The Best Vegan Chocolate Chip Cookies (gluten-free)

Megan
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4.04 from 29 votes

Soft, chewy and slightly crispy, these are the best vegan, gluten-free & refined sugar-free chocolate chip cookies you will ever eat!

Soft, chewy and slightly crispy, these are the best vegan and gluten-free chocolate chip cookies you will ever eat!

If you’re still in search of the best chocolate chip cookie recipe, you’re in the right place. For me, a chocolate chip cookie should be soft and chewy, yet have a little bit of crispiness to it. The cookies shouldn’t be completely flat, but they shouldn’t be thick, they should be somewhere in the middle. They should also have the perfect ratio of chocolate chips. And most importantly, I should be able to thoroughly enjoy them and not feel guilty eating them. Alas, this cookie recipe fulfills all of those requirements! These truly are the best vegan and gluten free chocolate chip cookies you’ll ever eat.

We love a wholesome cookie recipe, and that’s exactly what this recipe is. These cookies are made without any dairy, eggs, gluten or refined sugars – making them vegan, gluten-free, grain-free and refined sugar-free. I’m in cookie heaven!

It really doesn’t get any easier than this recipe. There is no chilling required. No electric mixers or stand mixers needed. All you need is one bowl, a baking sheet and the ingredients. So, what are you waiting for? Get baking!

Why Are These The Best Chocolate Chip Cookies?

  • The perfect texturesuper soft, chewy and slightly crispy. Not too thin, and not too thick.
  • Made with wholesome ingredients – these chocolate chip cookies are vegan, dairy-free, gluten-free, grain-free and refined sugar-free. They’re made with simple ingredients you likely already have in your pantry.
  • Easy to make – all you need is one bowl. No chilling required. No electric mixers or stand mixers needed.
Soft, chewy and slightly crispy, these are the best vegan and gluten-free chocolate chip cookies you will ever eat!

Ingredients Needed

  • Almond Flour – one of the gluten-free flours. Almond flour provides the soft texture. Use blanched almond flour.
  • Oat Flour – the other gluten-free flour. I make my own oat flour by blending up rolled oats until a flour forms.
  • Coconut Sugar – the natural sweetener in this recipe. Coconut sugar adds a bit of crispiness to the cookies.
  • Vegan Butter – we’re going to melt the vegan butter for the best texture.
  • Flaxseed Meal – to create a flax egg to help bind the cookies together.
  • Vegan Chocolate Chips – what’s a chocolate chip cookie without them?
  • Vanilla Extract – a necessity, of course!
  • Baking Powder and Baking Soda – this recipes uses both baking powder and baking soda to achieve that flat yet plump texture in the cookies.
  • Salt – plus some more flakey sea salt to sprinkle on top.

How To Make The Best Chocolate Chip Cookies Ever

Step 1: Mix together all of the wet ingredients with a whisk until combined. Fold in the dry ingredients and chocolate chips. Mix until a dough forms.

Step 2: Scoop the dough out using a cookie scoop and place onto a lined baking sheet. 

Step 3: Bake at 350ºF for 12-15 minutes (mine are usually perfect at the 13 minute mark). Once they’re done baking, let them cool on the baking sheet for 5 minutes. This is a crucial step since the cookies are made with almond flour, they need to set properly. Then, transfer the cookies to a wire rack to cool for another 5 minutes. Enjoy!

Soft, chewy and slightly crispy, these are the best vegan and gluten-free chocolate chip cookies you will ever eat!

More Delicious Cookie Recipes

All vegan, gluten-free and refined sugar-free.

The Best Vegan Chocolate Chip Cookies (gluten-free)

Soft, chewy and slightly crispy, these are the best vegan and gluten-free chocolate chip cookies you will ever eat!
4.04 from 29 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 9 cookies
Author: Megan

Equipment

Ingredients

Wet Ingredients

Dry Ingredients

Instructions

  • Preheat the oven to 350℉. Line a baking sheet with parchment paper.
  • Make the flax egg by whisking together the flaxseed and water in a large bowl. Let it gel for 5 minutes.
    1 tablespoon ground flaxseed, 3 tablespoons water
  • Add the rest of the wet ingredients to the bowl with the flax egg. Whisk until combined.
    ½ cup coconut sugar, ⅓ cup vegan butter, melted, 1 teaspoon vanilla extract
  • Add the dry ingredients to the bowl and mix until a dough forms.
    1 cup almond flour, ½ cup oat flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ cup vegan chocolate chips, ½ teaspoon salt
  • Use a cookie scoop to scoop out the dough (about 2-3 tablespoon sized balls) and place on the baking sheet (they will spread out so don't place them too close to each other).
  • Bake for 12-15 minutes, or until golden brown (mine are usually perfect at the 13 minute mark). Cool for 5 minutes, then transfer to wire racks to cool completely.
  • Sprinkle with flakey sea salt (if desired). Enjoy!

Video

Notes

  • * after melting the vegan butter, let it cool for a bit at room temperature. If the butter is hot when you bake the cookies, they will be thinner. If the butter is cool, the cookies will be fuller. So, adjust accordingly depending on preference! You can also mix the cookie dough and refrigerate it for 25 minutes to get a fuller cookie. 
  • I make my own oat flour by blending rolled oats or quick oats in a blender until a fine flour forms. You can also buy oat flour at the grocery store. Use certified gluten-free oats/oat flour if necessary. 
  • I use Hu Kitchen Chocolate Chips since they’re vegan and refined sugar-free. Use my discount code: BOOBOO to save money. 

Nutrition information is automatically calculated, so it should only be used as an approximation.

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