows of cookie love. I can't wait to try this and make for my growing list of gluten free friends.. Beautiful photos!

      Reply
      • Alanna says

        April 09, 2014 at 12:49 am

        That's the best description ever. Thanks! Yes, my list of GF friends (and family) keeps growing, too. And vegans! I'm relieved to finally have something to feed all of them.

        Reply
    10. Caroline says

      April 08, 2014 at 4:25 pm

      Alanna, I can't wait to make these! The texture looks so beautiful! I've got a box of Mochiko in the pantry and was just staring at it the other day, wondering what I'd do with it next...so, now I know! I'm with you...rainy days spent in jammies baking are pretty awesome!

      Reply
      • Alanna says

        April 09, 2014 at 12:48 am

        Do it! They're so stupid easy once you have the wacky ingredients. I use Mochiko all the time for GF baking - it's the best. Currently working on another post that uses it, too - a GF pie. :)

        Reply
    11. Sue/the view from great island says

      April 08, 2014 at 4:44 pm

      These look fabulous, and I love that photo of the chips falling into the bowl! One of my favorite cookies is a buckwheat chocolate chip, I love the earthiness of the grain with chocolate.

      Reply
      • Alanna says

        April 09, 2014 at 12:42 am

        Thank you, Sue! I have fun taking those action shots now that I know how to use my camera settings better. Yay! Ooh, I want to see your buckwheat chocolate chippers. I'll go stalk them on your lovely site. :)

        Reply
    12. Robyn says

      April 08, 2014 at 6:31 pm

      Gorgeous cookies! Gorgeous photos! Gorgeous website! Wow!!!

      Reply
      • Alanna says

        April 09, 2014 at 12:41 am

        Awww! Thanks, Robyn.

        Reply
    13. Erin Dee says

      April 08, 2014 at 7:13 pm

      Whoa. What.

      These are SO my kind of cookie. Just... wow. Love these!

      I've been doing a lot of cookie baking with nut butters other than peanut butter lately. I don't know why I waited so long! They do such amazing things to the texture.

      And buckwheat?! I just bought a few kilos of that. Yeah! I'm all over this post. :D

      Reply
    14. Erin Dee says

      April 08, 2014 at 7:14 pm

      PS - your pictures are ridiculously gorgeous!

      And why no G+? Wah! I want to share these on there! I guess I'll try FB instead. :)

      Reply
    15. Erin Dee says

      April 08, 2014 at 7:18 pm

      Psst.. you forgot to share these amazing cookies on FB! ;)

      This is my last comment. Promise!

      Reply
      • Alanna says

        April 09, 2014 at 12:38 am

        Thanks, Erin! Clearly I need to fire my PR person (me). I am on G+ here: https://plus.google.com/u/0/+AlannaTaylorTobin/posts. Or is there a button you'd like to see on this site? Clearly I need help!

        Thanks for the sweet words about the cookies! They do seem right up your alley. (BTW, I'm going mad for your chocolate banana muffins!)

        Reply
      • Erin Dee says

        April 09, 2014 at 10:19 am

        I don't need to see a button on the site but maybe it'd be good for the readers, just so they know you're over there (I say that because I know some people don't care about it - definitely not being snarky :)) And thank you! Following you now. :)

        Reply
    16. Katie | Healthy Seasonal Recipes says

      April 08, 2014 at 11:50 pm

      I am squirming with compliments about this post Alanna. I pinned it two times before I even got to the freakin recipe and then I was falling over when I got to it. I love the way you roll. I love the multiple flours. I love the disclaimers about the various tests you've done. You rock. Your photos are amazing. I could go on. Seriously.

      Reply
      • Alanna says

        April 09, 2014 at 12:40 am

        That means so much to me, Katie - thank you. I feel the same way about the way you roll.

        Reply
    17. Liz says

      April 09, 2014 at 1:33 pm

      Just found your site from Google+. Love your recipes and pics. New follower!

      Reply
      • Alanna says

        April 10, 2014 at 12:37 am

        Yay! Thanks for the note, Liz!

        Reply
    18. Kelly says

      April 09, 2014 at 3:28 pm

      These cannot be vegan AND gluten free! They look incredible!

      Reply
      • Alanna says

        April 10, 2014 at 12:38 am

        I know, right?! That almond butter works miracles. Thanks, Kelly!

        Reply
    19. Hayley says

      April 09, 2014 at 10:40 pm

      I'm super sensitive to oats (but not gluten, weirdly), is there an alternative in this recipe? They just looks so good, I'd hate to have to pass on eating cookies that look that delicious!

      Reply
      • Alanna says

        April 10, 2014 at 12:40 am

        Wow, that is unusual! I would advise using barley flakes for the old-fashioned oats, and quinoa flakes for the quick oats. You can probably use all-purpose wheat flour for the sweet rice since gluten's not an issue. Please let me know how they turn out!

        Reply
    20. Sara says

      April 10, 2014 at 12:34 am

      I love how gluten free baking has progressed. I used to work for a small company that transitioned to gluten free a few years back, and it was all refined corn starch and xanthan gum. So disgusting... I am quietly amassing healthy, whole grain, non-xanthan gum recipes! I can't wait to try these and add them to the bunch! Thanks, Alanna.

      Reply
      • Alanna says

        April 10, 2014 at 12:43 am

        Hi Sara,

        I couldn't agree more! I'm doing exactly the same thing, and I'm even hoping to write and photograph a cookbook on that very topic - GF baking that uses as many whole grains and as little starch and gum as possible. Aran of Canelle e Vanille / Small Plates and Sweet Treats is the master of that, as you probably already know. She is my inspiration.

        Thanks a bunch for the note, and let me know how you like the cookies.

        Reply
    21. Erika K says

      April 10, 2014 at 10:00 pm

      Oh my lord. These look SO GOOD!!! I cannot wait to try these and ditto Sara above--so excited to find a GF recipe that isn't full of starch. Yum. My office is going to love me :) Gorgeous photos Alanna!!

      Reply
      • Alanna says

        April 10, 2014 at 10:30 pm

        Aw, yay! Thanks, Erika! I'm sure they already love you, but chocolate never hurts matters. ;)

        Reply
      • Erika K says

        April 16, 2014 at 7:46 pm

        So I made these this weekend!!!! They were awesome!!! I quartered the recipe and omitted the coconut oil (and subbed oat flour for the quick oats), so mine were a little rounder and probably less chewy than yours...but I LOVED them!!! Little, just sliiightly on the verge of crumbly balls of delicious cookie goodness. This is the second recipe of yours I've made that's an absolute keeper! You're a goddess Alanna!

        Reply
      • Alanna says

        April 16, 2014 at 11:59 pm

        I'm so glad you liked them, and that those modifications worked out - yay! Thanks a bunch for the note, Miss Erika!

        Reply
    22. Lindsey Johnson says

      April 10, 2014 at 11:27 pm

      This makes me giddy! I've been craving chocolate chip cookies like crazy this week. Every one of your posts is prettier than the one before, which doesn't seem possible.

      Reply
      • Alanna says

        April 11, 2014 at 11:40 pm

        Aw, thanks, lady! That's exactly how I feel about your site. (That quinoa pizza dough?!) And I am always craving chocolate chip cookies. It is really quite unfortunate that these are so easy to make...

        Reply
    23. Allison @ Clean Wellness says

      April 13, 2014 at 1:10 pm

      Okay, I need to make these! I've just bookmarked the recipe. I absolutely love using buckwheat flour in baked goods. And the salt on top sounds like perfection.

      Reply
      • Alanna says

        April 14, 2014 at 5:30 pm

        Thanks, Allison! I love those two ingredients as well - we're obviously foodie soulmates. Hope you love the cookies!

        Reply
    24. FreshHealthyNatural says

      April 16, 2014 at 6:11 am

      Thanks for sharing this great recipe, the cookies and your photography look great! I've had some trouble with gluten-free baking because sometimes things turn out too hard, too soft, and not right etc. but all your gluten-free goods look perfect! I was thinking about giving these a go, any substitutions for the almond butter? I am allergic to nuts! In the past I have tried blended banana as a substitute because it turns out with a similar consistency, what do you think?

      xoxo
      Alex

      Reply
      • Alanna says

        April 16, 2014 at 6:26 am

        Hi Alex! Thanks for the kind words.

        I think bananas might be too moist and sweet here. You might try sunflower seed butter, though? If vegan isn't an issue, my Soft and Chewy GF Chocolate Chip Cookies are super good, too! Just omit the pecans, of course. Recipe here: https://bojongourmet.com/2012/10/soft-and-chewy-gluten-free-chocolate.html

        Let me know what you try! Happy baking. :)

        Reply
    25. Filipino Store says

      June 27, 2014 at 5:06 am

      Chocolate chip almond butter cookies are mouthwatering in taste. THanks for sharing

      Reply
      • Alanna says

        June 30, 2014 at 9:01 pm

        Thanks!

        Reply
    26. The Otteman Family says

      September 13, 2014 at 8:29 am

      Is there another substitute for the rice flour? Would a mixture of almond flour and coconut flour work to take it's place? They look sooo yummy! Thanks for sharing!

      Reply
      • Alanna says

        September 13, 2014 at 8:52 am

        I haven't experimented much with those flours so I'm not sure whether they'll work or not. I would advise baking off a test cookie and if it spreads to much, adding more flour and baking another tester until you get the consistency right. Pretty please let me know how it works! Happy baking.

        Reply
    27. Nanda Garber says

      October 06, 2014 at 3:30 pm

      I just made these last night, subbing WW & Rye flours for GF, and they are wayyyy too almond buttery. Is it really supposed to be 1 whole Cup?

      Reply
      • Alanna says

        October 06, 2014 at 8:03 pm

        Hi Nanda, Hm, that is rather mysterious. My friend just baked these for a party we threw together and they turned out as shown here. Did you stir your almond butter well? Sometimes the oil likes to sit at the top, which can cause the dough to be too oily. If you have dough leftover, I'd recommend adding more flour or oats. I would expect the flours you used to work well, though it's possible that the sweet rice flour is starchier and more absorbent than the WW and rye. Thanks for giving the recipe a go and for the note; I'm sorry they aren't working out as expected. :(

        Reply
    28. Rebecca says

      October 06, 2014 at 10:12 pm

      Dear Alanna,
      I had been looking for a while for a naturally-sweetened (gluten free was a bonus!) chocolate chip cookie, and yours looked too delicious to pass up! I tried it, adapted it a bit for my preferences, and now it is definitely my favorite chocolate chip cookie! Thank you so much for the inspiration!
      P.S. your site is absolutely lovely throughout. I love it!

      Reply
      • Alanna says

        October 07, 2014 at 4:54 pm

        I'm so glad you like the recipe! I'd love to know your adaptations if you feel like sharing them. Thank you so much for the kind words.

        Reply
    29. Rebecca says

      October 07, 2014 at 8:51 pm

      Absolutely! I switched the almond butter with cashew butter, coconut oil with browned butter, and used a combo of 1 c. all-purpose gluten free flour + 3/4 c. oat flour. The changed recipe is on my site (crediting the origin of course), I'd love for you to visit sometime!

      Reply
      • Alanna says

        October 08, 2014 at 5:12 pm

        They look perfect! I can't wait to try your version. Cashew butter - yum! Thanks so much for the shout out in the post!

        Reply
    30. Anonymous says

      October 14, 2014 at 2:36 pm

      Your blog is just too dang wonderful. Please come out with a cookbook! I need to cradle this potential cookbook in my arms while I am creating your wonderful recipes in my own kitchen!

      Reply
      • Alanna says

        October 14, 2014 at 5:05 pm

        OMG, thank you for this super sweet note!! You've made my morning. I would really like to make a cookbook - hopefully one day soon. :)

        Reply
    31. Sara says

      November 07, 2014 at 2:06 am

      Just made these cookies and they turned out great - just as pictured. I pretty much always know I can count on your recipes to turn out, Alanna... They are pricey little cookies with all that maple syrup and almond butter - but the recipe uses good ingredients and it is both vegan and gluten free, so I think they are worth it. I couldn't get the sweet rice flour so I substituted brown rice flour and they turned out fine. I would love to see your take on a vegan, gluten free muffin, Alanna! Thanks again, Sara

      Reply
      • Alanna says

        November 09, 2014 at 6:29 pm

        Hi Sara! I'm so glad you gave these cookies a go and that they turned out well - they're pretty much my favorite ever cookie. Great to know that brown rice flour works well. Thanks for the muffin request - I'll see what I can do. :) Any flavor preferences?

        Reply
    32. Eleanor Rae Smith says

      January 25, 2015 at 12:10 pm

      I have a batch of these baking right now…but I made a few substitutions as I didn't have exactly the right ingredients but couldn't wait as they looked so amazing…I used peanut butter, spelt flour in place of the buckwheat, and a combination of rice malt syrup and honey in place of the maple syrup! They're looking pretty good so far so hopefully hey turn out ok! I'll let you know and will be writing a blog post about them later on too! x

      Reply
    33. Eleanor Rae Smith says

      February 15, 2015 at 6:35 pm

      I've now made these several times and they are BEAUTIFUL!! Thank you for such a great recipe! I wrote a post about them too if you'd like to read…

      http://thesaltedtail.blogspot.co.uk/2015/02/peanut-butter-chocolate-chunk-cookies.html

      xxx

      Reply
      • Alanna says

        February 15, 2015 at 11:54 pm

        HI! Thanks so much for trying my recipe and for the super sweet note and post! I'm glad to know those subs work. Wahoo! :)

        Reply
    34. LouAnn Micucci says

      February 27, 2015 at 6:19 pm

      Oh my - this has got to be the best GF Choc Chip Cookie recipe I have run across in YEARS! All the perfect ingredients and incredible instruction! Thank you, thank you for posting! I cannot wait to bake them! One question as I have had varying results in baking with almond butter... do you use RAW or ROASTED almond butter in your recipes?

      Reply
      • Alanna says

        February 27, 2015 at 11:16 pm

        Hi LouAnn! Thank you so much for the kind words - this is one of my favorites, too. I'm pretty sure I used roasted almond butter here, but either should work just fine. Please come back and tell me how it goes! Happy baking!

        Reply
    35. Caterina Snyder says

      April 12, 2015 at 6:09 am

      Amazing rich nutty flavour and soft pillowy texture! So many buckwheat baking recipes are disappointing but these are wonderful plus gluten free and vegan, what a bonus! I ended up using peanut butter instead of almond butter because that's what I had and coarsely ground extra thick rolled oats in place of the quick oats, which I also didn't have. I chilled the dough for 15-20 minutes before baking because it was really soft (likely due to my warm coconut oil, which I was too impatient to cool,lol). Thank you!

      Reply
      • Alanna says

        April 12, 2015 at 6:16 am

        Fabulous! I'm so glad those modifications worked and that you liked the cookies. I'm pretty much obsessed by them myself. :)

        Reply
      • Caterina Snyder says

        May 12, 2015 at 5:07 am

        I just tried another variation and they were again, AMAZING! This round I did cashew butter, chopped white chocolate, and walnuts, delish!!

        Reply
      • Alanna says

        May 14, 2015 at 10:33 pm

        Oooo that sounds so good!!

        Reply
    36. lena221b says

      May 01, 2015 at 12:07 pm

      I made these cookies some days ago and I have to tell you, that's what happiness tastes like! I did not have any mochiko so I improvised and made flour out of rice pudding rice. These cookies are so goddamn delicious, you totally rocked my world. Thanks a million for this recipe.

      Reply
      • Alanna says

        May 02, 2015 at 6:57 am

        Yay! I'm so glad that you liked these and that the rice flour worked out - genius!!

        Reply
    37. Vicki Cohen says

      October 29, 2016 at 4:01 pm

      hello Alanna. Neither my husband nor I are gluten-free or vegan. In fact I like to cook with butter! but I do have gluten-free friends and family, and as I've been a home-baker since forever, I'm fascinated with some of the other flours you are using, especially buckwheat and sweet rice flours. So I gave this recipe a try. Well, my husband knows my baking and he knows the cookies he likes, so they were not such a big hit with him. I liked them (but missed that butter!), especially dipped in coffee - YUM! gave them to my gluten-free friends and they loved them. brought them to my Qijong class and there are several GF people and they loved them! they were a hit with the non-GF people too. So, this recipe is definitely a keeper. P.S.: I used dark chocolate chips (63%) though, rather than chopping up the chocolate bar. I think it was still okay.

      Reply
    38. Tamara says

      February 03, 2017 at 2:49 pm

      These. Are. AMAZING. Thank you.

      Reply
      • Alanna says

        February 05, 2017 at 7:03 pm

        So glad you like 'em!

        Reply
    39. Kate says

      July 17, 2017 at 1:52 pm

      These are the best vegan cookies I have had--thank you so much for this great recipe! I have made these several times and the first time I made them I only had peanut butter and sunflower seed butter in the house so I used a combination of those instead of almond butter. When I went to eat one, I was surprised to find that the inside of the cookie was bright green, even though the outside looked totally normal! Apparently, the chlorophyll in the sunflower seed butter reacts with the baking soda to form that color. My family (none of whom are vegan) loved them, and got a huge kick out of the green color😂 Thanks again!

      Reply
      • Alanna says

        July 17, 2017 at 5:13 pm

        Whoa, that's nuts! I had no idea, haha. Glad they were a success despite the freaky color!

        Reply
    40. Sree says

      October 09, 2017 at 8:09 pm

      Can I freeze the cookie dough balls for use at a later time?

      Reply
      • Alanna says

        October 13, 2017 at 2:07 pm

        I think that should work, though I haven't tried it. Please let me know how it goes!

        Reply
    41. Stacie says

      February 11, 2018 at 3:23 pm

      These look amazing, I can’t wait to make them! If I wanted to use less maple syrup(I don’t like things very sweet)what should I substitute to keep the right consistency? Would unsweetened applesauce or more coconut oil work?

      Reply
      • Alanna says

        February 12, 2018 at 2:53 pm

        I don't like things very sweet either. I might try keeping the maple the same but using very dark chocolate (like 85%). I think coconut oil will make the cookies too oily, and I'm not sure how applesauce would act, thought it's worth a try. Let me know what you end up trying!

        Reply
    42. Leora says

      January 08, 2020 at 11:20 pm

      Hi Allana happy New Years from Perth, Western Australia! These look amazing! Just wondering if they taste coconut-y from the coconut oil? I want to mage these for my dad, but he doesn’t like coconut flavours.

      Reply
      • Alanna says

        January 09, 2020 at 1:36 pm

        Hi Leora,

        Yikes I hope you're staying safe over there. I'm sending so much love to Oz during this time.

        As for the cookies, I don't think the coconut flavor comes through much at all. You mostly taste the almond butter, buckwheat, and chocolate. But you could use refined coconut oil which has no coconut flavor, or you could try palm oil. I've never tried these with a liquid oil but that could potentially work too. Or a vegan butter that you like the taste of (and decrease the salt if the butter is salty). Please let me know what you try!

        -A

        Reply
        • Catherine says

          February 07, 2021 at 6:39 am

          Hi Alanna! Major fan here in Washington, DC & we have a (now virtual) GF baking group that uses your book. I made these this morning as an alternative to the no-bake breakfast bars in the book (a house favorite!). The taste is yummy yet the coconut oil separated out after everything was mixed together. I did make a double recipe & with 2 changes: using sunflower butter instead of almond & added a fistful of dried sour cherries after the chocolate bits, but not sure why that would have thrown it off. I actually have had this sometimes in other recipes with coconut oil. Thank you for past years of good eating & in advance for any insights. Keep well!!

          Reply
    43. Madeline+Armstrong says

      December 04, 2020 at 7:43 pm

      Awesome recipe. I just made these and absolutely love the taste and texture of them. I subbed half of the almond butter for tahini, and took out 40g of the maple syrup to make them slightly less sweet. I also left them a little rounder than you have in your pictures which made the inside super soft. :) Soooo good. Thank you for this recipe, I'll definitely be making these again!

      Reply
      • Alanna says

        December 07, 2020 at 12:24 pm

        Those changes sound absolutely divine! I'll have to try that next time. :)

        Reply
    44. Nikki says

      March 09, 2021 at 9:56 am

      Excellent Cookies! Very easy to make. Don't taste or feel like a gluten-free cookie!

      Thank you for your website and cookbook. I've learned so much from you. Its made the transition to gluten-free easier.

      Reply
      • Alanna says

        March 10, 2021 at 10:10 am

        I'm so glad you liked the cookies and that you're enjoying my site and book! Thank you so much for the sweet note. If you feel inspired to give this recipe a star rating as well, please do! :)

        Reply
    45. Blythe says

      June 22, 2021 at 10:41 pm

      These are DELICIOUS. A favorite over here for sure! I'm wondering if you can sub applesauce for the coconut oil like you can in many other baking recipes. What do you think?

      Reply
      • Alanna says

        June 24, 2021 at 1:13 pm

        I'm so glad you love the cookies - one of my all-time favorites too! Hm I've never tried that before. Are you wanting to reduce the fat content? I would recommend testing this out with either a half batch, and/or start with replacing half of the oil with applesauce. Please come back and let me know how it turns out!

        Reply
        • Blythe says

          June 28, 2021 at 9:01 pm

          I made it! They were still suuuuper yummy. The texture was different, they were soft and fluffy cookies (but still chewy). You need to increase the bake time to around 12 min, but we thoroughly enjoyed every last crum!

          Reply
          • Alanna says

            July 03, 2021 at 6:58 pm

            Aw so cool! I'm so glad it worked out.

            Reply
    46. Tina says

      July 10, 2023 at 3:25 am

      Soooo good! Love the buckwheat flavor and the texture. I replaced maple syrup with honey (as I was out of maple syrup) and only used half the amount. Next time I’ll reduce the dries slightly as the cookies probably will be a little chewier then. Still super delicious! Sprinkled sea salt on top of the cookies 🍪 and that added that extra something. Thanks for a great gluten free cookie recipe!

      Reply
      • Alanna Taylor-Tobin says

        July 10, 2023 at 8:23 pm

        I'm so glad you loved these cookies and that they worked well with some honey subbed in for the maple syrup! Good call to reduce the dries a little next time since maple syrup is more liquid than honey, so it makes sense that they cookies would be more firm. Thanks a bunch for the sweet note and rating! This is an all-time favorite of mine as well <3

        Reply
    47. Tatiana says

      December 23, 2023 at 9:51 am

      I made these and used mini m&ms instead of chocolate chunks. They turned out very good. A little flatter than the picture but very tasty.

      Reply
    48. Lynne says

      June 07, 2025 at 3:06 pm

      Musing if I could swap in pecan butter. It was made by a vendor at the Farmer's Market with some water in it---don't know why. So it has a stiff texture not at all runny. Or any other ideas for baking with this odd pecan butter? It tastes fine but I think it's best used up in a recipe than spread on toast, etc.

      Reply
      • Alanna Taylor-Tobin says

        June 07, 2025 at 4:54 pm

        That's interesting that they added water to the pecan butter! I bet it would be delicious in this recipe. I would recommend baking off a single test cookie to check the spread; if they don't spread enough, you can flatten the dough balls before baking, and if they spread too much, you can add more flour.

        You could also try it in these almond flour peanut butter cookies.

        Keep me posted!

        Reply
        • Lynne says

          June 07, 2025 at 5:11 pm

          I will do that! Thanks for the suggestions.

          Reply
    49. Lynne says

      June 08, 2025 at 9:07 am

      Happy to report this recipe worked well with my farmers market pecan butter that had an odd clumpy texture. I didn’t really make any adjustments to the ingredient amounts and they baked up like almond butter ones. Perhaps a little bit less spread, but I liked that! Such a yummy cookie recipe for my vegan friends.

      Reply
      • Alanna Taylor-Tobin says

        June 15, 2025 at 12:25 pm

        Yay, so glad you got to use up that pecan butter and share some tasty cookies with vegan friends too!

        Reply

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    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/

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