Gluten-free vegan chocolate chip cookie recipe from Bunner’s Bake Shop

I am kind of obsessed with Bunner’s Bake Shop and yet I’ve never actually been to their store. Let me explain. I first had a Bunner’s cupcake at an event. It was one of the best cupcakes I’ve ever had and when the PR person mentioned, “Oh yeah, they’re vegan and gluten-free,” I was shocked. I’ve had many vegan and gluten-free treats and let me just say that there is no mistaking that they were pseudo-healthy. I’ve now enjoyed Bunner’s treats on many occasions at parties or events, and though I seem to always miss their store hours, I was SO excited when they launched a cookbook to share the recipes for their treats. Plus, it’s national chocolate chip day so this is the perfect recipe to share!

Gluten-free vegan chocolate chip cookies

I got a chance to interview Ashley Wittig and Kevin MacAllister so you can read more about their vegan gluten-free baking experience here and get some baking tips yourself. And they’re sharing their chocolate chip cookies with us!

Bunner’s Bake Shop Chocolate Chip Cookies

Makes 18 cookies or 9 creamies (a.k.a. ice cream sandwiches)

These cookies are versatile size-wise. You can make them huge or you can shrink them down to little bite-size cuties and they will still turn out. Simply adjust the baking time by a few minutes, give or take, and let visual cues tell you when they’re done (they should be a warm golden brown).


2½ cups brown rice flour

½ cup potato starch

2 tablespoons arrowroot starch

1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

1 teaspoon sea salt

¾ cup + 1 tablespoon organic sugar

¾ cup agave nectar

1⁄3 cup melted coconut oil

2 teaspoons vanilla extract

1 teaspoon organic blackstrap molasses

2⁄3 cup vegan semi-sweet chocolate chips


Preheat the oven to 325°F.

Line two baking sheets with parchment paper. In a large bowl, sift together the flour, both starches, baking powder, baking soda, xanthan gum, and salt. Whisk to combine. In a medium bowl, whisk together the sugar, agave nectar, oil, vanilla, and molasses. Add the wet ingredients to the dry ingredients and mix well using a spatula. Fold in the chocolate chips until evenly distributed. Using your hands, roll the dough into golf-ball-size pieces and place on the prepared baking sheets. Press down to flatten each ball to about ¼ inch thick and 2½ inches in diameter, being mindful to keep them spaced about 1 inch apart. Bake for 12 to 15 minutes, until golden. Let sit on the baking sheets for at least 20 minutes, to firm up.

Transfer to a cooling rack to cool completely, or eat them all right away.

Variation Creamies: Let the cookies cool completely. Dollop 1 tablespoon vanilla buttercream frosting (page 225 of the cookbook) on the underside of a cookie. Top with a second cookie, press together to sandwich, and serve.

Recipe from Bunner’s: Simple & Delicious Gluten-Free Vegan Treats by Ashley Witting & Kevin MacAllister © 2014. Photography by Kevin MacAllister. Published by HarperCollins Publishers Ltd. All rights reserved.