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!) but have a little bit of crispiness on the outside. No one will know these cookies contain no eggs, are dairy-free, AND gf!
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.
Notes
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 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.
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.