Vegan Chocolate Chip Cookies Recipe (Gluten Free) (2024)

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Made with simple gluten free ingredients and so easy to make, these Vegan Chocolate Chip Cookies are the best you’ll ever taste! Crispy on the outside, light and chewy on the inside, and loaded with sweet chocolate chips in every bite, they turn out perfect every time.

Vegan Chocolate Chip Cookies Recipe (Gluten Free) (1)

The Best Ever Vegan Chocolate Chip Cookies

Is there anything better than a freshly baked chocolate chip cookie? Especially when it’s paired with a cold glass of oat milk. Growing up, they were one of my favorite treats and honestly still are today. However, unfortunately, I can no longer tolerate the most common ingredients found in your standard chocolate chip cookies recipe. So, not willing to give up such a nostalgic dessert, I decided to create my own…using allergy friendly, gluten free ingredients, of course!

Vegan Chocolate Chip Cookies Recipe (Gluten Free) (2)

And you guys, this is the best gluten free vegan chocolate chip cookies recipe you’ll ever make! It’s a bold claim, but one bite, and I’m sure you’ll agree. Made with a crisp outer layer, a soft center, and rich dairy free chocolate they’re pure perfection in every bite. As if that’s not enough to have you drooling on your screen, these vegan chocolate chip cookies are also:

  • Made with just 10 pantry staple ingredients.
  • Made with real food and are rich in antioxidants and minerals.
  • Paleo-friendly, vegan, and gluten free to suit a wide variety of dietary needs.
  • Ready in just 15 minutes or less and make your house smell aaaamazing!
  • Perfect for serving at holiday parties, bake sales, and giving away as gifts.

Key Ingredients

As mentioned, these vegan chocolate chip cookies come together with pantry staples you probably already have on hand. That means they’re easy and budget-friendly which is a huge win in our book!

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  • Oil – Melted refined coconut oil or refined avocado oil helps take the place of butter resulting in rich cookies that are full of healthy omega fats, too!
  • Maple Syrup – A natural sweetener, maple syrup adds extra depth to the flavor as well as a boost of antioxidants. (Source)
  • Fine Blanched Almond Flour – Used to replace standard flour, almond flour is a great gluten free alternative full of healthy fats, fiber, vitamin E, and magnesium. It also has a low glycemic index to help manage your blood sugar levels and lower your cholesterol. Pretty impressive for a cookie, right?!
  • Tapioca Flour – Used in combination with the almond flour to act as a thickening agent helping to give the cookies shape and structure.

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Foodie Swap: If needed, arrowroot starch can easily be substituted for tapioca flour.

  • Fine Raw Sugar – If you prefer to keep this vegan cookies recipe lower in sugar, feel free to use a sugar substitute such as Swerve instead.
  • Cinnamon – We like to add just a dash for a little extra warmth.
  • Dairy Free Dark Chocolate Chips – You can’t have vegan chocolate chip cookies without chocolate chips! We prefer to use dark chocolate chips for a boost of antioxidants, but semi-sweet or even white chocolate would work, too.
  • Cookie Baking Staples – You’ll also need just a few baking staples such as pure vanilla extract, baking soda, and kosher salt.
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Optional Add-Ins

We love the simplicity of this recipe, but feel free to mix and match your favorite add-ins like:

How to Make This Vegan Chocolate Chip Cookie Recipe

Not only are these vegan chocolate chip cookies delicious, but they’re also incredibly easy to make!

  1. Prepare. To begin, preheat your oven, and line a baking sheet with parchment paper or a Silpat Baking Mat.
  1. Whisk the wet ingredients. In a large bowl, whisk the oil, maple syrup, and vanilla until smooth.
  1. Mix the dry ingredients. In a separate large bowl, combine the almond flour, tapioca flour, sugar, baking soda, salt, and cinnamon until well incorporated.
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  1. Combine. Work in batches, gently add the dry ingredients to the bowl of wet ingredients, mixing until they are just combined. Then, fold in the chocolate chips.
  1. Chill. Place the batter in the fridge for at least 20 minutes.
  1. Form the cookies. Using a cookie scoop, portion the vegan chocolate chip cookie batter into 15-17 equal-sized balls, and place them on the baking sheet roughly 2 inches apart.
  1. Bake. Place the cookies in the oven, baking until the edges are golden brown.
  1. Cool. Remove the baking sheet from the oven, let the cookies completely before removing them, and enjoy!
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How to Store Vegan Gluten Free Chocolate Chip Cookies

The great thing about this vegan chocolate chip cookies recipe is that it can easily be prepped ahead of time for leftover cookies or easy to bake dough when you need cookies in a pinch!

Baked Cookies

Once baked and fully cooled, transfer your cookies to an airtight container, and keep them at room temperature for 3-4 days. Or, store them in the freezer for up to 6 months.

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Unbaked Cookie Dough

If you want to make the dough in advance, follow the instructions as usual, stopping just before baking. Instead, transfer the cookie dough balls to the freezer until they are hard. Then, transfer them to a freezer-safe container and keep them stored for up to 6 months. When you’re ready to bake, you can do so from frozen. Just add a few minutes to the baking time!

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Common Questions About This Vegan Chocolate Chip Cookies Recipe

Does the cookie dough need to be chilled?

Yes, this prevents the dough from spreading too much as it bakes.

Are vegan cookies healthier than regular cookies?

Cookies aren’t the most healthy food on the planet no matter how they are made. However, these vegan chocolate chip cookies may be considered healthier for some who cannot tolerate gluten or dairy.

Are chocolate chips vegan?

Most chocolate chips contain dairy, meaning they are not vegan. However, you can easily find vegan varieties in the baking section of most local grocery stores.

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More Gluten Free Vegan Cookie Recipes

Whether you’re preparing for a bake sale, hosting a holiday party, or just enjoy a sweet treat, we’ve got you covered with the best gluten free cookie recipes!

  • Vegan Raspberry Thumbprint Cookies
  • Lemon Glazed Macadamia Nut Cookies
  • Peanut Butter Blossom Cookie Recipe
  • Gluten Free Sugar Cookie Mix

Print

Vegan Chocolate Chip Cookies Recipe (Gluten Free) (13)

Vegan Chocolate Chip Cookies

★★★★★5 from 2 reviews
  • Author: Lindsay Cotter
  • Total Time: 35-37 minutes
  • Yield: 1517 cookies 1x
  • Diet: Vegan
Print Recipe

Description

Made with simple gluten free ingredients and so easy to make, these Vegan Chocolate Chip Cookies are the best you’ll ever taste!

Ingredients

Units Scale

  • cup melted refined coconut oil or refined avocado oil
  • ¼ cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (175 grams) fine blanched almond flour
  • ½ cup (60 grams) tapioca flour or arrowroot starch
  • 2 Tablespoons sugar or sugar substitute
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • Pinch of cinnamon
  • ½ cup dark chocolate chips
  • Optional – chopped nuts

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper or use a silicone baking mat.
  2. In a large mixing bowl, whisk together oil, maple syrup, and vanilla.
  3. In a medium bowl, sift or whisk together the almond flour, tapioca flour, sugar, baking soda, salt, and cinnamon.
  4. Gently add the dry ingredients to the wet ingredients and mix until combined. Fold in dark chocolate chips and let the batter chill in the fridge for at least 20 minutes before baking.
  5. Using a cookie scoop, scoop batter onto a prepared baking sheet placing dough 2 inches apart.
  6. Bake cookies for 10 -12 minutes or until the edges are golden brown.
  7. Remove from the oven and let the cookies cool completely before removing them from the baking sheet. The bottoms will harden as they cool.
  8. Store cookies in an airtight container.

Notes

Storage Tips – Cookies may be frozen for up to 6 months.

Baking Tips – This is a standard vegan sugar cookie recipe that can be baked without chocolate chips. Try substituting other mix-ins for the chocolate chips such as nuts, dried cranberries, dried fruit, etc.

Baking Time – If you live at a higher altitude (above 3500’) your cookies may take longer to bake.

  • Prep Time: 25 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookies
  • Calories: 161
  • Sugar: 6.9 g
  • Sodium: 64.2 mg
  • Fat: 9 g
  • Saturated Fat: 5.2 g
  • Carbohydrates: 10.1 g
  • Fiber: 0.9 g
  • Protein: 2 g
  • Cholesterol: 0.3 mg

Keywords: vegan, gluten free, cookies, dairy free, dessert, chocolate chip cookies

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Do you have questions, feedback, or tips about this recipe?Leave a comment below with any questions or feedback you’d like to share!

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Vegan Chocolate Chip Cookies Recipe (Gluten Free) (2024)

FAQs

How do you keep gluten-free cookies from falling apart? ›

You need a binding agent in your gluten-free cookies recipe; otherwise, your cookies will fall apart. Some flour blends may already contain a binding agent, so double-check the list of ingredients. If it doesn't, you can add flaxseeds, xanthan gum, or guar gum.

Why are my gluten-free cookies not spreading? ›

Too Many Add-Ins. Another reason for cookie spreading woes is when too many add-ins are added during the mixing process. This could be anything from chocolate chips or nuts to marshmallows or peanut butter chips. These add-ins weigh down the dough and make it dense, preventing it from spreading as much in the oven.

What is a substitute for all purpose flour in chocolate chip cookies? ›

Oat Flour

Since oat flour is relatively sweet and subdued in flavor, it works well in everything from biscuits to cookies to bread. Another great thing about oat flour is that it's easy to make yourself. Just grind up oats in a food processor or blender until they turn into flour.

What if my gluten-free cookie dough is crumbly? ›

7- If your cookie dough is too dry and crumbly, just add back to the mixing bowl and stir in a couple tablespoons of your favorite milk or an egg. Add more if needed – the dough needs to hold together, but most cookie doughs shouldn't be sticky.

What happens when you use gluten-free flour in cookies? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Should I add xanthan gum to gluten-free cookies? ›

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

What is the problem with gluten-free cookies? ›

Drop Cookies
Common ProblemPossible Solution
Excessive spreadAdd binder and let dough rest
Gritty textureLet dough rest for 30 minutes before baking
GreasyUse less butter and swap in a portion of almond butter
Overly crisp textureUse more brown sugar, less white sugar
3 more rows

What makes gluten-free cookies rise? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Should you let gluten free cookie dough rest? ›

One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.

What happens if you don't add flour to cookies? ›

As a bonus, I did a little research to find out just what role each ingredient plays in chocolate chip cookies, so you can adjust your recipe however you feel like experimenting. Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy.

What gluten-free flour is closest to all-purpose flour? ›

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

What is the healthiest flour to bake with? ›

Thus, whole wheat flour is widely considered healthier. It's a good source of protein, fiber, and a variety of vitamins and minerals. As it contains gluten, it isn't appropriate for people with celiac disease or non-celiac gluten sensitivity.

What holds gluten-free cookies together? ›

Binding agents (such as xanthan gum, guar gum, or flax) help give gluten-free baked goods the elasticity needed to create structure — so if your favorite gluten-free flour mix doesn't contain one, you'll probably want to add one.

How do you thicken gluten-free cookies? ›

Chilling the dough for at least several hours results in cookies that are extra-thick and chonky because it allows the flours to absorb more moisture. Here's how to do it: What is this? Make the dough as directed, then let sit until firm enough to scoop (or chill for a few minutes to speed this up).

How do you keep gluten-free cookies from being grainy? ›

Chill the Dough

Adding too much sprinkling flour can result in a gritty taste to your finished cookies. Learn to keep the dough cold by working with one piece at a time, leaving the rest in the fridge.

How do you make gluten-free baked goods less crumbly? ›

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

How do you keep gluten-free dough from falling apart? ›

To successfully make a gluten-free pie crust that won't fall apart, add one egg to your dry ingredients before adding any water. Fully combine the egg and then add only the amount of water you need to form the dough.

References

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