The other day, I was thinking through my rolodex of recipes and realized I don’t have a basic vegan gluten-free chocolate chip cookie on the blog. I KNOW. It’s just wrong. So, obviously, I had to fix that. The rest is history. Friends, ready your aprons and let’s bake!
This 9-ingredient recipe starts with aquafaba! Yes, aquafaba knows no bounds. It acts as a binding and leavening agent in these cookies, which is kind of amazing.
If you haven’t jumped on the aquafaba bandwagon yet (which is just the liquid from a can of chickpeas), you totally should! Don’t dump that liquid gold out next time you’re making hummus! It keeps in the fridge up to a week and makes so many delicious things (like oil-free granola!).
Next comes your dry ingredients, which are organic brown sugar, vegan dark chocolate chips, almond flour (which is key to keeping these light and tender), and our gluten-free flour blend. Add a little coconut oil and vanilla to your whipped aquafaba, combine with the dry ingredients, and you’re halfway there!
These cookies benefit from a brief 30-minute chill before baking. But if you absolutely cannot wait (I mean, like you just can’t), march bravely onward toward baking. I just find they’re easier to work with (and bake better) when chilled.
Friends, you’re going to LOVE these cookies! They’re:
Tender on the inside
Slightly crisp on the outside
Perfectly sweet
Studded with chocolate chips
Easy to make
& SO delicious
True story: When we shared these cookies with a friend, she had to hide them from her family because they didn’t trust themselves around the whole batch. Also, they said they were “undetectably” gluten-free. That’s a win in our book!
Into cookies? Also check out our Healthy Oatmeal Chocolate Chip Cookies, Fudgy Vegan Brownie Cookies, 5-Ingredient Vegan Gluten-Free Cookies, and the Best Almond Meal Chocolate Chip Cookies!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Perfect Vegan Gluten-Free Chocolate Chip Cookies
Ingredients
- 1 1/4 cup almond flour (almond flour works best here as opposed to almond meal, which would give these more crunchy texture and nutty flavor // if avoiding nuts, see notes*)
- 1/4 cup vegan dark chocolate chips (we like Enjoy Life)
- 1/3 cup gluten-free flour blend
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup organic brown sugar (or sub muscovado sugar)
- 1/4 cup aquafaba (the brine/liquid in a can of chickpeas // measured before whipping)
- 3 Tbsp coconut oil (melted)
- 1/2 tsp vanilla extract
Instructions
- In a large mixing bowl, stir together almond flour, dark chocolate chips, gluten-free flour, baking powder, salt, and organic brown sugar. Set aside.
- In a separate mixing bowl, beat aquafaba using a handheld mixer until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
- To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then add to the dry ingredients and mix until just combined. You should have a firm, semi-tacky dough.
- Loosely cover and let chill in the refrigerator for 30 minutes. In the meantime, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
- Scoop out 1 1/2-Tablespoon amounts of dough (I like this scoop) and transfer to your lined baking sheet. Use the palm of your hand to smash the cookies down slightly into small mounds. They won’t spread much, so no need to leave a ton of room between cookies. There should be about 11 cookies (amount as original recipe is written // expect a different yield if altering batch size).
- Bake for 12-15 minutes or until the edges are golden brown. Be careful not to burn (especially on the bottoms).
- Remove from oven and let cool on the pan for 5 minutes. Then carefully loosen with a spatula and enjoy or continue to let cool.
- Store cooled leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer. These are super delicious when warm and dipped in almond milk or hot cocoa!
Video
Notes
*Recipe adapted from our Trail Mix Cookies, originally adapted from the Sprouted Kitchen cookbook.
*Nutrition information is a rough estimate.
Michele says
Can I use your gluten free four blend without potato starch for these? Can I use that for any of your cookies? Also thinking of making the gingerbread cookies! They all look great!
Thanks!
Yay! Thanks for your kind words, Michele. We find potato starch is key for a light and fluffy result in gluten-free baking. Cookies are more forgiving than other baked goods though! Will you be replacing the potato starch with another flour? We’re not sure which blend you’re referring to without potato starch as both of ours do have it!
Lorie says
Hi, I just found your recipe and made them this evening. They turned out perfect! So easy and i love the few healthy ingredients. I do have a question though. While mild, I don’t prefer the coconut flavor which comes from the coconut oil in the recipe. I’m wondering if avocado oil would work in this recipe?
Hi Lorie, so glad you enjoyed! We haven’t tried these with avocado oil but we think it would work, you could also use refined coconut oil to avoid the coconut taste!
Kirsty says
Super yummy! I did 12 minutes at 375 but they were a little over done on the bottom. Should i lower the heat next time or reduce the time? Otherwise they are amazing and I plan to make them again!
Hi Kirsty, maybe start with 10 minutes next time? Glad you still enjoyed them!
Carmen M Miller says
I can believe how delicious and easy is to make this cookies, and is gluten free/vegan. I love it and is going to be my only chocolate chip cookies recipe ever.Thank so much for creating and sharing your recipes .
We’re so glad you enjoyed them, Carmen. Thank you so much for your kind words and support! xo
Kira says
Hi Dana! My cookies turned out decent but not as delicious as the other reviewers describe so I’m thinking I may have done something wrong. I had both regular almond flour and super fine almond flour and since yours didn’t specify, I went with the original. The cookies had exactly the texture you get with coconut cookies where you get that chew from the coconut shreds. I was thinking maybe the regular almond flour contributed to that texture? I also realized I didn’t use your GF flour blend (a go-to of mine!) and used King Arthur’s so maybe that affected the outcome as well. Just wondering your thoughts :). Thanks! –Kira
Hi Kira, sorry to hear they didn’t turn out right! We used regular almond flour, so that shouldn’t be the issue. King Arthur’s blend is likely the issue because it’s not as absorbent and heavy in refined starches. Hope that helps for next time!
Ali says
Hi!! Has anyone tried bobs red mill 1 to 1 GF flour with these?? I’m dying for some gf and vegan chocolate chip cookies! also has anyone tried used browned vegan butter instead of coconut oil? Before i was vegan i would always brown the butter when making ccc’s
Hi Ali, we’d recommend trying this recipe if you want to use Bob’s 1:1. Hope this helps!
Reshma Mohindra says
For his birthday my eight-year-old son wants a cookie ice cream sandwich cake. Could I make this into one cookie, about 9-10 inches in diameter (spring foam pan size)?
Hi Reshma! We haven’t tried that so we aren’t sure if it would work, but sounds like a fun idea! Let us know how it goes if you give it a try!
Reshma Mohindra says
So I did a trial run yesterday. We created 2 large cookies with the measurements above. I just wanted the kids to try it and approve before the bday cake. We stuck to the recipe except changing to white chocolate chips that my son prefers and adding some cocoa powder for a bit of color. They came out great!! Thanks so much.
Amazing! Thanks so much for sharing, Reshma!
Rachel says
I love these cookies!! I’m gf/df, but not vegan so I used 1 egg in place of the aquafaba. These turned out great! Sweet, but not sickly sweet. So moist and chewy. Highly recommend this recipe!!
Yay! Thanks so much for the lovely review and for sharing your modifications, Rachel!
Dolly says
I’ve been trying to create a sourdough discard chocolate chip cookie for months now! This recipe turned out to be perfect for doing that! I used flax “eggs” in place of the aquafaba, reducing some of the water used for the “egg” and also reducing some of the flour blend, I was able to add my (gluten free, brown rice) sourdough discard. I’ll let the dough sit in the fridge for a few hours or even a couple days to enhance to sourdough flavor if I’m feeling patient. Thanks for always being a tried and true source for tasty recipes with simple ingredients!
That sounds amazing, Dolly! We’re so glad it turned out well! Thank you for sharing your experience! xo
Aria says
We are out of chickpeas , can I replace the aquafaba with something else???
Hi Aria, if not vegan, you could try egg whites. We aren’t sure other subs would work. Hope that helps!
Kookie says
Thank you for this recipe!
I used coconut palm sugar and two eggs instead of the chickpea liquid.
I also forgot to put in the flour blend BUT It still turned out AMAZING. The texture isn’t like crispy cookies. But it was still sooooo moist! My picky daughter loves loves it.
I’m going to make another batch tonight with the flour and hope it will have more of a cookie texture :)
Again thank you for this recipe!
Thanks for the review, Kookie! Glad you both enjoyed!
Anita says
These cookies are amazing! I didn’t have almond flour so I used almond meal instead. Worked perfectly, I slightly overcooked them so they are really crunchy (which is fine by me!). I also added 1/3 cup of peanuts, because, why not?!
Thanks for another easy and delicious recipe.
Great! We’re so glad you enjoyed them, Anita! Thank you for sharing! xo
Deanie says
Love this recipe! So tasty!
I’m wondering if you have tried this with a little bit of canned pumpkin?
Hi Deanie! We haven’t tried it with this recipe but we do have a separate recipe for Chewy Pumpkin Chocolate Chip Cookies!
Aria says
This is really cool I have never worked with aquafaba before. I made these for my mom because she is on a diet and she loved them!
Woohoo! Thanks so much for the lovely review, Aria!
Claire says
I made these two weeks in a row, that’s how yummy they are! I’m not vegan or GF but I love baking with aquafaba. Instead I substituted dairy butter and a scant amount of whole wheat flour, which both worked perfectly!
I baked the second batch for less time and the next day, they were extremely soft and crumbly. Is that just the nature of almond flour cookies? Still delicious, just curious.
Amazing! We’re so glad you enjoy them, Claire! Almond flour cookies are more prone to being tender the next day, but shouldn’t be much different than the first day. Perhaps they needed more baking?
Shaw Sharon says
Hello, will this work with King Arthur measure for measure gluten free flour? Have anyone used this flour before?
Hi Shaw, we haven’t used King Arthur, but it looks like it has similar ingredients, but is heavier on the white rice flour/tapioca vs. brown rice flour. So we’d guess it would work, but you might need to add slightly more flour. Be sure to check out the photos and video for guidance on texture. Hope that helps!
Sharon Shaw says
Hello, I tried it and it was a little too chewy and gummy for me. Do gluten free cookies always have to taste like that? Is your flour blend lighter?
Hi Sharon, too much tapioca can make baked goods gummy. We’d definitely recommend giving our blend a try!
Richa says
What is the texture of the cookies after baking? I want to make crunchy cookies. Will this recipe result in crunchy cookies or soft cookies?
Thanks
Hi Richa, these cookies are tender on the inside and slightly crisp on the outside. Hope that helps!
Yvette Rosario says
I couldn’t use the almond flour due to an allergy. I tried the suggestion of oat flour, coconut flour, and flax but that didn’t work. They were too crumbly. Even though I added a flax egg and more oil. I’m sure they would have been great had I made them with the almond flour.
So sorry these didn’t work out for you, Yvette. Thank you for sharing your experience. xo
JY says
I’ve made these and they are awesome. One question – do you think this cookie dough could be frozen? would the Aqua faba hold up?
We’re so glad you enjoy them! Hmm, we haven’t tried that, but we don’t see why it wouldn’t. Let us know if you try it!
Jenny says
this recipe is amazing!! best CCC’s ever.
I can’t get my aquafaba to whip up – its a different brand and i also added C of T.
can I substitute the aquafaba with whole eggs? I know someone had success with egg whites I’m just wondering about whole eggs.
Thank you!
you’re my fave recipe blog. by far.
We’re so glad you enjoyed them, Jenny! Thanks so much for your kind words and lovely review! In our experience, eggs can make these a bit more dry, but it does technically work. Let us know if you try it!
evs says
I’ve made these several times in just a few days and they’re a super hit! Chewy and fluffy with a little crunch and nicely balanced; not too sweet and just hits the spot. Also love how minimal it is in number and quantity of ingredients, unlike a lot of other cookie recipes, vegan or traditional. Just adding my comments to add to successful mods for others:
I used homemade aquafaba from cooking raw chickpeas and it works just as good as from canned. The latest batches I subbed peanut flour/meal for the almond flour (because of a shopping mixup lol) and the batter was a little too wet (guess the peanuts are less absorbant than almonds) so added a few tablespoons of coconut flour to get to a nice dough consistency. Baked a treat and is a nice pb & chocolate chip cookie. Will definitely keep making. Thanks Dana!
We’re so glad you enjoyed them! Thanks for the lovely review and for sharing your modifications!
Kitty says
So yummy! Despite messing up measurements both times I’ve made these … they were great! The first time I added too much aquafaba and probably coconut oil resulting in a very soft version of this cookie. The second time I accidentally doubled the salt but they still rock.
My question is, do I measure the coconut oil when it is solid or once it is melted?
Thank you!
We’re so glad they still turned out well! Measuring before and after melting shouldn’t make a huge difference, but accuracy is a little easier with melted. Hope that helps!
Hannah says
Hi :)
Can I use another oil? X
Yes! Melted vegan butter would be the next best option.
Ashleigh says
For the aquafaba measurement, is this before it’s whipped or after? I measured it post-whip and the dough was a little bit dry so wondering for next time. Thanks!
Ah, sorry for the confusion, Ashleigh! It’s measured before whipping. We’ll add that.
chaya says
Just made these again and they are just the perfect cookie. Sooo good.
Yay! We’re so glad you enjoy them, Chaya! Thanks for the lovely!
Tracy says
I can’t eat chickpeas. Could I use the aquafaba from canned white beans?
We haven’t tried that, but we think it should work!
Courtney says
Wow! Just WOW!! I’ve been on the search for the perfect vegan chocolate chip cookie recipe, found yours today, and can confidently say that my search is over!! These are quite literally the BEST chocolate chip cookies I have ever eaten, vegan or not, in taste and texture. A delicate crispness on the outside, but chewy, gooey, and melty on the inside. Seriously, they’re the BEST EVER. I only made a couple of minor swaps, based on what I have on hand, but they were the same amounts as listed in the recipe. I replaced the gluten-free flour with unbleached all-purpose, and replaced the standard brown sugar with coconut sugar. The only other slight modification was a generous hand in my measurement of the chocolate chips, lol! Absolutely superb recipe, and super easy to make! Thank you so much for sharing this with the world!
Aw, yay! We’re so glad you enjoyed these cookies, Courtney. Thanks so much for the lovely review and for sharing your modifications!
Shree says
These were very delicious and were gone in no time. I added 2 tsp of raw cocoa powder, 1/2 tsp grated nutmeg and 1/2 tsp ginger powder. They were so yummy, I’m going to make another batch tommorow. I’m very happy with the texture and flavour. I’m a new fan of aquafaba baking. Your website is my trusted source for GF vegan baking. Thanks a bunch !
Aw, yay! We’re so glad you enjoy our recipes. Thanks so much for sharing, Shree! xo
Henna says
These are the most delicious cookies I’ve ever had! It beats anything I’ve ever had, handmade or store-bought, even before I turned gluten-free and vegan! I will definitely be making these over and over again!
Whoop! We’re so glad you enjoy these cookies, Henna. Thanks so much for sharing! xo
An says
I’ve made this 3 times within a week now and it has been amazing! I subbed gluten free flour for the same amount of all-purpose flour and they turned out amazing. Thank you for this amazing recipe!
Amazing! Thanks so much for sharing!
Pam K says
Made these with substitutions below and they were fantastic! My daughter ate three cookies as soon as they cooled. Will definitely have to double the recipe next time. So these are my subs:
1) Almond flour – I used Tigernut flour because we can’t do nuts
2) GF flour blend – I used Bob’s 1:1 GF flour
3) Coconut oil – I used Earth’s Balance unsalted buttery sticks
My aquafaba didn’t foam up as much as it did in the video, but it seemed to work fine and by accident I put in a tablespoon of vanilla. For future batches, I’d like to make it sweeter, so I’ll add in more brown sugar (or granulated sugar, Dana?), and I also added in more Enjoy Life chocolate chips…because why not?? :) Thanks again for a great recipe!!
Thanks so much for sharing, Pam! Some brands of chickpea make more foamy aquafaba than others- we like Whole Foods and Trader Joe’s best. More brown sugar or granulated sugar and chocolate chips are never a bad idea ;)
Tamara says
These were soooooo good! I am beside myself with delight. So so delicious. I used a little less than 1/3 cup of coconut sugar (what I have on hand) in place of brown sugar, and I used unsweetened carob chips instead of chocolate ones (can’t have caffeine).
They’re super yummy. I will try the base with other mix-ins at some point.
Thank you for providing diverse and delicious recipes!
Yay! We’re so glad you enjoy them, Tamara! Thanks so much for sharing! xo
Anna says
I love chocolate chip cookies, but rarely find a plant-based, GF version that resembles the ones I grew up with. This MB version, however, blew my mind. A bit crunchy on the outside and soft on the inside, I don’t think I could eat a normative chocolate chip cookie again. Also, the ingredients are par for the course for MB, which means no extra special shopping. Thank you!
Aw, yay! We’re so glad you enjoyed them, Anna. Thanks so much for the lovely review! xo
Sheila says
I made these with regular flour on Christmas Day and was pretty disappointed. The website says you can sub reg flour for any of the gluten free mixes. But after I mixed all of the ingredients together, the consistency was like sand – too much dry ingredients! I had to add about a 1/3 cup of wet ingredients to get them into a dough. Then they came out like dense chocolate chip biscuits. Still tasty, just not a cookie. I’d have someone revisit this recipe… MB is my go to and I usually never have issues like this.
Hi Sheila, thanks for the feedback and sorry to hear that was your experience! Was it on our website you saw that regular flour can be subbed in place of any gluten free mix? Typically when subbing all purpose, you need to use less of it than GF. In this recipe, it should work to sub the GF flour blend for a lesser amount of all purpose, but we wouldn’t suggest subbing the almond flour (because it adds moisture).
Megha Doshi says
Just getting ready to make this recipe today! Do you have any recommendations on how to replace / reduce the sugar? I try to follow a lower sugar diet. Would Monk Fruit sweetener work? Or would it work to just reduce the brown sugar by 50%? Thank you!
Hi Megha, we haven’t tried it with monk fruit sweetener, but if it’s granulated, we think it would work to reduce the brown sugar by half and replace the remainder with monk fruit. Let us know if you try it!
Marina says
I made these with a few modifications. Baking soda instead of baking powder (1/3 teaspoon BS), no vanilla, and 1 cup of almond flour and 1/2 cup of coconut flour. All out of necessity; I was using what I had on hand.
This was my first time making anything with Aquafaba, and I let it spin on the lowest setting of my vitamix while I prepared my other ingredient. Part of me wondered, did I over-whip this? I guess I’ll never know.
Anywho, the cookies came out good. They are certainly not very sweet, and I think I would have preferred them to be sweeter. The texture was wonderful and they were definitely better the next day after being in the fridge overnight.
If you’re skeptical of the aquafaba, don’t be. It was a New experience for me and I definitely would be more inclined to try to bake with it in future recipes.
Happy holidays, Dana!
Thanks for sharing, Marina! For slightly sweetener cookies add 1-2 Tbsp more sugar!
susannah says
We made these cookies following the recipe with no alterations. They were eaten within the hour by GF and non GF eaters. I have tried a few different GF vegan chocolate chip recipes unsuccessfully. This is the best recipe I have found that is vegan and GF. I would like to alter them to be oil free but overall am really thrilled with this recipe and had compliments from all family members. I am wondering if applesauce might work in place of coconut oil. . .
We’re so glad you enjoy it, Susannah! Thanks for sharing! We haven’t tried it oil-free, but it might work with either applesauce or nut butter. Let us know if you try it!
Holly says
Yay! Another amazing recipe! I followed this one exactly except for the aquafaba. Instead of that I whipped up 2 egg whites in its place because I eat eggs. I baked for 12 mins & I think any longer they would have burned. They are crispy on the edges and have a nice chewy middle. I used vegan chocolate chunk pieces instead of chips but they still held together fine. My husband who loves all things dairy is always in disbelief when I make these recipes. Wish I had doubled the recipe & made more but I will make again very soon!
Whoop! We’re so glad you both enjoy them, Holly. Thanks so much for sharing!
Mady says
Hello so im making these cookies for my family and we used garbanzo flour will that be okay? Havent tried yet
Hi Mady, we aren’t fans of the flavor of garbanzo flour in baked goods. Also, it absorbs more moisture, so they could be dry. We’d strongly suggest sticking to a gluten-free blend.
Jessa says
I used extra aquafaba by accident, (I didn’t read ahead and poured it right in!) but I whipped my next 1/4C of aquafaba and compensated for the additional liquid by adding about an 1/8C of coconut flour. (I love coconut!)
I used ice cream scoops to measure the cookies (the kind that scrapes for easy scooping) and tucked about a teaspoon or two of peanut butter inside the cookie and pinched it shut before plunking it onto the cookie sheet. If you’re looking for that chocolate-PB combo, this turned out delicious!
Because these cookies don’t call for egg, I find that under baked tastes just fine and makes them pleasantly soft. It’s my second time turning to this recipe (first time modifying) and I love it time and again!
We’re so glad they turned out well! Thanks for sharing, Jessa!
Nicol says
This is a good scone recipe, but it’s definitely not a chocolate chip cookie…
Hi Nicol, it sounds like it turned out too dry? Did you make any modifications? Did you measure out 1/4 cup of chickpea brine or whipped aquafaba?
Akanksha says
I tried these cookies with my first attempt with aquafaba. It was awesome and so much less calories. With Nut butters, we invisibly add calories.
Loved my batch of crispy crunchy and chewy cookies.
We’re so glad you enjoyed them, Akanksha! Thanks so much for the lovely review!
Kelly says
I love this recipe! I make these more often than I’d like to admit. Today, I didn’t have chocolate chips so I added 1 tbsp poppy seeds and used a scant 1/2 tsp almond extract in place of the vanilla. Oh. My. A perfect little tea cookie. I will definitely make them like this again. Now, I’m curious how a lemon poppy seed version might be. If I try it, I’ll let you know.
Yum- great idea, Kelly! Let us know if you try it!
Jane says
Loved these! Added a sprinkle of sesame seeds and sea salt on the top for a unique flavor combo and thought they turned out fantastic! Let them brown just a tad on the ends and they were nice and chewy and chocolatey. Will definitely make again.
Yum- love that addition! Thanks so much for sharing, Jane!
Caroline says
Is there an option to make these with regular GF flour? Would there be anyway to balance it out so they don’t get too dry? Looking for cheaper alternatives to GF flours when gluten isn’t a big issue for me !
Thanks!
Hi Caroline, we think you mean in place of the almond flour? It adds moisture and a nice texture here. But we have other chocolate chip cookie recipes that use less (or no) almond flour, such as this, this, or this. Hope that helps!
Talah Spillane says
Hi! I’d love to make these but don’t have access to some of the flours used to make the gluten free flour blend, can you substitute it with anything else?
Hi Talah, see our recipe FAQ!
Jessa says
I used extra aquafaba by accident, (I didn’t read ahead and poured it right in!) but I whipped my next 1/4C of Aquafina and compensated for the additional liquid by adding about an 1/8C of coconut flour. (I love coconut!)
I used ice cream scoops to measure the cookies (the kind that scrapes for easy scooping) and tucked about a teaspoon or two of PB inside the cookie and pinched it shut before plunking it onto the cookie sheet. If you’re looking for that chocolate-PB combo, this turned out delicious!
Because these cookies don’t call for egg, I find that under baked tastes just fine and makes them pleasantly soft. It’s my second time turning to this recipe (first time modifying) and I love it time and again!
Kate says
Made these cookies now for the second time. They are the dreamiest, chewiest, most perfectly balanced cookie ever.
I’m obsessed. I followed the recipe to the letter, but I did have to bake for about 15mins- 12mins doesn’t cut it!
Thanks for sharing, Katie! xo
Devin says
Is it possible to sub the aquafaba for something else? I noticed in another recipe you subbed aquafaba for flaxseed.
Hi Devin, It might work in this recipe, but it probably won’t have the same fluffiness.
Vesna says
This recipe is a home run! I love the soft centre (I like softer cookies more than crunchy cookies). My whole family went nuts for these. We were inserting them into our mouths as if they were tokens. LOL
I used whole wheat flour instead of the gluten-free flour, and coconut sugar instead of the brown sugar—and they turned out perfect, just the way the recipe characterizes them.
Thank you for this gem! I just love this site. Everything has always turned out amazing, and more and more of these recipes are becoming part of my repertoire; there are some days when I make two Minimalist Baker recipes in one day :D
Aw, thanks so much for your kind words and lovely review, Vesna! We are so glad everyone enjoyed them! xo