Vegan Chocolate Chip Cookies (Gluten-Free)
These vegan chocolate chip cookies have chewy centers, crisp edges, and melty chocolate chips in every bite. Made with gluten-free oat flour and naturally sweetened with coconut sugar, they’re ready in just 30 minutes!
A Quick Look At The Recipe
- Ready In: 30 minutes
- Servings: 12 cookies
- Calories: ~188 per cookie
- Key Ingredients: Almond flour, oat flour, coconut sugar, chocolate chips, vegan butter
- Dietary Info: Vegan, gluten-free, refined sugar-free,
- Why You’ll Love It: Chewy centers, crisp edges, and melty chocolate in every bite.
If you’re looking for the best vegan and gluten-free chocolate chip cookie recipe, look no further! These are everything a chocolate chip cookie should be: chewy centers, crisp edges, and loaded with melty chocolate chips.
Featured Comment
I just made this tonight & it was so good! My parents ate it as well especially my father who took more! It was their first time tasting homemade vegan cookies.
– Diana
While I love peanut butter cookies, nothing beats a classic chocolate chip cookie. Especially when it’s loaded with chocolate chips. I believe every bite should have gooey chocolate, just like in my cookie skillet. Non-negotiable!
Table of Contents
Why You’ll Love This Recipe
Ready to bake the best cookies of your life? Here’s why I think you’ll love these:
- Perfect texture: Chewy middles, crispy edges
- Made with wholesome ingredients: A better-for-you cookie that tastes like the real deal.
- Allergen-friendly: Vegan, dairy-free, gluten-free, grain-free, and refined sugar-free
- Easy to make: One bowl, no chilling, no mixers. Just mix → scoop → bake → devour!
Ingredients Needed
You only need a handful of ingredients (which you probably already have in your pantry) to make these vegan chocolate chips cookies:
- Almond Flour: A naturally gluten-free flour that gives these cookies their soft, tender texture similar to my peanut butter cookies.
- Oat Flour: I recommend using store-bought oat flour since it’s professionally milled. Homemade oat flour can leave tiny oat bits that can make the cookies a little dense, so store-bought keeps things nice and smooth.
- Coconut Sugar: Adds sweetness without refined sugars. I use it in my cookie skillet too.
- Vegan Butter: Key to achieve that rich cookie flavor and texture.
- Flaxseed Meal: Mixed with water to create a flax egg which helps bind the dough together without needing an egg.
- Vegan Chocolate Chips: No chocolate chip cookie is complete without them!
- Vanilla Extract: A must for that nostalgic cookie flavor.
- Baking Powder + Baking Soda: We’re using both baking powder and baking soda to achieve that flat yet plump texture.
- Sea Salt: Enhances all the flavors.
Scroll down to the recipe card to get the full recipe with measurements!
Ingredient Substitutions
- Coconut Sugar: Keeps this recipe refined sugar-free, but you can swap for date sugar, brown sugar, or cane sugar.
- Vegan Butter: An equal amount of melted coconut oil works.
- Flour: I don’t recommend substituting the oat flour or almond flour since they give these cookies their soft and chewy texture.
How to Make Vegan Chocolate Chip Cookies (Step-by-Step)
- Step 1: Add the coconut sugar, softened vegan butter, flax egg, and vanilla extract to a mixing bowl. Mix until combined.
- Step 2: Fold in the almond flour, oat flour, baking powder, baking soda, salt, and chocolate chips. Mix until a dough forms.
- Step 3: Use a cookie scoop to scoop the dough onto a parchment-lined baking sheet. Bake at 350°F for 13-15 minutes.
- Step 4: Let the cookies cool on the baking sheet for 5-10 minutes. Then, move to a wire rack to cool completely. Optional: sprinkle with flaky sea salt. Enjoy!
Megan’s Tips
- Make sure your almond flour is blanched: Since it’s made from skinless almonds, blanched almond flour gives these cookies a light, fluffy texture.
- Ideal butter temperature: If the butter is hot when you add it to the mixture, the cookies will come out flat and thin. If the butter is softened when you add it to the mixture, the cookies will be thicker. So, adjust accordingly depending on preference.
- Tap the tray: A few minutes before the cookies are done baking, remove the tray and tap it on the counter. This helps flatten the cookies to get those perfect chewy edges. Then, return to the oven and finish baking. I usually tap my cookies around the 10 minute mark, and bake for an additional 3 minutes.
Storing Your Cookies
If your cookies aren’t gone within 5 minutes…
- Room temperature: Store in an airtight container for 3-4 days
- Freezer: You can freeze the cookies before baking or after baking:
- Freezing cookie dough: Once the cookies are rolled into balls, place them in a ziplock bag or freezer safe container and freeze for up to 2 months. Once ready to eat, let them thaw at room temperature for 20-25 minutes, then follow recipe instructions
- Freezing baked cookies: Once the cookies have cooled, place them in a ziplock bag or freezer safe container and freeze for up to 2 months. To reheat, let them thaw, then heat in a pre-heated oven set to 350°F until warmed through
Frequently Asked Questions
If your butter is too hot when you add it to the cookie dough, your cookies will come out flat. Not a problem if you like flat cookies.
For a fuller cookie, make sure your butter is softened to room temperature. Already mixed in melted butter? No problem! Just chill the dough for 30 minutes and you’ll get thick, plump cookies.
I don’t recommend swapping the coconut sugar for maple syrup or honey since those are liquid sweeteners, while coconut sugar is granulated. It would drastically change the texture of the cookies. You can use brown sugar or any other granulated sugar.
Yes! Just make sure to slightly melt it beforehand.
I haven’t tried this recipe with a real egg since this is a vegan chocolate chip cookie recipe. If you try it, be sure to let me know how it turned out in the comments!
More Cookie Recipes You’ll Love
If you have loved these chocolate chip cookies, try these cookie recipes next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Chocolate Chip Cookies (Gluten-Free)
Equipment
Ingredients
Wet Ingredients
- ½ cup coconut sugar
- ¼ cup vegan butter, melted, see notes
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup almond flour
- 1 cup oat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Make the flax egg: In a small bowl, combine the ground flaxseed and water. Stir and let it sit for about 5 minutes until it thickens.
- Mix the ingredients: In a large bowl, whisk together the coconut sugar, softened 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.
- Scoop the cookies: Use a cookie scoop to scoop tablespoon-sized amounts of the dough onto the prepared baking sheet. Press down with your hands to slightly flatten the cookies.
- Bake: Bake for 10 minutes, then carefully remove the tray and give it a tap on the counter to help the cookies flatten slightly and get those perfect chewy edges. Return to the oven and bake for an additional 2–5 minutes (13 minutes is usually my sweet spot).
- Let cool: Let the cookies cool on the baking sheet for 5-10 minutes to set properly. This is a crucial step. Since the cookies are made with almond flour, they need to set properly. Finally, move the cookies to a wire rack to cool completely. If desired, sprinkle with flaky sea salt. Enjoy!
Video
Notes
- Make sure your almond flour is blanched: Since it’s made from skinless almonds, blanched almond flour gives these cookies a light, fluffy texture.
- Ideal butter temperature: If the butter is hot when you add it to the mixture, the cookies will come out flat and thin. If the butter is softened when you add it to the mixture, the cookies will be thicker. So, adjust accordingly depending on preference.
- Tap the tray: A few minutes before the cookies are done baking, remove the tray and tap it on the counter. This helps flatten the cookies to get those perfect chewy edges. Then, return to the oven and finish baking. I usually tap my cookies around the 10 minute mark, and bake for an additional 3 minutes.
- Storage: Place in an airtight container and store at room temperature for 3-4 days.
Loved them, perfect texture, balanced flavour, great results. Really delicious!!!!
Aww so happy that you enjoyed these cookies! Thank you for sharing Marian 🙂
Hi, can I use honey instead of coconut sugar?
Hi! I wouldn’t recommend swapping the coconut sugar for honey since honey is a liquid sweetener and coconut sugar is granulated, which would change the texture of the cookies. You can use brown sugar or any other granulated sugar instead and it should work just fine. Hope that helps. Happy baking!
These always make my day!! Easy recipe and soo tasty 😍
Awe, you know what they say about a cookie a day (ha!) so glad you love these!
These chocolate chip cookies were really good, but not as moist as a recipe I have had using maple syrup instead of coconut sugar, but I still liked them, no doubt.
#happyholidays
These cookies were good. #happyholidays.
Delicious!! Everyone in my family devoured them!
#happyholidays
I’m so happy to hear the cookies were a hit! Thanks for sharing, Adalyn. Merry Christmas 🎄
Hello, can I use coconut oil instead of vegan butter as it’s not easily available where I live?
Coconut oil should work, just slightly melt it beforehand. Let me know how it goes!
I just made this tonight & it was so good! My parents ate it as well especially my father who took more! It was their first time tasting homemade vegan cookies. #happyholidays
Awe, what a special treat, I’m so happy to hear they were enjoyed by all! Thanks for sharing your kind review Diana ❤️ happy holidays!
You’re welcome, Megan. Happy holidays!❤️
Hi mam how to store this cookie if some leftover?
Store them in an air tight container for 2-3 days at room temperature (if they’re not already eaten by then!). You can also freeze them for longer.
I don’t need to use a flax egg. May I sub a regular chicken egg and if so, how many?
Thanks!
I haven’t tried it with a real egg, but I would use one egg (omit the flaxseed and water). Let me know how it turns out!
My favorite cookies ever! made them last night – so simple and easy!
Yay, so glad you love these cookies!