Quick and easy vegan gluten-free chocolate chip cookies you can have ready to devour in under 30-minutes! These simple, homemade cookies are truly the best because they’re soft and chewy on the inside (with lots of gooey chocolate chips, of course!) and crispy on the outside.
No one will know they’re eggless, dairy-free, AND gluten-free! I’ve included a few variations so you can customize them, if you’d like, all the details are included below, so keep reading.
Well, here it is. The cookie that permanently lives in the number one spot on my list of favourite cookies. The chocolate chip cookie.
There’s something special and comforting about a warm chocolate chip cookie, don’t you think?
There are SO MANY variations of this sweet treat out there, so I’m throwing my vegan gluten-free version of this classic cookie into the mix.
I’ve shared many other vegan gluten-free cookie recipes on this website, like these:
And just like those cookie recipes, these are also simple, easy, and so quick to make. You can go from craving them to eating them in under 30 minutes!
They’re soft, gooey, slightly crisp, and so irresistible. They’re a favourite in my home, I hope they become a favourite in yours, too.
Let’s get started so you can make a batch!
Ingredients You’ll Need
You probably have all the ingredients in your cupboard already if you keep your vegan gluten-free pantry well-stocked. All you need is nine simple ingredients.
As always, I recommend sticking with the recipe the way it was written for the best results, but I’ve included a few notes here about the ingredients and what you can and can’t substitute.
Gluten-Free Flour Blend – I have only used Bob’s Red Mill Gluten-Free 1 to 1 blend (the one in the blue bag) to make this recipe and have not tried any others. With gluten-free baking, it’s important to use the same flour the recipe calls for to get the expected results.
NOTE: When baking, measuring out your flour accurately is so important in order to get the best results. Check out my article all about how to measure flour correctly before you start.
Vegan Butter – I have not made these cookies with coconut oil or vegetable oil, so I cannot give any specific directions on how to do that, so I would stick with vegan butter for this recipe.
Always start with butter that is slightly softened. To make sure your butter is at the right temperature, lightly press your finger into the butter. If it leaves a shallow indent, your butter is at the perfect temperature. If your finger sinks into the butter with barely any effort, your butter is too soft. Refrigerate it until it has firmed up.
Flax Egg – A chia egg will work if you cannot have flax eggs.
Baking Soda – This is essential to the texture of the cookies and it helps them to rise. It cannot be substituted with baking powder.
Brown Sugar and Granulated Sugar – Both of these ingredients are also essential to getting the cookie texture I described above. I tested this recipe several times using different ratios and the measurements in the recipe below are what produced the best results. There was another version that came in as a close second, I’ve included info on that in the “Recipe Variations” section.
For the granulated sugar, I use organic cane sugar, but you can use regular white granulated sugar if you don’t have cane sugar. Not all sugar is vegan, some are processed using animal bone char, so to be sure that yours is, buy a brand that’s organic (organic sugar is not processed using bone char). Some brands are not organic, but vegan, which can be confusing, so see below in the FAQ section for some brand recommendations.
Chocolate Chips – I always use dark chocolate chips / semi-sweet for these cookies. One thing to keep in mind is to make sure the chocolate chips you use are vegan. It can be tricky to know which brands are vegan because they may not always be labelled as vegan or they were not intended to be vegan, they just happen to be “accidentally” vegan.
Here in Canada, President’s Choice decadent semi-sweet chocolate chips and PC Organics bittersweet chocolate chips are vegan and there’s also Enjoy Life, and Kirkland Signature at Costco (in the big white bag).
In the US, look for Enjoy Life, Kirkland Signature from Costco (in the big white bag), or check Whole Foods, or Trader Joe’s brands.
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How to Make Them
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
Start by whisking the dry ingredients together until they are combined.
Next, cream the butter and both sugars together for a few minutes, then add the flax egg and vanilla. Mix again.
Next, add the chocolate chips and stir them in. You want to have chocolate in every single bite of every single cookie, so make sure that the chocolate chips are evenly distributed in the dough.
After that, your cookie dough is complete. Try not to “sample” too much!
The next step is to scoop your cookie dough out onto the cookie sheet. The easiest way to do this is with a medium cookie scoop. Using a cookie scoop will ensure that each cookie is the same size and it’s just easier to do it this way.
If you don’t have a scoop, a tablespoon will work fine, but note that this cookie dough is on the soft side, so you’ll need to just scoop the dough with the spoon as round as possible and leave it, you won’t be able to roll it with your hands.
If you find that the cookie dough is a little too soft to work with, you can place the bowl in the refrigerator to firm it up a bit (about 15-20 minutes). Don’t leave it in the fridge for too long, though, or they won’t have enough time to spread properly while baking.
And no need to press the cookie dough down, they will spread on their own as they bake.
Next, bake the cookies and after the baking time has ended, remove the cookie sheet from the oven and let them sit on the cookie sheet for 1 minute before transferring them to a cooling rack.
When they first come out of the oven, they’ll be puffy and may seem a little undercooked, that’s okay, that’s how you’re going to get that soft centre, they will flatten and firm up as they sit on the cookie sheet and cooling rack.
Allow them to cool slightly before serving. Your cookies should be soft on the inside with a slightly crispy outside.
The inside will be filled with ooey gooey melty chocolate chips…you may have a hard time eating just one. Just a warning!
While testing this recipe, I tried a few different things to reach the best version of these cookies. All of them were wonderful, so feel free to try them out.
For Thin and Crisp Cookies – If you prefer a slightly thinner and crispier cookie than what you see in my pictures, simply use 1/2 cup (100g) brown sugar and 1/2 cup (100g) granulated sugar instead of the measurements you see in the recipe below.
Salted Chocolate Chip Cookies – Sprinkle a little flaked sea salt on top of each cookie immediately after you’ve taken them out of the oven.
Chocolate Chunk Cookies – Instead of chocolate chips, use chocolate chunks instead, same amount / weight measurement
Mini Chocolate Chips – If you want even more chocolate chips in every bite, use mini chocolate chips instead, same amount / weight measurement.
More Chocolate Chips – I experimented a little with the amount of chocolate chips in the recipe and found that 3/4 of a cup was perfect, but if you want, you can bump it up to 1 cup or even 1 1/4 cup but note that adding more will add more sweetness to an already sweet cookie.
Double Chocolate Chip Cookies – Follow my recipe for vegan double chocolate chip cookies.
Peanut Butter Chocolate Chip Cookies – Follow my recipe for vegan peanut butter chocolate chip cookies.
Storing Leftovers / Freezing for Later
To Store Baked Cookies
Store your cookies for up to five days in an airtight container at room temperature. The cookies will stay soft for 2-3 days and after that, the texture will change so they become a little drier and crunchy (they’ll still taste delicious!).
Freezing Baked Cookies
If you don’t feel that you will be able to finish 24 cookies within 5 days, you can bake the cookies and freeze them for later. Place the baked and cooled cookies in an airtight container or freezer bag for up to 2 months.
When you’re ready to serve, just place them on a plate, bring them to room temperature, and enjoy.
Freezing Unbaked Cookie Dough
This cookie dough also freezes beautifully. Just scoop the dough onto a parchment-lined cookie sheet and place the whole cookie sheet in the freezer.
Once the dough is completely frozen, place each ball in an airtight freezer-safe bag or container and freeze for up to 2 months. When you’re ready to bake them, bake at the same temperature and add about 1-2 minutes to the baking time.
The great thing about freezing the cookie dough balls is that when you’re ready, you can bake as many or as little at a time as you want.
Expert Tips for Success
- Measure your flour correctly. Too much flour in this recipe can make your cookies dry, crumbly, and they won’t spread while baking as they should. I recommend using a scale (this is one I have (Amazon Link) and my weight measurements, but if you don’t have a scale, please read my article about how to measure flour correctly.
- Make sure your butter is softened but still cool to the touch before starting. Softened butter will blend better and easier with the sugars. Make sure that it’s not TOO soft (or melted!) or your cookies will spread too much while baking. To make sure your butter is at the right temperature, lightly press your finger into the butter. If it leaves a shallow indent, your butter is at the perfect temperature. If your finger sinks into the butter with barely any effort, your butter is too soft. Refrigerate it until it has firmed up.
- If your butter was too soft when you started. After you’ve made the cookie dough, before scooping it onto the cookie sheet, place the dough in the refrigerator for 15-20 minutes to cool it down so they don’t overspread when baking.
- Don’t over-mix the cookie dough. Over mixing will add too much air to the dough which will cause your cookies to not have the correct texture and spread too much. Follow the mixing times in the recipe.
- Don’t over-bake them. If over-baked, your cookies won’t be soft and chewy, they’ll still be delicious, but they won’t have the intended texture.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
An electric mixer (or a stand mixer) will make things easier, but if you don’t have one, it can be done by hand.
If you follow a trusted, and well-tested recipe (like this one!) as it’s written, the fact that your cookies are made egg-free, wheat-free, and dairy-free should not be detectable to anyone who tries them.
There are so many gluten-free flours out there to choose from and all of them will provide different textures in your final cookie. My advice is to always stick with the flour the recipe calls for and was developed with. In this recipe, I use Bob’s Red Mill 1 to 1 Baking Flour in the blue bag, I find that this flour, when used to make cookies, will give you results that are very similar to all-purpose wheat flour.
Use your favourite brand. I like Melt Sticks and Becel Plant-Based Sticks, but other brands like Earth Balance and Miyokos will also work.
Some brands use animal bone char to process their sugars, making them not vegan, but luckily, some brands don’t use this process, like Wholesome Sweeteners, Trader Joe’s brand, Whole Foods’ 365 brand, and Redpath (Canadian brand). If you can’t find any of these, your best bet is to look for organic sugar, which will always be vegan.
I have not tried that, but I do think solid coconut oil can possibly work with a few extra steps, but since I have not tried it, I cannot provide specifics.
Coconut sugar can be used to replace the brown sugar but the final texture will be different. I have not used sugar alternatives in my baking, so I can’t provide specific directions on how your cookies will turn out if they are used. Maple syrup, or any other liquid sweetener, will not work without altering the other ingredients in the recipe to account for the extra moisture.
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So there you have it! The most wonderful and delightful free from chocolate chip cookies that are so close to the classic you grew up with, NO ONE will be able to tell they’re vegan AND gluten-free!
If You Make This Recipe…
Please, tell me about it! Leave me a comment and rating below and post a pic to Instagram and tag me so I can see your delicious cookie remake.
And If You Like This Recipe…
You may like these other chocolate filled recipes:
- Chocolate Crinkle Cookies
- Chewy Blondies
- Almond Butter Chocolate Chip Cookies
- Oatmeal Chocolate Chip Coconut Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
You can help others to find this recipe by pinning it to one of your food boards on Pinterest. Click here to pin it now!
Vegan Gluten-Free Chocolate Chip Cookies
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 ½ cups (222g) gluten free flour blend **see important note about flour below**
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup / 1 stick (113g) vegan butter (softened)
- ⅔ cup (134g) brown sugar, packed
- ⅓ cup (67g) granulated sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup (135g) chocolate chips
- Preheat oven to 350°F (177°C).
- Line cookie sheet(s) with parchment paper (if needed), set aside.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In a small bowl, add the gluten-free flour, baking soda, and salt. Whisk well to combine and set aside.
- In a medium bowl, using an electric mixer, beat the butter, brown sugar, and granulated sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add flax egg and vanilla extract, blend again 1 minute.
- Gradually add the flour mixture to the butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a soft, sticky dough has formed.
- Add chocolate chips and stir until they have combined with the dough.
- Using a medium-sized cookie scoop (or a tablespoon) scoop the dough and place on the cookie sheet. (Don't press the cookie dough down.)
- Bake for 10 minutes.
- Remove from the oven and let cookies cool on the cookie sheet for 1 minute before transferring them to a cooling rack. They will appear puffy and very soft right after they come out of the oven, but that's okay, they will flatten slightly and firm up as they cool.
- Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
- This recipe makes 24 cookies, which is the amount you’ll get if you scoop them with a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons).
- It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. I have never used any other brand of gf flour to make this recipe other than Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour.
- If you cannot use this brand, use another one that is rice flour-based and contains ingredients that are very similar to this one.
- If the gluten-free flour blend brand you are using does not contain xanthan gum, add 3/4 teaspoon to the dry ingredients.
- This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be a blend, preferably the one I mentioned above for the best results.
- Make sure to measure your flour correctly.
- Store your cookies for up to five days in an airtight container at room temperature. Note that the cookies will stay soft for 2-3 days and after that, the texture will change so they become a little drier and crunchy (they’ll still taste delicious!).
- Freezing Baked Cookies: Freeze the cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw in the refrigerator or on the counter and when you’re ready to serve, place them on a plate, bring them to room temperature, and enjoy.
- Freeze Cookie Dough for Baking Later: Scoop the cookie dough balls onto a parchment-lined cookie sheet and place the whole cookie sheet in the freezer. Once they are completely frozen, place the balls in an airtight freezer-safe bag or container and freeze for up to 2 months. When you’re ready to bake them, remove them from the freezer, place them on a baking sheet (no need to thaw), and bake for 11-12 minutes at the same temperature.
- Nutrition info is based on 1 of 24 cookies with the recipe made as written and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.