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

Vegan and gluten-free chocolate chip cookies cooling on a wire rack

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If you’re searching for the ultimate vegan and gluten-free chocolate chip cookie recipe, look no further! These cookies are soft, chewy, and bursting with rich chocolate flavor. They’re not just vegan; they’re also gluten-free, making them the perfect treat for everyone to enjoy.

For me, a chocolate chip cookie should strike the perfect balance between soft and chewy, with just a hint of crispiness around the edges. They shouldn’t be completely flat, nor should they be overly thick; the ideal cookie is somewhere in between. Plus, they should have the perfect ratio of chocolate chips—plenty of gooey chocolate in every bite!

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!

And the best part? It doesn’t get any easier than this recipe. There’s no chilling required, and you won’t need any electric mixers or stand mixers. All you need is one bowl, a baking sheet, and a few simple ingredients. So, what are you waiting for? Let’s get baking!

A close-up shot of a perfectly baked vegan chocolate chip cookie with gooey chocolate chips melting on top.

Why You’ll Love These Vegan Gluten-Free Chocolate Chip Cookies

  • The perfect texture — the ideal balance of soft, chewy, and slightly crispy cookies, not too thin, not too thick.
  • Made with wholesome ingredients — these healthy chocolate chip cookies are vegan, dairy-free, gluten-free, grain-free, and refined sugar-free, made with simple pantry staples.
  • Easy to make — all you need is one bowl, no chilling or electric mixers required. Just mix, scoop, and bake!

Ingredients for Easy Vegan Cookies

Scroll down to the recipe card to get the full recipe with measurements.

  • Almond Flour – a great gluten-free flour that provides a soft texture. Be sure to use blanched almond flour for the best results.
  • Oat Flour – another great gluten-free flour. I make my own oat flour by blending rolled oats until they reach a flour consistency.
  • Coconut Sugar – this natural sweetener adds a touch of crispiness to the cookies, enhancing their texture.
  • Vegan Butter – check out my notes below for tips on the ideal butter temperature.
  • Flaxseed Meal – used to create a flax egg to help bind the cookies together.
  • Vegan Chocolate Chips – no chocolate chip cookie is complete without them! I love using Hu Kitchen chocolate chips, which are both vegan and refined sugar-free. Use my discount code: BOOBOO to save on your purchase!
  • 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 a sprinkle of flaky sea salt on top.
A platter of warm, soft and chewy gluten-free and vegan chocolate chip cookies arranged on a plate

How to Make Gluten-Free Vegan Chocolate Chip Cookies

  1. Preheat the Oven. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Prepare the Flax Egg. In a small bowl, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Stir and let it sit for about 5 minutes until it thickens.
  3. Mix the Ingredients. In a large bowl, whisk together the coconut sugar, vegan butter, flax egg, and vanilla extract until combined. Fold in the almond flour, oat flour, baking powder, baking soda, salt, and chocolate chips. Mix until a dough forms.
  4. Scoop. Use a cookie scoop to scoop tablespoon-sized amounts of the dough onto the prepared baking sheet, leaving space between each cookie as they will spread a little during baking.
  5. Bake. Bake for 12-15 minutes (13 minutes is usually perfect for me).
  6. Cool. Let the cookies cool on the baking sheet for 5 minutes to set properly. This is a crucial step since the cookies are made with almond flour, they need to set properly.
  7. Transfer. Move the cookies to a wire rack to cool for an additional 5 minutes, then enjoy!

Thick or Thin Cookies?

If the vegan butter is melted and hot when you add it to the mixture, the cookies will come out flat and thin. If the vegan butter is softened at room temperature when you add it to the mixture, the cookies will be thick and more full. So, adjust accordingly depending on preference.

Frequently Asked Questions

Why are my cookies coming out flat?

If the vegan butter is too hot when you mix it into the batter, then the cookies will be flat (not a problem if you like flat cookies!). For a fuller cookie, ensure the vegan butter is softened to room temperature. Already mixed in the melted vegan butter? No problem! Simply pop the mixture into the fridge for 30 minutes to chill before scooping and baking.

Where do I get oat flour?

You can easily make your own oat flour by blending rolled/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 as necessary. 

How long will they last?

They will last for about 2-3 days at room temperature stored in an air tight container. That is if you don’t eat them all before then!

A vegan chocolate chip cookie cut in half, showcasing its soft and chewy interior.

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

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan

Vegan and gluten-free chocolate chip cookies cooling on a wire rack
4.05 from 42 ratings

The Best Vegan Chocolate Chip Cookies (gluten-free)

Yield: 10 cookies
Prep: 15 minutes
Cook: 13 minutes
Total: 28 minutes
Author: Megan
Soft, chewy and slightly crispy, these are the best vegan and gluten-free chocolate chip cookies you will ever eat!
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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, ¼ cup vegan butter, 1 teaspoon vanilla extract
  • Add the dry ingredients to the bowl and mix until a dough forms.
    1 cup almond flour, 1 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!

Equipment

almond flour
almond flour
oat flour
oat flour
coconut sugar
coconut sugar

Video

Notes

  • * if the butter is hot, the cookies will come out flat and thin. If using softened butter, the cookies will come out thick and full. So, adjust accordingly depending on preference. I like to pop my butter in the microwave for 10-15 seconds so it’s softened but not fully melted in order to get a full 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. 
Calories: 226kcal, Carbohydrates: 23g, Protein: 5g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 245mg, Potassium: 52mg, Fiber: 3g, Sugar: 10g, Vitamin C: 0.004mg, Calcium: 56mg, Iron: 2mg
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