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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.
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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 classic chocolate chip cookies 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 and gooey with crispy edges, 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 the next time a cookie craving hits!
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 to make this easy recipe.
Ingredient Notes
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 other gf flour blend or any other flours. 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 your flour accurately is so important 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.
Looking for more vegan cookie recipes? There are many more to choose from here!
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 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).
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.
PC Organics bittersweet chocolate chips are vegan and there’s also Enjoy Life, and Equal Exchange. To know which chocolate chip brands to look for at the grocery store and my recommendations for the best vegan chocolate chips, read this article: Are Chocolate Chips Vegan? (These Brands Are!)
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
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, mix the wet ingredients. 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 on a wire rack before serving. Your cookies should be soft on the inside with a slightly crispy outside. The perfect texture.
The inside will be filled with ooey gooey melty chocolate chips...you may have a hard time eating just one because these really are the best chocolate chip cookies. Just a warning!
Recipe Variations
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 ½ cup (100g) brown sugar and ½ 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 ¾ of a cup was perfect, but if you want, you can bump it up to 1 cup or even 1 ¼ 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 them 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.
Tips for Success
- Use the same flour I use. Baking vegan gluten-free can be tricky because different flours produce different results. I know this particular flour works perfectly for this recipe, so to duplicate that perfection, please use the exact flour the recipe calls for.
- 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!
If You Make This Recipe...
Please, tell me about it! Leave me a comment and rating below, 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
- Vegan Almond Flour Cookies with Chocolate Chips
And if you like cookie bars as much as regular cookies like these, check out my Vegan Chocolate Chip Cookie Bars recipe!
Vegan Gluten-Free Chocolate Chip Cookies
Suggested Equipment:
Ingredients:
- 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
Instructions:
- 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 for 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. If using a tablespoon, roll the dough into balls. (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.
Video:
Recipe Notes:
- Please read all of the information 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 ¾ 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.
JJ says
These are Very Very good. THANK YOU.
Gwen Leron says
Enjoy them, JJ! I'm so happy you like them, they're one of my favourites!
Kristen says
Delish! These were indeed very EASY to make, which is just what I wanted.
I took my cookies out of the oven after 9 min because they were already browning, and after a minute on the pan they fell apart a bit when transferring to the racks, but I made these for myself so it didn’t really matter. I would definitely make again.
Gwen Leron says
Hi Kristen! I'm glad you gave these a try, too! I have never had these fall apart after taking them out of the oven. I think since you pulled them out before the 10 minutes, they probably needed a little longer than the minute to rest. I'm glad you enjoyed them, though! If you try this recipe again, give them a longer resting time before transferring them to the cooling rack so they have enough time to firm up 🙂
Yolanda Rozier says
Hello I love your recipes. What I use in place of the group flaxseed? For the chocolate chip cookies. Any suggestions?
Gwen Leron says
Hi Yolanda, you can make a chia egg and use that instead of the flax egg. Follow this method to make it but use chia seeds instead: How to Make a Flax Egg (A Vegan Egg Substitute for Baking). Let me know if you have any more questions!
Cece says
Made them last night and I will be making them again! I did over bake them a little because I forgot to set my timer, but they were still good!
Gwen Leron says
Glad you gave them a try, Cece! And yes, definitely try them again with the timer set 🙂
Melody Sieglitz says
What can be used instead of butter I don’t use any oils
Would applesauce work!
Gwen Leron says
Hi Melody! I haven't tried replacing the butter with applesauce, so while applesauce is a great sub for oil in lots of recipes, I'm not sure how things would go in this one since the butter contributes to the texture and taste of these cookies. If I try it, I'll update the post with my results. In the meantime, I have these peanut butter chocolate chip cookies and almond butter chocolate chip cookies that use nut butter instead of butter. I hope this helps!